Iron with Vitamin C, B2, B12, Folic Acid and Live Biotic Cultures 
 
 
Iron is an essential dietary mineral that contributes to the normal formation of red blood cells and haemoglobin, a protein found in red blood cells. Haemoglobin is responsible for delivering oxygen to all of the body's cells. Iron deficiency can cause low levels of haemoglobin.
Iron deficiency develops when available iron is insufficient to support normal red cell production. 
Iron contributes to normal energy-yielding metabolism as well as the reduction of tiredness and fatigue and normal cognitive function.
Iron contributes to the normal function of the immune system.

Iron has a role in the process of cell division, the process of making new cells.

There are two types of dietary iron. Haem iron is only found in animal foods, mostly in red meat. People who get little or no haem iron in their diet are at an
increased risk of iron deficiency. Most dietary iron is in the non-haem form found in both animals and plants. Its absorption can be enhanced with vitamin C but is decreased by inhibiting factors in the diet such as plant compounds like phytate. Increased non-haem iron absorption can be enhanced by lactic acid production from lactic acid bacteria, as well as effects of the lactic acid forming bacteria which may enhance digestion and tolerance within the digestive tract.