Vitamin D must be oil-based

As part of the Track Your Plaque coronary plaque reversal program, we advocate vitamin D supplementation. Vitamin D has been shown to reduce blood sugar and reduce pre-diabetic tendencies, reduce blood pressure (it's a renin antagonist, a blood pressure hormone), it's far more important for bone health than calcium, and it may help prevent colon cancer, prostate cancer, and multiple sclerosis.

And, oh yes, it may facilitate coronary plaque regression.

One lesson I've learned is that vitamin D MUST be taken as a oil-based capsule or gelcap. You'll recognize it as a transparent or translucent, sometimes opaque, capsule. The list of ingredients may say something like "cholecalciferol [vitamin D] in a base of soybean oil", indicating that the active ingredient is oil-based. Oil-based vitamin D3 skyrockets blood levels of 25-OH-vitamin D3 in to the normal range reliably and easily.


Tablets are a different story. These are generally white powdery tablets. The rise in blood levels of vitamin D3 are minimal, sometimes none. Women will often say "I get vitamin D with my calcium tablets."


People taking this form almost always have blood levels of vitamin D that are low, as if they were taking nothing.
If you're going to take vitamin D, the oil-based tablets are the way to go. They're not necessarily any more expensive. We've had good experiences with the Nature's Life 2000 unit capsule, as well as preparations from Life Extension. We have had negative experiences with the preparations from GNC, Sam's Club, and Walgreen's, all tablets and non-oil-based.

Comments (10) -

  • Anonymous

    3/16/2007 4:46:00 PM |

    NOW you tell me.....I just bought a big bottle of Vitamin D3 TABLETS.

    (sigh)

  • Warren

    3/17/2007 4:58:00 AM |

    I agree that taking gel caps is most convenient and will create the most likelihood of consistent proper uptake.  But will taking the pills with a meal containing fat, or with my fish oil caps, likely make the pills work just as well as the gel caps?

  • Dr. Davis

    3/17/2007 12:14:00 PM |

    Not an formal analysis, but my experience is that the great majority of tablet preparations, regardless of how they're taken, yield trivial levels of absorption. It's oil-containing gelcaps or no, I'm afraid.

  • Anonymous

    3/9/2008 4:44:00 AM |

    What about the LEF capsules which are a fine powder.  They the same deal?

  • Anonymous

    3/24/2008 1:05:00 PM |

    I haven't seen the Vitamin Shoppe version yet, but the Carlson's Vitamin D souce is Cod Liver oil.

    Are there problems with cod liver oil as the source of "D" -- i.e. the increased vitamin A, and possible mercury/pcb contamination?  My understanding re taking omega 3's, for example, is that cod liver oil is not the healthiest source, because of the above.

    What is the story w/the Vitamin Shoppe, et.al. oil based versions?  Am particularly concerned because I need to find a version safe for a 6 year old -- and the increased A/mercury, et.al. issue is even more important in a small child.

  • Bev

    5/16/2008 2:53:00 PM |

    I have a fish allergy so taking a cod-liver formulation of vitamin D is out. Are there any preparations you know of that are oil-based but not fish-based? I haven't found any so far.

  • Indrani

    5/22/2009 7:45:40 PM |

    Vitamin D gels are available at Whole Foods.

  • Dan

    9/21/2009 2:12:34 AM |

    Hey man,
    my fiancee wrote an article on Vitamin D summarizing a ton of research, and one of her citations that she has is of a study that directly contradicts your statement that it's important to have an oil-based form.

    Basically, they measured the serum measurements after supplementation with either tablets and cod liver oil and simply found the results to be statistically insignificant.

    See for yourself:
    ↑ Vieth, R (1999-05). "Vitamin D supplementation, 25-hydroxyvitamin D concentrations, and safety". The American Journal of Clinical Nutrition 69 (5): 842-856. ISSN 0002-9165.

    By the way, I linked her article on my name. Hope you don't reject it for that reason.

    If you have any input to give me, I'd love to hear it (including any research that contradicts the study I just pasted -- we're aiming for accuracy here)... dan@mdpatrick.com

  • lainy

    12/6/2009 11:06:44 PM |

    I found some capsules from Sundown Naturals, 2000 IU.  Do you think those are just as good as the Carlson's or Vitamin Shoppe?  They are a lot smaller than any I've seen before...

  • buy jeans

    11/3/2010 9:16:00 PM |

    In other words, vitamin D tablets do not work. It is shameful. I see numerous women taking calcium tablets with D--the vitamin D does not work. I've actually seen blood levels of zero on these preparations.

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Chocolate . . . for adults only

Chocolate . . . for adults only

If you've got a serious chocolate addiction and you'd like to make it as healthy as possible, give this X-rated dark chocolate a try.
I call it X-rated because it is certain to not satisfy young, sugar-craving palates, but is appropriate for only the most serious chocolate craver. This is a way to obtain the rich flavors and textures of cocoa, the health benefits (e.g., blood pressure reduction, antioxidation) of cocoa flavonoids, while obtaining none of the sugars/carbohydrates . . . and certainly no wheat!

It is easy to make, requiring just a few ingredients, a few steps, and a few minutes. Set aside and save for an indulgence, e.g., dip into natural peanut or almond butter.

Ingredients:
8 ounces 100% unsweetened cocoa
5 tablespoons coconut oil, melted
1/2 cup dry roasted pistachios
1/4 cup whole flaxseeds or chia seeds
Truvia or other non-aqueous sweetener

Using double-boiler method, melt cocoa. Alternatively, melt cocoa in microwave in 15-20 second increments. Stir in coconut oil, pistachios, and flaxseeds or chia seeds. Stir in sweetener, mixing thoroughly. (Note that the sweetener must be non-aqueous, as water-based sweeteners will separate in the oils.)

Lay a sheet of parchment paper out on a large baking pan. Pour chocolate mixture slowly onto paper, tilting pan carefully to spread evenly until thickness of thick cardboard obtained. Place pan in refrigerator or freezer for 20 minutes.

Remove chocolate and break by hand into pieces of desired size.

Comments (22) -

  • Geoffrey Levens

    11/30/2011 4:43:44 PM |

    If you substitute Fair Trade cacao for the cocoa you will avoid being party to child slave labor. Also, there are a lot of nutritionally beneficial compounds in raw cacao that are lost in the "Dutching" process used to make most cocoa.

  • Buckaroo Banzai

    11/30/2011 6:12:45 PM |

    Just tried it with a little Truvia.  The granules did not dissolve.  I've added some stevia which seems to mix in just fine.  Agree on fair trade/organic if you can find it.

  • Dee

    11/30/2011 7:12:30 PM |

    Truiva is maltodextos and stevia, not a true product.

  • cancerclasses

    11/30/2011 9:10:59 PM |

    As an alternate to the pan & parchment paper (too fussy, extra equipment & cost) you can pour the stuff into quart or gallon size regular or freezer zippy bags then lay the bag flat in your freezer.  Been doing this long time now with coconut oil & coco candy, works good & it's already in a bag for storage.  To eat just break it up in the bag before opening, no muss, no fuss.

  • Thomas Moore

    12/1/2011 12:40:24 AM |

    loved reading your various blog's, lot's of stuff to get my teeth into.  Don't worry I'll get through it slowly..........very slowly!!!!!!!!

  • Laura

    12/1/2011 12:52:03 AM |

    Actually Truvia is stevia and erythritol (not sure of that spelling) and it is a sugar alcohol that has very little if any impact on blood sugar and consequently insulin.  
    If you add the Truvia into the coconut oil and then melt and warm the coconut oil (stir the truvia occassionally) it will dissolve better.

  • Dr. William Davis

    12/1/2011 4:18:52 AM |

    Thanks, again, Cancerclasses! I also saw your wonderful suggestion on the Wheat Belly Blog.

  • Dr. William Davis

    12/1/2011 4:19:31 AM |

    Yes, while I am not a fan of the manufacturer, Cargill, I believe they have a good product in Truvia, which is erythritol and rebiana.

  • Lindas

    12/1/2011 6:58:39 PM |

    May seem silly, but how much would be a serving?
    AND  Is coconut really OK, I have read that most of the concern was with Hydrogenated processed coconut oil, not  organic?     How much is ok per day if eating coconut oil?

  • Lindas

    12/1/2011 7:00:13 PM |

    Sorry for being SO serious about chocolate...in the comment above....but just wondered!

  • Geoffrey Levens

    12/1/2011 7:04:26 PM |

    "Actually Truvia is stevia and erythritol (not sure of that spelling) and it is a sugar alcohol that has very little if any impact on blood sugar and consequently insulin."

    I am pretty sure that ANY sweet taste, including zero calories stevia and the nasty chem ones will all provoke an insulin response. Here's one study to that effect

    http://www.ncbi.nlm.nih.gov/pubmed/20619074
    Br J Nutr. 2010 Nov;104(10):1415-20. Epub 2010 Jul 12.
    Sweet-taste receptors, low-energy sweeteners, glucose absorption and insulin release.
    Renwick AG, Molinary SV.

  • Laura

    12/2/2011 1:10:00 AM |

    Geoffrey
    That most likely is an accurate observation.  I know that if I indulge in too much no-calorie sweetened food (even if very low carb) it can stall my weight loss.  An occassional indulgence or a little sweetner in my coffee with real cream in the morning doesn't seem to be a problem.  
    My BS doesn't seem to change but if that is because the insulin is kicking in that would explain the problem.

  • STG

    12/2/2011 3:09:00 AM |

    This chocolate sounds great! However, I found when I was eating dark chocolate my HbA1c was too high. Also, a little chocolate was good but more was better (carb creep). Since I have restricted fruit, eliminated "safe carbs" (e.g., potatoes and sweet potatoes) and eliminated dark chocolate, I have my HBA1c in a normal range.  For me that has meant retraining my relationship with food and not seeking out sweetness. At this point in time, almonds and plain cocoa powder actually taste sweet to me. I don't want to set-off the sweet cravings, so it is best for me to avoid anything sweet. That said, I am sure many of you can eat this chocolate with joy and health--go for it!

  • Jeanne

    12/3/2011 4:04:49 PM |

    This is the first time I've made anything like this, and it was wonderful. I used macadamina nuts, instead.

  • SkyKing

    12/5/2011 1:52:47 AM |

    Dr. Mercola advises to avoid Truvia and Purevia brands since they've undergone a ton of processing.

    I personally prefer to use the NuStevia brand.

  • Hans Keer

    12/5/2011 4:42:30 PM |

    Beware of the negative effects of theobromine in chocolate doc.

  • Dr. William Davis

    12/6/2011 5:22:39 PM |

    Eat all you want, Lindas, of the non-hydrogenated organic coconut oil and dark chocolate.

  • Dr. William Davis

    12/6/2011 5:23:47 PM |

    Yes, agreed. But I am skeptical that, with removal of wheat and limiting other carbohydrates, followed by substantial weight loss and return to ideal weight, that it has much practical significance.

  • Allison

    12/10/2011 11:10:25 PM |

    Do you mean unsweetened cocoa powder or do you mean unsweetened chocolate?  How do you melt cocoa powder?  I'm confused.

  • Dr. William Davis

    12/14/2011 2:51:37 AM |

    Sorry for the confusion, Allison. 100% chocolate or unsweetened baking chocolate, not the powder.

  • Al

    1/17/2012 6:27:21 PM |

    Can one use undutched cocoa powder, such as hershey's, and dissolve in the melted coconut oil? Is it ok to add some good quality 2x vanilla, and cinnamon to it? If the cocoa powder is ok to use, is the quantity the same as the baking chocolate of 8 oz?

  • Rmm0117

    2/4/2012 9:05:41 PM |

    What amount of sweetener?

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