Well, the medical news from my 2 day visit to Wake Forest Hospital for doctor's appointments and lab tests is not bad, but it's not so great either. The doctors continue to ponder WHY my body is not processing and utilizing all the good, well-balanced nutrients I eat.
Now six weeks after my recent GI bleed, my levels of red blood cells, platelets, hematocrit and hemoglobin are all still below normal (although improving, albeit slowly), and also low are potassium, magnesium and calcium. No wonder I'm tired all the time, and have zero energy!
Surprising to me, my Vitamin D level is also "insufficient". The new recommended daily allowance (RDA), as set in 2010 and based on
age, is as follows: for those 1-70 years of age, 600 IU daily; for those 71
years and older, 800 IU daily; and for pregnant and lactating women,
600 IU daily.
I take 1000 IU softgels 3 times daily (breakfast, lunch and supper) but my insufficiency level supports the research I've read over the last 3-4 years that says we may need a minimum of 5,000-10,000 IU's daily. Vitamin D is one of the fat-soluble vitamins, along with Vitamin A, E and K. Those vitamins are stored the liver and adipose (fat) tissue when not needed, but if we don't have an intake of enough saturated fat in our foods, they are lost.
I get enough saturated fat in eggs, cheese, whole milk and grass-fed meats that I'm sure I get enough for the fat-soluble vitamins. I'm not so sure that folks who buy all the "fat-free" products actually get enough (if any) of the right kind of fats to utilize vitamins A, D, E, and K.
What do YOU eat?