"Millions of needless deaths"

"Millions of needless deaths" is the title of an editorial by Life Extension Magazine's Bill Faloon.

". . . If vitamin D’s only benefit was to reduce coronary heart attack rates by 142%, the net savings (after deducting the cost of the vitamin D) if every American supplemented properly would be around $84 billion each year. That’s enough to put a major dent in the health care cost crisis that is forecast to bankrupt Medicare and many private insurance plans."

Although I don't agree with all the over-the-top commentary that issues from Mr. Faloon or Life Extension (although I sit on their Medical Advisory Board), I agree with virtually all of the issues he raises with vitamin D.

Despite the enormously compelling observations of vitamin D potential effects in populations, the medical community's reluctance comes from the lack of treatment data. In other words, what we lack are long-term data on vitamin D supplementation vs. placebo on rate of heart attack, vitamin D vs. placebo on risk of colon cancer, etc.

The data that exists connecting vitamin D levels with cardiovascular risk originate from three population observations:

1) The NHANES data in 16,000 participants showed 20% increased risk of cardiovascular events in those with vitamin D levels <20>20 ng/ml after factoring in all standard risk factors.

Another NHANES analysis showed the high prevalence of vitamin D deficiency in those with cardiovascular disease.

2) A German study of 2500 participants that showed showed the lowest quartile of vitamin D levels (<13.3>28.4 ng/ml.

3) The Health Professionals' Follow-Up Study of 18,000 males showed a 2.4-fold increase in cardiovascular events in those with vitamin D levels <15>30 ng/ml.

While we lack treatment data (vitamin D vs. placebo) in a large population, we do have data that Suzie Rockway, Mary Kwasny (both from Rush University, Chicago) and I generated on the effect of vitamin D as a part of a broader treatment program on coronary calcium scores:

Effect of a Combined Therapeutic Approach of Intensive Lipid Management, Omega-3 Fatty Acid Supplementation, and Increased Serum 25 (OH) Vitamin D on Coronary Calcium Scores in Asymptomatic Adults.
Davis W, Rockway S, Kwasny M. Amer J Ther 2008 (Dec 15).

The impact of intensive lipid management, omega-3 fatty acid, and vitamin D3 supplementation on atherosclerotic plaque was assessed through serial computed tomography coronary calcium scoring (CCS). Low-density lipoprotein cholesterol reduction with statin therapy has not been shown to reduce or slow progression of serial CCS in several recent studies, casting doubt on the usefulness of this approach for tracking atherosclerotic progression. In an open-label study, 45 male and female subjects with CCS of >/= 50 without symptoms of heart disease were treated with statin therapy, niacin, and omega-3 fatty acid supplementation to achieve low-density lipoprotein cholesterol and triglycerides /=60 mg/dL; and vitamin D3 supplementation to achieve serum levels of >/=50 ng/mL 25(OH) vitamin D, in addition to diet advice. Lipid profiles of subjects were significantly changed as follows: total cholesterol -24%, low-density lipoprotein -41%; triglycerides -42%, high-density lipoprotein +19%, and mean serum 25(OH) vitamin D levels +83%. After a mean of 18 months, 20 subjects experienced decrease in CCS with mean change of -14.5% (range 0% to -64%); 22 subjects experienced no change or slow annual rate of CCS increase of +12% (range 1%-29%). Only 3 subjects experienced annual CCS progression exceeding 29% (44%-71%). Despite wide variation in response, substantial reduction of CCS was achieved in 44% of subjects and slowed plaque growth in 49% of the subjects applying a broad treatment program.


I also summed up the data as of early 2008 in a Life Extension article:

Vitamin D's Crucial Role in Cardiovascular Protection


I do agree with Mr. Faloon: It's time to take the vitamin D issue very seriously. Personally, I think it is foolhardy to not correct vitamin D deficiency, even in the absence of long-term treatment data.

Should we subject people living in tropical climates with vitamin D blood levels of 90 ng/ml to long-term observation? Though that has not yet been done, it has been done--in effect--through observations on the prevalence of diabetes, heart disease, and various cancers by latitude: the farther away from the equator, the greater the prevalence of these diseases.

That's more than good enough for me.

Comments (4) -

  • Anonymous

    1/7/2009 1:11:00 AM |

    How is it possible to reduce the risk of heart attack by 142%? I studied a different math, I guess.

  • Jenny

    1/7/2009 7:22:00 PM |

    Dr. Davis,

    Though I have seen the research suggesting that low Vitamin D is strongly associated with diabetes, I wonder if you can comment on this study that found that there was no change on insulin sensitivity when Vitamin D levels were raised in people without diabetes.

    Glucose tolerance and vitamin D: Effects of treating vitamin D deficiency. Kamilia Tai et al.

    Your study looks very interesting, and I hope you can get it published. But because you altered several variables at once it is not possible to attribute the effect to any of the variables in isolation.

    I am eagerly awaiting more research that will see if Vitamin D supplementation actually reverses health conditions, or whether high levels are a marker of some other problem--changes in fat tissue, kidney function, etc.

  • vin

    1/8/2009 4:20:00 PM |

    Rockway,Kwasny study you quoted showed reduction in calcium count in 44% and slow progress in 49% of the people. Figure of 44% success rate is very disappointing, seeing the test subjects were given almost the same food and supplement regime as you recommend in your blog.
    What is wrong with the test? Why isn't the success rate 90%?

  • buy jeans

    11/3/2010 12:26:59 PM |

    While we lack treatment data (vitamin D vs. placebo) in a large population, we do have data that Suzie Rockway, Mary Kwasny (both from Rush University, Chicago) and I generated on the effect of vitamin D as a part of a broader treatment program on coronary calcium scores:

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What do Salmonella, E coli, and bread have in common?

What do Salmonella, E coli, and bread have in common?

Say you happen to eat some chicken fingers contaminated with bacteria because the 19-year old kid behind the counter failed to wash his hands after using the toilet, or because the kitchen is poorly managed with unwashed counters and cutting boards, or because the food is undercooked. You get a bout of diarrhea and cramps, along with a desire to banish chicken from your life.

Here's yet another odd wheat phenomenon: About 30% of people who eliminate wheat from their lives experience an acute food poisoning-like effect on re-exposure. You've been wheat-free for, say, 6 months. You've lost 25 lbs from your wheat belly, you've regained energy, joints feel better. You go to an office party where they're serving some really yummy looking bruschetta. Surely a couple won't hurt! Within a hour, you're getting that awful rumbling and unease that precede the explosion.

The majority of people who experience a wheat re-exposure syndrome will have diarrhea and cramps that can last from hours to days, similar to food poisoning. (Why? Why would a common food trigger a food poisoning-like effect? It happens too fast to attribute to inflammation.) Others experience asthma attacks, joint pains that last 48 hours to a week, mental fogginess, emotional distress, even rage (in males).

Wheat re-exposure in the susceptible provides a tidy demonstration of the effects of this peculiar product of genetic research. So if you are wheat-free but entertain an occasional indulgence, don't be surprised if you have to make a beeline to the toilet.

Comments (22) -

  • Steve

    1/28/2011 3:55:24 PM |

    I'm finishing a jar of "dry" (not oil suspended) Vitamin D3 capsules and taking them with enteric coated fish oil. Might the enteric coating prevent the fish oil from helping the "dry" D3 absorption?

  • kathyj333

    1/28/2011 4:03:56 PM |

    Really interesting post. I think I'm sensitive to wheat, but can't seem to stop eating it right now. Once I gave it up for about two months and lost 20 pounds. I should probably try to eliminate it again. Thanks for the insight.

  • Geoffrey Levens

    1/28/2011 5:05:26 PM |

    Interesting.  I have just the opposite experience though.  My very rare (maybe once every 6 months or so) consumption of wheat causes no obvious symptoms whatsoever though I have in the past had severe sinus allergy response to wheat/gluten

  • Laurie D.

    1/28/2011 5:09:28 PM |

    When I first went gluten-free, I was not as careful as I am now and had several incidences of acute joint pain (with incredible heat) upon exposure to minute amounts of gluten.  The last time I knowingly ate gluten (crumbs from a crouton on a salad) I woke up the next day with the most intense back pain I have ever had.  My usual response to gluten is in the form of migraines. This pain was definitely not muscle pain but neurological with squeezing pains from my spine to the front.  That was the last time I had any gluten - I am extremely careful now and I have been GF 3 years and feel so much better.   I think gluten is a poison, plain and simple, and everyone would be better off not consuming it in any way.

  • Haggus

    1/28/2011 5:18:55 PM |

    I'm one of the lucky ones.  I caved during the silly season and stole a couple of my sisters' delicious homemade double chocolate cookies.  Alas, no mad dashes to the procelean apparatus.

  • Might-o'chondri-AL

    1/28/2011 5:53:36 PM |

    Wheat breeding sounds to be at fault for the way it's protein folds into an antigen trigger for a lot of people. Granny gave me jam with bread, pie and sugar cookies which didn't provoke malaise, but that was older breed of wheat.  

    Now-a-days professional diet advice is to avoid sugar, substitue sweetener. So, many don't get that sugar binding to  the gluten protein fragments. For people with metabolic syndrome adding back in sugar doesn't make sense; they can't use it to "goop-up" the gluten. Cutting out the wheat for them solves the dilema.

  • Tony

    1/28/2011 6:13:19 PM |

    Gluten are metabolized into opioids. Both the digestive system and the immune system have lots of neurons AFAIK. Is a nice system to protect the brain, I would guess. Evolution and natures way to say: Don't eat that, it'll mess you up.

  • Anonymous

    1/28/2011 6:21:51 PM |

    Why diarrhea with wheat rechallenge etc.?
    Perhaps because your bacterial intestinal flora has changed since wheat/grain elimination.

  • Paul Rise

    1/29/2011 1:11:19 AM |

    I have suffered from gastroparesis for 20+ years. Some medication has helped, but nothing has worked better than a carb/wheat free diet. If I avoid them my digestion seems fine. One cookie and within a few hours the rumbling and belching begins . . .

  • Anonymous

    1/29/2011 1:24:45 AM |

    There's this Ethiopian restaurant here in LA. They serve a flat bread called Injera.

    I must have it once or twice a year, I tell you, I must! Even though it causes sores in my mouth by the next morning. It never did that when I was eating wheat regularly. Now that I've given up wheat, BAM! Sores!

    Otherwise, I'm a sore-free, wheat-free good boy the rest of the year. Smile

  • Sean Preuss

    1/29/2011 1:37:21 AM |

    Dr. Davis,

    Great post.  I believe I have experienced exactly what you described.  I gave up drinking beer (my only grain) last summer and recent grain encounters led to stomach pain and quick trips to the bathroom.  One time I felt really sick for hours.

    There are never a shortage of reasons to avoid grains.

  • Might-o'chondri-AL

    1/29/2011 2:27:08 AM |

    @ Anonymous,
    I did some work in Ethiopia in 1970 & ate a lot of Injera;
    fermented Teff grain with a soaking phase. This increases the % of Arginine amino acids in Injera. People with cold sores are often agravated by arginine foods. Your sensitive mouth tissue is probably reacting to the high level of arginine. (Your individual sensitivity would likely extend to Indian Idli, soaked/fermented rice with dhall bean puff; it's bio-converted a lot of arginine too.)

  • Patricia D.

    1/29/2011 5:24:16 AM |

    For those of us that are cutting way back on wheat in our diets, but not eliminating it - what are our best options?  I'm finding heirloom wheat flour available on the internet.  And here's an interesting article I found on Heirloom wheats:
    'Are Heirloom Wheat Varieties the Next Big Baking Trend?"
    http://www.seriouseats.com/2010/01/is-heirloom-wheat-the-next-big-baking-trend-jim-lahey.html

    And what about Kamut?  Any comments?  Here's a write-up on it - it has some very nice features.
    http://www.suite101.com/content/kamut-ancient-grain-in-modern-times-a89648

  • majkinetor

    1/29/2011 12:39:23 PM |

    I try to avoid wheat all the time.

    However, I found one bread here, that is made without Flour but uses wheat sprouts instead. The recipe is made by Russian academic scientist.
    You have some English language info at

    http://www.zernohleb.ru/health_eng.html

    What do you think about it ?

    Thx

  • caphuff

    1/29/2011 1:02:17 PM |

    My digestion was always lousy (but I didn't know it) until I cut out wheat.

    Now if I reintroduce the reaction varies depending on the form of poison. Pasta is worst, sending the gi tract into the red zone for a week, plus migraines and sinus.

    other forms (cookies, pizza) the reaction is less volcanic, but still noticeable. The baseline reaction is the sensation that the lining of my stomach has been scrubbed with a brillo pad, and sometimes joint and back pain, with a touch of sinus fun.

    All this I used to think of as"normal".

    Anyone have any success with enzyme products (like "Gluten Ease“) to help deal with occasional exposure?

  • brec

    1/29/2011 2:03:44 PM |

    "The majority of people who experience a wheat re-exposure syndrome will have diarrhea and cramps..."

    This seems to say that of those who DO have symptoms ("experience a ... syndrome"), a majority will have diarrhea and cramps and a minority will have other symptoms.  But what proportion experience any symptoms?  Like Geoffrey above, I don't.

  • Mark__S

    1/29/2011 4:31:33 PM |

    Wow... that just happened to me.  But only after being wheat free for like a week.  I was experimenting with a gluten free paleo diet but went out with some friends to the mall to see a movie.  I drank one beer ate 4 slices of pizza and a big cookie.  I ended up screaming at a friend over a stupid comment, nothing serious, but I felt SO angry .  Something that is not usual for me.  Then that night I woke up in the middle of the night with stomach pain and diarrhea.  
    This was after just 1 week with no wheat.

  • Mark__S

    1/29/2011 4:32:57 PM |

    I forgot to add that I had bad headaches just 30 minutes or so after eating the pizza slices too..

  • Anonymous

    1/29/2011 11:46:04 PM |

    Don't you think this could also have something to do with the 1 in 133 statistic for celiac disease? Alot more are gluten intolerant and on down the spectrum to gluten sensitive.  

    That adds up to a whole lot of people out there who are on the continuum of mere sensitivity --->celiac

  • Robin

    2/2/2011 9:16:41 AM |

    That's me in a nutshell. Re-exposed to wheat and it was two days of unspeakable nastiness... I lapsed into this silliness as an experiment with the 4HB which necessitates a weekly wild day. It was wild alright...

  • jimbo

    2/13/2011 1:19:46 PM |

    Great post. I would love it if someone could explain the mechanism by which this re-exposure horror happens.

    Since cutting out gluten, even tiny exposures have sent my stomach into paroxysms of pain. This is accompanied by nausea and an all over sick feeling, like I have been poisoned.

    My bloods tested negative for coeliac though so I don't understand why I have such a bad reaction.

  • Jane Kaylor

    2/15/2011 4:18:18 AM |

    I am one of those people prone to headaches, migraine and colds. Usually, my first recourse is White Flower Embrocation (embrocation.50webs.com), also called White Flower Oil

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World record heart disease reversal

World record heart disease reversal

A quick but important note.

Track Your Plaque Members:

Keep your eyes on the Track Your Plaque Member website for details and images of our most recent huge success story. Track Your Plaque participant, Neal, dropped his score more than anyone else before.

Although reduction of heart scan score is an everyday event around here, a 51% drop in score deserves to make news!

We will post the images of Neal's heart scans on the www.cureality.com Member website in the coming days.
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The sobering tale of small LDL

The sobering tale of small LDL

Every day, I learn to respect small LDL more and more.

Small LDL particles, and its evil partner, low HDL, is among the most common reasons why someone fails to fully gain control of coronary plaque and heart disease risk.

Just yesterday, I saw a slender businessman (6 feet 1 inch in height, 186 lb.) whose small pattern persisted despite niacin, fish oil, oat bran, and raw almonds. We generally think of small LDL as an overweight person's pattern, but in some people the genetics are quite powerful and it can be expressed even in slender people.

The solution: More physical activity and exercise; cut back on processed carbohydrates, particularly wheat products like breads, pasta, crackers, breakfast cereals; think about magnesium (see our two recent reports on magnesium on the www.cureality.com membership website, the latest report to be posted this week); be sure sleep is adequate (gauge this by whether you're energetic during the day and don't fall asleep watching TV or movies). Lack of sufficient physical activity in people with sedentary jobs is probably among the most common reason the small LDL pattern persists.

Ignore small LDL and it can be like a hidden cancer in your body, growing and metastasizing (not literally, of course), fueling coronary plaque growth. Be sure your doctor assesses whether you have small LDL if you hope to gain control of your coronary risk.
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Pilot lands safely after heart attack, then dies

Pilot lands safely after heart attack, then dies

That was the disturbing headline on a report from MSNBC, also reported nationally on all the major news networks.

The story goes on:

"A pilot suffering a heart attack made an emergency landing on a highway, saving his three passengers shortly before he died...He landed the single-engine Cessna 185 on Utah 30 near Park Valley and was taken to Bear River Hospital in Tremonton, where he died."

We track these sorts of stories and it's frightening just how common they are. A school bus driver recently had a heart attack while driving 30 children; the bus crashed but no one was hurt. A 52-year old commercial bus driver suffered a heart attack while transporting 49 conference attendees; the bus plunged 400 feet down a ravine. Remarkably, 17 passengers suffered only minor injuries and there were no deaths.

There have even been incidents where the pilot of a jet liner suffered a heart attack in-flight. In 2000, the 53-year old pilot of a Northwest Airlines DC-10 died while in-flight from a heart attack while landing in Minneapolis. The 290 passengers were landed safely by co-pilot.

Most incidents where the driver or pilot has been incapacitated or died resulted in the deaths of only a handful of people. No major catastrophe has yet occured. But--mark my words--it will. These incidents just happen too frequently.

Virtually all of these and similar incidents could have been prevented. If the FAA, for instance, would insist that all pilots have a simple CT heart scan, it would become immediately obvious which pilots should be grounded and who should fly. Similar requirements could easily be applied to persons in charge of the welfare of many people, most notably school bus drivers.

It's not that tough! The FAA currently requires stress testing and cholesterol testing. Well, guess what? Followers of the Track Your Plaque program know that these tests do not effectively identify the person at risk for heart attack in the majority of individuals. Just ask former President Bill Clinton how helpful his stress tests (five in a row!) were. Or how valuable his cholesterol monitoring was--all prior to his emergency bypass surgery.

Comments (1) -

  • Anonymous

    6/6/2006 5:44:00 AM |

    This is extremely scary!  Plus, and I know for a fact, that in Wisconsin, you can drive a school bus providing your blood pressure is not over 180/110.  Too high?  Archaic laws?

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Vitamin D for Peter, Paul, and Mary

Vitamin D for Peter, Paul, and Mary

Why is it that vitamin D deficiency can manifest in so many different ways in different people? One big reason is something called vitamin D receptor (VDR) genotypes, the variation in the receptor for vitamin D.

It means that vitamin D deficiency sustained over many years in:

Peter yields prostate cancer

Paul yields coronary heart disease and diabetes

Mary yields osteoporosis and knee arthritis.


Same deficiency, different diseases.

VDR genotype-determined susceptibility to numerous conditions have been identified, including Graves' thyroiditis, osteoporosis and related bone demineralization diseases, prostate cancer (Fok1 ffI genotype), ovarian cancer, rheumatoid arthritis, breast cancer (Fok1 ff), birth weight of newborns, melanoma and non-melanoma skin cancers, insulin resistance and metabolic syndrome, susceptibility to type I diabetes, Crohn's disease, and neurological or musculoskeletal deterioration with aging that leads to falls, respiratory infections, kidney cancer, even periodontal disease.


Why is it that the dose of vitamin D necessary to reach a specific level differs so widely from one person to the next? VDR genotype, again. Variation in blood levels of 25-hydroxy vitamin D from a specific dose of vitamin D can vary three-fold, as shown by a University of Toronto study. In other words, a dose of 4000 units per day may yield a 25-hydroxy vitamin D blood level of 30 ng/ml in Mary, 60 ng/ml in Paul, and 90 ng/ml in Pete--same dose, different blood levels.

Should we all run out and get our VDR genotypes assessed? So far the data have not progressed far enough to tell us. If, for instance, you prove to have the high-risk Fok1 ff genotype, would you do anything different? Would vitamin D supplementation be conducted any differently? I don't believe so.

Virtually all of us should be supplementing vitamin D at a dose that generates healthy blood levels, regardless of VDR genotype. For those of us following the Track Your Plaque program for coronary plaque control and reversal, that means maintaining serum 25-hydroxy vitamin D levels between 60-70 ng/ml.

As the fascinating research behind VDR genotype susceptibility to disease unfolds, perhaps it will suggest that specific genotypes be somehow managed differently. Until then, take your vitamin D.

Comments (15) -

  • Kiwi

    3/27/2009 8:48:00 PM |

    I've been taking vitamin D for about five months now after reading Dr. Davis' excellent blog.
    Was taking two Thompson's D 1000 caps/day. Latest test result for 25 hydroxy came back at 142 nmol/l so have cut back to one cap/day. So yes, dose depends on body type and sun level (summer here).

  • Kiwi

    3/27/2009 9:00:00 PM |

    I've just done the conversion to ng/mL. Is that by dividing by 2.5? Perhaps I should keep up the two caps/day?

  • Dr. William Davis

    3/27/2009 10:39:00 PM |

    Yes. 142 nmol/L = 56.8 mg/dl.

  • Monica

    3/28/2009 1:41:00 AM |

    Thanks for blogging on this, Dr. Davis.  I just got my test for the first time and was alarmed that I came in at only 30 ng/mL after supplementing with 1000 IU daily for about a year.  I had previously lived in Syracuse, NY, the cloudiest city just behind Seattle.  And on a grain-based crap diet, too.  No longer.  Here's my vitamin D story:  http://sparkasynapse.blogspot.com/2009/03/vitamin-d-results.html

    I've been wheat-free for 9 months now, but this makes me really curious about my lipid profile...  I still have a ways to go to reach optimum health.  I'm only 34 so hopefully plenty of time to correct this problem.  Unfortunately for my older relatives they were not so lucky.  Cancers, diabetes, heart disease abound.

  • Anonymous

    3/28/2009 5:58:00 AM |

    Have you any comment on this:
    http://www.cholesterol-and-health.com/Vitamin-D.html

  • Peter Silverman

    3/28/2009 10:28:00 AM |

    Article in yesterday NY Times regarding high doses of D3 protecting against fractures:
    http://www.nytimes.com/2009/03/31/health/research/31aging.html?ref=health
    Unfortunate that the title says pills not capsules.

  • Anonymous

    3/28/2009 5:17:00 PM |

    I was also very shocked with my vitamin d test results. After 5 months @ 6000iu daily my level was only 34 ng/mL. It is winter but I work outside and seldom use suncreen.

  • Anonymous

    3/28/2009 9:34:00 PM |

    The Toronto study suggests there are polymorphisms of the D-binding protein. Isn't this a separate entity than VDR, which is present on cellular surface in many tissues? Maybe I am misunderstanding something ....Thomas

  • Ricardo

    3/28/2009 10:46:00 PM |

    Dr. Davis, should runner's use some suncreen? I was reading this article and decided to ask here: http://dailyviews.runnersworld.com/2009/03/i-will-never-ev.html

  • Kismet

    3/29/2009 11:12:00 AM |

    As the evidence currently stands everyone should wear sunscreen *and* supplement vitamin D. (benefits of red & blue light can be had without dangerous UVR)

  • rabagley

    3/29/2009 9:56:00 PM |

    Basically, we should all be getting full-spectrum sunlight in moderate amounts.  Moderate means that you have browning or slight reddening of the skin (if you're still red the next day, that was too much).  This does increase your risk of carcinomas (a low risk type of cancer), but minimizes your risk of melanomas (an extraordinarily high risk type of cancer).  Repeated sunburns increases your risk of melanoma and should be avoided if at all possible.

    As a runner, it's often difficult to control the length of time you spend in the sun to moderate your exposure.  The length of time you spend running will usually have more to do with your exercise goals than your sun-exposure goals.  This means that you will most likely not be able to maintain moderation and would put yourself at increased risk of dangerous cancers.

    So starting from a completely different set of assumptions, I reach the same conclusion as Kismet, that you should probably be wearing sunscreen and supplementing with Vitamin D3 gelcaps.

  • TedHutchinson

    3/30/2009 11:22:00 AM |

    Ricardo

    Skin Cancer/Sunscreen - the Dilemma

    and everyone else will benefit from  watching the Edward Gorham's video or if time is short at least look at the slides used in his presentation
    Skin Cancer/Sunscreen -- the Dilemma slides PDF
    No one should ever allow skin to burn. Prolonged UVB exposure   processes any vitamin d near the skin surface into suprasterols that are not usable, so alternating short sun sessions with time for the skin to cool down and Vitamin D to be absorbed will optimize the process.

  • Rick

    4/2/2009 7:11:00 AM |

    This lecture is entertaining and informative:
    Vitamin D

  • Anonymous

    4/6/2009 10:34:00 PM |

    I have always purchased Vitamin D3 from fish oil but discovered while shopping this weekend that there is also a Vitamin D3 obtained from 'wool' or 'lanolin'.  I had never seen this before.  Which is preferable? from fish oil or from lanolin?

    thanks,
    nancy

  • Anonymous

    4/10/2009 6:24:00 PM |

    Can someone list the effects of overdosing on D3?

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Where do you find fructose?

Where do you find fructose?

Apple, 1 medium: Fructose 10.74 g




Honey: Fructose 17.19 grams per 2 tablespoons



Barbecue Sauce: HFCS number 1 ingredient
Ingredients: High Fructose Corn Syrup, Vinegar, Concentrated Tomato Juice (Water, Tomato Paste), Water, Modified Food Starch, Salt, Honey, Contains Less Than 2% of Molasses, Natural Flavor, Paprika, Spice, Mustard Flour, Guar Gum, Red 40.



A1 Steak Sauce: HFCS number 2 ingredient
Ingredients: Tomato puree (water, tomato paste), high fructose corn syrup, vinegar, salt, water dried onions, contains less than 2% of black pepper, modified food starch, citric acid, dried parsley, dried garlic, xanthan gum, caramel color, potassium sorbate and calcium disodium EDTA as preservatives, molasses, corn syrup, sugar, spices, tamarind, natural flavor

Comments (25) -

  • Gretchen

    7/15/2009 1:04:39 PM |

    You forgot agave syrup, which a lot of people are using as an "all natural" low-glycemic replacement for HFCS. In fact, it contains more fructose than HFCS.

    One manufacturer's products include “low glycemic monosacharide.” Gosh, I wonder what that is.

  • PERKDOUG

    7/15/2009 3:10:43 PM |

    It would be a service, if you (or someone) posted a "fructose" content list which includes all the common fruits and berries. I eat a lot of berries and have wondered if that is such a good idea. A list would help us define "good calories" regarding these possible fructose bombs.

  • Anonymous

    7/15/2009 4:23:16 PM |

    Thanks for the visuals and labels on fructose...I am very aware of fructose contents and fruit -- especially since I have experience with fruit and gout attacks that may or may not be supported in literature.  I will only add that every time you purchase a product DO NOT ASSUME CONTENTS ARE THE SAME as when you last purchased.  For example, Classico pasta sauces which I used as base for soups and stews (all LC) has started adding sugar.  CostCo Kirkland brand marinated artichoke hearts (again LC) started out using olive oil, now uses cannola oil. My experience as label-reading shopper is food producers are now adding sugars including fructose to just about everything because the buying public perceives sugar to be tastier...even the rotisserie chickens most grocery delis have now...be careful if you very LC to whether the spice rub has sugar in it.

  • Anonymous

    7/15/2009 4:38:34 PM |

    What don't you find it in?

  • Anonymous

    7/15/2009 5:11:25 PM |

    Finding it hard to believe that an apple wouldn't have some other redeeming value that counteracts or balances the fructose content: soluble fiber, fiber, vitamins, minerals, etc.  Hopefully this is not an indictment of all fresh fruits?

  • GK

    7/15/2009 5:30:00 PM |

    It's all very well to measure fructose content, but it is meaningless unless we know what intake levels have to be before they become problematic.

    In my own case, when I went "paleo" a couple of years ago, I swore off sugar, grain, and processed foods.  I lost 15 lbs over six months without trying.  Now this was before I heard about the fructose issue, and I was eating fruit like I never had before in my life, 3 to 4 pieces a day, and the sweet ones, too:  apples, bananas, grapes, dates, etc.  Surely I was ingesting more fructose than I had been before with a blob of ketchup here, steak sauce there...

  • Anonymous

    7/15/2009 9:49:50 PM |

    Not to put too fine a point on it, but what you show as A.1. Steak Sauce is actually their marinade. Real A.1. Steak Sauce (at least my bottle) contains no HFCS, but does have 2g sugar per serving. Thank you for spending the time you do on this blog; you, along with some others, have given me the intellectual and scientific basis I needed to change my diet. The improvements, physical and mental, have been astounding.

  • Nameless

    7/16/2009 12:01:15 AM |

    The fructose info is interesting, but I agree with GK. We really need to know what is considered a safe level before condemning all fructose sources.

    Fruits do have certain health benefits, some more than others, especially berries. There is also the possibility that by becoming super fructose-phobic and avoiding all fruits/berries,  that one could decrease their chances of heart disease, just to succumb to cancer instead.

  • Laura in Arizona

    7/16/2009 2:19:25 AM |

    Perkdoug, I have found that the web site "nutrition data" has a breakdown of sugars for things. Go to nutritiondata.com and type in the food you are interested in. Choose the right food and quantity and then go down to the section on carbohydrate and click the see more details. When I did that for dates, 1 medjool has about 7.6 grams of fructose (eek!). Like many folks I am cutting down on my fructose consumption so use this table a lot.

  • Anonymous

    7/16/2009 3:01:42 PM |

    How about the king of HFCS--Soft drinks and candy.

  • pmpctek

    7/17/2009 3:22:57 AM |

    As someone else asked, "what don't you find it in?"

    Fructose can be found in many vegetables too.  One sweet onion has 6.69 grams, a half head of cabbage has 6.58 grams, a head of lettuce has 5 grams, a cup of chopped red peppers has 3.37 grams, a medium sized cucumber has 2.62 grams.  In fact nutritiondata.com lists 138 vegetables which have some amount of fructose in them (albeit many having very small amounts.)

    So, if one's goal is to avoid all sources of fructose and still maintain any semblance of good health, well good luck.

  • Anonymous

    7/17/2009 5:00:37 PM |

    @Nameless: Well put!

  • country mouse

    7/17/2009 6:56:16 PM |

    I think tossing fruit is a bit of the baby out with the bathwater.Fruit has the most wonderful spectrum of bright tastes and flavors of any food we have on the planet. "Healthy" vegetables encompassed the bitter, the flat, and the algae like part of the flavor spectrum. Me, is meet and nice in small to medium quantities but when eaten in low-carb volumes, it just becomes something you shovel in to make hunger go way.

    Fruit is a wonderful gift. Adding a little sugar and heating some berries produces this wonderful sauce you can pour over pancakes or creps (if my diabetes let me have crepes). Some fat, flour, and salt makes a wonderful crust that you wrap around sliced and spiced fruit. Cold cherries crunch between your teeth dribble juice around your tongue while you roll the stone around your mouth cleaning off the last of the fruit meat. Peaches with ginger, peach blackberry, blueberry pie. Sliced and cored apples cooked in red-hot cinnamon sauce on the stove and then chilled before serving on Christmas Eve. On a hot August day, wandering through an orchard and dodging Yellowjackets when picking a beautifully ripe peach off the tree.  Pulling a crisp apple out of winter store in November and tasting what will become cider.

    On a more practical level, I also need to make the decision on how much fruit versus how much bulk  laxative? If I eat one piece every days, I'm looking 8+ tablespoons of Metamucil.  bleck.  I'd rather starve myself in  other areas to make room for the delightful sweetness of fruit.

  • Dr. William Davis

    7/18/2009 2:50:28 AM |

    Who said throw fruit out?

    I believe you are reading things that aren't there.

  • country mouse

    7/18/2009 4:51:08 AM |

    I disagree.  without giving a threshold of "bad", your presentation implies that all fructose at any level is bad.  I read some comments as expressing fear or doubt that they were eating too much fruit.  others like me what to know the threshold of bad.

    just between you and me, I'd give up living before I gave up fruit.  no joke.  the flavours of fruit are that important to me.  I've already lost enough food ground with diabetes, I'm not giving up any more.

  • Anne

    7/18/2009 12:51:34 PM |

    According to Dr. Richard Bernstein, fruit does not have to be a part of a healthy diet. Here is what he says in his book, Diabetes Solution:

    "Although eliminating fruit and fruit juices from the diet can initially be a big sacrifice for many of my patients, they usually get use to this rapidly, and they appreciate the effect upon blood sugar control. I haven't eaten fruit in almost forty years and I haven't suffered in any respect. Some people fear that they will lose important nutrients by eliminating fruit, but that shouldn't be a worry. Nutrients found in fruits are also present in the vegetables you can safely eat."

    Dr. Bernstein has had T1DM for about 50 years and advocates a very low carb diet to help normalize blood sugars. http://www.diabetes-book.com/

    Because of blood sugar problems I have eliminated all sources of HFCS and have greatly limited my fruits. I find I can eat a few berries or a bite or two of other fruits without raising my blood glucose, but I mostly stick with colorful low carb veges.

  • Nameless

    7/18/2009 6:28:10 PM |

    Dr: Davis -- "Who said throw fruit out? I believe you are reading things that aren't there."

    Yet you start this post with a photo of an apple. Although perhaps it wasn't  your intention, it certainly implies that fruit is bad.

  • TedHutchinson

    7/19/2009 8:44:44 AM |

    National estimates of dietary fructose intake increased from 1977 to 2004 in the United States.
    high-fructose corn syrup percentage of sweeteners increased from 16% in 1978 to 42% in 1998
    Since 1978, mean daily intakes of added and total fructose increased in all gender and age groups, whereas naturally occurring fructose intake decreased or remained constant.
    If you can't get the full text at least read the abstract. The full text has some interesting charts presenting the data more clearly.
    It isn't eating naturally sourced fructose from whole fruit driving increased obesity. Increases in fruit consumption are dwarfed by greater increases in total daily energy and carbohydrate intakes.

  • Anonymous

    7/20/2009 9:20:21 PM |

    RE: Comment by Nameless (“Yet you start this post with a photo of an apple. Although perhaps it wasn't your intention, it certainly implies that fruit is bad”)
    -------------------------------------------------------------------------------------------

    The good doctor is merely demonstrating in effective graphic terms that
    too much of a good thing is not good. The numbers (ie gms of fructose)
    are important guidelines. There’s no point in getting your nuts in wringer over it!

  • Anonymous

    8/4/2009 11:19:11 PM |

    Bernstein developed Diabetes at age 12. He was born in 1934, so at age 75, he has been diabetic for 63 years. No diabetic complications. Normal blood sugar for all!!

  • David Gillespie

    8/23/2009 10:35:41 PM |

    I think its more helpful to express sugar content (and fructose if known) as a percentage rather than an amount per (varying) serve.  It makes it easier to compare apples to apples (scuse pun).  I've prepared a few listings of various food groups (several hundred items in each) on this basis at www.howmuchsugar.com if you are interested.

  • Anonymous

    8/30/2009 8:58:49 PM |

    Some people suffer from fructose malabsorption. One source states that it is found in approximately 30-40% of the population of Central Europe. If one has that condition, then it would be prudent to avoid all fructose, even the fructose found in fruit. I love the taste of fruit, but it is destroying my health due to malabsorption issues. Fortunately, we know that some cultures lived very healthy lives without eating fruit (e.g. Eskimos).

  • John

    12/1/2009 7:17:24 PM |

    I don't get it. What am I not seeing?

    How much high fructose corn syrup is in a serving of the BBQ sauce? How much in a serving of the steak marinade?

    You state such figures for a serving of apple (1 medium), and for a serving of honey (2 Tablespoons).

  • Anonymous

    10/19/2010 10:53:28 PM |

    I had to give up fruit to prevent further beta cell damage (above 140 apparently for pre-diabetics, and maybe everyone, I don't know). Fruit and many veggies are toxic to people with glucose intolerance. I had to give up veggies for now, until I can find one that I can tolerate. Cabbage was too hard on my blood sugar. I am slowly trying to figure out what I can eat and how to minimize the glycemic impact. Unfortunately, I might have to damage my beta cells to find out what works. The system told me I was fine, even though I told them I had sugar problems. I gave up on doctors 10 years ago, since they were useless. I finally bought a meter and started testing, and the truth is painful.

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