- However, too many physical functions that are also important are dependent on iron for the iron supply to be neglected for lengthy periods
- Food containing iron, as a trace element necessary for life, should be eaten, although the body is able to balance out a shortage of iron over a lengthier period
- 2 mg daily) occur via the gut, kidneys, skin and cell exfoliation; in women additionally through blood losses during menstruation
- Many indications can occur as a sign of iron deficiency, e.g
- 1 mg, in women of childbearing age approx
•Loss of performance
•Loss of appetite
•Changes to the skin (principally pale skin)
•Changes in hair and nails
- In addition to blood formation and oxygen transport in the blood, the immune system and brain functions, for example, are also dependent on iron
- Iron losses (in men approx
- (Of course, other causes are always possible here too.)
Does not contain:
Beetroot juice* (20%), grape juice concentrate, apple juice concentrate, cherry juice concentrate, blackcurrant juice*, fructose, extract of rosemary, bitter oranges, melissa, gentian, yarrow, stinging nettle, sage; vitamin C, iron -II-gluconate, thickening agent: guar flour, carob flour, pectin; natural flavours, niacin, pantothenic acid, folic acid, vitamin B1, vitamin B2, vitamin B12.
Do not exceed the recommended daily allowance indicated. Store dietary supplements out of the reach of small children. Dietary supplements are no substitute for a well-balanced and varied diet and a healthy life-style.
Shake bottle well before use; keep the opened bottle in the refrigerator. Consume approx. 1 hour before meals throughout the day. In this way you will prevent iron absorption being affected by other foodstuffs.
The following amounts of Iron Vital are recommended to meet 100 % of daily iron requirement:
5 ml measuring spoon, pregnant women 7.5 measuring spoons, nursing mothers 5 measuring spoons, girls and women of childbearing age 4 measuring spoons, children from 4 - 7 years 2 measuring spoons, children from 7 - 10 years 2.5 measuring spoons, children from 10 years and male youths 3 measuring spoons, men 2.5 measuring spoons, women over 51 years 2.5 measuring spoons
What foodstuffs contain iron?
Meat, offal and shellfish are particularly rich in iron. They also contain bivalent iron, whilst the trivalent form is present in many vegetable foodstuffs containing iron.
Daily consumption of meat to satisfy the iron requirement does not appear desirable for the purpose of a diet that is as health-conscious and adequate as possible. However, you should regularly consume suitable iron-rich vegetable foodstuffs to meet the daily requirement. Where this is difficult or there is a higher requirement, Iron Vital is an excellent source of iron suitable as a daily food supplement or for longer-term consumption over 2 to 3 months.
What should you pay attention to when taking iron?
1. Iron occurs in nature in two different forms - as so-called bivalent and trivalent iron. As the bio-availability, i.e. assimilability for the body, of bivalent iron is higher than that of trivalent, bivalent iron should be given preference when taking iron.
2. Certain substances which are a natural component of quite different foods can form stable complexes with iron. These complexes cannot be broken down any more by the digestive juices and thus the absorbed iron remains unusable. The complex-forming substances include: tannins, phosphates, oxalates, phytates and alginates. Foodstuffs containing these substances and consumed along with foods containing iron thus contribute indirectly to an increase in the iron requirement. Remember this particularly when consuming the following foods:
•coffee and black tea (contain tannins)
•sausage, cola drinks (rich in phosphates)
•cereals, wheat bran (contain phytates)
Medicines such as antibiotics, analgesics containing salicylic acid and medicines which buffer gastric acid also bind iron and should therefore not be consumed with food containing iron.
3. Iron absorption by the body is promoted by vitamin C. Vitamin C also helps to prevent the formation of insoluble iron complexes in the digestive tract. Consequently taking iron together with vitamin C is the most beneficial.
Frequently drink a glass of vitamin C-rich fruit juice (e.g. orange and redcurrant juice) with food containing iron, or eat it with fruit and vegetables containing plenty of vitamin C (e.g. beans, broccoli, peas, green cabbage, potatoes, peppers, strawberries, kiwi fruit).
When is the iron requirement increased?
•during the growth phase