Frequently Asked Questions

The Lucky Shakti Leaf is made from food-grade electrolytic iron. Every batch of Lucky Shakti Leaf is tested to make sure that the fish releases iron that can be absorbed by the body at a level that will not cause toxicity. We also make sure that there are no contaminants in the iron that might be harmful to human health. In addition to batch testing, we conduct random spot tests by independent laboratories. Lucky Shakti Leaf is manufactured in an ISO 9001, 14001, 22000  & OHSAS 18001 certified facility.

The Lucky Shakti Leaf releases safe levels of iron and the amount depends on the length of cooking time and the acidity level of the water (pH) of the water. When used as directed (boiling for 10 minutes in 1 L of water with 2-3 drops of acidity), the Lucky Shakti Leaf releases 6-8 mg of iron that can be absorbed by the body.  Most diets have 5-10 mg of iron per day. The daily recommended intake of iron varies by age, gender, diet type, and health status.

The Lucky Shakti Leaf releases low levels of iron. We recommend that you follow the instructions. If you cook the Leaf for a very long time or boil several Leaf in the same pot, it will affect the colour and taste of the food but still the levels of iron released will not be a problem – but you probably won’t want to eat the food. However, if you are concerned at all, we suggest that you talk to your doctor before using any type of supplement.

The Lucky Shakti Leaf releases low levels of iron and is safe to use for most individuals.

Infants under 6months of age should not be given water or food cooked with the Lucky Shakti Leaf; however it can be safely used by nursing mothers.

There are some genetic conditions of the blood that can make using the Leaf a problem. These genetic conditions are very rare and hardly ever seen in people of Indian descent.

If you have any concerns in using any type of iron supplement, it is important to speak to your doctor first.

Throughout our multiple clinical trials there have not been any reported side-effects when using the Lucky Shakti Leaf properly.  If, however, you observe any side effects, please stop using the product and consult a doctor.

Iron is absorbed by the body slowly and in small quantities. You should use the Lucky Shakti Leaf daily (at a minimum of three times per week) over an extended period of time (3-12 months).

The time that it takes for people to see results varies by individual. In our clinical trials, women reported that they were feeling better within 3 months of use and we saw positive changes in iron levels in the blood after 6 months of use.

The Shakti Leaf lasts for up to 5 years. When the ‘veins on the Leaf (the pattern on the surface) fades away, it is time to get a new one.

As iron is released from the Lucky Shakti Leaf into the cooking water, the features on its surface will eventually wear down. We recommend that when the veins on your Shakti Leaf have faded it is time to buy a new one. If you use the Leaf every day, it usually lasts for about five years.

If iron is not dried properly it is It is normal for it to rust slightly. Iron is oxidized in the air and that causes rust. While rust is harmless, it can affect the taste and colour of the food.

If you follow the instructions for the care of the Leaf, rust can be prevented or minimized.

To prevent rust forming make sure that you wash and dry your Lucky Shakti Leaf each time that you use it. If you see rust spots forming on the surface of the Leaf, scrub your Shakti Leaf with soap and water or clean it with citrus juice.

If you follow the instructions when using the Lucky Shakti Leaf there will be no change in the taste or colour of your water or food.

Just remember that you ONLY need  2-3 drops of citrus (or other acidity), at least one full tomato or one teaspoon of tamarind paste when you use the Leaf. If you use more it can affect the colour and taste.

Similarly, if you boil the Lucky Shakti Leaf for more than 10 minute, it may affect the colour and taste of the water/food

Cooking in iron pans releases iron but it is difficult to determine how much iron is released and whether that iron can be absorbed by the body. Iron cooking pots and skillets tend to rust. Although rust is not harmful, it is ferric iron which is not well absorbed by the body. Many manufacturers of iron pots and skillets recommend that you ‘seal’ the pan by heating it at high temperatures with oil. ‘Sealing’ the pan blocks the release of iron during cooking.

Lucky Shakti Leaf is made from a specific type of iron. Its shape, size and weight are calculated to release a consistent amount of iron that can be absorbed by the body every time it is used. For optimal results, we recommend that you boil 1 litre of drinking water with the Fish and 2-3 drops of acidity such as citrus juice.

Lucky Shakti Leaf and Lucky Iron Fish are one and the same – they just differ in shape! Both products are made by the same company — Canada-based Lucky Iron Fish Enterprise, manufactured in the same state-of-the-art plant, with the same high quality ingredients. They weigh the same, feel the same, and have the same benefits. Both products last for up to five years.

They only differ in terms of their shape. The Lucky Shakti Leaf was specifically designed for the Indian market considering the sensitivities among some people in consuming animal shaped products in their food. Our mission is to eliminate iron deficiency anemia in India and we want all Indians to avail the benefits of Lucky Shakti Leaf.

Yes. The Lucky Shakti Leaf is clinically proven and is backed by years of scientific research. We have conducted numerous studies and clinical trials in different parts of the world. For the benefit of our customers, we have made available research information about our product on our website. If you would like to understand the science behind Lucky Shakti Leaf, please visit our research page:

The Lucky Shakti Leaf has reviewed by the Food Safety and Standards Authority of India (FSSAI) and is sold around the world. The product meets global food chemical codex standards and is manufactured in a state-of-the-art facility with the following certifications: ISO 9001, 14001, 22000 (HACCP), and OHSAS 18001.

Iron deficiency can be detected using a simple blood test. If your hemoglobin level is below recommended levels, you likely suffer from iron deficiency. Some symptoms of iron deficiency include unusual tiredness, restless legs, shortness of breath, dry and damaged hair and skin. In more severe cases, you can suffer from dizziness and even faint.

You can ask your doctor to test your blood but as the Lucky Shakti Leaf boosts the amount of iron in your diet it is quite useful to use it regularly anyway – especially if you do not eat meat or mostly have a vegetarian diet.

There are two kinds of iron: heme iron and non-heme iron. Iron derived from non-heme sources such as vegetables and fruits is not absorbed by the body as well as  iron that comes from meat and meat products. Since a vegetarian/vegan diet only provides non-heme iron, then people who are vegetarians/vegans are more at risk from iron deficiency.

All food contains a small amount of iron. Many diets in many parts of the world include regular consumption of meat and meat products and these types of foods have the highest iron content where the iron is in a form that is readily absorbed by the body. But many people in the world – and especially in India – either eat little or no meat products. Although there is a small amount of iron in the food it is not in the form that is readily absorbed and there isn’t sufficient to cover the regular needs that people have. This especially true for young girls, very young children and pregnant women.

The Lucky Shakti Leaf provides a boost to the iron available in the diet. The advantages of the Shakti Leaf are that the levels released are low so there are no side effects but the levels are sufficient to boost the total amount available for the body AND the iron is in a form that is readily absorbed by the body.

The Shakti Leaf will not work as intended if it is not placed in hot boiling liquid. For the Shakti Leaf to work effectively, it has to be placed in boiling liquid along with some citrus juice. Boiling for 10 minutes and the presence of the citrus juice will make sure that 6-8 mg of iron is leached from the surface of the Shakti Leaf. This is a perfect amount to supplement the iron that is normally present in any food that you eat.

Besides lemon or lime, you can also use tamarind, tomatoes, citric acid powder, citric acid crystals, vitamin C tablets or broth that is acidic.

The Lucky Shakti Leaf has been tested to make sure that if you use it according to the instructions, we guarantee that a standard amount of iron will be released (6-8 mg) and that there will be no other contaminants released at the same time. If you are unhappy with your purchase, however, please check with the vendor you purchased the product from for their respective return policy.

Using the Shakti Leaf is simply topping up the amount of iron that you need in your body. It does not react badly with other medicines. In fact, adding iron to the right level in the diet helps other medicines and your body.

However, we do not recommend combining the Lucky Shakti Leaf with other iron supplements as this may cause upset stomach and other unpleasant side effects

The iron from the Lucky Shakti Leaf will not interact with the metals of cooking pans including copper and aluminum.

There is no negative effect of using the Lucky Shakti Leaf with calcified water from the ground. If the water is very high in calcium it might be wise to add 2 more drops of lemon juice or 1.25 teaspoons of tamarind paste to make sure that the solution is sufficiently acidified.

Iron itself is not an oxidant. In fact, the body must have iron in order to function properly.