Hi all. I have the H63D Gene for Hemochromotosis and at the end of 2017 i started eating red meat more regularly for first time in my life, 6 months later of that i had my first iron blood test and everything was great, low iron saturation at like 30% along with every other iron marker etc.. Carried on regularly eating red meat and then 1 year later in 2019 i had another iron blood test and that showed like 52% iron saturation within one year and all other high iron markers, ferritin etc..
Started donating blood from that point infrequently and re tested every few months and it did drop, but crept up if i wasn’t donating blood regularly.
I donated March, September and December last year 2020 last and have been eating red meat pretty regularly, along with chicken and i try to consume a calcium supplement with each meal. Recent blood test attached below which is great, iron levels are right down!
Since i found out i had high iron a few years back and had that gene, i’ve been really reducing red meat quite a lot and replacing most of it with chicken and Cod which is not ideal as you can imagine. I’m looking to replace the higher consumption of chicken and fish and consume more red meat again.
(I know i know the phosphoro/tryptophan etc etc etc, i’m not bothered, felt great since dropping the dairy which was messing my eczema up and increasing meat intake, i also need the higher intake of protein as i’m in the gym quite regularly)..
So could i safely increase my consumption of red meat as long as i am continuing to donate and eating calcium with iron rich foods based on the fact my iron levels are so low now even though i’ve been eating a decent amount of red meat the last few months? (Purely looking at it from an iron standpoint, and not the common negative things people mention with higher consumption of meat in general here).
Started donating blood from that point infrequently and re tested every few months and it did drop, but crept up if i wasn’t donating blood regularly.
I donated March, September and December last year 2020 last and have been eating red meat pretty regularly, along with chicken and i try to consume a calcium supplement with each meal. Recent blood test attached below which is great, iron levels are right down!
Since i found out i had high iron a few years back and had that gene, i’ve been really reducing red meat quite a lot and replacing most of it with chicken and Cod which is not ideal as you can imagine. I’m looking to replace the higher consumption of chicken and fish and consume more red meat again.
(I know i know the phosphoro/tryptophan etc etc etc, i’m not bothered, felt great since dropping the dairy which was messing my eczema up and increasing meat intake, i also need the higher intake of protein as i’m in the gym quite regularly)..
So could i safely increase my consumption of red meat as long as i am continuing to donate and eating calcium with iron rich foods based on the fact my iron levels are so low now even though i’ve been eating a decent amount of red meat the last few months? (Purely looking at it from an iron standpoint, and not the common negative things people mention with higher consumption of meat in general here).