I am not a vegetarian so nobody ever talked to me about iron deficiencies, especially after pregnancy. During  pregnancy, blood volumes (the quantity of blood circulating the body) increase by approximately 40%. This is largely due to an increase in plasma (the liquid part of blood) which grow faster than red (or white) blood cell volume. A decrease in red blood cells also amounts to a decrease of hemoglobin, resulting usually in anemia.

Signs of anemia usually cause fatigue, a rapid heartbeat, and paleness of the skin, gums and around the inside of the eye. It rarely effects the unborn fetus but the mother’s iron resources can be depleted. It is important to note, you should not take iron suppplements unless you are diagnosed with anemia.

To build up your blood post pregnancy:

Take an iron supplement with Vitamin C to help absorption of this mineral. Taking calcium with meals can inhibit the absorption of iron from dietary sources. Also do not take iron if you have an infection since the body stores iron in the liver when you have an infection and this can lead to an increase of bacteria.

Good food sources of iron include eggs, fish, meat, liver, leafy greens, and whole grains. Other good food sources in almonds, beets, dates, lentils, peaches, pears, dried prunes, pumpkins, raisins, sesame seeds and watercress.

Herbs that contain iron include alfalfa, burdock root, chamomile, dandelion, kelp, mullein, peppermint, raspberry leaf, uva ursi and yellow dock.

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January 29th, 2006 | Permalink