Iron supplements from GSE: 
Essential, purely plant-based and well tolerated 

Alongside vitamin C, iron is probably one of the best-known nutrients. It is often categorized as a trace element, although it is actually a mineral due to the relatively high amount required. Iron has been proven to contribute to normal formation of red blood cells red blood cells and haemoglobin, supports the oxygen transport in the body and helps, reduce tiredness and fatigue. It also plays a key role in the normal functioning of the immune system and the cognitive abilities. Because of its function in cell division, a stable iron balance is particularly important in growth phasesduring the Pregnancy and breastfeeding and during women women of childbearing age and during the menopause.

Because the body cannot synthesize the mineral itself, it must be taken in with the daily diet. 

Foods with iron
Foods such as red meat, pulses, oatmeal, pumpkin seeds, beet, spinach and other dark green leafy vegetables are sources of iron that should be on your plate regularly. If your diet is not well balanced or if you do not eat enough - for example as part of a vegetarian or vegan diet or due to intolerances, it can be a challenge to achieve the 14mg/day recommended by the EFSA*. Even in times of increased need, supplementation with a high-quality food supplement can be useful. GSE has several products available here, which are even suitable for vegetarians and vegans thanks to their purely plant-based formulation.


 

Bioavailability and tolerability of iron
The tolerance and bioavailability of iron depends heavily on its chemical form. Divalent or so-called heme iron, e.g. from meat or as synthetic iron(II) gluconate, is better utilized by the body as it is absorbed more efficiently in the small intestine. However, this form of iron often leads to gastrointestinal side effects such as abdominal pain, nausea or constipation. Such symptoms can cause people to stop taking it early​which is why the search for alternatives is essential. The dreactive or non-heme iron found in plant foods has a slightly lower bioavailability, but is generally much better tolerated. The simultaneous consumption of foods rich in vitamin C (a glass of orange juice, a few slices of bell pepper or a handful of berries is enough) increases the absorption into the body many times over.

Organic iron from curry leaves and spirulina
GSE uses organically grown Indian curry leaves (Murraya koenigii) instead of synthetic iron gluconate. The iron it contains in abundance is not only excellently bioavailablebut also much gentler on the digestive system. In some of our products, we also use natural vitamin C to help your body absorb the iron.

Or would you prefer to take a deep dive for a good iron supply? Then you are well advised to use our iron source from the sea, spirulina algae (Arthrospira platensis).