Anaemia: How Iron Deficiency Affects Health and the Role of Wholegrain SourdoughAnaemia

Anaemia is a condition where the body lacks enough healthy red blood cells or haemoglobin to carry oxygen effectively. One of the most common types is iron-deficiency anaemia, which often causes fatigue, weakness, dizziness, and pale skin.

What Causes Anaemia?

There are many reasons someone might develop anaemia. Iron deficiency is the most widespread cause and can result from:

Poor dietary intake of iron
Blood loss (such as heavy menstruation)
Poor absorption of iron in the gut
Increased needs during pregnancy

Other causes include deficiencies in vitamin B12 or folate, chronic illness, or inherited disorders.

You can learn more through NHS resources, which provide trusted UK health guidance on symptoms and treatments.

Anaemia and Nutrition

Glass jars of a variety of differnent beans and gains sit on wooden shelves in bright daylight.

Iron is best absorbed from animal sources (haem iron), but plant-based sources (non-haem iron) are also important. These include wholegrains, legumes, dark leafy greens, and seeds.

At The Sourdough School, we focus on using diverse, nutrient-dense ingredients such as our botanical blend flours. These blends naturally contain iron, magnesium, and other essential micronutrients, all supported through long, slow fermentation.

However, certain compounds in wholegrains, such as phytates, can reduce iron absorption. Fermentation helps reduce these compounds, making nutrients more bioavailable, a process known as increasing bioavailability.

How Our Bread Supports Better Iron Absorption

Our long-fermented sourdough helps improve the nutritional value of wholegrain ingredients. This is one reason we developed our Proven Bread subscription, which includes high-fibre, wholegrain loaves sliced and ready to support gut health and metabolic function.

Each tin of Proven Bread provides 24 slices, with 6g of fibre per slice and is paired with a 12-week educational plan on how to eat bread to support health. This approach is rooted in our evidence-based BALM protocol and is ideal for people exploring dietary changes for long-term wellness.

We also explore iron metabolism and related dietary considerations in more depth through our community memberships, retreats, and consultations and testing for personalised support.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.