Iron is an essential part of hemoglobin, the protein which enables red blood cells to carry oxygen throughout the body. When your cells don’t have enough oxygen, they can’t function properly, and as a result, can become fatigued.

Food Iron is presented to the body as “heme” Iron, found only in animal products, or “non-heme” Iron, which is found in plant foods and about 60% in animals. The non-heme Iron is not absorbed as well as heme Iron. Liver, oysters, shellfish, kidney, lean red meat, poultry, and fish are sources of heme Iron. Dried beans, dried fruits, blackstrap molasses, dark leafy green vegetables, prune juice, Iron fortified cereals, and lima beans are good sources of non-heme Iron. Combine non-heme sources of Iron with Vitamin C rich foods or supplements to enhance Iron absorption.

There are many factors that may contribute to Iron shortfalls and Iron shortfall anemia, including: blood loss, impaired Iron absorption, insufficient diet, and higher physiological demands.

The danger of Iron toxicity is rare due to the fact that Iron absorption is closely regulated and decreases when Iron stores are full. A genetic defect called hemochromatosis, most common in men, causes excessive Iron absorption and may result in damage to the heart, liver, spleen, and pancreas. Iron supplements are hazardous for children to ingest and should be kept out of their reach.

Please refer to the expiration date on the bottle.