Iron Bisglycinate Ferrochel®

Iron bisglycinate is a preferred form of iron because it is well absorbed by the body and gentle on the stomach. Iron bisglycinate is a complex of iron and glycine, an amino acid that can help improve iron absorption. This form of iron is also less likely to cause digestive discomfort that can be common with other forms of iron.

The Ferrochel® chelated iron is a unique product, created by binding iron to two molecules of organic glycine. Unlike most iron salts which have a positive electrical charge, Ferrochel® iron is ionically neutral thanks to a patented chelation process, which allows it not to interfere with the absorption of other nutrients.

In addition, we chose to select Ferrochel® iron bisglycinate since it has better bioavailability than traditional forms of iron salts and is very well tolerated by the body.

As a reminder, iron plays an important role in the normal formation of hemoglobin and red blood cells, ensuring the transport of oxygen to cells.

Thus, the first symptoms of iron deficiency are usually paleness of the face and abnormal fatigue. Immune fragility and a decrease in physical abilities can also be observed. Some people have brittle nails as well as dry skin and hair.

Iron deficiency anemia is difficult to diagnose because it develops gradually. Only tests with your doctor can make it objective.

Generally, an iron deficiency is due to blood loss (heavy periods, serious injury, hemorrhagic diseases) or a lack of iron in the diet (especially in the context of a vegan diet).

In rarer cases, it may be due to a disease causing iron absorption problems.

Anemia is characterized by an abnormally low level of hemoglobin in the blood (less than 12g/L for women and 13g/L for men). Hemoglobin is present in red blood cells, which carry oxygen to the organs.

Although this is often the case, saying “anemia” does not necessarily mean “iron deficiency anemia” (= iron deficiency anemia). Indeed, anemia can also be caused by a lack of vitamin B12 or vitamin B9, or by a disease causing a decrease in iron absorption. So be careful not to mix the two! If you suspect anemia, consult your doctor.

Iron is a mineral that can be found in a variety of foods, both from animal sources (meat, fish, seafood), but also from plant sources (legumes, green vegetables, dried fruits, spices, etc.).

Heme and non-heme iron are two forms of iron present in our diet. Heme iron is of animal origin; its absorption by the body is around 15-20%. Non-heme iron is of plant origin; it is only absorbed by the body at a rate of 3-5%.

The ideal is to have a balanced and varied diet that includes both haem and non-haem sources of iron.

But because heme iron is more easily absorbed by the human body, it is considered more effective in preventing iron deficiency.