People who follow a Mediterranean-style diet tend to have higher HDL (good) cholesterol levels, which help promote heart health. Inuit Eskimos, who get high amounts of omega-3 fatty acids from eating fatty fish, also tend to have increased HDL cholesterol and decreased triglycerides (fats in the blood). Several studies show that fish oil supplements reduce triglyceride levels. Walnuts, which are rich in alpha linolenic acid or ALA, which can convert to omega-3s in the body, have been reported to lower total cholesterol and triglycerides in people with high cholesterol levels.
High Blood Pressure
Several clinical studies suggest that diets rich in omega-3 fatty acids lower blood pressure in people with hypertension. An analysis of 17 clinical studies using fish oil supplements found that taking 3 or more grams of fish oil daily may reduce blood pressure in people with untreated hypertension. Doses this high, however, should only be taken under the direction of a physician.
People with diabetes often have high triglyceride and low HDL levels. Omega-3 fatty acids from fish oil can help lower triglycerides and apoproteins (markers of diabetes), and raise HDL. So eating foods or taking fish oil supplements may help people with diabetes. Another type of omega-3 fatty acid, ALA (from flaxseed, for example) may not have the same benefit as fish oil. Some people with diabetes can’t efficiently convert ALA to a form of omega-3 fatty acids that the body can use. Also, some people with type 2 diabetes may have slight increases in fasting blood sugar when taking fish oil. So talk to your doctor to see if fish oil is right for you.
Laboratory studies suggest that diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may help people with osteoarthritis. More study is needed. New Zealand green lipped mussel (Perna canaliculus), another potential source of omega-3 fatty acids, has been reported to reduce joint stiffness and pain, increase grip strength, and improve walking pace in a small group of people with osteoarthritis. For some people, symptoms worsened before they improved.
Every now and then we read of new studies being done on essential fatty acids. These are not the only benefits of omega 3 fatty acids, and there may be more.
Fish, plants, and nut oils are the primary dietary sources of omega-3 fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found in cold-water fish such as salmon, mackerel, halibut, sardines, tuna, and herring. ALA is found in flax seeds, flaxseed oil, canola (rapeseed) oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, purslane, perilla seed oil, walnuts, and walnut oil. The health effects of omega-3 fatty acids come mostly from EPA and DHA. ALA from flax and other vegetarian sources needs to be converted in the body to EPA and DHA. However, many people’s bodies do not make these conversions very effectively. This remains an ongoing debate in the nutrition community; fish and sea vegetable sources of EPA and DHA versus vegetarian sources of ALA. Other sources of omega-3 fatty acids include sea life such as krill and algae.
Getting a reliable source of supplements is of paramount importance to ensure that you get high quality products. Read here to get more information on how to choose your supplements.
You can also check here to check for supplements.
What poisons are lurking in your cupboard? Not only do we keep harzardous materials in our houses in the form of cleaning materials, cosmetics and medicines, but also the food we eat. Cases of severe disturbance due to certain food substances have been reported and certain foods have been deemed poisonous. Foodborne illnesses cause about 3,000 deaths in the United States annually.
1. Stone Fruit Seeds
Who would have thought? Death by apples, cherries, plums or pears! Yes. These fruits are not only delicious, but they are nutritious too. Vitamin C anyone? The problem starts when you start to eat the seeds. Apparently the seeds do contain a compound called amygdalin, which breaks down into hydrogen cyanide when ingested. Yes, that cyanide. These types of cyanogenic glycosides or cyanogens are found in over 2500 plant species including apple and pear seeds and in the pits of apricots, peaches, nectarines and plums. When cyanogens are ingested, the human body metabolizes them into cyanide. Cyanide poisoning occurs when these seeds are eaten in excess, when raw. Therefore to be safe, roast the seeds. Hydrogen cyanide is not a heat-stable substance and does not survive cooking. Young children are more susceptible and swallowing only a few seeds/stone may cause cyanide poisoning. Symptoms of cyanide poisoning occur within a few minutes and may include constriction of the throat, nausea, vomiting, headache, etc., and death has been reported in severe cases.
Hotdogs are delicious, and found in almost every corner in the streets of New York City. Bacon, sausage and other processed meats are now ranked alongside cigarettes and asbestos as known carcinogens, according to World Health Organization. In a study done on children 0 to 14 years of age ,hard candy caused most choking episodes (15 percent), followed by other candy (13 percent), meat other than hot dogs (12 percent), and bones (12 percent). Other high-risk foods, including hot dogs and seeds and nuts, were more likely to require hospitalizations. Anyway, not only is your child going to die through asphyxia, but hotdogs, or processed foods are a high risk cancer causing food. Because of a wealth of studies linking colon cancer to diets high in red meats (beef, lamb, or liver) and processed meats (hot dogs, bologna, etc.), people are advised to eat more vegetables and fish and less red and processed meats.
3. Raw meat
This should also include eggs and seafood. Isn’t raw foods the in thing. No. Not animals. No raw chop in my smoothie. Plant foods, at least most of them are best when eaten raw, but you still have to wash them. Animals, when eaten raw, lead to salmonella food poisoning. This is bacteria, which, when in your blood stream, can be fatal, especially to people with weak immune systems. The following may occur; fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain, and nausea. Symptoms appear 2 to 5 days after eating and may last 2 to 10 days. May spread to the bloodstream and cause life-threatening infection. Foods should be cooked long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses. A meat thermometer should be used to ensure foods are cooked to the appropriate internal temperature: 145 degrees for roasts, steaks, and chops of beef, veal, pork, and lamb, followed by 3 minutes of rest time after the meat is removed from the heat source, 160 degrees for ground beef, veal, pork, and lamb, 165 degrees for poultry.
4. Shellfish – These are marine animals with shells, such as shrimp, crab and oysters, among others. Most people who are allergic to shellfish may also be allergic to iodine. The greatest danger is respiratory paralysis. Close monitoring for at least 24 hours and aggressive airway management at any sign of respiratory compromise should prevent severe morbidity and mortality. The reaction leads to anaphylaxis, which can inhibit breathing and can be life threatening. Infectious agents cause most shellfish-associated illness. Hepatitis A, Norwalk virus, Vibrio parahaemolyticus, and Vibrio vulnificus all have been transmitted through shellfish ingestion. Toxic illness caused by shellfish has been recognized for several hundred years. Vibrio vulnificus is a bacteria that lives in warm seawater and can contaminate shellfish, particularly oysters. It causes the same gastrointestinal symptoms as many other foodborne illnesses, but in people with weakened immune systems it can develop into a life-threatening blood infection. Because fatal and near-fatal shellfish allergy reactions, like other food allergy symptoms, can develop when a child is not with his or her parents, parents need to make sure that their child’s school, day care or other program has a written emergency action plan with instructions on preventing, recognizing and managing these episodes in class and during activities such as sporting events and field trips.
Even though they may be full of nutrients, they are packed with energy, proteins, fatty acids, minerals, antioxidants and vitamins. Peanut allergy is the most common allergy. Many children with asthma are also allergic to peanuts, but are unaware of it. An anaphylactic reaction occurs leading to constriction of the airways, shock, and loss of life. An allergic response to peanuts usually occurs within minutes after exposure. Signs can include:
- Runny nose
- Skin reactions, such as hives, redness or swelling
- Itching or tingling in or around the mouth and throat
- Digestive problems, such as diarrhea, stomach cramps, nausea or vomiting
- Tightening of the throat
- Shortness of breath or wheezing
The leaf stalks are actually the most commonly used parts of rhubarb, sometimes as a dessert or an ingredient in sweet dishes. It may be great for baking all kinds of delicious sweets, but the leaves are no sweet deal. Due to the potent nature of rhubarb, you should avoid it if you have a pre-existing kidney condition or certain gastrointestinal conditions, as it can make them worse. Also, be careful that children or pets do not eat the leaves if you grow the plant yourself. There have been some cases of death due to the toxic levels of oxalic acid contained in the leaves. The leaves are poisonous causing breathing trouble, seizures, burning in the mouth, burning in the throat, coma, diarrhea, eye pain, nausea and vomiting and red-colored urine. Symptoms last for 1 to 3 days and may require a hospital stay. Serious poisonings can result in kidney failure. Deaths have been reported, but are rare.
Mushrooms have been found to have a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function. Then, there also are hundreds of other mushrooms that will cause anything from a mild stomachache to severe physical distress-including vomiting, diarrhea, cramps and loss of coordination. Two common poisonous mushrooms are the jack-o’lantern and the green-spored Lepiota. Although the symptoms of poisoning from these mushrooms may be alarming, they usually pass in 24 hours or less with no lasting effects. The little brown mushrooms cause virtually all the fatal mushroom poisonings in the United States. If you are into wild mushrooms, identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out. Strictly avoid: any mushroom that looks like an amanita (parasol-shaped mushrooms with white gills); all little brown mushrooms; all false morels. Some people are allergic to even the safest mushrooms. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more. As with other foods, rotting mushrooms can make you ill. Eat only firm, fresh, undecayed mushrooms. Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest.
Pork is a good sources of protein in a healthy diet and provide you with vitamins and minerals as well. It is the processed meats such as bacon and ham are believed to contribute to the development of cancer.The meat of the pig becomes more saturated with toxins than many of its counterpart farm animals. Since the pig’s digestive system operates basically in about 4 hours, (as opposed to cows which take 24 hours) many of these toxins remain in its system to be stored in its fatty tissues ready for our consumption. Pigs carry a variety of parasites in their bodies and meat some of these parasites are difficult to kill even when cooking. This leads to trichinosis or trichinellosis. This is an infection that humans get from eating undercooked or uncooked pork that contains the larvae of the trichinella worm. Undercooked ham may also harbour Hepatitis E virus. Once the parasites are in the tissues, the following symptoms may be experienced:
Headache, high fever, general weakness, muscle pain and tenderness, conjunctivitis, sensitivity to light and swelling of the eyelids or face. Studies done on pork chops and ground pork samples tested positive for Yersinia enterocolitica, a bug known to cause infections in about 100,000 Americans a year, especially kids. Other bacteria found in pork samples included enterococcus, staph, salmonella and listeria. With the above facts in mind, there is extensive antibiotic use in pork facilities. A surge in the prophylactic use of especially powerful antibiotics has fostered an increase in antibiotic-resistant strains of dangerous bacteria.
Aka sucrose, aka high fructose corn syrup, aka fructose. Yes, sugar is disguized in most of the foods we eat under a different name.The use of high fructose corn syrup (HFCS) has increased over the past several decades in the United States while overweight and obesity rates have risen dramatically. Studies have established the association between excessive sugar consumption and obesity. As we may all know, obesity is linked to, and promotes the development of cardiovascular disease and type 2 diabetes. These disease remain in the top killers in the first world. It is also associated with development and/or prevalence of fatty liver, dyslipidemia, insulin resistance and hyperuricemia.
We all enjoy them all over the world as fries, chips, mashed potatoes, scallopped, and many others. I don’t know any culture that does not enjoy potato in one form or another. The poison is in the whole plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin. Always throw away the sprouts. Potatoes that are not green and have had any sprouts removed are safe to eat. Though effects are mostly gastrointestinal, central nervous system effects may occur in ingestion of large quantities. Life threatening effects include hypothermia, paralysis, shock, slowed pulse and slowed breathing.How well you do depends on the amount of poison swallowed and how quickly treatment is received. The faster you get medical help, the better the chance for recovery. Symptoms may last for 1 to 3 days, and hospitalization may be necessary. Death has been reported, but is rare.
You will be surprised how easy it is to do this. And, after you see how your body can benefit from all these, you will be in awe. Vitamin C is a powerful antioxidant that can be especially beneficial in the winter months, when colds and flu seem to be the norm.
Vitamin C is a powerful antioxidant and an essential nutrient, meaning our bodies can’t make it and we must obtain it from our diets. Specifically, vitamin C:
- Plays a central role in the repair and regeneration of tissues.
- Helps protect cells from everyday oxidative stress throughout the body.
- May support healthy immune function.
Getting vitamin c through your diet is easy – food sources are abundant and can be enjoyed all year long. Supplemental vitamin C is another option – I suggest a vitamin C supplement derived from d-glucose, taken with a meal to reduce any stomach irritation.
This powerful antioxidant is abundant in foods, good food sources of vitamin C that are abundant and can be enjoyed all year long include:
- Red peppers
- Red Bell Peppers
- Pink Grapefruit
Although supplemental vitamin C is available in many forms, I suggest using an inexpensive vitamin C supplement derived from d-glucose, taken with a meal to prevent stomach upset.
So, how else can we minimize the flu?
- Wash your hands, especially when you’re out in public places, with hot water and soap. When you travel, it’s a good idea to carry wipes, or one of the more natural antimicrobial sprays with you.
- Get a flu shot. This is especially important for those over 65 years old, as well as anyone with a weakened immune or respiratory system, nursing home residents, and health care workers who have regular contact with patients. Pregnant women whose last two trimesters fall during flu season (generally May to September) might consider getting the shot as well.
- Avoid contact with people who have respiratory illnesses. Airborne droplets from sneezes and coughs are what spread the influenza virus from person to person.
- Minimize the spread of germs by avoiding touching your hands to your face or your eyes. Get in the habit of bumping elbows with others this time of year rather than shaking hands.
- Cover your nose and mouth with a tissue when you cough or sneeze. Better to use your inner elbow rather than your hands when you cough or sneeze as well. Throw the tissue in the trash after using it, and wash your hands.
Getting natural, toxic free supplements is always a challenge with a market saturates with fake supplements or marketers who make false claims. Do your research when looking for supplements. Get more information here.
Get your Vitamin C supply and other supplements here.
Sugar, as we have all heard, is the new tobacco. We cannot forget how we were bombarded with warnings about the dangers posed by cigarette smoking to our health. Cancer, asthma in children, lung disease in it’s different forms, as well as heart disease. We have not reached that level of outcry as far as sugar is concerned, the warnings are somewhat subdued, but that may change very soon. Sugar is apparently eight times more addictive than cocaine, and, and maybe delivers a better high; just maybe.
The average American consumes 22 teaspoons of added sugar a day, which amounts to an extra 350 calories. While we sometimes add sugar to food ourselves, most added sugar comes from processed and prepared foods. Sugar-sweetened beverages and breakfast cereals are two of the most serious offenders. The American Heart Association (AHA) has recommended that Americans drastically cut back on added sugar to help slow the obesity and heart disease epidemics.
1. Excess sugar depresses immunity.
Studies have shown that downing 75 to 100 grams of a sugar solution (about 20 teaspoons of sugar, or the amount that is contained in two average 12-ounce sodas) can suppress the body’s immune responses. Eating or drinking 100 grams (8 tbsp.) of sugar, the equivalent of two- and-a-half 12-ounce cans of soda, can reduce the ability of white blood cells to kill germs by 40 percent. The immune-suppressing effect of sugar starts less than thirty minutes after ingestion and may last for five hours. In contrast, the ingestion of complex carbohydrates, or starches, has no effect on the immune system.
2. Sugar sours behavior, attention, and learning.
Studies of the effects of sugar on children’s behavior are as wildly contradictory as a sugar-crazed four-year-old after a birthday party, but the general consensus is that some children and adults are sugar-sensitive, meaning their behavior, attention span, and learning ability deteriorate in proportion to the amount of junk sugar they consume.
Children may be more sensitive than adults. A study comparing the sugar response in children and adults showed that the adrenaline levels in children remained ten times higher than normal for up to five hours after a test dose of sugar. Studies have also shown that some children with Attention Deficit Hyperactivity Disorder (ADHD) react to glucose intolerance tests with a dip to low blood sugar levels. High adrenaline levels or low blood sugar levels produce abnormal behavior.
While studies show that activity levels go up in both hyperactive and normal children on high- sugar diets, the hyperactive children also become more aggressive. Adding protein to a high- sugar meal mellows out the behavioral and learning deterioration. Chalk up another point for eating a balanced breakfast.
3. Sugar promotes obesity.
People tend to eat and drink too much foods and beverages that are sweetened with refined sugar. Foods with a high glycemic index stimulate the production of LPL (lipoprotein lipase), the enzymes that encourage the body to store food in fat cells.Thus, lowfat diets that contain carbohydrates with a high glycemic index can actually cause weight gain. It’s much easier to binge on chocolate chip cookies than fresh peaches or apples. Healthier sugars usually come with a lot of fiber that takes up room in the stomach. All those extra calories have to go somewhere. Refined starches, such as white flour, white rice, white pasta, and corn starch are more likely to turn into body fat than natural starches, such as whole grains which, because they contain more fiber, are digested more slowly and raise the blood sugar less drastically. Yes, fat will make you fat, but so will sugar. Put them together in soda and chips or high-fat baked goods, and you can expect to put on some pounds. Sugar drives fat storage and makes the brain think it is hungry, setting up a “vicious cycle,” according to Lustig. The major culprit is fructose. Fructose is a component of the two most popular sugars, table sugar or sucrose and high-fructose corn syrup. High-fructose corn syrup is the magic ingredient in soft drinks and many other processed foods.
4. Sugar promotes diabetes.
While the risk of developing diabetes lies more in the genes than in the diet, the old grandmother’s tale that too much sugar causes diabetes does have scientific support. The results of a large epidemiological study suggest sugar may also have a direct, independent link to diabetes. Researchers from the Stanford University School of Medicine, the University of California-Berkeley and the University of California-San Francisco examined data on sugar availability and diabetes rates from 175 countries over the past decade. After accounting for obesity and a large array of other factors, the researchers found that increased sugar in a population’s food supply was linked to higher diabetes rates, independent of obesity rates.
When you eat excess carbohydrates, your body turns these sugars into fat. The body stores excesses of most nutrients as a safeguard against starvation. If you eat more carbohydrates than you can burn off, the excess is stored as fats. People who eat too much sugar tend to have higher blood tryglycerides, and this increases the risk of cardiovascular disease.
People who eat more sugar have higher cardiovascular mortality,” says Dr. Teresa Fung, adjunct professor of nutrition at the Harvard School of Public Health. A sugar-laden diet may raise your risk of dying of heart disease even if you aren’t overweight. So says a major study published in JAMA Internal Medicine.
Whether or not you’re insulin resistant will play a role, as insulin resistance generates hyperinsulinemia. Hyperinsulinemia means that there’s more insulin at the fat cell, which means you’ll shunt more energy into those fat cells because that’s what insulin does. Insulin resistance is clearly associated with weight gain. But while many believe that insulin resistance is the result of weight gain, recent data argues against that notion, Dr. Lustig says. Instead, the data shows that insulin is what drives the weight gain.
5. Sugar promotes Insulin Resistance.
When your liver turns excess sugar into liver fat and becomes insulin resistant, that generates hyperinsulinemia, and hyperinsulinemia drives energy storage into body fat.Currently, about two-thirds of the American population is overweight. About one-quarter to one-third is diabetic or prediabetic, and another quarter of the population is hypertensive. Many also have high serum triglycerides. Insulin resistance is a component of all of these health issues. According to Dr. Lustig, the data shows that at least 50 percent of Americans have some form of insulin resistance—whether you’re overweight or not—and that is what’s driving our seemingly out-of-control disease statistics.
6. Sugar promotes metabolic syndrome
Eating too much sugar causes a barrage of symptoms known as classic metabolic syndrome. These include weight gain, abdominal obesity, decreased HDL and increased LDL, elevated blood sugar, elevated triglycerides, and high blood pressure.
7. Sugar promotes fatty liver disease
Sugar can harm your liver. The organ uses one type of sugar, called fructose, to make fat. Too much refined sugar and high-fructose corn syrup causes a fatty buildup that can lead to liver disease. Some studies show that sugar can be as damaging to the liver as alcohol, even if you’re not overweight. It’s one more reason to limit foods with added sugars, such as soda, pastries, and candy.
8. Sugar promotes gout
High uric acid levels are a risk factor for heart and kidney disease. In fact, the connection between fructose, metabolic syndrome, and your uric acid is now so clear that your uric acid level can now be used as a marker for fructose toxicity. Your body produces uric acid when it breaks down purines — substances that are found naturally in your body, as well as in certain foods, such as steak, organ meats and seafood. Other foods also promote higher levels of uric acid, such as alcoholic beverages, especially beer, and drinks sweetened with fruit sugar (fructose).
9. Sugar promotes Alzheimer’s
Alzheimer’s disease is another deadly illness that can arise from too much sugar consumption. A growing body of research found a powerful connection between a high-fructose diet and your risk of developing Alzheimer’s disease, through the same pathway that causes type 2 diabetes. According to some experts, Alzheimer’s and other brain disorders may be caused by the constant burning of glucose for fuel by your brain.
With the winter season fast approaching for some of us in the Southern hemisphere, there is a lot to think about. Heating, warm clothes for the kids, and elderly especially, the school holidays, and of course: flu season.
Many of us have probably experienced influenza (the flu) at some point. Sometimes we really know it, sometimes we don’t. Previous data has even found that in a typical influenza season (winter) as many as 10-40% of all children get exposed or actually get influenza in a given year.
Sometimes the infection from influenza is mild (“just a cold”) but sometimes it’s a horrific long-lasting-high-fever-achy-pneumonia-hospital-causing infection. Sometimes it’s worse. Hard to predict why we all don’t experience the same virus the same way each time we’re exposed.
Those under age 5 and those over 65 years of age are at highest risk from influenza. The reason: young children have an unexposed, immature immune system that doesn’t work as well fighting against influenza as a 12 year-old where as the elderly have a tired immune system that just doesn’t work as well as it did during young adulthood. Each year children die from the flu that could have been prevented. The flu vaccine isn’t perfect in protection, and this year it’s got about a 50% chance of totally protecting you — far better than 0% when you don’t get it at all!
I know, I know. Vaccinations have really gotten a bad rap recently, instilling feelings of anxiety and fear in mothers. The measles vaccine has been in the news recently, and it has not been good news. As we are all aware vaccines have side effects, but vaccines do work. Nobody needs to be reminded about the last centuries when we were dealing with all kinds of diseases. Thank you to vaccines and antibiotics we are much more in control. But these miracles of modern science have also come with their share of problems.
Vaccines are as important to your overall health as diet and exercise.
Like eating right, exercising, and getting regular screenings for diseases such as colon and breast cancer, vaccines can also play a vital role in keeping you healthy. Vaccines are one of the most convenient and safest preventive care measures available. We however need to emphasize the other aspects of prevention such diet, exercise and hygiene.
It is common knowledge that a well balanced diet with added Vitamin C helps the body to fight off disease. But in this day and age, it has become very difficult for people to cook their own meals and cook nutritious food. We now eat from packages without knowing what is really in those packages. This is, among many other reasons, is why we should supplement if we cannot get the required amount of fresh, nutritious food.
The importance of proper hand-washing cannot be overemphasized in the prevention of disease transmission. Hand-washing has been proven to decrease infection rates in hospitals.
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The most common question, I get asked about vitamins is what makes them different than the ones at the local grocery story or the other companies who carry them. If you want to get on a hot topic of conversation find someone who uses the opposite company than you do and watch tensions flare up. I have never seen anything like it with any other type product.
Like any product out there, there are good, better and best products, but for my family and I, there is one brand I believe in. Why, I did my research, and I will show you the scientific research behind the supplements I trust.
With my 20+ years of nursing experience, I have seen how vitamins assist in helping people with certain disease. I am not here to diagnose, treat or cure any disease, but just to help you go through this maze. In my opinion, I have seen people buy from people they trust, regardless of the quality of the product. I know people who will buy from me before I give them the scientific research just because they know me.
There will always be different opinions but I am not going to get into that now. What I am going to do is give tips to choose the right brand.
- Ask the company you are researching for their quality standards
- Ask a friend or family that you know and trust that are using the vitamins what their opinions are.
- Contact the company and ask about their certifications and what does that mean. It can be determined in several ways.
- Does the FDA approve of their products
- Test some the products yourself and see which ones you like. Trust your own personal guide.
There has been a lot of reports in the media over fake vitamins, mostly from department sores and drug stores, so buyer beware. Look at this article below:
There are several good brands out there. Do your research, keeping in mind the above factors. Not every company will have all the vitamins you need, and you may need to buy from another company. We all have our opinion about what is good quality. I personally use this company.
If you are searching for high quality vitamin supplements with high bioavailability, let’s connect, so I can help you.
Vitamin D is necessary for normal bone mineralization and growth, maintenance of muscle strength and coordination, cardiovascular health, and robust and balanced immune function. Vitamin D is unique among vitamins working more like a hormone at the level of our DNA. Vitamin D has a been estimated to regulate somewhere between 200-300 genes and likely why vitamin D has been linked to so many health outcomes.
Vitamin D promotes a healthy, balanced immune system through its key role in regulation and differentiation of immune system cells. It also has been linked to healthy endothelial function, which is important for cardiovascular health. And, it also helps maintain normal functioning of the nervous system.*
In addition, recent research has shown the following:
- Vitamin D may play a role in keeping our lungs healthy, with higher concentrations of vitamin D resulting in positive effects on lung function and health.*
- Vitamin D may play a role in helping elderly people maintain lean muscle mass.*
- Healthy vitamin D levels are a key part of minimizing age-associated bone loss.
- . Vitamin D supports the development and maintenance of bones and teeth by helping in the absorption and use of calcium.*
Calcium is the major structural element of bones and teeth. Your body needs several nutrients in order for calcium to be absorbed and used properly. Two of these nutrients are vitamin D and vitamin K. Vitamin D increases absorption of calcium from the small intestine so the body receives maximum benefit, while vitamin K helps make sure calcium builds up in the bones and not in soft tissues. Adequate calcium and vitamin D throughout life, as part of a well-balanced diet, may reduce the risk of osteoporosis.
Food: There is a very small amount of vitamin D in a few foods, which makes it almost impossible to get the levels you need from food alone. However, some foods that include vitamin D are fatty fish, egg yolks, orange juice, and some cereals.
Exposure to the Sun: Every time we expose our bare skin to direct sunlight, we use ultraviolet B (UVB) rays to produce vitamin D3 (cholecalciferol). Sunlight can be a tricky thing, though, because too much can be a bad thing. You need to monitor how much sun exposure is needed for healthy vitamin D levels. The amount of vitamin D you actually absorb from sunlight differs depending on the time of day and year, where you live, and the color of your skin. The more skin you expose to the sun, the more vitamin D is produced. So those winter rays don’t necessarily produce the same amount of vitamin D that summer rays do.
Signs of Low Vitamin D
Feeling Down and Out – Turns out, when you run low on vitamin D, it takes a pretty serious toll on your mood. This is because our brains produce serotonin—a hormone that affects our moods—at a higher rate when we’re exposed to sunshine or bright light. And as I mentioned, more exposure to sunlight means more vitamin D.
Skin Color – Those with darker skin are at a higher risk for vitamin D deficiency because skin pigment has a direct correlation with how much vitamin D is absorbed. Some research suggests that those with darker skin may need up to 10 times more sun exposure than those with lighter skin to produce a comparable amount of vitamin D.
Age – Besides the fact that older people usually spend more time indoors, aging correlates to vitamin D deficiency in a couple of ways. First, the skin loses its ability to absorb as much vitamin D as we get older. And second, our kidneys slowly become less effective at converting vitamin D into the form used by our bodies.
Sweat – Excessive sweating (specifically, on your forehead) is a very common symptom of those facing vitamin D deficiency. So if you’re constantly wiping the sweat off your brow (outside of the gym), you might want to look into getting a blood test done to check your levels.
Achy Bones – Many people who are unknowingly deficient in vitamin D will complain of bones and joints that are achy or painful. This is because vitamin D is very important for maintaining strong bones. Calcium and phosphorus are essential for developing a healthy structure and strength of your bones, and you need vitamin D to absorb these minerals.
Excessive Weight – Vitamin D is fat-soluble—meaning that the fat in our bodies is how we collect and store it. So if you’re overweight, the excessive amount of fat in your body needs a comparable amount of vitamin D to absorb. So you’ll need a lot more vitamin D than someone with a lower percentage of body fat.
Gut Problems- Vitamin D is a fat-soluble vitamin. So certain gut conditions that cause a lower absorption of fat can also lower your absorption of vitamin D.
Get your supply of Vitamin D here:
This combination is ideal because the vitamins work together in the body.