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What causes vitamin D deficiency

Vitamin D's most important role is to regulate calcium and phosphorus levels and promotes absorption of these minerals for growth of bones and teeth. supports immune function and regulates blood pressure.
Vitamin D regulates the amount of calcium in your blood and makes sure you always have enough.
Researches have proved that Vitamin D also plays a role in a lot of other body functions. It also involved in insulin secretion and it may help prevent cancer, especially colon cancer.

Vitamin D can be produced in the skin upon exposure to sunlight or must be obtained from the diet.
What causes vitamin D deficiency?

First of all inadequate dietary intakes. Limited sun exposure, kidney or liver disease, and alcoholism also cause vitamin D deficiency.

At greater risk are also elderly, dark-skinned, obese people, or those with inflammatory bowel disease and fat-malabsorption syndromes (celiac disease and cystic fibrosis).

If you have kidney or liver disease you can't convert Vitamin D3 into its more active forms.

Some drugs such as cholestyramine (Cholybar® or Questran®) or colestipol (Colestid®) to lower your cholesterol also can cause vitamin D deficiency as these drugs block absorption of Vitamin D and other fat-soluble vitamins.

Taking corticosteroid drugs such as cortisone, prednisone, or dexamethasone for allergies, asthma, arthritis, or some other health problem also can deplete Vitamin D3 level and increase risk of vitamin D deficiency.

Anticonvulsant drugs such as phenytoin (Dilantin®) or Phenobarbital interfere with how you use your Vitamin D.

Strict vegetarian or vegan also falls in group of risk vitamin D deficiency. There's very little Vitamin D in plant foods. If you don't drink milk and also don't get outside much, you—and your vegan kids—might not be getting enough Vitamin D.

Alcohol also can causes vitamin D deficiency as it blocks your to absorb Vitamin D in intestines and store it in liver.

As you see there are a lot of causes for vitamins D deficiency, so talk to you doctor before taking vitamin D supplement.

May 18, 2009 | Filed Under Vitamin D, Vitamins deficiency and diseases | Leave a Comment

Vitamin E effects

Vitamin E is a strong antioxidant, especially when taken in conjunction with selenium. It also strengthens the immune system; enhances the ability of brain cells to use oxygen; increases the ability of cells to make energy; helps preserve the lung function of elderly people; and it may slow the aging process by protecting the skin and brain cells (which have high percentages of fat compared to the rest of the body's cells) from free radicals (as people age, their ability to absorb E decreases).

It has been used by NASA astronauts to fight the breakdown of red blood cells from radiation. In the past few decades in the U.S., there seems to be a direct correlation between the decline in the amount of vitamin E in the diet and the rise in heart attacks, but hard evidence is still lacking.

Recent evidence indicates that an optimum level of 200 lU/day can vitamine
protect the elderly from heart disease and dementia, as well as boost effects the immune system; higher doses have not led to greater protection. When given in doses of 2000 lU/day, it may slow the progress of Alzheimer's to a moderate degree, though it is still not known whether it can protect healthy people from getting the disease. A dosage of as little as 50 lU/day, or five times the minimum daily recommended intake for men, can help protect against lung, colorectal, and — especially —prostate cancers.
Regular supplementation has also been proven to protect against exercise-induced DNA damage that may lead to cancer. In lab rats, it has been shown to prevent liver damage and liver cancer caused by DHEA.
It also helps the body utilize vitamin A better, and raises the levels of HDLs, the "good" cholesterol.

It is reported to extend the life of red blood cells, dilate the blood vessels, and thin the blood. It can even halt, and sometimes reverse, nerve damage caused by such neurological disorders as cystic fibrosis and chronic liver disease.
Vitamin E breaks down sodium nitrate, a food additive and suspected carcinogen; blocks the formation of nitrosamine, another carcinogen; prevents lung damage from nitrogen oxides; and can counteract the effects of a fatty meal, especially damage done to blood vessels from high cholesterol.

May 7, 2009 | Filed Under Prostate health, Vitamin E, Vitamins benefit | Leave a Comment

Vitamin C benefits

It is impossible overestimate Vitamin C benefits.

It works as an antioxidant (unlike antioxidants vitamin E, beta-carotene, and CoEnzyme Q10, which reduce oxidation damage, vitamin C works preemptively, intercepting the oxidants that initiate the free-radical cycle) is needed for the manufacture of neurotransmitters and cell structures, helps preserve the elasticity of the skin and capillaries, protects the lungs by preventing oxygen from converting into peroxides, boosts the immune system, helps wounds heal faster, helps the intestine absorb iron, lowers blood cholesterol, protects the body against the effects of pollutants (particularly the metals lead, mercury, and aluminum) and chemical toxins (such as formaldehyde, organic solvents, and pesticides), protects against bacteria and viruses, protects against heart and blood diseases, protects against heart attacks, reduces anxiety, and aids in restful sleep.

Additionally, vitamin C, a natural antihistamine, increases alertness and mental functioning, may help safeguard against and reduce the symptoms of colds and flu, helps build collagen (the connective tissue in the body), and diminishes the duration and severity of herpes blister outbreaks. It also helps regenerate vitamin E after the latter has done its own job of eliminating free radicals.

With vitamin E, it can counteract the effects of a fatty meal, especially damage done to blood vessels from high cholesterol. According to some studies, students with high vitamin C levels did better on IQ tests than those with lower levels.

Food Sources of Vitamin C: Bean sprouts, berries, cauliflower, citrus fruits, liver, potatoes, sweet potatoes, tomatoes, green leafy vegetables.