@her.healthy: Iron dysregulation is something I see A LOT in my chronically fatigued clients. And one of the most common issues I come across? Not eating enough iron-rich foods in the first place. There are TWO forms of dietary iron: HAEM IRON - found in animal foods like red meat, liver and shellfish. It’s significantly more bioavailable, meaning your body can absorb and utilise it more efficiently. NON-HAEM IRON - found in plant foods like lentils, beans, spinach and tofu. This form is less bioavailable, and its absorption is much more dependent on digestive conditions and what else you’re eating. For example, phytates in grains and legumes can inhibit non-haem iron absorption, while vitamin C helps improve it. So if you’re relying heavily on plant-based iron, pair those foods with vitamin C, think lentils with peppers or a squeeze of lemon. But here’s where it gets interesting when looking at minerals. Copper dysregulation is a key feature in the mineral patterns I work with in practice and copper is ESSENTIAL for iron metabolism. Copper-dependent proteins such as ceruloplasmin, help mobilise iron from storage and enable it to bind to transferrin so it can be transported around the body. So when someone has chronically low iron that just won’t improve, I’m not only thinking about how much iron they’re eating. I’m also thinking about whether they’re actually able to absorb, transport and utilise it properly. And then there’s INFLAMMATION. Ferritin is an iron-storage protein, but it’s ALSO an acute-phase reactant. When there’s low-grade inflammation, ferritin can become elevated even when iron availability is poor… Which is WHY I don’t like looking at ferritin in isolation. A full iron panel matters. I’m interested in serum iron, transferrin, transferrin saturation and ferritin, alongside inflammatory markers where appropriate. Danielle x

Danielle Nutritional Therapist

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Thursday 15 October 2026 21:30:51 GMT