Vitamin D For Health

Nov 7

Getting Enough From the Sun:10-15 minutes of the sun on your legs and arms each day in good sunlight is enough to get you to 1,000 IU per day. Of course the actual amount will vary based on your weather, season, latitude, sunscreen and the color of your skin but that is a good rule of thumb. If you live up north and have a winter that allows for little sun, you may want to consider taking a vitamin D supplement and eating foods that are rich in Vitamin D.Vitamin D from FoodThe chart below shows common heart-healthy foods that contain at least 10%?of the Daily Value for Vitamin D. Vitamin D is naturally found in some fish, egg yolks and shrimp. It is commonly added to milk, orange juice, margarine and packaged cereals. Beware of sodium content in canned foods and packaged cereals. Beware of trans fat and saturated fat in margarine. Cod liver oil, chicken liver and beef liver should all be avoided because they contain toxic doses of Vitamin A and cholesterol if consumed regularly.Food Label TipFor every 10% of the Daily Value a food contains of Vitamin D, it has 40 IU.Health BenefitsVitamin D impacts not only bone health but also immune function and many other bodily functions. Getting enough Vitamin D helps lower the risk for many diseases including heart disease, auto-immune diseases and cancer. FMI?visit:?http://ods.od.nih.gov/factsheets/vitamind.asp

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Vitamin D For Health

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