OK In Health - Naturopathic Corner

Vitamin D - October 2017

Winter Blues, Winter Flus: A simple explanation

By Dr. Tamara Browne, Penticton, BC

Vitimin D is know as the winter sunshine supplement - floers by a blind with sun peeping in

In northern climates vitamin D deficiency is common due to the fact that the sun’s rays are angled to such an extent that the UVB portion of these rays is filtered out. The UVB rays stimulate the biological production of active Vitamin D, D3. Although, in the summer a person produces about 20 000 IU of vitamin D in just 20 minutes, in the Canadian winter we produce virtually none, even if we do expose our skin to the sun (not likely!).

So how does this affect us?

Seemingly the effect is significant according to some recent research. Vitamin D deficiency has been linked to a myriad of health problems which occur more routinely in the winter than any other season or which occur more readily in Northern climates in general.

For instance, viral and bacterial infections including the Flu occur more in the winter. It has been discovered that Vitamin D turns on genes that boost production of antimicrobial peptides called cathelicidins which destroy viruses, bacteria, and other germs.

Low vitamin D levels are also associated with an increased risk of cancer, seasonal affective disorder (SAD), osteoporosis, rickets, multiple sclerosis, high blood pressure, metabolic syndrome, diabetes, and obesity. In elderly people this deficiency is linked with weakness, an increased chance of developing macular degeneration, and a 2.5 times increased risk of death.

Testing is available to determine your Vitamin D status. Recommended supplemental intake during fall and winter is 1000-2000iu per day of vitamin D3. Dietary sources of active vitamin D are scarce and include some fatty fish (herring, salmon, sardines), fish liver oils, eggs from hens that have been fed vitamin D, and fortified milk and infant formulas. Other dairy products such as cheese and yogurt are not usually fortified with vitamin D.

 




Dr. Tamara BrowneDr. Tamara's Bio: Dr. Tamara Browne - Naturopathic Doctor. Dr. Browne graduated from Bastyr University of Naturopathic Medicine, Seattle, Wa., in 1996 and has had an active general family Naturopathic practice in the South Okanagan area ever since. Her current practice is called The Okanagan Chelation Center, and is located at 101-1040 Main Street Okanagan Falls BC, V0H 1R4. She specializes in heart disease prevention & treatment, Chelation & metal detoxification, vitamin & mineral injections, lab testing, pain management techniques, chronic disease management, prevention, nutrition, herbal medicine, constitutional homeopathy, weight loss, & women's health. To contact Dr. Browne - Ph. 250-497-6681. Dr. Browne has a column called ' Naturopathic Corner ' and has written for OK In Health since June 2009. - Dr. Tamara Browne Website - Email


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Wellness Tip
Vegetarian Diets and Iron
Are you a vegetarian or mostly a vegetarian? Dieticians recommends consuming plenty of iron rich plant foods such as lentils, kidney beans and black beans, and whole grains. Iron-enriched products such as cereals and breads are also good sources. To enhance iron absorption, consume vitamin C rich foods too. These include orange juice, green peppers, tomatoes, potatoes, and broccoli. By following these simple guidelines, most non-meat eaters will get enough iron.


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Event
Okanagan-Similkameen Healthy Living Fair 2018
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Article
Vitamin D
In northern climates vitamin D deficiency is common due to the fact that the sun’s rays are angled to such an extent that the UVB portion of these rays is filtered out. In the Canadian winter we produce virtually no Vitamin D, even if we do expose our skin to the sun (not likely!).
Full Article


Okanagan-Similkameen Healthy Living Fair - Penticton


Recipe
WW Turkey Burgers with Zucchini
Category: Main Meals
Description: Want your kids to eat more veggies? Hide them in their burgers, they'll never know! Try adding zucchini to my turkey burgers. This was great for so many reasons! Not only did they taste great, adding zucchini also lowered the calories and fat per serving, it made one extra burger and what a great to get your picky kids to eat their vegetables. This made 5 big burgers. Serve them on 1 Point hamburger buns and top with lettuce, tomatoes, red onion slices, pickles, ketchup or mustard (add extra points). My final burger with the bun, ketchup, lettuce, onion came out to 4 points.

Zucchini, a small summer squash, is botanically a fruit. However, in gastronomic terms, it is considered to be a vegetable. Though you can avail zucchini throughout the year, the best ones appear during late spring. Have you ever given a thought to the nutritional value of this cucumber-like fruit? No? Then, let us tell you that this cylindrical-shaped fruit has many nutritional benefits. At the same time, it is low on calories. In fact, one medium-sized zucchini has just 25 calories in it, making it an ideal stomach-filler for those trying to lose weight. Nutritional Value in 135 gm Zucchini are Calories: 17, Protein: 1.4 gm, Carbohydrate: 3.6 gm, Total Fat: 0.17 gm, Fiber: 1.5 gm and Vitamin C: 11 mg
Health Benefits of Zucchini helps with asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties. It is known to help prevent diseases like scurvy and bruising, caused by the deficiency of vitamin C. Regular intake of zucchini effectively lowers high homocysteine levels in the human body. The vegetable can help prevents risk of having multiple sclerosis (MS). Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes. Regular consumption of the vegetable can help protect the body against colon cancer. The rind of zucchini contains the nutrient beta-carotene, which is known to be full of antioxidant properties and thus, helps protect cells against oxidation damage.

Full Recipe


Okanagan-Similkameen Healthy Living Fair - Penticton