There are two main kinds of vitamin D—vitamin D2 and vitamin D3—which you can get from (and occur naturally in) certain foods like salmon, tuna, mackerel, and beef liver and egg yolks. But because we don’t consume large enough quantities of these foods, they can’t be our sole source of vitamin D. That’s why foods like milk, cereal, and some orange juices are vitamin D2- and D3-fortified. (Since the 1930s, manufacturers have voluntarily enriched these foods with vitamin D to help reduce the incidence of nutritional rickets.)
When exposed to the sun, your skin can manufacture its own vitamin D. “We each have vitamin D receptor cells that, through a chain of reactions starting with the conversion of cholesterol in the skin, produce vitamin D3 when they’re exposed to ultraviolet B (UVB) from the sun,” says Yale Medicine dermatologist David J. Leffell, MD, chief of Dermatologic Surgery.
Another avenue to get vitamin D is by taking supplements. These come in both pill and liquid form. They are generally recommended for people with fat absorption issues, lactose intolerance, milk allergies, as well as for people with darker skin tones or with certain medical conditions that prevent them from going outdoors.
Deficiencies are everywhere today, especially when it comes to nutrients our bodies must have to perform well. This is true for most people when it comes to the important Vitamin D. Let’s examine Vitamin D absorption into the human body. Science is factual and predictable and does not lie or misdirect. For a Vitamin D supplement, you not only have to consume it but your body has to absorb it for it to be used. This does not happen well without a chelation element.
Chelation means “to grab” or “to bind.”
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