Kasra
Member
- Joined
- Jul 24, 2012
- Messages
- 53
What is the general ratio in which to take Vitamins A and D?
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Kasra said:What is the general ratio in which to take Vitamins A and D?
Wilfrid said:I think that Chris Masterjohn recommend 10000 UI of A, and around 3000 of D which is almost what RP also take via higher amount on skin.
But RP says that for most people taking more than 5000 UI of A would do more harm than good.
kettlebell said:Wilfrid said:I think that Chris Masterjohn recommend 10000 UI of A, and around 3000 of D which is almost what RP also take via higher amount on skin.
But RP says that for most people taking more than 5000 UI of A would do more harm than good.
Where did he say this Wilfred? I have not read that and don't remember hearing him say it in interviews. I recognise its very individual dependent but 5000iu on the whole scale of things isn't a great deal.
KB
freal said:Dont fool around, you can get anything from kidney stones, gallbladder stones to even cqalcification of the arteries and you get a stroke one day.
freal said:The fascinating study was that in Israel lifeguards have 20x times hihger prevalence of kidney stones. Its seems even sun bathing for vitamin D is not completely safe.
j. said:They probably didn't consume liver even once a week. We Peaters tend to make sure we consume good quantities of vitamin A, which is probably required for higher levels of vitamin D.
j. said:Regarding kidneys, average protein in the urine decreases linearly as vitamin D increases, until getting to about 40 ng/ml. PTH, which is important to reduce to avoid kidney calcification, is also reduced until getting to about 35 ng/ml. Peat thinks 50 ng/ml is a good goal.
That said, I try to increase my levels as much as I can from sunlight, I haven't used D supplements so far.
Also, when I sunbathe, my face and scalp go crazy with ance and dandruff. I've been sunbathing almost daily for a few weeks, and the amount to prevent skin reactions is 50,000 IU daily of vitamin A at the moment for every day I sunbathe.
freal said:Well, there is no studies supporting 50ng/ml, even on the reverse, mortality was higher on the 50ng.
However, eight studies, mostly from non-cod liver oil countries, have found no such association with high levels, but a clear risk of dying with low levels (referenced in first paper), although the number of high levels in many of these eight papers was modest.
Third, the man who started the vitamin D revolution, Professor Reinhold Vieth, questions these far northern studies because he has a theory that intracellular vitamin D enzyme systems harmfully reset when under significant seasonal variations. If the authors of the paper in question sorted their results by season, I cannot find it. We know death rates are lowest in the summer when vitamin D levels are the highest, so without seasonal data, Vieth’s explanation cannot be tested.
http://www.vitamindcouncil.org/blog/hig ... mortality/
I think it depends greatly on the diet of the pigs. In the US, of course, pigs are fed soybeans and other grains. I don't know if pig farming in Europe is industrialized like it is here, but I tend to think not, this is one area where traditional methods are important to them, so the 10% figure might be more accurate for their pork.freal said:Well, I dont really see how you can expand this issue to PUFA, but OK. Who is the highest in PUFA can be debated, since most nutritional databases say pork fat is 10% PUFA, which has been proven to be wrong, its like 30% PUFA.
All of those Middle-European countries eating those pork deli meats, sausage and salamis would probably be the winner. Like a winter salami has 30%-40% fat, that would mean that a portion of like 150grams of salami would have whooping 45 grams of fat and of it 15grams of PUFA.
edwardBe said:I think it depends greatly on the diet of the pigs. In the US, of course, pigs are fed soybeans and other grains. I don't know if pig farming in Europe is industrialized like it is here, but I tend to think not, this is one area where traditional methods are important to them, so the 10% figure might be more accurate for their pork.freal said:Well, I dont really see how you can expand this issue to PUFA, but OK. Who is the highest in PUFA can be debated, since most nutritional databases say pork fat is 10% PUFA, which has been proven to be wrong, its like 30% PUFA.
All of those Middle-European countries eating those pork deli meats, sausage and salamis would probably be the winner. Like a winter salami has 30%-40% fat, that would mean that a portion of like 150grams of salami would have whooping 45 grams of fat and of it 15grams of PUFA.
PUFA appears to affect just about everything that goes on in our bodies from what RP says.