“Increasing vitamin D status is associated with a significantly reduced risk of developing lung cancer, according to a new meta-analysis of existing data, with the greatest reductions in risk observed at 25(OH)D of nearly 53 nmol/L, and remained protective until approximately 90 nmol/L. Further increases showed no significant association with cancer risk reduction.”

As noted in my blog, and the vitamin D – E book, an ideal blood level of vitamin D is 50ng/ml. When we convert the 53nmol/L indicated above, (by dividing by 2.5) we end up with 21.2ng/ml, something considered way too low to be ideal. Yet, in this study, even that low level reduced lung cancer risk.

(Cancer Causes & Control (pp 1-10) First online: 10 September 2015. “Circulating 25-hydroxyvitamin D and risk of lung cancer: a dose–response meta-analysis.” Guo-Chong Chen, et al.)

Vitamin D deficiency is already associated with brain structural abnormalities, cognitive decline, and incident dementia. This new study from UC Davis and Rutgers University further confirms that link, establishing that vitamin D deficiency can have a “substantial” accelerating effect on cognitive decline in the elderly. In this case, vitamin D status was defined as insufficient, if blood levels were less than 20ng/mL.
“Low Vit D status was associated with accelerated decline in cognitive function domains in ethnically diverse older adults, including African American and Hispanic individuals who exhibited a high prevalence of Vit D insufficiency or deficiency.” (JAMA Neurol; September 14, 2015; “Vitamin D Status and Rates of Cognitive Decline in a Multiethnic Cohort of Older Adults.” Joshua W. Miller, PhD, et al.)

Because fall and winter are damp seasons, Oriental medicine advises that we avoid “damp” foods so as not to create imbalance in the body. Foods that create dampness in the body include sugars, dairy products (less so for goat milk products), fruit juices, tropical fruits, white flour and raw foods. Those who are part of the raw food movement might take offense at this, but you will find that if you depend mostly on a raw food diet you will more often be cold in the winter months. (for the rest of this previous blog go to: https://nutristart.com/diet-prevent-colds-flus/)

“The Thrill of Krill” is the first book to provide a clear understanding of why krill oil is surpassing fish oil as a superior supplemental source of omega-3s. After presenting an informative discussion of these nutritional fats, Dr. Goodman focuses on krill oil. He explains how krill oil’s unique structure allows the omega-3s it contains to be more readily utilized by the body than those found in fish oil. Adding to krill’s beneficial profile is that it contains astaxanthin-a powerful antioxidant that protects cells and organs from oxidative damage. The chapters that follow centre on krill oil’s proven power to treat and prevent a number of common, and often debilitating health conditions.