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Kefir is a rich source of vitamins, minerals, and nutrients, including calcium, vitamin K2, and B vitamins. It is also often considered easier to digest than regular milk because the fermentation ...
Salmon is one of the richest natural sources of vitamin D. A 3-ounce serving of cooked salmon provides around 570 IU of vitamin D, covering about 95% of your daily needs. Wild-caught salmon tends ...
Most people in the world depend on the sun to get vitamin D, [31] and elderly populations in low UVB countries experience higher rates of cancer. [32] There are not many foods that naturally have vitamin D. [33] Examples are cod liver oil and oily fish. If people cannot get sunlight, then they will need 1,000 IU of vitamin D per day to stay ...
It’s not an excuse to get more sun exposure. Low vitamin D doesn’t give you a free pass to a day of sun tanning. “Some research suggests that five to 30 minutes of midday sun exposure ...
While some studies have found that vitamin D 3 raises 25(OH)D blood levels faster and remains active in the body longer, [44] [45] others contend that vitamin D 2 sources are equally bioavailable and effective for raising and sustaining 25(OH)D. [46] [47] If digestive disorders compromise absorption, then intramuscular injection of up to ...
UV light penetrates the skin at wavelengths between 290 and 320 nanometers, where it is then converted into vitamin D 3. [45] Vitamin D 2 can be obtained from fungi, such as mushrooms exposed to sun or industrial ultraviolet light, offering a vegan choice for dietary or supplemental vitamin D. [119] [120] Plant milks, such as from oat, soy, or ...
Salmon, sardines, UV-exposed mushrooms, fortified milks and eggs are some food sources of vitamin D. If you don’t regularly get enough vitamin D through your diet, try 15 minutes of sun exposure ...
Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B (ATCC 43761). [1] Its genome has been sequenced. [3] Lactobaccillus kefiranofaciens was first identified in 1967 in Russia through studying kefir granules. [4]