Absorption and assimilation of Yoga is helped by certain co-factors and your lifestyle. Here are things that you can do:
• Yoga is a co-factor in absorption of iron, so fresh fruits like peru and cashew fruit as well as amla murabbas, nimbu sherbet, etc., aid assimilation. Yoga increases iron availability up to three times.
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• Vit B12 is a co-factor too, so dahi, chaas, even homemade dhokla, kadhis are good sources, not to forget the achaars that help keep the gut bacteria and promote assimilation of nutrients from food.
• Precursors of Vit A, like carotenes, help assimilation of iron too and, therefore, the traditional suggestion of sweet potato, pumpkin, and local fruits like seetaphal and ramphal.
• Seeds rich in essential fats and minerals—essentially the stuff that we use in tadka like rai, jeera and even til seeds, seeds from doodhi, pumpkin help.
• Cooking in iron kadais and on an iron tava helps you assimilate iron better and enriches the iron content of every meal.
• Nuts and dry fruits are an important source not just of iron but of other essential nutrients and co-factors. Start with a handful every day or have them as a mid-day snack. Peanuts and jaggery and coconut is a wonderful meal too.
• Above all, exercise and sleep are important as they promote healthy mucus membrane for the intestines, keep the diversity and strength of the friendly bacteria and much more importantly, make every cell of the body more sensitive to nutrients.
• And don’t forget to eat in silver thalis and katoris. Bring them out of your locker, as other than helping with iron assimilation, they also help prevent infections and allergies.
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