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Every week brings more bad news for Vitamin D
 Moderated by: Prof Trevor Marshall Page:  First Page Previous Page  ...  11  12  13  14  15  16  17  18  Next Page Last Page  
 

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mvanwink5
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 Posted: Mon Jan 1st, 2018 17:34

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At 22 ng/ml you will feel it if it drops significantly.



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Lyme joints, muscle knots, EMF sensitive, MP start 8/10; 25D 5.6ng/ml 9/16; vegetarian; olmesartan only-240mg/d, no palliatives, RF shielding required, My Progress: http://tinyurl.com/z2stwo8
Cairo123
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 Posted: Mon Jan 1st, 2018 21:38

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The problem with bread is not limited to its vitamin D. All bread is rich in carbohydrates which are not MP friendly. See link below.

https://mpkb.org/home/food/carbohydrates

Additionally many breads are going to be fortified with synthetic folic acid which is another ingredient that is not MP friendly.

https://mpkb.org/home/food/folic

Better to eat whole unprocessed foods as close as possible to their natural state and not worry about ingredients in this or that processed food.

https://mpkb.org/home/food

https://mpkb.org/home/food/real_foods

It is best to avoid al breads and breadlike products.



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Sarcoidosis, Arthritis, Fallen Arch, Vascular Insufficiency, fatty liver,diverticulosis, 1,25D 16 (Oct08) | Ph1 Nov07, Ph2 Jan08, Ph3 May 09 Ben Only: Jun 10- Sep 10|Break Sep 10-Dec 10|Resume MP Dec 10|
davidmac
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 Posted: Tue Jan 2nd, 2018 02:33

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Rico,

Also be aware that virtually all flour products (bread, pasta, pastries...) are fortified with folic acid which is contraindicated with the MP. At least that's the case in the US; not sure about Canada.

David



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MP Oct'10 (Break: June '16 - Aug '16) | CFS '87| Brain-fog, IBS, depression, inflammation, nerve pain| last 25D= 4 ng/ml Jan '16. Progress Thread
Prof Trevor Marshall
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 Posted: Tue Jan 2nd, 2018 02:59

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Rico wrote: We have those crackers at our local supermarket. Guess it doesn't hurt to try. But I would really like to know if it's bread ingredients or meat that's causing the high D.
Indeed. it is easy and inexpensive to try the WASA (please don't call them 'crackers', they are much larger and stiffer than a 'cracker'). You get a change in Grain (a rye predominance) and get lower carbs than a slice of bread. Worth a try..

I am not sure that a low carb diet helps the MP. It may for people who have GI sensitivities, but olmesartan will digest just as well with or without carbs in the diet. EMF electrosmog exposure has been a much larger factor than a carb diet - I guess you will all figure that out, eventually...

davidmac
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 Posted: Tue Jan 2nd, 2018 04:17

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I agree. For me a low carb diet has mostly been palliative to combat the effects of intolerable gout IP. It's also possible that it's been palliative in dealing with issues regarding yeast infection - but that's just a guess. But the effects of EMF reduction are undeniable - a significant increase in immune activation and an accelerated rate of healing. I wouldn't say that a low carb diet is best for everyone; but I would definitely say that EMF shielding is mandatory for recovery.

David



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MP Oct'10 (Break: June '16 - Aug '16) | CFS '87| Brain-fog, IBS, depression, inflammation, nerve pain| last 25D= 4 ng/ml Jan '16. Progress Thread
mvanwink5
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 Posted: Tue Jan 2nd, 2018 07:41

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My GI tract microbiome must have radically changed once my serum 25D levels fell from 30 to the therapeutic range (11 ng/ml or below) as my ability to tolerate harder to digest food became zero. Further, as the serum levels continued to fall my GI tract had to adjust more and I had to counter that with diet adjustment and a continued lower olmesartan dosage. Over time, the GI tract recovered and olmesartan levels were brought back up.

This is a dynamic therapy.



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Lyme joints, muscle knots, EMF sensitive, MP start 8/10; 25D 5.6ng/ml 9/16; vegetarian; olmesartan only-240mg/d, no palliatives, RF shielding required, My Progress: http://tinyurl.com/z2stwo8
Rico
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 Posted: Tue Jan 2nd, 2018 21:24

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This has been stated a few times over the years and I also see this in the MPKB ( https://mpkb.org/home/food ).

• dairy products with more than 6% vitamin A (more than 6% vitamin A may indicate that vitamin D has been added as well, but is not included on the nutritional information)


Why would Vitamin D be added and unlabeled if more than 6% Vitamin A is added to a dairy product? I have seen a few yogurts and cheeses contain 8 or 10% Vitamin A and no D labeled.

Does it only apply to dairy products? I don't recall what, but have seen some other product(s) containing more than 6% Vitamin A.



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No diagnosis/some symptoms (more than I knew); wife with Sarc on MP; Olm 40mg q4-6h | 25D=22 (May 2014) | 25D=27 (Nov 2014)
mvanwink5
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 Posted: Tue Jan 2nd, 2018 23:20

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It seems that A and D are often found together, so if Vit A is abnormally high (meaning it was added) it is likely D tagged along. There is probably another reason too, always is.



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Lyme joints, muscle knots, EMF sensitive, MP start 8/10; 25D 5.6ng/ml 9/16; vegetarian; olmesartan only-240mg/d, no palliatives, RF shielding required, My Progress: http://tinyurl.com/z2stwo8
Rico
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 Posted: Wed Jan 3rd, 2018 13:29

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I don't know why they wouldn't label adding Vitamin D in the Nutrients table if they added a high amount of Vitamin A. After all, they always advertise Vitamin D as being the sunshine vitamin and a good thing. More so than any other vitamin, it seems. You'd think they'd want to boast about it.



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No diagnosis/some symptoms (more than I knew); wife with Sarc on MP; Olm 40mg q4-6h | 25D=22 (May 2014) | 25D=27 (Nov 2014)
bookdad
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 Posted: Wed Jan 3rd, 2018 15:23

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its a good idea to avoid supplementation of yeast anyway. the antibiotics people get periodically and some antibiotic foods unbalance the flora in our digestive tract leading many times to yeast overgrowth. and BTW men and women can have yeast problems.

to limit yeast growth and try to restore balance avoid sugar, especially soft drinks, but from any source, breads and yeast containing cheese- cottage cheese and creme cheese are ok, and avoid fruits and veggies with natural sugar for 2 weeks.

One can also use coconut oil to help kill off yeast in their cooking.

when taking any antibiotic also take niacinamide with it to counter act the yeast growth. I'm not sure if this is contraindicated on the MP but it helped me when on the first part of the MP. I stopped taking it when I was over the antibiotics.



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Sarcoidosis/lungs RA Ph1Nov05 Ph2Mar06 Ph3Aug06 lite exp r/t to work cover up NoIRs Ph5 Aug 09
bookdad
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 Posted: Wed Jan 3rd, 2018 15:29

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as far as meat is concerned I strive to eat the leanest meat I can get. it doesn't seem to make a difference if its organic or not but some meats do make me feel worse such as ham and some beef. venison and chicken don't bother me and canned chicken breast is the easiest on my body.

I go by what makes me feel bad or good and adjust my menu from there.

some foods make me have inflammation almost immediately and I try to avoid these. some foods especially with salt mess up my vision and cause joint inflammation. some foods make my skin hurt more than it normally does with the sarc. especially when laying on folds or seams or there is pressure.

I think these foods will be different for others but you get my thought process.



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Sarcoidosis/lungs RA Ph1Nov05 Ph2Mar06 Ph3Aug06 lite exp r/t to work cover up NoIRs Ph5 Aug 09
davidmac
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 Posted: Thu Jan 4th, 2018 00:01

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The only meat I can tolerate right now is chicken white meat. Of course D is carried in the fat of animals so lean is always best.



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MP Oct'10 (Break: June '16 - Aug '16) | CFS '87| Brain-fog, IBS, depression, inflammation, nerve pain| last 25D= 4 ng/ml Jan '16. Progress Thread
jrfoutin
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 Posted: Sat Jan 6th, 2018 03:28

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Just a strategy idea...

Might cut back on ***both*** meat and yeast (with your already known ideas on processed foods and refined sugars). But maybe eat meat and yeast foods extremely sparingly.

That isn't starvation, just more meals with lots of fresh leafy dark green fresh veggies, fruits, nuts, whole grains etc. but that has a bonus of cooking less. Eat more home made salad dressings to avoid other nasty processed food soy stuff.

Try that for a few months and see if diet change does anything to your D markers.
    •If diet change doesn't do a thing to help drop your D then meat or yeast is not your problem.
    •if it does help, then you have an easy choice going forward because you are already doing what helps.

Last edited on Sat Jan 6th, 2018 03:30 by jrfoutin



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Sarcoidosis 125D61, MP10/05 ModP2 12/05 Ph2 6/06 Ph3 10/06, NoIRs limited outings covered, 2/08 25D6.2, 10/08 25D6.9
scooker48
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 Posted: Tue Jan 9th, 2018 23:12

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https://jamanetwork.com/journals/jama/article-abstract/2667071?redirect=true

Association Between Calcium or Vitamin D Supplementation and Fracture Incidence in Community-Dwelling Older Adults
A Systematic Review and Meta-analysis



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D25, Total: 12 measured 11/3/15 Started MP=01/04/05 Diagnosis: Sarc 12/04; "cat scratch disease" or necrotizing graunulomas 10/88; Raynaud's (diagnosed 1980?)
Rico
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 Posted: Wed Jan 17th, 2018 16:45

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Does the Vitamin D amount from ergosterol show up as Vitamin D2 in a blood test and not D3? e.g. beer



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No diagnosis/some symptoms (more than I knew); wife with Sarc on MP; Olm 40mg q4-6h | 25D=22 (May 2014) | 25D=27 (Nov 2014)
Prof Trevor Marshall
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 Posted: Thu Jan 18th, 2018 01:31

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Only if the body hasn't converted it to D3. The presence of D2 does require a food source, the lack of it is not proof of absence :)

So if you have measurable D2 level it is from supplementation. Perhaps beer, mushrooms, fortified eggs - you know - the usual culprits :) :)

mvanwink5
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 Posted: Thu Jan 18th, 2018 02:03

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If indeed the body does convert D2 to D3 easily, perhaps high serum D3 levels could be a result of fungi. For me, I never saw D2 levels above non detectable. Then that (fungi) could have been the source of my interminable high levels of serum D3 that I struggled with. I suspected fungi or bacteria, but never saw telltale levels of D2.

Rico, have you stopped eating from food sources that are fed from feed stores? My brother was telling me about the feed for his chickens that increases 'healthy' omega3. The feed likely also increases D2 or D3.

You are just going to have to face it and avoid iffy food sources. IMO.



____________________
Lyme joints, muscle knots, EMF sensitive, MP start 8/10; 25D 5.6ng/ml 9/16; vegetarian; olmesartan only-240mg/d, no palliatives, RF shielding required, My Progress: http://tinyurl.com/z2stwo8
Rico
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 Posted: Thu Jan 18th, 2018 02:15

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I've gone vegetarian. And have stopped eating bread (other than the occasional vegie pizza).

My D2 level measured in December was 1.1 ng/ml. My D3 was 36.3 ng/ml.

So what does that tell me?



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No diagnosis/some symptoms (more than I knew); wife with Sarc on MP; Olm 40mg q4-6h | 25D=22 (May 2014) | 25D=27 (Nov 2014)
mvanwink5
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 Posted: Thu Jan 18th, 2018 02:28

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Grass fed cheese I assume. I recorded weekly my attempt to get D3 serum levels down. Shampoos, no skin lotions, only whole foods where there were no additives. Then after nearly 3 years it started to fall, then it took 4 months to drop to therapeutic zone once it started to drop, and IP rose with it.

I would say that you should see it fall in 3 months if there is no dietary intake. If it does not, then IMO it is a bacteria or fungus. Keep the olmesartan up. Shield yourself from RF. That should deal with the Microbiome a lot faster than what I experienced (did not know about RF).

When the D3 serum levels start to fall you will know it... IP

That is what I think.



____________________
Lyme joints, muscle knots, EMF sensitive, MP start 8/10; 25D 5.6ng/ml 9/16; vegetarian; olmesartan only-240mg/d, no palliatives, RF shielding required, My Progress: http://tinyurl.com/z2stwo8
Rico
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 Posted: Thu Jan 18th, 2018 02:41

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Is my Vitamin D2 considered "measurable"? Sounds negligible compared to the D3. Does that mean that the D3 source is strictly from animal products?



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No diagnosis/some symptoms (more than I knew); wife with Sarc on MP; Olm 40mg q4-6h | 25D=22 (May 2014) | 25D=27 (Nov 2014)

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