Due to a rare form of bone marrow cancer, my mother has to get blood work every two weeks. One of the key markers they monitor is hemoglobin—the iron-containing protein in red blood cells responsible for carrying oxygen. If her hemoglobin levels drop too low, she’ll need a blood transfusion.

A few weeks ago, her numbers were borderline. She was told that if they came back the same—or worse—at her next appointment, a transfusion would be necessary.

She happened to be at my place one Sunday afternoon and mentioned it to me. Her next blood draw was scheduled for that Wednesday. I told her to stop by a local health food store on the way home and pick up some grass-fed red meat—specifically liver. But it had to come from a clean source. You don’t want to eat liver from a toxic animal.

For the next three days, she ate red meat (including liver) every day.

Sure enough, when she went for her test, her hemoglobin levels had climbed well into the safe range—and she felt more energetic, too.

Take-Home Message

First and foremost, let food be thy medicine. If you can’t stomach the idea of eating liver, consider a high-quality liver supplement instead. It’s a safe and natural way to boost iron levels—without the unpleasant side effects that often come with iron tablets.

Here’s one I recommend from a clean, reliable source: https://amzn.to/4jy0rO5