Bloodwork results from lab Summer 2014

[VitaminB12]

July 24, 2014 8 am (bus to lab)

TSH 5.95
Reference range 0.35 – 5.00 miU/L


Free T4 13
Reference range 12 – 22 pmol/L


Free T3 4
Reference range 2.6 – 5.7 pmol/L


Vitamin B12 746
Reference range >220 pmol/L


Ferretin/iron 37
Reference ranges 31 – 79  ug/L reduced iron stores, 80 – 300 ug/L normal iron stores

I found out recently that I having been drinking too much water given the high water content in my diet (plenty of vegetables and fruit). The symptoms I attribute to hypothyroidism are also symptoms of too much water. See my other post entitled Drinking too much water? I wonder if too much water is the reason I don't have enough iron in my system or if I have an absorption issue. I went to a talk about water by a medical professional at my local natural health store a while ago.  

[Barb135]

Yur body needs healthy fats. You do yourself no  favor by eating no fat

[VitaminB12]

The protein content for tahini is 5 g per 30 g serving and for hemp seeds is 10 g per 30 g serving.Tahini has 10% daily value for calcium.

[VitaminB12]

Yes, please do share the info. I appreciate that we can all learn from each other. I wonder if the iron content is the same for red lentils (they dont' keep their shape when cooked).

Good point about calorie/fat count. Pumpkin seed butter isn't something I would eat every day as it has 20% of daily value for fat. It does also have 10 g of protein in a 30 g serving.

Red kidney beans 17 g of protein in 1 cup/250 ml (labels mix
measurements which I find frustrating).with 4% of daily value for fat

Green lentils (to be cooked) 23 g of protein in 3/4 cup/100g with 2% daily value for fat

Also tahini 20% daily value of iron with 25% daily value for fat.
Raw hemp seeds 30% value of iron in 3 tablespoon serving with 20% daily value for fat. So both not something to eat every day.

Re: FAT
Please note I eat no fat and 2% yogurt/Greek yogurt/Kefir.
I steam many of my vegetables and I hard boil eggs.

[Barb135]

Very interesting.  I have a good friend who dearly loves lentils; she makes lentil soup nearly every week during the winter, I think.. I'm going to send this to her if you don't mind.

Have you checked the calorie/fat count in these foods (I think pumpkin seed butter would have quite a bit) and can you eat those amounts of them every day to make sure you get sufficient iron?  I, personally, might be good for a day or two, then I'd be looking for something different to eat.

I think, both, red kidney beans and lentils are good sources of protein, as well, but I'd have to verify that.  Unfortunately, I'm not a big bean eater... the texture gets me every time.  I'm working on overcoming that, though I don't intend to give my meat products either.  

Let's keep digging on this; maybe we'll all get healthier.  :-)

[VitaminB12]

Thanks for your reply. No, I have yet to discuss my concern about "reduced iron stores" with my doctor.

Check this out:
1 cup serving of red kidney beans 25% of daily value for iron
30 g serving of pumpkin seed butter 30% of daily value for iron
3/4 cup serving of green lentils 50% of daily value for iron

I need to get a large, heavy-bottom saucepan to cook lentils..

[Barb135]

You're correct that it would be better to wait for supplementation until after you have the iron panel, but if your doctor is reluctant to order it, you're only hurting yourself by waiting.

Have you discussed this with your doctor?