Hmm. I used to have problems with my iron level for years and it stopped me from donating blood. Not had it checked in a long time. Maybe I'll have a chat with my doc soon.
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Thread: Blood chemistry: Iron
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10-24-2010, 09:49 AM #1
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Lots to learn, but I'll get there.
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10-24-2010, 02:19 PM #2
Don't whine
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Doing the quadruple dose of ferrous sulphate now, and so far no problem.
I'll keep the Proferrin in mind, in case I start struggling. I like the idea that it's made from stuff that would normally go to waste at the slaughterhouse. (used to eat a lot of blood pudding as a kid, so I have no problem with how Proferrin is made)
I also cook nearly every day in cast iron. Sometimes I can taste the iron from that, but I'm not sure how well it gets absorbed.
The vit C helping absorption is something I completely forgot about! Thanks for the reminder!"If Americans want to live the American Dream, they should go to Denmark." - Richard Wilkinson
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