Liquid Iron Supplement.

Every cell in the body contains and requires iron, a mineral that is needed for all body functions. Thus, iron stores are carefully guarded by the body and, when depleted, cause diverse symptoms.

The chemical symbol for iron is Fe from the Latin Ferrum, which means iron. Iron deficiency is probably the most common nutrient deficiency in the United States and the world. Iron deficiency affects about one billion people worldwide.



Oxygen transport and Storage

Approximately 75 percent of the body's iron is found in our red bloood cells in the form of hemoglobin a protein-iron compound responsible for carrying oxygen from of hemoglobin that is found in the muscles, carries and stores oxygen for the muscles. The iron helps gemoglobin and myoglobin to carry and hold the oxygen, and then release it for use by everycell in the body.

Energy Production

Iron is present in a variety of enzymes-catalysts that help chemical changes take place throughout the body. Many of the iron-containing enzymes are involved in the production of energy.

The Immune System

Iron is also of key importance in maintaining many of the fuctions of our immune system. While either too much or too little of the mineral may create problems, most problems are due to a deficiency.

Improved Concentration

It has been suggested that supplementing with liquid iron could improve academic performance, particularly in young teenage girls with poor dietary iron intakes.

Painful Periods

Early evidence suggests that taking daily liquid supplement of iron may help to ease the pain often associated with monthly menstruating.

Iron as an Antioxidant

Cells need protection from any accumulation of hydrogen peroxide. Hydrogen peroxide can cause free radical damage inside cells. Certain enzymes that contain heme can catalyze reactions that neutralize the free radical hydrogen peroxide. Hydrogen peroxide is converted to water and oxygen. In this case, iron in heme acts as an antioxidant.

Why take this supplement?

Women who are trying to conceive may benefit from taking iron supplements, especially if their diet supplies little or no meat and their pregnancies are close together.

Vegetarians, vegans, athletes, and those who undergone surgery may also benefit from iron supplements, as could some elderly people who exist on nutritionally restricted diet and drink large quantities of tea.

Signs of needing extra iron include:



Poor Concentration


Hair Loss

Shortage of Breath

Brittle, Ridged,Breakable Nails

Pale Complexion

Loss of Appetite

Repeated Infections

Learn more about Iron Deficiency Symptoms and Dosage



Foods that are highest in iron are meat (especially liver), poultry, and fish. Other substantial sources are eggs, breads and cereals (either whole grain or iron-enriched), leafy vegetables, potatoes and other vegetables, fruit, and milk.

The absorbability of iron from foods varies widely. The organic iron found in red meats is the most absorbable (10-30 percent). Plants contain inorganic iron, only 2 to 10 percent of which is absorbed by our digestive tracts. In addition, large quantities of iron are lost from food that is cooked in water. However, when you cook acidic foods in cast-iron cookware, iron from the cookware leaches out into the foods, increasing its iron content considerably. Vitamin C also enhances the absorbability of iron in nonanimal foods and prevents it from being converted into its unstable form, which may cause oxidative stress and cell damage from free radicals.


For optimum general health, the basic Optimum Daily Intake for iron is:

15-25 mg for men

19-30 mg for women

Based on a thorough scientific review of iron, the following amounts of iron appear to be valuable for:

Chronic fatigue 15-20 mg

Iron deficiency anemia 20-30 mg

Poor attention span 15-20 mg


The toxicity of iron is low, and harmful effects of daily intakes of up to 75 milligrams per day are unlikely in healthy individuals. The body has a highly effective mechanism that prevents an overload of iron form entering it and causing toxicity. The amount of iron the body absorbs is carefully regulated by the intestines according to the body's needs. The greater the need, the higher the rate of absorption. Growing children, pregnant women, and anemic individuals have higher rates of absorption. When a deficiency occurs, the rate of absorption increases to two two three times higher than normal. Unfortunately, this response does not appear to be sufficient to prevent anemia in iron-deficient subjects who are only mildly anemic and whose iron intake is marginal.

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