What raises hemoglobin best?

To date, many people want to know that it raises hemoglobin as efficiently as possible. This is due to the fact that with insufficient content of this substance in the blood, a person experiences a lot of unpleasant sensations up to dizziness and falling into a faint. Thanks to recent studies, specialists have found that lifting hemoglobin is best.

As it turned out, the miraculous properties of buckwheat and pomegranate juice are just a myth. In fact, none of these products can significantly increase the level of hemoglobin in the blood of a person. Almost the only way to achieve good results without the help of medications is to consume enough meat daily. And it's better if it's pork or beef. These types of meat contain a lot of iron. It is for this reason that doctors advise to increase the use of pork and beef to virtually all patients who have a decreased hemoglobin. 3 times a day using this product, you can achieve excellent performance, but experts rarely appoint only such a meat diet.

A very important stage in the recovery of hemoglobin levels may be the use of iron preparations. They can significantly accelerate the process of recovery. Among them, the drug "Ferrum Lek" is almost the most popular today . When using this drug, it is also worth remembering that it raises hemoglobin only if the patient has a so-called iron deficiency anemia. In other forms of this disease, the intake of iron preparations is unlikely to have a pronounced therapeutic effect. So, before you answer the question about what raises hemoglobin, you should know in detail what caused it to decrease.

As is known, hemoglobin has a very important value for the human body. The fact is that it is he who carries oxygen from the lungs to all tissues, which makes hemoglobin simply irreplaceable. In a healthy man, the content of this substance in the blood is 130-160 g / l, and for a woman - 120-150 g / l. In the event that its concentration decreases to a level of 70 g / l, it is shown Transfusion of erythrocyte mass. It is worth noting that the hemoglobin lifts this procedure much better, and most importantly, much faster than the intake of iron preparations and the constant use of meat products. Thanks to blood transfusion, it is often possible to save a patient whose hemoglobin level is critically low.

To increase the concentration of this substance, only one method is rarely used. Much more often patients are assigned a whole complex of them, which includes a full-fledged diet with a sufficient number of meat products, the intake of iron preparations, and sometimes blood transfusion. Over the years of practice, it has been established that such a complex of measures raises hemoglobin much better, and the results achieved are much more stable than using any one definite method of treatment.