Nano Iron consists of the purest water with ultra-small particles elemental iron dissolved in it (pure iron, which is not bound to any other substance). Nano-iron can be absorbed directly from the mouth into the bloodstream and therefore works faster than any other form of iron. Nano iron is effective in low dosages and has no nasty side effects like other iron supplements. Nano iron is free of excipients and is therefore 100% pure.
Nano Iron assists in:
- Anemia.
- Dizziness, decreased concentration.
- Pale skin.
- Cold hands and feet.
- Shortness of breath, altitude sickness.
- Blood loss due to menstruation, childbirth, surgery or injuries.
- Growth spurt in children.
- Intensive sports practice.
- Frequent drinking of black tea, green tea, rooibos tea, and coffee.
- Shortages due to a vegetarian or vegan diet.
Indications for use
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More about Iron
Iron is of great importance for the uptake and transport of oxygen to organs and tissues and the removal and release of carbon dioxide. Iron is also a building block of several enzymes, such as catalase and cytochrome. These enzymes have a function in the regulation of metabolism. Cells need iron for the production of DNA, and in this way, iron supports healthy growth and development. Iron is also essential for the production of neurotransmitters such as dopamine and serotonin. A reduced iron status increases the sensitivity to inflammation.
“80% of the world’s population has an iron deficiency, and 30% have anemia.”
Nevertheless, due to inadequate nutrition or a lot of blood loss, a (slight) deficiency can quickly occur. According to the WHO, no less than 80% of the total population has a slight iron shortage. It is due to insufficient nutrition, a lot of blood loss, “iron robbers,” and inflammations. Vegetable iron is difficult to absorb. The PH value also influences this. The fact that iron is a pro-oxidant further complicates the uptake when there is a shortage of antioxidants.
Different types of iron
- Heme iron is also called ferrous iron, bivalent iron, or animal iron (Fe2+).
- Non-heme iron, also called Ferri-iron, trivalent or vegetable iron (Fe3+).
Heme iron is absorbed better than non-heme iron. Vitamin C can increase the absorption of vegetable iron. Vitamins A, B2, B12, and folic acid also promote healthy hemoglobin levels. Vitamin D and magnesium also seem to affect. According to the World Health Organization, 80% of the population has a light iron deficiency or lowered iron values. 30% have actual anemia due to iron deficiency. Most iron supplements consist of iron salts such as fumarate and sulfate. These often give constipation and black-colored stools. Dizziness, disturbed intestinal flora, and a metallic taste in the mouth can also occur. There are also milder forms such as magnesium bisglycinate, which usually do not have these side effects. Nano iron is elemental, i.e., not tied to any other substance. It has no known adverse properties, and it is absorbed much faster. You also need less for the same effect. The effective dose of nano iron is around 0.8 mg. 
What is anemia?
Blood poverty is the literal translation of the medical term anemia. Blood poverty is either anemia, if there are too few red blood cells, or if the red blood cells do not work correctly. In the case of anemia, there is no lack of blood but insufficient blood quality. Anemia can lead to severe fatigue and a feeling of weakness, dizziness, feeling faint, heart palpitations, excessive sweating, headache and ringing in the ears, hair loss, paleness, and cold limbs. Hemoglobin is found in all red blood cells. Hemoglobin is an iron-containing protein that provides the organs with oxygen. Hemoglobin fills for 1/3 part of the red blood cells. Each hemoglobin protein consists of 4 protein chains, each containing an iron ion. (An ion is an atom that lacks an electron that makes it work actively.) By way of the iron ion, it can attach itself to oxygen (O²) and carbon dioxide (CO²). For instance, transport of the red blood cells allows hemoglobin to absorb oxygen into the lungs and release it to the blood and organs. It then absorbs carbon dioxide, which is released to the lungs where it is exhaled. The muscles (including the heart) contain myoglobin, a substance that is related to hemoglobin, and maintains the oxygen supply in the muscles. Myoglobin contains one iron ion. In each red blood cell, there are approximately 270 million hemoglobin molecules, each of which requires 4 iron ions. Iron is, therefore, of great importance for the proper functioning of hemoglobin, and also of myoglobin. The total iron content in the body is approximately 4 grams.
What causes anemia?
The most important and common causes are increased blood loss and/or a shortage of iron. Increased blood loss may be the result of chronic inflammation or chronic or acute blood loss. A serious accident, surgery, childbirth, or heavy menstruation is visible. But also (internal) hemorrhoids, worm infections, helicobacter pylori, gastritis, or tumors in the gastrointestinal tract can lead to anemia. Small bits of blood always leak into the stools, sometimes even unnoticed. Iron deficiency also increases the body’s sensitivity to inflammation. A diet that is poor in iron or a deficiency of vitamins that affects the absorption of iron, such as vitamin B12, can also cause anemia. The iron-rich diet consists of, among others, red meat, fish, and poultry. Other, less well-recordable sources are beans, dried fruit, grain products, and leafy vegetables. Especially with plant-based sources, it is useful to take vitamin C to promote the absorption of iron. Vitamin B2 is needed to incorporate the iron into the hemoglobin. A British study showed that 90% of teenage girls with anemia had a deficiency of vitamin B2. Vitamin A helps in the mobilization of iron stored in tissues. In a study of 554 people with decreased vitamin D content (< 75 nm/L), 49% of the test subjects also showed too low HB levels. How this relates to each other is still unclear, but the result is striking. Magnesium may play a role that is involved in both vitamin D and iron intake. A disturbed intestinal flora or celiac disease can stand in the way of proper absorption of iron and other nutrients. It may also cause anemia. The above forms of anemia are also known as iron deficiency anemia.
Measuring complete blood count (CBC)
To show anemia is not easy. Therefore, when measuring blood count, different things are looked at: Among others, HB content, serum ferritin values (SeFe), ferritin levels, and CMV. It is assumed that the body needs about 4 grams of iron. The majority of this is in the hemoglobin. HB content. In a male, the hemoglobin level (HB) is, on average 10 mmol/L (16g/100 ml) and in the female 8.5 mmol/L (13.5 g/100 ml). Lower values usually indicate iron deficiency anemia. Mean corpuscular volume or MCV represents the average volume of erythrocytes or red blood cells in the blood. A decreased HB level with normal-sized red blood cells is associated with normocytic anemia, usually indicating early iron deficiency anemia. In reduced red blood cells, microcytic anemia, with a lowered HB content, there is often an advanced iron deficiency anemia. Ferritin is a protein that ensures the binding of iron during storage in the liver and bone marrow. There is always a small amount of ferritin in the blood present as a reserve of iron. Anemia arises when there is almost no more ferritin. Low ferritin count may indicate iron deficiency anemia. A ferritin level of between 20 and 250 micrograms per liter (μg/L) in males and between 20 and 100 μg/L in females is considered normal. For the diagnosis of iron deficiency anemia, in addition to ferritin, the hemoglobin, iron, MCV, transferrin (the protein that conveys the metal), and the status of the vitamins B2, B12, and folic acid will have to be determined. And perhaps the vitamin D status.
Iron in food
Iron is mainly found in red meat, fish, and poultry. Another less well-recordable form of iron is found in beans, dried fruit, grain products, and green leafy vegetables. Goji berries also contain a lot of iron and also vitamins C, B2, B12, Folic acid (B11), and antioxidants. An excellent total package for the proper absorption of iron.
What are risk groups for an iron deficiency?
In our western society, the following population groups are at increased risk: children, menstruating, pregnant and lactating women, athletes, the elderly, people with digestive problems, and people with a vegetarian or vegan diet.
Children
In periods of growth and development, there is an increased need for iron. An iron deficiency in children is much more common than you think. It can cause complaints like:
- Fatigue
- Listlessness
- Paleness
- Chilliness/cold
- Reduced inflammation
- Sensitivity to inflammation.
Women
Women lose iron during menstruation. The amount depends on the extent to which blood is lost. As a result, iron deficiency is lurking. Girls in puberty are extra vulnerable because they also grow. Women after menopause are significantly less likely to have a deficit.
Women who are pregnant and breastfeeding
From the second trimester of pregnancy, there is an increased need for iron, because a pregnant woman produces about 2 liters more blood. Production of the placenta and proper development of the unborn child’s nervous system require additional iron. Women lose varying amounts of blood during childbirth, but also miscarriage or curettage can give a lot of blood loss. The basis of breastmilk is a mother’s blood. When a woman is breastfeeding, the present iron is the first to be made available to the baby.
Athletes
Athletes in general and endurance athletes, in particular, use a lot of oxygen to burn sugars and proteins in the muscles, which provides the necessary energy. As a result, more iron is consumed, and the need for it is higher. Also, iron is lost through sweat and urine.
Vegetarians and vegans
People with a plant-based diet are more at risk of iron deficiency. A daily vitamin C supplement is advisable because the levels of vitamin C in fruit and vegetables are much lower than is assumed.
People with stomach and intestinal complaints
Iron from food and the vast majority of existing iron supplements, need proper functioning of the stomach and healthy mucosa in the intestines to be absorbed into the body. Many people lack this. Think of Leaky gut syndrome, irritable bowel, stomach ulcer, people taking stomach acid inhibitors, gluten intolerance and celiac disease, Crohn’s illness, and other chronic bowel diseases. However, acute infections and other chronic conditions also often lead to deficiency.
Elderly
The elderly are less able to absorb iron from food. It is mainly due to decreased stomach and intestinal function and frequent swallowing of stomach acid inhibitors. Certain medications (especially NSAIDs) cause daily blood loss through the stool and thus can give a deficiency. Consequences of iron deficiency can be:
- Muscle weakness
- Dizziness
- Increased tendency to fall
- Cognitive impairment
- Increased risk of degenerative brain diseases, such as Alzheimer’s disease
Administering a high dose of iron supplements can lead to iron overload in the liver in the elderly. Nano-iron is dosed many times lower and is, therefore, a safe alternative.
The difference between nano iron and other iron supplements
Nano iron contains iron only, in elemental form. Elemental means that the iron is not tied to any other substance. Bonded iron forms are ferrous sulfates, iron fumarates, and iron gluconates. Iron sulfate is the cheapest form of iron and is very poorly absorbed by the intestines. Iron Fumarate is slightly better, but the absorption is still not optimal. The well-known steel pills can contain both forms. Here, however, there are significant disadvantages that almost every user will recognize. Think of nausea, black stool, and constipation. The iron that is not absorbed and thus remains in the intestines causes all sorts of annoying complaints! Also, the remaining iron affects the good intestinal bacteria, which causes your intestinal flora to become unbalanced, which can cause a range of health problems. And the candida yeast is fond of iron. It nourishes itself and can thus give all sorts of candida complaints. Iron gluconate is known as a better-recordable form. The existing liquid irons contain ferrous fumarate and iron gluconate. Side effects are less than with steel pills, but yes, still, occur.
No side effects from nano iron
Because Nano iron is elemental, it does not need to go through the stomach and intestines when properly used. It is absorbed directly into the mouth, where it can enter the bloodstream and the cells quickly. The ultra-small iron particles have a bioavailability of 100%, so a lot less is needed. No annoying side effects and thus no chance of stacking! Nano iron works super fast; often, women feel a big difference after a few days. Doctors are sometimes really amazed by the rapid rise in iron values. Because nano iron works so fast, you can also take it for a short time, unlike the other liquid supplements that need to be used for at least 4 weeks. Complaints of fatigue, dizziness, and concentration symptoms due to iron deficiency are thus solved much faster without annoying side effects. Obstetricians give nano iron to pregnant women, women who have recently given birth and have lost a lot of blood, and after miscarriage or curettage. Nano-iron contains no additives. It consists only of pure water and minuscule and pure iron particles. Liquid iron preparations may contain preservatives, such as potassium sorbate (may cause asthma, hives, nasal colds, and intestinal disorders). These preparations may also contain gluten.
Usage advice
We recommend taking nano iron outside of meals. Iron from food and supplements easily binds to substances in coffee, tea (black, green, rooibos), grains, and dairy (tannic acid, phytic acid, and calcium). It may also cause a shortage or a supplement not catching on. Vitamin C promotes the absorption of iron, as well as vitamin B12, folic acid, vitamin A and vitamin B2. Nano iron is already absorbed into the mucous membrane of the mouth, which reduces the likelihood of bonding with other nutrients, but is still present if the intake of iron is during or just before/after the meal. 
When purchasing nano iron, please note:
- Particle size, preferably below 10nm.
- The strength, preferably 25ppm.
- Ask about the zeta-potential; this says something about the strength and stability. It must be at least 40 mv.
- Packaging material, preferably dark violet glass, this preserves best.
- It should be almost odor-, color-, and tasteless.
- It is produced with pure water.
Form of the particles, if known. Preferably round/circular.
Adults with a deficiency
30 ml (3 tablespoons) per day. Take outside of meals, in a clean mouth. Hold for 1 minute in the mouth before swallowing. In the event of severe fatigue due to iron deficiency, heavy menstrual periods, or loss of blood due to an accident or surgery, the dose may be temporarily increased to 60 or 90 ml per day.
Maintenance Dose: 15 ml per day.
Children 0-2 years: 5 ml per day (1 teaspoon). 2-6 years: 10-20 ml per day (1 a 2 tablespoon). 6-12 years: 20-30 ml per day (2 to 3 tablespoon).
Women and pregnant/lactating women
In the event of deficiency: 30-60 ml per day (3 to 6 tablespoons), spread over 2 to 3 moments throughout the day, outside of meals. At 60 ml a day, the deficit will be eliminated faster.
Maintenance dose (preventive): 15 ml per day.
Sources
1) Study: Enterobactin: An archetype for microbial iron transport, Kenneth N. Raymond, Emily A. Dertz and Sanggoo S. Kim. PNAS 2003 April, 100 (7) 3584-3588
2) Study: iron nanoparticles’ effectiveness for new antianemic preparations development Liudmyla RIEZNICHENKO1, Andrii DOROSHENKO2, Tamara GRUZINA1, Svitlana DYBKOVA1, Zhanna POLOVA2, Zoya ULBERG1, Ivan CHEK MAN1,2.
3) Dr. C.ThB.M. van Deursen en dr. M. van Gelder. IJzersuppletie bij anemie: minder is beter! NTVH, oktober 2017 (jaargang 14). (English: Dr. C.ThB.M. van Deursen and Dr. M. van Gelder. Iron supplementation for anemia: less is better! NTVH, October 2017 (volume 14))
