The vitamin D derived from food and supplements is converted into 25-hydroxyvitamin D, the form of vitamin D which dysregulates the Vitamin D Receptor, preventing the innate immune system from functioning properly. Such dysregulation counteracts the effects of olmesartan (Benicar). A 25-D level of under 12 ng/ml allows the immune system to function properly.
Patients on the Marshall Protocol (MP) are required to avoid all ingested forms of vitamin D.
A number of foods contain vitamin D, either naturally or because it has been added during processing. It is important to read labels. However, sometimes a label will not state that a food is supplemented with vitamin D. In such cases, the only real way for a MP patient to determine whether a food has vitamin D is to test his/her 25-D level. A 25-D level of 12 ng/ml or less indicates successful avoidance of ingested vitamin D.
A list of selected foods and their respective vitamin D content is shown below. A discussion of the vitamin D in different types of food, including substitutes, is available, as is a discussion of food supplementation policy. So too is a comprehensive list of 1,800 foods containing vitamin D.
It is important to note that the exact nature of any given patient's response to vitamin D may vary according to individual health and the amount of vitamin D consumed. Individual discretion is advised.
| Food | IUs per serving |
|---|---|
| Cod liver oil, 1 tablespoon | 1,360 |
| Salmon, cooked, 3.5 ounces | 360 |
| Mackerel, cooked, 3.5 ounces | 345 |
| Tuna fish, canned in oil, 3 ounces | 200 |
| Sardines, canned in oil, drained, 1.75 ounces | 250 |
| Milk, fortified, 1 cup | 98 |
| Margarine, fortified, 1 tablespoon | 60 |
| Egg, 1 whole (vitamin D is found in yolk) | 41 |
| Ready-to-eat cereal, fortified, 0.75-1 cup | 40 |
| Raw mushrooms, 1/2 cup | 40 |
| Liver, beef, cooked, 3.5 ounces | 15 |
This list is meant to be comprehensive. If a food is not listed here, it probably does not contain vitamin D. Further reassurance can be obtained through internet research or by contacting the manufacturer of the food product. Obviously, it is always a good idea to check the label.
A comprehensive list of all foods and their vitamin D content is also available.
Most dairy products do not have much naturally-occurring vitamin D. They are supplemented with it. Dairy products containing animal fat are more likely to contain natural vitamin D than those lacking animal fat.
Seafood contains naturally-occurring vitamin D. Generally, cold-water fish, such as salmon, have more vitamin D than warm-water fish.
These is no consensus on how much vitamin D different forms of meat typically contain. Some have suggested that factory feed increase vitamin D levels. Others have said that fattier meats have higher levels of vitamin D. Fattier meats include:
Anything that contains egg yolks has vitamin D, including:
According to the USDA, the vitamin D in eggs has increased 64% since 2002.
Some forms of beer may contain large amounts of vitamin D but there are no clear and consistent indications which ones.
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