Pumping Iron: Treating Anemia With Herbs
by Anne Dougherty
The Herb Quarterly Magazine, Summer 2006
Fatigue, weakness, and dizziness: For people with anemia, these symptoms are
very familiar. This blood disorder, which affects 3.4 million Americans, results
from an inadequate number of red blood cells, which carry the oxygen our bodies
need to perform properly. Without enough oxygen, we become tired, suffer from
headaches, and in some cases, our organs can undergo severe strain. Many factors
contribute to the destruction and depletion of red blood cells, resulting in
several types of anemia. Iron deficiency anemia is the most common.
In order to understand iron deficiency anemia, we first need to be familiar
with how oxygen is transported through the blood stream. Our red blood cells
perform much like a public bus, carrying hemoglobin molecules through our blood
vessels to various tissues of the body. These molecules hold oxygen, releasing
the gas at each "stop." Iron helps keep the oxygen in place, until
it's ready to be released. Without enough iron, essential to hemoglobin
production, oxygen cannot be delivered throughout the body, and our cells are
unable to perform their metabolic tasks. We slow down and become tired. Indeed,
fatigue is the main symptom of iron deficiency anemia. Other symptoms include
paleness, especially in the mucous membranes of the eyes and mouth.
"How can I have iron deficiency anemia if I eat a well balanced
diet?" you might ask. Pregnant women and women of childbearing age have
increased dietary iron requirements. Ten percent of American women age 12-49
have iron deficiency anemia due to monthly blood loss during menstruation. In
order to replenish lost red blood cells, the USDA recommends that women in this
age group take 15mg of iron per day; 10 mg for men. Iron requirements also
increase dramatically during pregnancy, and health professionals recommend 30 mg
a day to support fetal growth.
A need for more iron is often coupled with poor absorption of the element.
While the digestive system easily absorbs iron from animal sources, plant based
iron proves more difficult, so vegetarians must be especially vigilant
about their iron intake. Other substances, such as tannins found in black
tea or phytates in whole grains and beans, may also interfere with the body's
ability to absorb dietary iron.
If you consume enough iron through your diet, but still experience iron
deficiency anemia, several herbs provide a healthy dose:
Stinging nettle leaf (Urticaria dioica), a really good
source of iron, loses its sting once dried. Best used as a tea, infuse 1 tsp of
the herb in 12 ox of hot water for 5-7 minutes and drink 3 cups per day. Or make
a quart of tea in the morning and drink it throughout the day.
Other excellent herbal sources of iron -- ones safe for use during pregnancy
-- include the roots of yellowdock (Rumex crispus), dandelion
(Taraxacum officiale), and burdock (Arctium lappa). The
digestive system easily absorbs the iron found in these plants, though experts
are unclear as to why. Make a tea using 1 tsp of each herb in 12 oz of water.
Simmer the roots over a low flame for 15 minutes (the medicinal properties of
these plants take longer than nettle to be extracted). Again, you can make a
quart of this tea and drink it throughout the day.
You may also want to try a traditional tea of equal parts caraway seed
(Carum carvi), mint leaf (Mentha piperita), and linden
flowers (Tilia sp.). Use 1 Tbsp of the herb mixture in 12 oz water
and infuse as you would for nettle leaf. Pregnant women should consult their
healthcare providers before using these particular herbs, as the oils in caraway
and mint may stimulate uterine contractions.
Consult your health care provider if you think you have anemia or display any
of the symptoms noted above. He or she can listen to your symptoms and run a
complete blood count (CBC), a simple test that determines the amount of red
blood cells and hemoglobin in your body.
Natural Health Hut
