Folks,

Another concern of mine has been raised by the spirulina B-12 discussion.  I
had been advised to take spirulina  as well as liver (or dessicated liver)
to increase the available iron in order to raise by red blood count, which
is low.  The spirulina is easier to deal with than the liver.  But I wonder
if it is really effective, as the iron in it is  not really iron but
something that the body thinks is iron; and this sounds suspiciously like an
analogue.  Anyway, I'm concerned, and want to find ways to increase my RBC.

I've also heard that the iron in spinach and swiss chard is poorly absorbed
because of oxalic acid.  Is this true?  and if so, which greens are best for
human consumption?

Janis ([log in to unmask])

                           Janis C. Bell
320 Oakland Park Avenue               Visiting Scholar
Columbus, OH 43214                       Art History OSU
home tel: 614 447-8983 fax: 614 447-8783                   [log in to unmask]
           Associate professor, Kenyon College, on leave
                      alternate e-mail:  [log in to unmask]