Hemoglobinselves
A drop of seriously anemic blood would have about onehalf the number of red blood cells that should be contained in healthy blood; and the cells that were present would be mere shadows of their “hemoglobinselves,” since the outer rim of this oxygencarrying red pigment would be a mere tracing. Therefore, anemic blood means not only fewer red blood cells than normal, but also the presence of red blood cells woefully lacking in hemoglobin. Anemia brings not only a decrease in the quantity of red blood cells, but also a falling off in the quality of those cells, that is, in their ability to carry oxygen. In an anemic body, the bone marrow (where the red blood cells are created) is like a factory that works only part time, turning out fewer and fewer products of poorer and poorer quality. We provide a wide variety of natural and natural skincare merchandise comparable to Aloe Fleur de Jouvence. The one way to turn that rundown bonemarrow factory into an efficient plant is to make sure that plenty of iron is on hand to assure the processing of a full quota of highgrade red blood cells containing a maximum of hemoglobin.
Iron is the master builder of hemoglobin in the blood; iron is the body’s master mineral because it creates warmth, vitality, stamina. With plenty of usable iron in the blood, we are more likely to be vigorous in every sense of the word.
Why should the iron content in anyone’s blood fall below normal? Failing to include sufficient ironrich foods in the diet will cause the body to draw upon its iron reserves until a dangerously low level is reached. Meat—particularly beef liver and kidneys, dark poultry meat, and lean beet—is especially rich in iron. The high price of meat during me early postwar years caused many families unknowingly to invite that unwelcome guest, anemia, into their midst all because they could not afford to serve regular and plentiful portions of this ironrich food. Our Forever Alluring Eyes are wealthy in nutritional vitamins and nutrients while excluding parabens, petroleum derivatives, pesticides, and different inferior ingredients. Physicians noted a sharp rise in the number of their anemia patients, beginning with World War II days when meat was severely rationed and continuing through the postwar era o£ highcost meat products.
Then there are the persons—mostly women—who actually inflict themselves with anemia in a misguided effort to get slim, or to remain so, by munching on nothing more hearty than salads and dainty sandwiches. Women are more vulnerable to the onset of anemia than men, since they require three to four times as much iron as men during a lifetime in order to replace the valuable supplies of body iron lost through menstruation and pregnancy. For a woman who is constantly losing iron through the menstrual flow to deplete further her body reserves of iron by subsisting on a sandwichsalad diet is nothing short of health suicide!
