Building nutrients (protein and fat) build, thicken, fuel and heat. Cleansing nutrients (water, minerals, sugar, vitamins, etc.) reduce, cleanse, cool and moisten. Vitamin A, D (three kinds), E and K are a fat soluble vitamins. Vitamins B and C are water soluble.

There are three kinds of Vitamin D.

D-3 (most potent) comes from the sun. It is converted by the skin (face, arms, etc.) into active Vitamin D. Twenty minutes exposure to the sun three times a weekis more than sufficient in providing active Vitamin D. If you live in a dark, overcast climate, then you will need to eat more protein and fat, which are high in Vitamin D.

D-2 is derived from food and requires strong digestion to convert into active Vitamin D. It is commonly found in eggs, fish, dairy, butter, oatmeal, sweet potatoes, vegetable oils, etc.

Poor, weak digestion transforms less, reducing nutrient, protein, fat, Vitamin D absorption, blood, creating deficiency symptoms, fatigue, pallor, coldness, and in the extreme, weak, thin bones, teeth, skin, hair, nals, etc. Proper diet, not vitamin D supplements, cures this type of Vitamin D deficiency

D-5 is synthetic and difficult to absorb, activate.

Vitamin deficiency is, in general, not separate from the overall diet or digestion. Digestion transforms food, nutrients into blood. The hardest nutrients to digest, transform are protein and fat

Poor diet, low protein, low fat and or high carbohydrate (grains, pasta, bread, vegetables, especially salads, tropical fruits, juices, sugar, etc.) in the, extreme, tend to create protein and fat deficiency, of which a very small part is Vitamin D. Diagnosing a Vitamin D defieincy without identifying the overall pathology (poor diet, protein and fat deficiency, sugar, weak digestion) is misleading and harmful, as it does not cure but only perpetuate the disease.

The following is the recommended middle diet, meal plan. 1/3 protein and fat: Chicken, turkey, eggs, hard cheese, beans, nuts and seeds 1/3 grain (whole, cracked, noodles, bread) 1/3 vegetables, 3- 5 cooked, not overcooked: carrots with tops, broccoli, cabbage, kale, collard greens ceelry, hard squash, cauliflower, etc. and fruit (1). Reduce, avoid tomatoes, potatoes and eggplant. Reduce tropical fruits, sodas, sugar and cold drinks. Eat organically grown, if possible. Spices (cardamon, cumin, coriander, fennel, ginger, turmeric, cayenne, cinnamon, etc) increase digestion, help prevent colds, flu’s. etc. Use in soups, vegetable dishes, desserts, etc. Soup (at the beginning) and tea (at the end).

Vitamin deficiency diagnosis is, in general, a waste of time, if it does not lead to a greater diagnosis.