Iron is mostly talked about in the context of anemia, but here’s the thing: when your iron is low, your body doesn’t make enough hemoglobin, which means your tissues (including those involved in immunity) aren’t getting enough oxygen. Plus, low iron levels slow down your immune response, making it easier for viruses to invade your system. You feel tired all the time, you can’t focus, and you keep getting sick. Sound familiar?
Symptoms of deficiency are frequent colds, especially with fatigue, pale skin or dark circles, brittle nails and hair fall, shortness of breath, and brain fog.
You can get iron from spinach, methi, amaranth (chaulai), dates, raisins, jaggery, lentils, rajma, soybeans, red meat, chicken liver, eggs and seafood
Pro tip: Pair iron-rich foods with Vitamin C (like a squeeze of lemon or amla juice) to increase absorption. And try not to drink tea or coffee right after meals—it blocks iron absorption big time.
