Uncovering the Root Cause: Medical Medium's Perspective on Anaemia and Low Iron

Anaemia affects one-quarter of the world's population, making it a global public health problem is a prevalent blood disorder that affects millions of people worldwide (McLean et al, 2009).

Symptoms can include:

a) Fatigue and weakness: Anemia reduces the oxygen-carrying capacity of the blood, resulting in feelings of exhaustion and decreased energy levels.

b) Pale skin and nail beds: A reduced number of red blood cells can cause paleness in the skin and nail beds.

c) Shortness of breath: Insufficient oxygen supply to the body's tissues may lead to difficulty in breathing, particularly during physical activity.

d) Rapid or irregular heartbeat: Anemia forces the heart to work harder to compensate for the decreased oxygen levels, leading to an increased heart rate.

e) Dizziness and headaches: Inadequate oxygen to the brain can cause dizziness, lightheadedness, and frequent headaches.

ROOT CAUSE

Instead of focusing on the low iron, instead it is important to focus on the root cause, which is a viral infection.

• I promote Anthony William’s approach to healing anaemia, through addressing the viral loads in the body. Epstein-Barr virus (EBV) is a common virus that infects a significant portion of the global population. Emerging evidence suggesting a potential link between EBV infection and low iron levels in the body. EBV infection can impact the body's ability to absorb and utilize iron effectively, leading to low iron levels and subsequent anaemia.

• Toxic Heavy Metals: The Medical Medium suggests that adrenal stress and the accumulation of toxic heavy metals, such as mercury and copper, can hinder iron absorption and utilization. Addressing adrenal health and detoxifying the body from heavy metals may be essential in restoring iron balance and alleviating anaemia.

Solutions for Anaemia:

1) Treating the underlying condition: When anemia is caused by an underlying chronic disease or genetic disorder, managing and treating the primary condition can alleviate anemia symptoms.

2) Nutritional support: Consuming iron-rich foods -

• Leafy Greens: Medical Medium highlights the importance of consuming leafy greens, such as spinach, kale, and parsley. These greens are rich in chlorophyll, iron, and other nutrients that can support red blood cell production.

• Celery Juice: Medical Medium promotes the regular consumption of fresh celery juice on an empty stomach. Celery juice is believed to have healing properties that can support overall health, including the potential to improve anemia symptoms.

• Iron-Rich Foods: The Medical Medium suggests incorporating iron-rich plant-based foods into the diet, such as blackstrap molasses, apricots, and pumpkin seeds. These foods are believed to provide bioavailable iron that can support the body's iron levels.

• Vitamin C: Medical Medium emphasizes the importance of consuming foods high in vitamin C, as it aids in iron absorption. Citrus fruits, berries, and leafy greens are recommended sources of vitamin C.

3) EBV Support: Incorporating specific foods and supplements to support the immune system and address EBV infection.

4) Adrenal Support: Strategies to support adrenal health, such as stress reduction techniques, a nutrient-dense diet, and targeted supplements, may be suggested to address the impact of adrenal stress on iron absorption and utilization.

5) Detoxification: The Medical Medium emphasizes the importance of detoxifying the body from toxic heavy metals. This may involve adopting a clean, plant-based diet, avoiding exposure to heavy metals, and incorporating targeted detoxification protocols.

If you’d like more support and management strategies, book in a 15 minute discovery to discover how I can help you address both the viral infection and any associated iron deficiency, promoting recovery and overall well-being. Book here.

References

McLean, E., Cogswell, M., Egli, I., Wojdyla, D., & de Benoist, B. (2009). Worldwide prevalence of anaemia, WHO Vitamin and Mineral Nutrition Information System, 1993-2005. Public health nutrition, 12(4), 444–454. https://doi.org/10.1017/S1368980008002401