Anaemia is much more easily prevented than corrected. A liberal intake of iron in the formative years can go a long way in preventing iron-deficiency anaemia.
Diet is of the utmost importance in the treatment of anaemia. Almost every nutrient is needed for the production of red blood cells, haemoglobin and the enzymes, required for their synthesis. Refined food like white bread, polished rice, sugar, and desserts rope the body of the much-needed iron.
Iron should always be taken in its natural organic form as the use of inorganic can prove hazardous, destroying the protective vitamins and unsaturated fatty acids, causing serious liver damage and even miscarriage and delayed or premature births. The common foods rich in natural organic iron are wheat and wheat grain cereals, brown rice and rice polishings, green leafy vegetables, cabbage, carrot, celery, beets, tomatoes, spinach; fruits like apples, berries, cherries, grapes, raisins, figs, dates, peaches and eggs. It has been proved that a generous intake of iron alone will not help in the regeneration of haemoglobin. The
supplies of protein, too, should be adequate. The diet should, therefore, be adequate in proteins of high biological value such as those found in milk, cheese and egg. Copper is also essential for the utilisation of iron in the building of haemoglobin.