Vitamin D

Vitamin D is a vitamin that was sometimes underestimated in the past. Today we increasingly see the usefulness of this vitamin. It is important for your overall health and prevents various health problems. It is important for your immune system, your muscle function and it also ensures the development of body cells.

Vitamin D can be produced by the body itself. When you absorb UV radiation (by sunlight!) The body can produce it. It turns out that this is especially true in the spring and summer. In the winter months, the sun is too low, so your body hardly produces vitamin D. People who spend little time outside are advised to take extra vitamin D. In addition, it is known that extra vitamin D is required for newborn children and people with a light brown skin color. This is certainly important for pregnant women as well. Vitamin D is therefore an important dietary supplement. These dietary supplements can be purchased in health food stores and drug stores and pharmacies. It is available in pills and drops.

When some fat or oils are present in the intestines, the vitamin D is best absorbed. It is stored in the adipose tissue and organs, including the liver. The body needs this vitamin for strong bones and teeth. It is also necessary to reduce bone loss as much as possible, so that bone loss can be limited at a later age. Because many people do not get enough of this vitamin, it is advisable for adults and older people to take extra vitamin D.

Consequences of too much or too little vitamin D.

Too little vitamin D can prevent the English disease, rickets, in young children. It is an abnormality of the skeletal system due to deficiency. Taking too much vitamin D can cause calcium deposits in the body. This only when the dosage is too high. Too much sunlight does not pose a risk. Fortunately, it appears that overdoses rarely occur in healthy people.

Where does it occur?

As mentioned earlier, this vitamin can be produced by the body itself, but vitamin D is also found in low-fat margarine and low-fat baking and frying products. It also occurs to a limited extent in fish, such as salmon and mackerel. Just like in a boiled egg or beef tartare.