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I Have Iron Deficiency Anemia


Wonka

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Wonka Apprentice

I have been having alot of trouble tolerating iron supplements. I finally discovered Floradix and was tolerating it (I'm sure the first bottle was gluten free). I've been sick for over a week now with joint/muscle pain, nausea, constipation, migraines, fatigue, gas and bloating. I thought that I had a virus. This morning before taking my iron I read the bottle and it has wheat germ in it. Are there two types of Floradix?

Any suggestions?


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Joni63 Collaborator

Floravit is also made by Salus but is gluten free. Floradix is not. They are packaged in the same type boxes/bottles, but Floravit does say gluten free on the label.

Sorry you are feeling so badly from it.

MDRB Explorer

Oh dear,

I know how you feel, I had a really hard time trying to find gluten free supplements.

I take ferro-grad C which is iron plus vitamin C (to help you absorb the iron) this is gluten free but I'm in Australia so you might not get the same product wherever you are. I had tried other iron tablets before and not felt much of a difference, however the ferro-grad C has really made a difference. If you can't find a gluten free iron tablet that also has vitamin C, I would suggest increasing your vitamin C intake separately as it has made a big difference to me.

holiday16 Enthusiast

I used to take a great iron and it's been one of my frustrations that it is not gluten-free. It has barley in it. Drs. would be amazed that it would raise my levels as quickly as it did and it causes no stomach issues. I gave some to my OB/GYN to try because she didn't even take prenatels because the iron made her so sick and she did well with these. I was very frustrated that I could no longer take them after going gluten-free.

My alternative has been to take the multi-vitamin with iron and if I ever need more I just take more of the multi. The zinc I was taking also had gluten in so this helps with that as well. It's what the NP recommended and it's worked well. Are you just trying to maintain your iron or do you have low levels you need to raise? The type of iron is what's important and makes a big difference on how well it absorbs and if it makes you ill. Most supplements have the wrong iron and as someone else said it needs to be paired with C to increase absorption.

Paulette

Wonka Apprentice
Floravit is also made by Salus but is gluten free. Floradix is not. They are packaged in the same type boxes/bottles, but Floravit does say gluten free on the label.

Sorry you are feeling so badly from it.

I have the correct iron now and with time I will start to feel better. This was a real eye opener for me about how important it is to check ingredients lists. Lesson learned.

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    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
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    • melthebell
      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
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