Circulation, blood: keys to life
by KC Jones, reporter

    The Bible predicted it 3,000 years before science confirmed it, “… the life of the flesh is in the blood …” Leviticus 17:11 was written before 1400 B.C. It wasn’t until 1616 A.D. that William Harvey discovered blood circulation as the key to life.

    The blood carries water and nourishment to every cell, removes waste from cells and regulates the body’s temperature.

    Oxygen, essential to our existence, is transported from the lungs to all body tissues, especially muscle cells, by a substance called hemoglobin found in red blood cells.

     The hemo part is an iron-containing pigment called heme, the colored substance of red blood cells. Not only is iron vital in the transportation of oxygen, it is also present in enzymes that metabolize protein. The iron of the hemoglobin molecule accounts for 80 percent of all the iron in the body.

    It is estimated that a total of 3.3 grams of iron is present in the circulating hemoglobin of an average-sized adult.

    Iron has been known for its health-giving properties as far back as the early Greeks.

    Iron was used as a treatment for anemia in England as early as the 17th century, and during the 1700s it was found to be an essential part of human blood.

    A trace mineral, iron is very poorly absorbed by the body; as much as 95 percent of the iron consumed may be eliminated.

    As it functions, the body’s iron supply is not used up or destroyed, but is used and reused.

    Exercise may increase iron excretion, but only a minute quantity is lost through normal activity and menstruation. Iron, however, must be replaced to maintain health.

    In 1998, iron deficiency anemia was the nation’s most common nutritional deficiency. It has been estimated that 50 percent of all premenopausal American women are iron deficient.

    Children of poor families are more likely to be deficient, but 30 percent of all children need more iron.

    The symptoms of anemia are pale skin and abnormal fatigue, but depression and unusual impatience may also signal deficiency. Low iron levels will affect physical endurance.

    Refined foods are partly to blame for the increase of anemia and a change from iron skillets to cookware made of other materials.

Food choices are another part of the problem. Many iron-rich foods, like red meats, are high in fat and cholesterol, and consumption is limited in many diets. The RDA for iron is 15 mg for women and 10 mg for men.

    It is a challenge to obtain 15 mg of iron a day from food. About 1 mg of iron per ounce is found in animal iron sources (heme iron) and is absorbed better than vegetable sources (non-heme). Vitamin C enhances non-heme iron absorption. Iron-enriched cereals and grain products can contribute significantly.

    Beans, peas, split peas, some dark green leafy vegetables, strawberries, watermelon, raisins, dried apricots, prunes and blackstrap molasses are good sources of iron.

    Red meats and dark poultry are excellent sources of iron. Combining animal iron with vegetable iron products is even better for overall absorption.

    Using a cast iron skillet will help add iron, especially when cooking acidic foods like spaghetti sauce. Avoid drinking tea and coffee with meals since it decreases iron absorption.

    Supplements may be necessary, but great care must be taken to get a safe source. Problems with iron supplements can include gastrointestinal problems like nausea, constipation, gas, indigestion and a metallic taste in the mouth.

    Certain iron supplements can interfere with the absorption of copper, zinc and calcium. The amount of iron absorbed definitely depends on the form taken.

    The most dangerous form of iron is ferrous sulfate, an inorganic chemical that has caused liver damage and death in children because of high ingestion. Ferrous fumarate is another inorganic chemical form. The least toxic source of iron is ferrous glucaonate.
    This iron is combined with gluconic acid derived from glucose. Peptonized iron is a safe, complex form more readily available. Chelation makes absorption better.

    Chelation is a process that bonds an easily absorbed substance, like an amino acid molecule, to a mineral that is difficult to absorb. The new composition tricks the cell and helps it absorb the mineral, in this case, iron.

    A good way to check the condition of your blood is to donate some of it in a blood drive. South Campus is sponsoring one Tuesday, Feb. 13, and NE Campus will hold one Wednesday, Feb. 14.

    Donating blood involves a free health check up that includes a look at your blood pressure, iron level and cholesterol levels.

In addition, donating blood stimulates the production of red blood cells.