How to make sure I'm getting all the vitamins?

(Bob M) #21

And supposedly, genetics. I have a genetic anomaly where I need more vitamin D. I’d paste what my genetics test says here, but I have it at home.

(Bob M) #22

We don’t eat anything with Vitamin C yet don’t get scurvy? Seriously, I get very little Vitamin C, at least by what foods people think has Vitamin C. I eat none of those, or very few of them.

Edit: don’t eat anything on this list:

Don’t eat anything on this list:

Don’t eat anything on this list:

Ok, sometimes I’ll have some hot peppers, when I grow them myself. That’s it.

Yet no scurvy. Something is happening.

#23

Let’s see what the ‘official line’ is, UK.

image

Scurvy - NHS (www.nhs.uk)

(Peter - Don't Fear the Fat ) #24

Wish I could eat these, I’m not so bad with small amounts of broccoli but cauliflower is certain pain.
Shame because many herald these as important low carb veg. Anything from the onion family seems ok but annoyingly the higher the carb the less digestion issues I get. Typical
Never was fussed with fruit …an apple a day means regular blood tests at the doctor

(Tárik Ng Dabbous) #25

Interesting. Do you feel a lot of difference between a level 31 of Vit D to a level of 60?

#26

What are you deficient in? Best to get your vitamins and minerals from food sources. The body does a pretty good job at regulating long-term. If however, you are deficient then maybe a short-term cycle of a vitamin or mineral might be appropriate. I take a high dose of vitamin D (10,000-15,000 IUs) in the fall and in the spring for about 4 weeks, just to boost my immunity. Some on Keto find that salt can help with cramping in the legs. Watch your blood pressure if adding lots of salt.

#28

As always, brilliant.

(B Creighton) #29

I “feel” pretty much the same, but I don’t seem to get sick anymore. I used to get sinus infections every winter, and would often get a cold around Christmas. That doesn’t happen anymore. I don’t know how low my D used to get, but I’m sure by Christmas I was deficient. Also my BP is now better.

#30

I think for most of us here, it is not a question of getting “scurvy” but rather, achieving optimum health. Some surgeons now add vitamin C to the IV during recovery to promote wound healing. My personal focus is on bone and soft tissue health since having two hip replacements. Soft tissue healing seems to go on for 2-3 - maybe more - years. I am both supplementing vitamin C and aiming to get vitamin C through food to increase my odds of having a great outcome longterm.

(Bob M) #31

When I was going to Malcolm Kendrick’s webpage, there were quite a few people who loved Vitamin C. Some were taking grams per day.

For me, I personally feel bad when taking Vitamin C. I have no idea why.

@Wendy198 I wonder if k2 might help too?

I just started a process to ferment soybeans to make natto. Unfortunately, I did something wrong in my first batch. I think I used non-sterilized water from my water filter, which has bacteria in it. Normally, that’s not a problem, except when you’re keeping it at 100F for 24 hours. Anyway, I hope to make valid natto this weekend, as natto has extremely high K2.

#32

Interesting. Can you buy it ready prepared?

On another tangent, has anyone seen these ‘2 Gummies a day’ advertisements plastered all over MSN? I call BS.

Apparently they are (many different types and ingredients) the panacea to multiple ailments.
Everything from supplementation, weight loss, mental health to probiotic gut biome health.

If only it were so easy…

(Bob M) #33

You can buy it prepared from certain locations, where they freeze it and send it to you. I used to get cases of it from here:

(I like the small bean better than the large bean.) A case lasted me quite a while, but shipping is a killer too.

I don’t know of a place to buy it in CT where I live.

There’s an argument here (below) that freezing it reduces its health benefits. While I’m not sure if that’s true, once I get the technique down, I can make as much or as little as I want.

My mistake I think was here:

In the sterilized small bowl and using the sterilized teaspoon, mix the natto starter spores with 1 tablespoon of water and immediately add to the hot soybeans (the soybeans must be hot, as this bacteria is activated by the heat).

In another recipe, from a different site, they said the water you use for the spores should be boiled then cooled. I used water from a filter that sits under our sink. Fine for most things, but probably not for fermentation.

#34

I might give it a go- as you know I like pickles and sauerkraut and kimchi etc.

I’ll take a scope on Amazon.

(Bob M) #35

I’m going to try again this weekend. If I get it to work, I’ll start a discussion.

For anyone wondering, “Why eat natto”, here’s a discussion of vitamin k2 in foods:

The highest k2 I see on there is Muenster cheese at about 800ng/g (ng K2 per gram of material). Natto is about 11,000ng/g. Over 10 times as much.

And supposedly has other benefits too.

It does have carbs though, about 4g/ounce, 2 g of which is fiber. I was using about an ounce a day when I bought it.

(MC) #36

If you want a whole food source for vitamin D, beef liver and unrefined cod liver oil generally contain the correct ratio of A to D. Supplements can cause potassium wasting so make sure you get either plenty of leafy greens or bone broths or a supplement. Salt generally doesn’t cause problems unless you don’t salt enough. Magnesium is one of the better supplements to take, it’s needed for vitamin D to be active in the body as opposed to stored D.

#37

Natto is nothing like them. I tasted it once and it was meh to me. Very much edible but I love the intense sourness of sauerkraut :slight_smile: I knew nothing about its benefits at that time.

(B Creighton) #38

If you aren’t eating fermented foods like sauerkraut or Natto, you are probably deficient in vitamin K2. This is especially true after having antibiotics which kill off gut bacteria which make K2. Also most all US chickens and cows do not get fed grass anymore, so their guts can’t make K2. I take a whole food multivitamin which has plenty of C. Unless you are taking a liposomal vitamin C, you are just going to pee most of it out anyway. 10,000 IUs of vitamin D3 daily in the winter time. None of the multivitamins have enough. Do not take the cheap vitamins because they are going to have synthetic vitamins like cyanocobalamin. I now only take methylcobalamin. Folic acid is another common issue instead of folate. Sometimes they will say folate from folic acid. Nope. Not the same. Folic acid actually can block the use of true folate by clogging up the receptors.

(Myth Buster ) #39

for me I feel pain (wrestles) in the bones and joints whenever Vitamin D gets down to 30