How to Increase Your Hemoglobin Levels Naturally
Hemoglobin is an iron-rich protein responsible for transporting oxygen from your lungs to other areas of your body. Low hemoglobin levels are often associated with low iron levels, and adding iron to your diet is a simple way to promote the normal production of hemoglobin.
Other nutrients aid in this process, too, so talk to your doctor about the dietary changes you can make to raise your levels.
These are some of the most common symptoms that show low levels of hemoglobin:
2. Sore tongue
3. Pale skin
4. Poor appetite
6. Decreased concentration
8. Lack of blood clotting
9. Fainting spells
10. Bruising easily
11. Weak bones
Knowing how to increase hemoglobin levels quickly can help those with low levels mitigate adverse symptoms. The use of food to increase hemoglobin fast through foods that promote its production is nothing new, and it is the most common way to obtain the essential vitamins and nutrients needed.
1. Consume Nettle Tea
Nettle tea is full of vitamin C, vitamin B and iron. They’re all important for increased levels of hemoglobin. Combine 1 cup of hot water with 2 tablespoon of nettle leaves (it would be better to be dried). Let it rest for 10 minutes. After that, add 1 teaspoon of honey. Drink the tea after you’ve stirred it well. Consume it 2 times a day.
2. Pumpkin seeds
These tasty seeds contain plenty of Omega-3 fatty acids, zinc and iron. Take them every day. They’re amazing for your low levels of hemoglobin. ¼ of a cup which contains pumpkin seeds are full of 8.6 mg of iron.
3. Increase the Intake of Vitamin C
Foods with plenty of vitamin C are very important if you’re having problems with low levels of hemoglobin. Iron can’t be absorbed in our body if we don’t have a sufficient amount of vitamin C.
Consume more oranges, papaya, bell peppers, lemon, spinach, broccoli and tomatoes.
4. Folic Acid
Folic acid is also very important for a proper absorption of iron in your body. Intake more foods like chicken liver, lettuce, bananas, peanuts, spinach, beetroots and broccoli.