Re: the pill that prevents cancer

This post not CC'd by email
On Sat, 31 Dec 2005 18:01:37 -0700, Chris J. <chris@xxxxxxxxxxxx>
wrote:

>On Sun, 01 Jan 2006 12:49:36 +1300, Quentin Grady
><quentin@xxxxxxxxxxxxxxx> wrote:
>
>>Well it did occur to me that you could also eat free range chicken.
>
>Quentin, THANK YOU for this reminder! I'd forgotten about the free
>range chicken skins!
>
>Also, I've read that the yolks of free-range eggs are high in D,
>though I've never found the amounts.
>

G'day G'day Chris J,

Let's see what we can find out. You are most likely aware of the
following resource but then ... we also write for the lurking newbies
who need some encouragement by finding a thread that is safe to join.

http://www.ars.usda.gov/Services/docs.htm?docid=9673

Oh, hilarity. Much unconscious humour ... Vit D isn't listed.
Well that's the second chance I've had to laugh at myself this year.

OK, when plan A doesn't work ... "Do something different."

Let's try Google.

http://www.bchealthguide.org/healthfiles/hfile68e.stm#hf005

Salmon and milk look pretty good but heck one gets the feeling the
list is very incomplete.

Salmon, canned, pink, 3 oz serving, 530 IU
Anyone eating a serving of salmon per day is bound to be getting and
adequate amount.


http://ods.od.nih.gov/factsheets/vitamind.asp

Here is a significant comment.

>Although milk is fortified with vitamin D, dairy products made
>from milk, such as cheese and ice creams, are generally not fortified
>with vitamin D and contain only small amounts

I wonder if it depends on which country you live in as to whether cows
naturally produce enough Vit D. Put simply, what may be a problem in
Northern Europe might not be in Australia with higher light levels.
The skin colour of the cows might also be relevant.

Food International Units(IU)
per serving Percent DV*
Cod liver oil, Tablespoon 1, 360 340
Salmon, cooked, 3½ ounces 360 90
Mackerel, cooked, 3½ ounces 345 90
Sardines, canned, drained,1¾ ounces 250 70
Tuna fish, canned in oil, 3 ounces 200 50
Milk, nonfat, reduced fat,
and whole, vitamin D fortified,
1 cup 98 25
Margarine, fortified, 1 Tablespoon 60 15
Pudding, prepared from mix
and made with vitamin D
fortified milk, ½ cup 50 10
Egg, 1 whole (including egg yolk) 20 6
Liver, beef, cooked, 3½ ounces 15 4
Cheese, Swiss, 1 ounce 12 4

This poses some interesting questions.

Is cod liver oil safe for people with allergies to fish products?
I don't know and if I had such an allergy I wouldn't be keen to
experiment.

Sardines appear to be better than tuna.

Even Swiss cheese doesn't appear to have a useful amount of Vit D.

Vit D is present only in the egg yolks. Those who cleverly use egg
beaters, if these are egg whites without the yolks, are cheating
themselves out of a minor source of Vit D. Of course it would be
insignificant if they can tolerate fish.

The adequate intakes quoted range from 200 to 400 IU per day.

http://www.health.state.ny.us/diseases/conditions/osteoporosis/vitd.htm


Herring 1383 per 3 ounces
Herring, pickled 578 per 3 ounces
Salmon, pink, canned 530 per 3 ounces
Halibut 510 per 3 ounces
Cod liver oil* 450 per teaspoon
Catfish 425 per 3 ounces
Mackerel, Atlantic 306 per 3 ounces
Oyster 272 per 3 ounces

Shitake mushrooms, dried 249 per 4

Sardines, pacific,
canned in tomato sauce 213 per 1/2 cup or
182 per sardine
Sardines, Atlantic,
canned in oil 203 per 1/2 cup or
33 per sardine

Tuna, light meat,
canned in oil 200 per 3 ounces

Shrimp 129 per 3 ounces

Egg, cooked 26 per whole egg
25 per yolk

Fortified Sources IU Vitamin D/Serving
Tofu, fortified 120 per 1/5 block
Cow's milk, all types 100 per 8 ounces
Milk, canned evaporated 102 per 4 ounces
Rice milk, fortified 100 per 8 ounces
Soy milk, fortified 100 per 8 ounces
Orange juice, fortified 100 per 8 ounces
Pudding,
made with fortified milk 50 per 1/2 cup

Cereal, fortified 40 per serving
Yogurt, fortified (Danimals)40 per 1/2 cup

It seems that the fish don't have to be what we would refer to as
oily; oysters and shrimp are good sources. There is something odd
about which ocean the sardines swim in.

Some yoghurts can be useful sources.

Take a look at those shitake mushrooms. This must be reassuring for
those who restricting their fish and/or milk intake. As far as I know
shitake mushrooms are kind of special in this regard.

Mushrooms, raw 27 per ½ cup
Another source suggested 140 per cup

As always, this information is provided as an exercise in sharing
learning. I'm not a doctor. I'm not a registered nutritionist: just
someone with T2 diabetes who'd like a reasonable prognosis and is
willing to do some of the hard yards to find information to give
myself and others a better chance.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

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