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ULTIMATE IRON-PRO™

A Dietary Supplement from New Spirit Naturals

Suggested Retail Price:$19.95
Your Price:$18.71

ULTIMATE IRON-PRO™ is a proprietary form of ferric iron (FE+++) bound with a chemically modified protein (casein) by a process called succinylation which dramatically stabilizes the complex.

This process offers a unique health benefit that distinguishes it from other iron compounds. ULTIMATE IRONPRO ™ provides gastro-protection through bypassing the gastric mucosa in the stomach. This allows it to be dissolved in the intestine (duodenum) where it is rapidly absorbed in an alkaline or neutral pH environment.

Essentially, all iron compounds severely irritate the stomach, causing pain and heartburn. They also affect the lower GI tract, causing constipation. Because of these unpleasant reactions, many people discontinue the use of dietary supplements to correct iron deficiency and anemia.
ULTIMATE IRON-PRO™ allows the benefits of iron supplementation without unpleasant side effects.
Ingredients
   
%RDA
 
Iron Protein Succinylate (IBS)
18 mg.
100
 
Vitamin C (Ascorbic Acid)
120 mg.
200
Iron Aid is a registered rademark of Chemi-Nutraceuticals, patent 4,493,829
Folic Acid
400 mcg.
100
 
Vegetarian capsule     Item #2041
 
Symptoms of Iron Deficiency & Anemia
Iron is an essential constituent of blood and muscle. When there is an inadequate intake or absorption of iron is compromised, iron deficiency can result.

While iron deficiency develops insidiously and is often free of symptoms, iron anemia is accompanied by many troubling symptoms, including:
Weakness
Lassitude
Heart Palpitation
Light Headedness
Fatigue
Sore Tongue
Shortness of Breath
Headaches
Nausea
Loss of Appetite
Bleeding Gums
Subtle Behavioral Changes
Iron anemia is the world’s most common nutritional deficiency disease. It is estimated that 30% of women and 10% of elderly persons are iron deficient.

Iron protein succinylate may be the most effective oral supplement for correcting iron deficiency anemia (IDA). This form of iron has been studied in 1800 patients in three multi-center clinical trials to determine efficacy and tolerability. (Kopecke, 1995)

These studies showed the following effects in anemic adults after only 60 days of iron supplementation:
• 23% increase in percentage of red blood cells (hematocrit)
• 30% increase in oxygen carrying capacity of blood (hemoglobin)
• 6% increase in total number of red blood cells

Note: Medications that affect stomach acid secretion can interfere with iron absorption. Clinical studies show that the absorption of iron protein succinylate is not inhibited by H2 receptor antagonist drugs or by food intake.
Iron Deficiency Anemia High Risk Groups

• Women and especially those with a history of childbearing challenges
• Adolescents
• People with diets that are low in both meat and ascorbic acid
• Elderly men and women
• People who donate blood more than three times a year
• People who use aspirin regularly
The Functional/Biological Activities of Iron

Iron was identified as a critical component of blood in the early 18th century and its value has become more apparent as time has progressed. Iron is found in the hemoglobin of red blood cells, which delivers oxygen from the lungs to the tissues. Oxygen is utilized in metabolism to produce energy. Hemoglobin is also involved in the removal of carbon dioxide from the tissues to the lungs. Additionally, myoglobin contains a small percentage of iron which is involved in producing energy for muscular work.

Iron is a part of some enzymes involved in oxidation reactions. It is also one of the most important nutrients for
immune functions. Many human clinical trials and studies demonstrate the necessity for this important mineral


Iron’s Role in the Body

¨ The development of red blood cells (erythropoiesis) in bone marrow.
¨ Transfer of oxygen to the tissues for energy production.
¨ Guarding immune function by maintaining white blood cell levels, antibody production and preventing infections.
¨ Prevention of iron deficiency anemia.
¨ Manufacture of amino acids, hormones, brain neurotransmitters and new cells.
¨ Oxidation reactions as part of particular enzymes.
¨ Cognitive functioning and motor activities.

The human body contains iron in two major pools: (1) functional iron in hemoglobin, myoglobin and enzymes, and (2) storage iron in ferritin, hemosiderin, and transferrin (a transport protein in blood).

Healthy adult men have about 3.6 grams total body iron. Women have a much lower amount, about 2.4 grams.

Iron is efficiently conserved by the body. Approximately 90% is recovered and reused every day. The rest is excreted, mainly through the bile. Dietary iron must be available to meet this 10% deficit, or iron deficiency will result.

Dietary iron exists in two chemical forms: Heme Iron and Nonheme Iron Heme iron
is found in hemoglobin, myoglobin and some enzymes. It is obtained from animal sources and absorbed across the brush border (mucosa) of intestinal absorbing cells (enterocytes) after it is digested.

Heme iron represents only 5 to 10% of the dietary intake of iron for individuals who consume a mixed diet. Its absorption, however, may be as high as 25%, compared with only 5% or less, for nonheme iron. The absorption of heme iron is affected only minimally by the composition of meals and gastrointestinal secretions.

Once heme iron enters the cytosol, ferrous iron is enzymatically removed from the ferroporphyrin complex. The free iron ions combine immediately with apoferritin. Ferritin serves as both an intracellular store and a ferry that carries bound iron from the brush border to the basolateral membrane of the absorbing cell. The final step of absorption occurs at the basolateral membrane of the absorbing cell, the same as for nonheme iron, by
an active transport mechanism.


Nonheme iron is found predominately in plant foods and in some animal foods. Vegans must ingest and absorb sufficient amounts of nonheme Iron in order to meet dietary requirements. The efficiency of nonheme iron absorption appears to be controlled by the intestinal mucosa, which allows iron to enter the blood.

Nonheme Iron must proceed through three steps before entry into blood circulation:
1. In the first step of absorption, nonheme iron must be digested free from plant sources and enter the duodenum and upper jejunum in a soluble (and ionized) form.
2. The absorbed ions then combine with apoferritin to form ferritin complexes that move across the cell by diffusion.
3. Final absorption is achieved by active transport through the basolateral membrane.

Iron Absorption
Adults with normal hemoglobin values absorb an average 5% to 15% of the iron (heme and nonheme) contained in food and supplements. Although absorption may be as high as 50% in those with iron deficiency anemia, this level of absorption is not common.

Most women with iron deficiency, but not anemia, probably have absorption efficiencies of 20% to 30%. Only about 2% to 10% of nonheme iron in vegetables is absorbed, while 10% to 30% of iron (heme and nonheme) in animal sources is absorbed.

SEVERAL FACTORS AFFECT THE INTESTINAL ABSORPTION OF IRON, ESPECIALLY NONHEME IRON

THE FOODS FROM WHICH IRON IS DERIVED
• Animal proteins from beef, pork, veal, lamb, liver, fish, and chicken enhance absorption.
The substance responsible for this improved absorption, termed the Meat Factor, is unknown.
• Vitamin C (ascorbic acid) increases absorption of iron by making it more soluble, especially in the
case of nonheme iron.
• Citrus fruits or juices rich in vitamin C can help enhance absorption.
• Whey protein (lactalbumin) may also improve absorption. (Borsch, 1994)
• Although the iron content of human milk is very low, it is highly bioavailable because of the presence of milk lactoferrin which enhances absorption.
• Tannins in teas can also reduce nonheme iron absorption.
• Other foods which contain complexing agents, such as phytates and oxylates, inhibit absorption.
Note: The presence of an adequate amount of calcium helps to remove phosphates, oxalates, and phytates that would otherwise combine with iron and inhibit its absorption Recommended: New Spirit Naturals’ High Grade Calcium Complex or Bio Coral Calcium

THE DEGREE OF GASTRIC ACIDITY
• Gastric acidity enhances solubility and, therefore, the bioavailability of iron derived from foods.
• Achlorhydria (lack of gastric acid secretion), hypochlorhydria (inadequate acid secretion) or the administration of alkaline substances, such as antacids, can interfere with nonheme iron absorption by not permitting the solubilization of iron in gastric and duodenal fluids.
• H2 receptor antagonist drugs inhibit absorption. NOTE: H2 receptor antagonist drugs or food intake have not been shown to reduce the absorption of iron protein succinylate as found in ULTIMATE IRON-PRO™.

Food Enrichment Compounds

• The availability of iron from various compounds used in the enrichment of food varies widely according to their chemical composition. Compounds such as ferrous pyrophosphate (used widely in products like breakfast cereals because it does not add a gray color to the food), ferrous citrate, and ferrous tartrate are poorly absorbed.
• Iron is usually added to baby food in an elemental form, the absorbability of which depends on
the iron particle size.

Intestinal Mobility
• Increased intestinal motility decreases iron absorption by decreasing contact time and also by
rapidly removing the chyme from the area of highest intestinal acidity.
• Poor fat digestion leading to steatorrhea also decreases iron absorption, as well as the absorption
of other cations.

Physiologic States
• Physiologic states such as pregnancy and growth, which demand increased blood formation,
stimulates iron absorption.

Factors contributing to Iron deficiency

Increased Iron Requirement
• Growth spurts of infants and adolescents
• Pregnancy where daily the iron requirement may double Inadequate Iron Intake
• Diets low in animal proteins
• Athletes involved in endurance sports Decreased Iron Absorption
• Following many gastrointestinal surgical procedures
• During chronic diarrhea or intestinal malabsorption Blood Loss
• Menstrual blood loss, coupled with diets offering low or moderately low iron levels
• Gastrointestinal bleeding, even that caused by daily aspirin use, is the primary cause of iron deficiency
• Volunteer blood donation

Toxicity
The major cause of iron overload is hereditary hemochromatosis and, quite rarely, blood transfusions. Long term ingestion of large amounts of iron or frequent blood transfusions can lead to abnormal accumulation of iron in the liver.

It is generally suggested that people with iron deficiency anemia (IDA) supplement with the minimum amount of iron needed to restore levels to the mid-normal range. Since excess iron in the body can generate free-radical reactions, supplemental iron should be used sparingly. The use of antioxidants, including vitamin E, is advised.

WARNING: Keep bottle tightly closed. Accidental overdose of products containing iron is a leading cause of fatal poisoning in children under 6 years of age. Keep this product out of reach of children. In case of accidental overdose call a doctor or poison control center immediately.

Recommended Usage

Each ULTIMATE IRON-PRO™ capsule delivers 18 mg. of iron (100% RDA) derived from 360 mg. of iron protein succinylate.

One capsule per day (with or without a meal) is the recommended level for general use. For supplementation beyond this level, check with your health care provider for a biochemical assessment test to determine your iron status. If necessary, your doctor can recommend an increased level of supplementation.

Biochemical Assessment Tests to Determine Iron Status

There are different biochemical assessment tests to determine iron status. The best indicator of iron stores is a measurement of serum ferritin levels. Other tests evaluate serum iron, hemoglobin, hematocrit levels, total iron binding capacity (TIBC) and erythrocyte protoporphyrin, mean corpuscle volume (MVC), transferrin saturation and serum iron concentration. Erythrocyte protoporphyrin is the precursor for heme iron. When blood levels are elevated, it means there are low levels of heme iron being manufactured. Recently the protoporphyrin heme (P/H) ratio has been evaluated and may be more successful in determining iron deficiencies compared to other measurements. (Madan, 1999)

Commonly, hemoglobin concentration, percent transferrin saturation and serum iron are not successful at determining iron deficiencies. There are situations where the blood tests are normal, but individuals have iron deficiency symptoms. Iron availability from storage forms may be completely depleted. This occurs because these individuals may have higher normal hemoglobin levels.

References
Madan N, Prasannaraj P, Russian, et. al., Monitoring oral Iron therapy with protoporphyrin/heme rations in pregnant women. Ann Hematol. 1999:78 (6) 279-283 (Abstract)
Mahan, l Kathleen, Scott-Stump, Sylvia E., Krause’s Food, Nutrition and Diet Therapy 10th Edition, W.B. Saunders Co., 2000. p. 125. Borsch, Johnson, et al., High bioavailability to humans of supplementation iron in a whey concentrated product. Nutr Res 14:1643, 1984. Kopecke, W, Sauerland, M D, Meta analysis of efficiency and tolerability data on iron protein succinylate in patients with iron deficiency anemia of different severity. Arzneim Helforschung. Nov.43(11):1211-6, 1995.

"The statements contained in this brochure have not been evaluated by the Food & Drug Administration, nor is this product intended to diagnose, treat, cure or prevent any disease. Information may be useful when working with your health care professional."

Information contained in this bulletin is for informational and educational purposes only and is not intended as a substitute for advise from your physician. This information should not be used for diagnosis or treatment of any health problem. You should consult with a health care professional for treatment of any health issue.