Please help...bad blood work

blut wump said:

What did you do to get them so low?

Liver is supposedly good to help boost the spleen, off the top of my head.

Generally, more iron and Vit A is required to combat anaemia along with B6, B12, folic acid and copper. Knowing why you are low might help, though, and you need to be careful with Vit A. Best to consult your doctor.

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blut wump said:

Anaemia has multiple possible causes so you really need to know what the problem is. Vitamin and mineral deficiency is only one possible cause.

Others include: gastrointestinal bleeding and ulcers; colon cancer; autoimmunity, where your own immune system is attacking the platelets; bone-marrow malfunction; various infections; anti-biotics, some anti-inflammatories or even over-consumption of alcohol. Genetics may also be a factor.

The general supps might well be iron, A, B6, B12, folic acid and copper but some of those can induce toxicity if they're not appropriate and taken in too high a dose.

If you must do this without medical assistance then eating extra liver and supplementing with B12, B6, folic acid and a B-complex, such as brewer's yeast should help. Try lamb's liver. It has a very mild flavour in comparison with pig or ox.

At least I'm not suggesting eating it raw between two slices of bread.

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blut wump said:

By medical assistance I meant that you should ascertain the cause of the problem.

If the doctor suggests that improving your diet is an adequate remedy then so be it; job done. Just try not to overdose on anything. If you're eating a lot of meat and liver then avoid taking extra retinol (vit A). I seem to recall some contra-indications between copper and zinc. Basically, do some reading.

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blut wump said:

Cooking is fine. My mother had horror stories of having to eat raw liver after childhood diseases.

You can sauté or fry it with onions and garlic for a nice meal with rice. You can bake it or grill it. Cooking it on a slow grill can give it the consistency of paté and is usually delicious, maybe with some peas and potato and a sauce with tomato, basil and olive oil. You can even bbq it. You'll soon learn just how well-cooked you like it. Over-cooking it can make it go quite hard but some like that, too. I like liver.

You could try posting up in the diet forum. The chefs there might have some great suggestions.

As I mentioned above, start with lamb's liver since it's quite mild. A strong ox liver can make you gag if you're not used to it. You could even buy some chicken livers and make your own paté.

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