It is important to realize that vitamins A and D work hand-in-hand - both protecting and supporting one another. Human studies not taking this into account produce skewed results, and animal studies show that even moderate amounts of VITAMIN D(from any source)increases the body's need for vitamin A. Vitamin A will help protect you from an excess of VITAMIN D.
The best food source of vitamin A is beef liver, at least 3-4 oz eaten once per week. Alternatively, take 50,000 units of vitamin A concentrates from fish once or twice a week; Beta-carotene does not provide enough vitamin A to balance VITAMIN D.
Studies indicate that the effectiveness of VITAMIN D Supplementation requires the simultaneous and balanced dietary inclusion of calcium, magnesium, phosphorus, and vitamin K:
-High levels of VITAMIN D will demineralize bone with insufficient calcium present
-VITAMIN D enhances uptake of toxic metals(E.g lead, cadmium, aluminum, strontium) if calcium, magnesium and phosphorus are not present in adequate amounts
You need the right fats for efficient use of VITAMIN D
-Increasing dietary polyunsaturated and monounsaturated fatty acids decreases the binding of to VITAMIN D-binding proteins - key to both local and peripheral actions of VITAMIN D.Saturated fats, such as in butter, tallow and coconut oil, do not have this effect. U.S. intake of polyunsaturated oils (from commercial vegetable oils) and monounsaturated oils (from olive oil and canola oil) have dramatically increased, and saturated fat (also supplying varying amounts of D) intake has decreased over the past 100 years, contributing to the current widespread D deficiency.
-Trans fatty acids can interfere with the enzyme systems the body uses to convert VITAMIN D in the liver -these damaged fats are found in margarine and shortenings (used in most commercial baked goods)
