Blood carries our cells everything needed for their life and health, taking away waste products. Therefore, the quality of blood - one of the main factors that affect the health of the whole organism.
The most useful with dietary point of view non-heme iron is in the form of iron salts. It enters the body with fruits, vegetables and eggs. However, the chemical form of iron absorbed by the gut with some difficulty. Heme iron in meat and fish, is much easier to digest.
Many experiments have shown that vitamin C contained in particular in the lemon juice can double or triple the degree of assimilation of non-heme iron gut. Moreover, it can compensate for the negative effect of polyphenols (tannins), due to which iron is poorly absorbed.
Most cases of anemia associated with iron deficiency, folic acid and vitamin B12, in which the body needs to produce red blood cells. Use of lemon together with iron-rich products of vegetable origin, such as legumes (beans, lentils, soy beans and soy products), green leafy vegetables (spinach, leeks) or cereals (wheat, rice), significantly increases the use of this important body mineral.
Today nutritionists recommend to each meal include 25 mg of vitamin C due to its beneficial effect on the absorption of iron. Such an amount of vitamin C is contained in a half lemon.
The meat material is not necessary to form blood cells. Blood formed on products of plant origin, it is better in quality than formed on products of animal origin.
Thrombosis
Blood tends to clot spontaneously. Thanks to him, stop bleeding. But when this happens blood clotting within a blood vessel, formed a firm clot (thrombus) that blocks the free circulation of blood through the vessel. This process is called thrombosis and can occur in arteries or veins. Its consequences, such as heart attack or stroke are very serious in nature.
Factors that contribute to thrombosis:
- arteriosclerosis;
- a diet high in saturated fat and salt;
- toxins and excess waste blood;
- smoking and lack of exercise.
Diet
The consumption of certain foods, particularly fruits, reduces the likelihood of formation of clots in blood vessels.
Increase | Reduce or eliminate |
Garlic | saturated fats |
Lemon | Cholesterol |
Orange | Salt |
Bow | |
grapes | |
soybeans | |
Olive oil | |
Fish fat |
»
Anemia
The term "anemia" literally means "lack of blood". However, the same term is used to describe the reduction in the number of erythrocytes (red blood cells) in the blood. These cells give blood its red color, and that they carry life-giving oxygen to all the body's cells.
Causes of anemia:
- Insufficient blood production. Erythrocytes (red blood cells) live about 100 days, and the bone marrow is constantly producing new blood cells. For the production of blood cells in the bone marrow needs iron, protein, folic acid and various vitamins. The scarcest nutrient - iron. If the anemia is caused by a lack of it, then it is called iron deficiency anemia.
- Blood loss caused by strong or weak bleeding. In some cases, bleeding, such as stomach or intestines, may go unnoticed.
- Destruction of red blood cells. It causes hemolytic anemia, in which red blood cells are destroyed for various reasons.
Diet
Diet plays an important role, since foods provide the body with the necessary nutrients for the production of blood cells. Iron, proteins, vitamin B12 and folic acid - most important of these nutrients. Vitamins B1, B2, B6, C, E, and copper is also necessary for the production of blood.
Increase | Reduce or eliminate |
Legumes, soybeans | Tea |
Fruits | wheat bran |
Green leafy vegetables | Alcoholic beverages |
alfalfa | Milk |
beets | |
Spinach | |
Avocado | |
Sunflower seeds | |
pistachios | |
grapes | |
passion fruit | |
Apricot | |
Lemon | |
spirulina | |
molasses | |
Meat | |
Iron | |
folic acid | |
Vitamins B, E and C |
»
Eat well, eat in a fun and stay healthy.
Based on the book "Healthy food».