We use ferrous bisglycinate, which has better tolerability, absorption, and efficacy than other iron forms which may cause nausea.
Beans, peas, and chard.
Albion was established in 1956, so this is our 60th year. It’s a pretty interesting story: We had a single founder, Dr. Harvey Ashmead. Through his research, he developed an interest in minerals that he parlayed to a veterinary medicine company and it soon became clear that the products that he was using were really helping animals absorb and maximize mineral benefits. So we took that knowledge to people. From the start, we’ve been an evidence-based company; our products are always backed by third party research and clinical trials. And we hold over 100 patents—from manufacturing processes to food applications. Our goal is to provide consumers with the safe and effective organic minerals they most need.
Iron is one of the most commonly deficient minerals in the world. In fact, iron deficiency is the number one food deficiency that we have. There are a few cases in particular, too, where iron is especially critical. Pregnant women need to make sure they get the right amount of iron because it’s critical to the development of a healthy central nervous system for unborn children. Young women, too, suffer from iron deficiency for a number of reasons, from dietary to hormone-related.
There’s a general feeling of tiredness. You’ll get cold easily, and feel tired or weak. What’s really happening there is that because iron keeps your energy up by driving oxygen through your blood, low levels affect your energy.
Iron is a very oxidizing product, which means it degenerates easily. So we actually encapsulate the molecule by covering it with glycine, a kind of amino acid. This coating makes the mineral stable and makes sure it won’t oxidize. A good way to think of it is like an M&M. The mineral is the chocolate and then we have this coating that keeps the product intact and makes sure it won’t interact with other drugs or supplements. The timing of how the coating “melts” off also helps ensure that the iron get absorbed it the right area of the digestive tract.
It’s very common for iron supplements to get absorbed in the beginning of the digestive tract, but the later segment of gut is where the dipeptides are—these are substances that help iron get absorbed more effectively into the body, so you get more benefit. Later absorption also helps reduce your chances of getting an upset stomach, the likelihood of which increases the earlier the iron’s absorbed.
The nice thing about our encapsulation is that it makes it so you only can absorb as much as you actually need. Once it crosses into the intestine, it stays there, and is drawn into the bloodstream as needed. You can’t overdo it.
The source of our iron is a pure carbon that we make in a reaction tank. We carefully monitor the pH and reaction process, and then the liquid is spray dried. We’re obsessed with safety; when you do toxicity studies on our product, you see that we really set the bar. Our product is also kosher and vegan-friendly. We feel proud to have created something that meets the needs and health concerns consumers (rightly) have today.
We use nutrients backed by a significant body of research that is growing every day. Of the thousands of unaffiliated studies our in-house scientists sorted through to guide our choices, the titles below are the most relevant MVPs.
Nutrition Impact LLC
Office of Dietary Supplements
University of East Anglia
Sao Paulo University
There are 157,306 studies on Iron and counting
Substantiation is a living, breathing thing. We are constantly reviewing new research. Have a study you think we should take a look at? Send it our way: firstname.lastname@example.org