The Ayurvedic approach to Iron Deficiency
Iron plays a crucial role in the human body in the production of hemoglobin. Hemoglobin is a protein in red blood cells that carries oxygen from the lungs to tissues throughout the body.
Iron is required in supporting the immune system, child growth and intellectual development. Iron deficiency, it can lead to lack of energy, frequent illness and anemia. Therefore, iron is needed for optimum brain function, and the production of other cells and hormones in your body.
Ayurvedic perspective on Anemia
Iron deficiency known as "Pandu" in Ayurveda. It is primarily associated with imbalances in the pitta dosha, which is responsible for the body's metabolic processes and digestion. Agnimandya (weak digestion) leads to inadequate absorption and assimilation of nutrients, including iron, causing anemia.
Iron deficiency affects the rasa (lymph), rakta (blood), and dhatus (tissues) which directly affect the color of skin. The texture of skin is maintained by mamsa dhatu (muscle tissue) and the suppleness of skin is maintained by meda dhatu (fat tissue). Together these four dhatus are important for maintaining the healthy appearance of skin.
Ayurveda emphasizes the importance of balancing pitta and improving digestion to address iron deficiency. This can be achieved through dietary changes, such as consuming mildly spiced foods like aged rice, barley, and vegetable soups, and avoiding spicy, salty, and fried foods.
Here are some natural sources of iron which can help to overcome iron deficiency
Incorporate beets and carrot juice with few drops of lemon juice
Moringa leaves have a lot of iron, vitamin A, C, and magnesium.
Boil milk with 2 figs, 2 dates, and 15 gms of raisins with 1 cardamom on a low flame, let it come to room temperature and drink this every alternate day.
Wheatgrass contains iron, calcium, magnesium and amino acids. It helps in reducing blood pressure and promoting higher metabolism of the body.
Dry roast the black sesame seeds, blend with a teaspoon of honey & cultured ghee and roll into a ball. This will boost your iron levels.
Cook your meals in iron utensils.
Eat certain fruits and vegetables which are excellent sources of iron. Such as spinach, beet greens, dandelion greens, chard, kale, apples, and pomegranates. Also take fruits rich in vitamin C as they help to absorb the iron. (All greens must be cooked)
Avoid salty, sour, fermented and spicy foods such as yogurt, curd, pickles, and alcohol as they aggravate pitta dosha.
Avoid over exercise, exposure to hot sun
Note: Appropriate Ayurvedic diet protocol will be decided according to individual’s level of dosha aggravation, therefore always consult a trained professional.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This information is not intended for use in the diagnosis, treatment, cure, or prevention of any disease. If you have serious, acute, or chronic health problems, please consult a trained health professional. If you are seeking the advice of a trained Ayurvedic professional, email us at holisticavenues@outlook.com We will provide you with information to consult with Ayurvedic professionals. Always check with your doctor before taking herbal protocol