I would say that it would be to much: I find that I need to calculate or find average number of points lost from a phleb, and that should give you some basis. I tend to lose between 60 and 80 points, so i am a quick shedder, and also considered a slow loader.

calculate: what did you start at, and we know that you ended at 52 points, how many phlebs total divided by that total number minus the 52 should give you some idea of how much you dump at each phleb.

Anyone else?

Christopher:-)

I I had a Ferritin of 57, I would be one happy camper, I think anything under 100 is great, of course it depends how you feel, everyone is different,

I agree with both Christopher & r.houlihan,

Double red cell is going to get a lot more out than our standard phlebs, I think, and that could get you into trouble:(

That might be too much. My ferritin was 47 two weeks ago. I see my doc later today and thought about doing half a phleb but I'm afraid that will put me too low so I'm going to wait until I get up around 60'ish/ I have found that I drop between 30 to maybe 70-80 (since I got under 500). And I'm a fast loader! I had gone up 9 points from the month before:)

be careful.....

zzzzzzzz

Thanks for the help guys.

Through my deironing stage I averaged a 40 point ferritin reduction per phleb. So that mans my curent laoding rate is about 47 points every two months or 24 points per month.

I think for now I will stick with a phleb every two months and see where i end up.

I just got down to the "normal" range myself and am at 296. Doc was doing 1 per week phleb, but now we're going to check in a month. So I'm now at the maintenance stage myself (yeah!) Not sure how long it will take to reload. I'm wonder if I should now start to try to modify my diet. Haven't done anything special, since the doc said the amount of iron leaving was way more than I could ever take on through diet. Any thoughts?

As far as diet goes, i try and restrict the red meat content and eat more chicken and fish than beef. The other thing that i do try and do is avoid fortified foods where they add iron ( as a separate additive) to the food product itself. For breads and cereals if I buy items labeled organic or 100% natural I am typically OK.

I am firm believer in phlebotamy being the primary method of keeping your iron in balance.

I don't follow anything special except hardly ever have cereal.

This was posted today from a guy on the HH Facebook page...

Food for thought:
Iron Inhibitors
Foods rich in phytic acid such as IP6 or bran fiber, calcium supplements, eggs, tannins (in tea & coffee), chocolates, red wines, skins of purple fruits, vegetables or purple rices, apples, walnuts, herbs such as oregano that contain oxalates, antacids and diary products are included on the list of known substances that can inhibit the absorption of dietary iron. IP6 is also in plant foods.

zzzzzzzz