Anemia & Low Iron
Restore ferritin and hemoglobin with bioavailable heme iron, mineral-rich tonics, and the cofactors (vitamin C, B12, folate, copper) the body needs to actually use that iron.
Desiccated beef liver
FoodStrong evidence3–6 capsules/day or 1–2 oz fresh liver weekly — the most bioavailable source of heme iron, B12, folate, and copper combined.
Blackstrap molasses
FoodTraditional use1 tbsp daily in warm water or oatmeal — traditional iron tonic also rich in copper, magnesium, and B6.
Nettle leaf infusion
HerbTraditional useStrong overnight infusion (1 oz dried leaf in 1 quart water), 1–2 cups/day — mineral-dense tonic used by traditional herbalists for chronic anemia.
Beetroot
FoodModerate evidenceFresh juice (4–8 oz/day) or roasted beets — supports nitric oxide, blood building, and iron uptake.
Floradix (iron + herb tonic)
HerbModerate evidence10 ml 2×/day on empty stomach — gentle liquid iron with herbs and vitamin C; well-tolerated when iron pills cause constipation.
Vitamin C with iron meals
VitaminStrong evidence500–1000 mg vitamin C (or a glass of orange juice / red pepper) at iron-rich meals — triples non-heme iron absorption.
Methyl B12 + methylfolate
VitaminStrong evidence1000–5000 mcg B12 + 400–800 mcg methylfolate daily — required cofactors; deficiency causes its own (megaloblastic) anemia.
Ferrum Phosphoricum 6X (tissue salt)
MineralTraditional useSchüssler 'iron salt' — 4 tablets 2–3× daily for pallor, fatigue, and weakness from low iron; complements (does not replace) actual iron repletion.