Tuesday, June 30, 2015
I have seen numerous patients who have presented with iron deficient anemia. Almost without exception, according to Chinese pulse diagnosis, they are Blood deficient, usually their Liver pulse is empty and their facial complexion is pale.
I have found that by gently nourishing the Blood using Chinese Medicinal formulas (while making sure not to damage Spleen which can often be harmed by Blood tonifying formulas), by determining the root of the Blood deficiency, by addressing the problem with lifestyle changes, and by nutritionally addressing this deficiency head on, to the best of my knowledge, I have yet to be unsuccessful in resolving this problem for my patients.
But let me clarify what I mean by "nutritionally addressing this deficiency:" Consider for a moment hemoglobin. Hemoglobin is the iron-containing protein that carries oxygen from the lungs and distributes it to the tissues (oxygenated iron gives blood its red color), and then carries deoxygenated carbon dioxide from the tissues back to the lungs (which is the blue color of veins).
So how, pray tell, does one who is Blood deficient, get healthy oxygenated Hemoglobin? Two ways: 1. by eating fresh, good quality, organic lightly cooked animal protein, and a lot of it! (I actually recommend the 40% of each meal should be protein),
But there's another way for those of you who might cringe at the thought of eating animal protein (though its not quite as easy and more complicated): It seems that the molecular structure of chlorophyll is almost identical to hemoglobin. So, again, with proper care and awareness that the digestion will be damaged by enegetically cold foods, as most good sources of chlorophyll are very cold (eg. Wheat grass juice, parsley, cilantro and celery leaves), and others are high in oxalic acid, which binds to and actually pull out needed minerals, including iron (such as spinach, rhubarb and beet tops), even vegans should be able to reverse iron deficient anemia without having to take iron pills which are poorly digested and utilized by the body. (I will add, from personal experience, that for nearly 40 years I ate very little animal protein, mostly fish. And you know what? I have the self-awareness and honesty to recognize that I paid the price: I really was feeling weaker and weaker and found my endurance also compromised, until I increased the amount of animal protein that I eat. Also, with each meal, BTW, I make sure to supplement Betaine Hydrochloride, to help my stomach do its job in breaking down the animal protein.
As I approach my 63rd birthday in exactly a week, I pray,that in the coming year, I have the awareness, humility, and knowledge to make correct decisions on how I eat, how I live my life, and how I help my patients empower themselves.