The Anemia Importance of the diet.

It is useful to eat: Fowl and a liver; enriched vitamins cereal products; fresh greens. it is better to avoid: to drink tea during meal

When the level of hemoglobin - the vital albuminous molecule transferring oxygen on a blood-groove to all fabrics of an organism falls, or when the amount of red blood cells below a normal level, arises an anemia, which can be obliterated (weariness and the common weakness) or sharp (lethargy, pallor, tachycardia, a short wind, dizziness, puffiness stop and pains in legs).

Importance of the diet.

Development of an anemia is interfered by a diet containing enough of red meat, giblets, birds, fishes and salad to greens. The richest source of iron is a liver. However during pregnancy the woman should not eat this product because of possible overdose of vitamin A that can lead to various defects of a fruit. When iron is badly acquired by an organism, its deficiency can arise and at a diet rich with this mineral substance. An obstacle for its mastering happen tannin, containing in tea. Other factor interfering mastering of iron, can be the phytin acid containing in wheaten bran and brown fig.

The Organism acquires the animal iron containing in meat and a fish, than the vegetative iron received from salad greens, grain, bean and other vegetative food is easier. The best mastering of iron from vegetative food will be promoted by presence in dishes of products with the high maintenance of vitamin C, whether it be salad from tomatoes or orange juice. As a good source of iron serve also enriched grain cereals.

FOUR TYPES of the ANEMIA. the Anemia can arise for many reasons. A bad meal or loss of blood because of the long internal bleeding caused by ulcers or a cancer can provoke asiderotic (iron-deficiency) anemia; when red blood cells collapse more quickly, than appear new as it happens at is crescent-cellular disease, there is hemolytic anemia. Also the anemia can arise at leucosis when reproduction red blood cells is broken; at last, pernicious (Biermer's, Biermer-Ehrlich) anemia is generated by deficiency of vitamin B12, that sometimes happens is connected with inability of an organism to acquire it.

In some cases lack of hemoglobin can be compensated by means of the adequate food allowance, allowing to raising the maintenance red blood cells up to a necessary level. However at the developed anemia addition in food of iron and vitamins is the most effective. Pernicious anemia is treated by injections of vitamin B12 which are spent by rates each three months.

WOMEN In GROUP of RISK. The Anemia caused by shortage folic acid or vitamin B12, meets less often, than iron-deficient an anemia. However vegetarians - especially which eat all crude - risk to earn deficiency of vitamin B12 which does not contain in food of a phytogenesis whereas pregnant women risk to receive deficiency folic acid. When the certain form of an anemia is diagnosed, the most effective way of treatment become those or other additives, whether it be iron or folic acid (it is usual in the form of tablets), and in cases pernicious anemias - injections of vitamin B12. In the further well balanced diet will allow to not admitting return of disease.

ANTIOXIDANTS. Without antioxidants many of us all for some months would become victims of numerous infections, and is possible, even a cancer. Though the organism and it produces these substances, for strengthening its protective functions it is necessary to eat the products containing antioxidants. In the scientific world sharp discussion about a degree of importance of antioxidants for health is developed. Too urgent requirements about necessity of presence of antioxidants for a food allowance have a little bit exaggerated character, however recent researches have shown, that they protect from some kinds of a cancer, illnesses of heart and presenilation.

Antioxidants protect our organism from free radicals - the active chemical compounds arising during a metabolism and capable (when them much) to cause dangerous diseases. Besides, antioxidants provide protection against bacteria. Some factors, for example excessive environmental contamination, ultra-violet radiation, illnesses or a smoke from cigarettes, can provoke the strengthened reproduction of free radicals in an organism. If to not stop process, these astable, potentially dangerous chemical compounds create conditions for development of a cancer and cardiovascular diseases.

to consult with free radicals, the organism requires greater volume of antioxidants, than it can reproduce independently; especially it is important, when the person is sick or subject to influence of the factors polluting an environment. Fortunately, many kinds of foodstuff contain the antioxidants, assisting to resist to this threat.

To neutralize free radicals vitamins E, C, beta-carotin, vitamin A (phytogenesis), and also mineral nutrients help: selenium (molluscs, an avocado), copper (nuts, seeds, molluscs, crabs) and zinc (molluscs and crabs). Bioflavonoids, found out in some fruit and vegetables, including citrus and grapes, also have properties of antioxidants. Artificial antioxidants are added in margarine and vegetable oils to not allow rancidity and to keep natural color of the prepared food.

HOW PREVENT DISEASES. It is considered, that free radicals can begin the processes promoting adjournment of cholesterol in arteries that leads to illnesses of heart or attacks of a stenocardia. The high level of antioxidants (vitamins and mineral substances), apparently, interferes with these processes and protects DNA (a genetic material of cells of a body) from damages which are capable to lead to some kinds of a cancer.

To add in food some vitamins and mineral substances follows balanced, in view of that overdose can harm also. For maintenance of an adequate level of reception of antioxidants is better to eat enough of fresh fruit and vegetables. Citrus contain vitamin C, and fruit and vegetables with bright painting - beta-carotin. Vitamin E contains in nuts, an avocado and vegetable oils.