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Fat and Vitamin D Utilization

Vitamin D and Nutritional Diseases

An article about vitamin D appeared in the September 2006 Reader’s Digest. The evidence presented was that vitamin D is transformed into a hormone in the body with many diverse effects.

The article presented evidence for the importance of vitamin D in combating several forms of cancer. It may also be helpful in warding off heart disease, multiple sclerosis, diabetes, rheumatoid arthritis and gum disease.

Modern Case of Nutritional Deficit

To underscore this importance, a case history of a 14 year old seemingly normal young man who developed a sharp crack and pain on putting on a heavy book bag. His bone density was found to be half what it should have been at his age, and he had a “serious” deficiency of vitamin D.

His treatment was a supplement of 2000 IU units of vitamin D, and lots of milk and cheese for bone building calcium. The back pain was long gone, but at 20 years of age his bones had “thickened to 80% of what they should be for his age.”

Though not specifically recommended for this young man, one of the experts quoted in the article recommended vitamin D3 as the most active form.

The Linus Pauling Institute states that vitamin D3, or cholecalciferol, is synthesized in human skin on exposure to UVB radiation. It is converted to the most active forms by the liver, kidney and other tissues.

It is known that vitamin D is a fat soluble vitamin. No mention was made of getting sources of fat to help in absorbing the vitamin D, and therefore, calcium.

If the right sources of milk and cheese were given to the young man, these sources could provide the needed fat as well as calcium.

But low fat milk and processed cheese, promoted by our current dietary system, would not help with the fat necessary to utilize the vitamin D.

Weston A. Price on Health and Nutrition

Weston A. Price, D.D.S., took a strong interest in nutrition in his dental practice that covered the 1920s and 30s. His book Nutrition and Physical Degeneration provides fascinating insights on health and nutrition in human studies all over the world.

He described a small boy brought to him by a minister who was asked to baptize a dying child. The preacher suspected the boy’s problem was nutritional.

The boy was suffering one convulsion after another. An x-ray of his broken leg showed no healing. His diet consisted of white bread and skim milk, which contained no vitamins or fat, but did have some calcium from the skim milk.

The convulsions were due to a very low blood calcium level.

Dr. Price changed the boy’s diet. He recommended freshly cracked whole wheat gruel. Whole milk was substituted for the skim milk.

In addition a teaspoon of very high vitamin butterfat was given the boy.

Fat Soluble Activators

Dr. Price believed the fat soluble activators, as he called them, vitamins A and D, and perhaps others, needed animal fats to utilize minerals.

The boy was fed this meal when he got back home. He slept the night through without a convulsion, and was fed the same meal 5 times the next day.

The fracture was healing within a month. Six weeks after the change in nutrition the boy was running, climbing, and jumping fences as any normal boy.

The freshly cracked whole wheat provided vitamin E, minerals and fiber. All of these are absent in todays supermarket bread supplies.

The raw whole milk provided milk fat, fat soluble vitamins and minerals. These essentials are destroyed and available minerals greatly reduced in todays pasteurized homogenized milk.

A lack of animal fat in the diet makes it difficult to utilize vitamin D and minerals.

The Home Page defines Nutritional Diseases.


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