Iron peptonate used in Hema Plus is a non-ionic form of iron, which is readily assimilated and will not cause constipation, diarrhea, cramping, colic or blackened stools. Plus, Hema Plus contains every nutrient known to be necessary for the assimilation of iron. Iron is essential to the formation of hemoglobin in red blood. Many iron supplements; however, cause bowel irritation resulting in either diarrhea or constipation.

Iron in the body is found primarily in hemoglobin which transports oxygen from the lungs to tissues throughout the body and myoglobin which supplies oxygen within muscle cells. Therefore, iron is the main determinant of the oxygen supply to the cells. In addition, hemoglobin is an excellent acid-base buffer. Red blood cells are responsible for approximately 70% of all the buffering power of whole blood.

Iron is also required for collagen synthesis by enzymes in the hydroxylation of proline and lysine.

Iron-deficiency anemia is a major nutritional concern worldwide, and its prevalence may range as high as 50 per cent in some segments of the population. In the United States vulnerable populations include:

• Women of childbearing years

• Premature infants, older infants and children

• The elderly

• Low income groups and minorities

Women, children, vegetarians and people using certain medications may need to be monitored closely to determine their need for iron supplementation. Iron deficiency is common in infants and is nearly universal in the premature unless iron supplements are administered.  Significant numbers of young, healthy women have been found to have some degree of iron deficiency.  During pregnancy the incidence is even higher. Deficiency may result from one or a combination of the following:

• Blood loss through menstruation, injury, blood donation or low grade blood loss from bleeding ulcers, hemorrhoids, parasites or cancer.

• Pregnancy and lactation. From 500 to 1,000 mg. of iron is donated to fetal growth and 1 to 2.5 mg. is lost daily during lactation.

• Rapid growth periods are associated with increases in blood volume, thereby raising the need for iron.

• Low dietary intake due to excessive dieting, poor eating habits or inadequate diet. Vegetarians may be at risk for iron deficiency since lower levels of iron are found in plants and the iron found in plants is not as readily absorbed as the iron in animal protein.

• Poor absorption. The degree of gastric acidity regulates the solubility and availability of iron. Absorption is reduced with rapid intestinal transit time, use of antacids, achylia and malabsorption syndrome. Phosphates, carbonates and phytates inhibit iron absorption.

• Drug / nutrient interaction. Individuals using antibiotics or non-steroidal, anti-inflammatory medications may have a need for iron supplementation. Aspirin plays a secondary role in iron loss due to low grade intestinal bleeding.

The basic chemical steps in the formation of hemoglobin require several nutrients. In addition to iron, a deficiency of any one or more of these nutrients may eventually result in anemia.

The B-complex vitamins, B-6, B-12 and folic acid are all necessary for the formation of red blood cells.

A lack of vitamins B-1, B-2, niacin or pantothenic acid results in iron malabsorption which can result in iron-deficiency anemia, even when the diet is rich in iron. These nutrients are essential for the secretion of hydrochloric acid which dissolves the iron before it is absorbed.

Vitamin C (ascorbic acid) enhances the solubility and availability of iron by improving gastric acidity.

Pernicious anemia is a severe form of anemia resulting from a deficiency of vitamin B-12. Vegetarians are particularly susceptible to this type of anemia because sufficient vitamin B-12 is found chiefly in animal proteins.

Anemia is a reduction of the amount of hemoglobin in the bloodstream and/or a reduction in the number of red blood cells themselves which reduces the amount of oxygen available to all body cells. Carbon dioxide accumulates in the cells causing decreased efficiency and slower rate of body processes.

When the brain cells are deprived of oxygen, dizziness may result. Additional symptoms of anemia are general weakness, fatigue, paleness, brittle nails, loss of appetite and abdominal pain.

WARNING: This publication and the product contained herein have not been approved or evaluated by the Food and Drug Administration. This publication, and the product contained herein are not intended to diagnose, treat, cure or prevent any disease. The product relates to nutritional support only.

1. Goodhart, R.S. and M.E. Shils, Modern Nutrition in Health and Disease, 6th ed., Lea and Febiger, 1980.

2. Nutrition Reviews's Present Knowledge in Nutrition, 5th. ed., The Nutrition Foundation, 1984.

3. Guthrie, H.A., Introductory Nutrition, 2nd ed., (St. Louis) C.V. Mosby, 1971.

4. Guyton, A.C. Textbook of Medical Physiology, 7th ed., W.B. Saunders Co., 1986.

5. Garrison, R.H and Somer, E, The Nutrition Desk Reference, Keats Publishing, 1985

6. Nutrition Search, Inc. Nutrition Almanac, 2nd ed., McGraw-Hill, 1984.

Each capsule contains: % Daily Value

Iron 32 mg. 177%
From Iron Peptonate 200 mg.
Vitamin C (ascorbic acid) 200 mg. 333%
Thiamin (vitamin B-1) 2 mg. 133%
Riboflavin (vitamin B-2) 2 mg. 118%
Niacin (vitamin B-3) 13 mg. 65%
Niacinamide (vitamin B-3) 15 mg. 75%
Vitamin B-6 (pyridoxine HCl) 2 mg. 100%
Folate (folic acid) 400 mcg. 100%
Vitamin B-12 (cyanocobalamin) 50 mcg. 833%

Other ingredients: raw duodenum, liver and stomach concentrates, red bone marrow, beef peptonate, citrus pectin, betaine HCl, bile salts, rose hips, alfalfa, wheat germ, gelatin.

Recommended Use: Only one capsule daily taken with a meal.