5 leaves that help absorb iron in the blood

About a third of people suffer from iron deficiency and this has many side effects. Fatigue, broken nails, hair loss, difficulty concentrating, cold hands and more. Iron is essential for the process of producing red blood cells and it also maintains the proper functioning of the heart and muscles. Despite its importance, iron deficiency is credited with giving diagnosis and treatment. Many will be surprised to find that some of the daily problems are due to the same shortage, for example the World Health Organization has determined that it can lead to a drop of up to 30% in productivity at work.Many patients are advised to eat animal meat that contains a large amount of iron, but there is a big mistake in this. The kosher meat that most Israelis eat contains almost no iron, due to the amounts of salt used to prepare the meat. In contrast, non-kosher meat contains too high an amount of iron that the body cannot handle. The ultimate solution is to eat green leaves. Green leaves and green sprouts are among the most important foods for man. They are a rich source of powerful vitamins, minerals and antioxidants. Green leaves The chlorophyll is present, the greener the leaf the higher its chlorophyll level. Chlorophyll is a molecule that has the same structure as human hemoglobin, only instead of iron producing it, chlorophyll produces it and vice versa the level of iron increases.

5 green leaves rich in iron

Collard Green

Because of their dark green color they have a high amount of iron. Eating a glass of cooked colardum increases our daily iron intake by 2.2 milligrams. Men need to consume 8 milligrams of iron a day and women who are not pregnant need 18 milligrams a day because of the menstrual cycle.

It is important to wash the leaves, boil in boiling water for three minutes and cool in frozen water to maintain the benefits of the leaf. Strain the leaves and pack in sealed containers. Collard will keep for months in the freezer and can be heated in a stove or microwave.

Moringa

Moringa leaves are rich in iron and vitamin C. Vitamin C helps the absorption of iron and therefore it is recommended to consume it alongside iron. According to studies, the hemoglobin level of pregnant women who received Moringa leaf capsules was much higher than that of the control group. Their babies were born at much higher weights.

The leaves can be eaten fresh or bought as a powder in health food stores and dedicated stores. It is important to avoid fakes and make sure the packaging contains 100% moringa leaves.

Watercress

Iron deficiency can also result from poor absorption due to digestive problems. The watercress helps in improving the actions of the digestive system and therefore improves the absorption of iron. The watercress is reminiscent of mustard and has a pungent and special taste. Recommended as an addition to a salad.

Broccoli sprouts

One of the reasons for non-absorption of iron in the blood is free toxins and radicals that we breathe on a daily basis, like cigarettes, car smoke, industrialized food and more. Broccoli sprouts cause the excretion of toxins from the body. It is recommended to eat at least half a pack of broccoli sprouts a day.

Wheatgrass juice

70% of wheatgrass consists of chlorophyll, a molecule that is similar in structure to hemoglobin. Naturally iron produces the hemoglobin in the body, when we raise the hemoglobin levels in the blood by diet also the iron levels rise, so the body can convert the chlorophyll to the hemoglobin easily. Wheatgrass should be drunk in a drink, perhaps not particularly tasty, squeezed in a juicer.

Inserting green leaves can sound like a daunting task to many, but today you can find leaves in any neighborhood supermarket or alternatively in online stores. With a little creativity and a lot of green you will create a healthy diet and good health.

Bat El Assouline, CEO of the “Sando” platform