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Anemia (Iron deficiency)
	The deficiency of iron may be absolute (there is no iron available for the production of hemoglobin - this is true iron deficiency anemia) or relative (the iron is present in storage in the marrow but other reasons prevent its incorporation into red blood cells). Iron deficiency anemia is usually easy to resolve. The normal North American diet contains approximately 15-20mg of iron per day. Most is present in meat and green vegetables; approximately 1.0mg is absorbed each day and just about an equal amount is lost in feces and sweat. Such a deficiency requires large doses of supplemental iron to resupply the body stores and sufficient monitoring to prevent iron overload. Chronic blood loss is the most common cause of iron deficiency anemia. The type and severity of the anemia varies with time. The development stages are: Depletion of iron stores, decreased ferritin levels, no anemia Increased transferrin levels, no anemia Fall in serum iron, no anemia Development of normocytic, normochromic anemia Development of microcytic, hypochromic anemia.
Anemia (Iron deficiency) is benefited or hindered by:
	Caffeine/Coffee Avoidance Molybdenum Therapeutic Fasting Vitamin C (Ascorbic Acid)