Search
Language
If you have an anaemia, you may have anemia
Table of Contents
1. Anemia definition and types of anemia
The main types of anemia are: Iron-deficiency anemia (so-called Microcytane) is the most common type of anaemia, erythrocytes are very small and therefore are unable to transport oxygen, i.e. to perform their most important function; Vitamin B12 and/or folic acid (macrocytane, megaloblastic) anemia in the blood, however, there are too few erythrocyte or erythrochytes are irregularly shaped.2. Anemia causes and symptoms
Symptoms of iron deficiency: fatigue, weakness, frequent cold; drowsiness, ?? skin and mucous membranes softening, reduced appetite, ¢ pain and dizziness; ¢ difficulty concentrating; ‡ excessive hair loss, ‡ nail fractures; rapid heartbeat, especially after exertion; ̊ frequent chills. insufficient amounts of these vitamins may be present in a poorly developed vegetarian diet or in a digestive system.3. Is it worth doing a morphology?
If there are deviations in morphology or if the results are unsatisfactory, and the patient has symptoms of anemia, the doctor will direct him for further diagnosis. Care should be taken of ferritin, i. e. the best protein-binding iron atoms and the number of red and white blood cells that store them. If the concentration of ferrite is low (even if the remaining parameters are adequate), this means that there is a predetermined level of iron deficiency in the body, which can lead to a single diagnosis of anaemia.4. Here are some practical tips
In order to prevent anemia due to vitamin B12 and folic acid deficiency, vegetables and fruits should be used raw, whereas wheat must be subjected to short-term baking and leafy vegetables stored in grasses. Ingredients that contribute to the absorption of wheat, in particular wheat (which also comes from non-food sources): cereal products from raw sources such as cocoa beans, soybeans, cereal grains, herbal extracts, yogurt, fruits, grains and vegetables, e.g. cereals, cereals and cereals (e.g., cereals) may be used in the preparation of cereals such as wheat and maize, as well as in the production of cereal crops such as maize (from raw sources) and in the raw products such as cereal (maize), soybean extracts such as corn, sugarcane, herbaceous extracts and herbs, such as fruit, vegetable fats, grapes, grapefruit, grain, and protein (such as cereals).5. This article is intended to provide an overview of and topical guide to extra_id_0
The most bioavailable form of the supplement should be selected, the dose should be established according to the symptoms and the interactions of the preparation with other medicines should be considered. Nutrients are best supplied to the body naturally, but in some cases supplementation may be necessary. Supplementation should be used under the supervision of specialists (physician, dietitian). Depending on the type of anemia, iron, vitamin B12 and/ or folic acid should be given.
