Blood donation is an act extremely important and true love. This act can save the lives of many people, adults and kids, suffering from diseases or injuries caused during an accident. It is also very important for the donor, so that will be periodically checked with accurate analysis. But after donating blood, what attitudes should be implemented to make it regenerate? This guide will give you some tips to regain his strength after a donation. If you follow all the steps of the tutorial, you will succeed, without a lot of effort and reaching the finish line in a short time, to regenerate the blood removed, so you can fully restore all the functions of the body because the physical strength needed.


First of all you should know that the body is able to regenerate the donated blood in no time. The plasma and platelets are reconstructed in a lapse of time equal to a few hours, while the red blood cells it takes about a week. This process occurs because the bones of the body have an escort, which, if necessary, is exploited by adjusting the characteristics incongruous as needed. But we can help the body with the absorption of substances which increase the production.

Foods that make excellent quality tonics are all those of animal origin, which have a very high amount of protein. The best food is red meat, which increases hemoglobin production, thanks to the large amount of iron. This element is very important because it carries oxygen in the blood. But we must emphasize that even vegetarian foods contain iron, not because other vitamins, such as B12 and calcium. The amount of iron is certainly greater than the meat, but more difficult to absorb, also differs a lot between raw and cooked.

For example spinach and lentils are full of iron, but with the firing decreases, in addition, the fibers, being little assimilated, do not allow the ‘absorption of all the iron present. For anyone who is vegan, then, the process becomes more difficult, but for vegetarians, it is easier because they can compensate for the lack of meat, with derivatives, such as milk, eggs and cheese.