Why pur-Absorb Iron?

The iron in pur-Absorb is highly absorbable

It is not actually how much iron we consume that matters, it is the amount of iron that our body is able to absorb. Since pur-Absorb Iron has a clinically proven high absorption rate, the body can get the absorbed iron that it needs from a lower dose. In women with low iron levels, pur-Absorb has a clinically proven high absorption rate of over 40%[1].  An absorption rate that is much higher than the average iron absorption of 10-15% from food sources and 18% from conventional iron supplements.[2-9]

Reduced scope of side-effects: Less is more

When consuming a lower dose of iron like pur-Absorb, side effects often associated with conventional iron supplements such as constipation, stomach irritation or headaches become far less likely. Each highly absorbable packet of purAbsorb will fulfill the body’s daily absorbed iron needs[1] without having to excrete too much iron - often the cause of the unpleasant side-effects experienced with iron supplementation.

pur-Absorb is 100% natural

pur-Absorb Iron is a naturally occurring iron-rich spring water which is collected and packed straight from the source in the heart of Snowdonia, North Wales, United Kingdom. We collect it, we filter it for bacteria and we fill it into our convenient, easy-to-open packets. At no stage do we add anything to the water or convert the water’s natural composition. That means with pur-Absorb, you don’t have to worry about other ingredients causing adverse reactions or complications.

References 

1. US CRL Study Determining Bioavailability of a natural mineral Water

 2.Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium and Zinc. Washington, DC: National Academy Press, 2001.

 3. Bothwell TH, Charlton RW, Cook JD, Finch CA. Iron Metabolism in Man. St. Louis: Oxford: Blackwell Scientific, 1979.

 4 Miret S, Simpson RJ, McKie AT. Physiology and molecular biology of dietary iron absorption. Annu Rev Nutr 2003;23:283-301.

 5.Uzel C and Conrad ME. Absorption of heme iron. Semin Hematol 1998;35:27-34. [PubMed abstract]

 6.Sandberg A. Bioavailability of minerals in legumes. British J of Nutrition. 2002;88:S281-5. [PubMed abstract]

 7.Davidsson L. Approaches to improve iron bioavailability from complementary foods. J Nutr 2003;133:1560S-2S. [PubMed abstract]

 8.Hallberg L, Hulten L, Gramatkovski E. Iron absorption from the whole diet in men: how effective is the regulation of iron absorption? Am J Clin Nutr 1997;66:347-56. [PubMed abstract]

9.Monson ER. Iron and absorption: dietary factors which impact iron bioavailability. J Am Dietet Assoc. 1988;88:786-90.