Vitamin D For Health

Getting Enough From the Sun:10-15 minutes of the sun on your legs and arms each day in good sunlight is enough to get you to 1,000 IU per day. Of course the actual amount will vary based on your weather, season, latitude, sunscreen and the color of your skin but that is a good rule of thumb. If you live up north and have a winter that allows for little sun, you may want to consider taking a vitamin D supplement and eating foods that are rich in Vitamin D.Vitamin D from FoodThe chart below shows common heart-healthy foods that contain at least 10%?of the Daily Value for Vitamin D. Vitamin D is naturally found in some fish, egg yolks and shrimp. It is commonly added to milk, orange juice, margarine and packaged cereals. Beware of sodium content in canned foods and packaged cereals. Beware of trans fat and saturated fat in margarine. Cod liver oil, chicken liver and beef liver should all be avoided because they contain toxic doses of Vitamin A and cholesterol if consumed regularly.Food Label TipFor every 10% of the Daily Value a food contains of Vitamin D, it has 40 IU.Health BenefitsVitamin D impacts not only bone health but also immune function and many other bodily functions. Getting enough Vitamin D helps lower the risk for many diseases including heart disease, auto-immune diseases and cancer. FMI?visit:?http://ods.od.nih.gov/factsheets/vitamind.asp 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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