The Vitamin D Cure

Ninety percent of our vitamin D comes from sun exposure. In some cultures they do get closer to half their vitamin D from food. These cultures consume large amounts of fish, particularly Salmon, Tuna, Mackerel, Sardines, seal and seal blubber and Herring. Examples of these people are Icelanders, Finnish, Dutch, Norwegians, Japanese, Okinawans, and Inuit Indians (Eskimos). Many of these same cultures consume these fish raw when it has even more vitamin D in it. Cooking seems to destroy more than half the vitamin D in fish. These cultures often consume fish livers and blubber as well, which contain lots of vitamin D and vitamin A.

More familiar dietary sources of vitamin D include milk regardless of fat content or chocolate, and some orange juice. Milk is supposed to contain 100 IU per 8 ounce glass but studies show that most manufacturers have less than that per glass. Cheese and yogurt are not fortified with vitamin D.

Other foods that have vitamin D include sun dried mushrooms (1600 IU/100 grams), other sun dried produce, and eggs (107 IU/whole egg, raw, 37 IU/whole egg, fried).

Although eating these foods is important, so is cooking for food safety. This is why supplementing vitamin D following the guidelines in The Vitamin D Cure is so important and convenient.