Where’s the cheese?
Milk that is processed into cheese, yogurt, and ice cream doesn’t have vitamin D added to it; with the recent rise in interest about the health benefits of vitamin D, though, it shouldn’t be long before vitamin D–fortified cheeses hit the shelves. Until then, look for other vitamin D–fortified foods and enjoy some sockeye salmon for a natural vitamin D boost. During seasons when the sun is strongest, expose the face, hands, and arms to the sun for about 10 minutes, three times per week to help the body produce vitamin D. Darker skinned people have more UV light-blocking melanin in their skin, and therefore need to be in the sun longer in order to meet their vitamin D needs than someone who is more fair. For those cold, dark winter months, a vitamin D supplement might be necessary. A tolerable upper intake level of 2,000 IU per day has been set by the Food and Nutrition Board, so check with your doctor to see how much vitamin D is right for you.
