Iron / Molybdenum

With Probiotic*, 30mg Vitamin C & 20μg Molybdenum
Food State Iron is presented to the body in a probiotic complex and is gentle, non-constipating, very safe and well absorbed and used.

A gentle, non-constipating and bioavailable product. Now with 10mg iron per tablet, 20 μg molybdenum and 30mg vitamin C. Vitamin C aids the absorption and utilisation of iron. The inclusion of Lactobacillus bulgaricus (a friendly probiotic bacteria) from a yoghurt culture provides the nutrient carriers and creates a Food State product.

What is Iron and what does it do?
Iron is the most abundant mineral in the blood. It is involved in respiration, as it carries oxygen to all the body cells. It is essential for the oxidation of fatty acids. All
iron exists in the body combined with protein and comes in two forms. The first is functional, as in haemoglobin and enzymes, and the second is in the transport and
storage forms, like transferrin, ferritin and haemosiderin. Iron is also necessary for collagen synthesis. Iron is found in the brain as a co-factor in the synthesis of serotonin, dopamine and noradrenalin, which are known to regulate behaviour.
The major function of iron is to combine with protein and copper in making haemoglobin, the colouring matter of red blood cells. Haemoglobin transports oxygen in the blood from the lungs to the tissues, which need oxygen to maintain the basic life functions. Thus, iron builds up the quality of the blood and enhances the immune system, energy production, growth in children and resistance to stress and disease. Calcium and copper must be present for iron to function properly. Molybdenum is a vital part of the enzyme responsible for iron utilisation in the body.

Iron from the body is excreted in small amounts in the urine, faeces and through perspiration. Pregnancy, menstruation and blood loss from injury will remove stores of
iron. Adolescence, childhood and infancy increase the need for protein, which will also raise the level of iron required. Antacids reduce the ability of iron to be absorbed. Alcoholism interferes with absorption of iron, as does chronic liver disease and pancreatitis. There are many factors that influence the absorption of iron. Vitamin A, the B complex, copper, calcium, manganese and molybdenum are needed for complete iron absorption. Vitamin C enhances absorption by helping reduce ferric to ferrous iron. Iron content will be increased by 30% by consuming foods rich in vitamin C along with those rich in iron. The balance of calcium, phosphorus and iron is very important. Excess phosphorus hinders iron absorption. In addition, a lack of hydrochloric acid, the administration of alkalis, a high intake of cellulose, coffee or tea and increased intestinal motility will all interfere with iron absorption. Daily losses average 1mg.

Best Natural Sources
The best source of dietary iron is liver, with oysters, heart, lean meat and tongue as secondary choices. Leafy green vegetables, whole grains, dried fruits, legumes and molasses are rich in iron. Other sources are green peas, chicken, strawberries, pumpkins, salmon, Brussels sprouts, almonds, avocados, beets, egg yolks, wheat bran,
nuts, seeds, alfalfa, broccoli, cherries, kale, parsley and seaweeds.

Absorption and Storage
The body can utilise either ferric or ferrous iron, but evidence indicates that naturallyoccurring ferrous iron is used more efficiently, and that most ferric iron is reduced to ferrous iron before being absorbed. Iron is absorbed from food into the blood and bone marrow in regulated amounts. 90% of iron ingested never reaches the blood and remains unabsorbed. Of that, 1% is used for enzyme activity and the rest is placed into storage, primarily in the liver, spleen, bone marrow and blood.
The iron in fortified foods is poorly absorbed, but still does contribute to dietary needs. Only 2%-10% of iron in beans, fruits and vegetables is absorbed. The iron found in animal protein is more readily absorbed than the iron in vegetables. Absorption occurs in the upper part of the small intestine. Iron is usually absorbed within 4 hours of ingestion. The degree of gastric acidity regulates the solubility and absorption of the iron in food.

RDA
The RDA for iron is 14mg. Pregnant women and nursing mothers need more iron. The need for iron increases during menstruation, periods of rapid growth or whenever there is loss of blood.

NB: It is not recommended that men and post-menopausal women supplement with iron unless recommended by a doctor. Iron, if taken in excess, may be harmful to very young children.

Suggested Intake: 1-2 tablets daily, or take as directed by a practitioner.
Suitable for: Vegetarians and for people with Candida and yeast sensitivities.
Contraindications: It is not recommended that men and post-menopausal women supplement with iron unless recommended to do so by a doctor or practitioner. Iron, if taken in excess, may be harmful to very young children.
Non-Active Ingredients: Microcrystalline cellulose, vegetable stearic acid, vegetable magnesium stearate.
Non GM & Free From: Yeast; wheat; starch, gluten; soy; added colourings, sweeteners & preservatives.
Storage: Keep cool, dry & out of direct sunlight