The Verdict Is Out! We Are Simply Not Getting Enough Vitamin D

Vitamin D

From inhibiting cancer and heart diseases to mental disease, recurrent infections, tooth loss, osteoporosis, narcolepsy and auto-immune disease, Vitamin D is crucial in every disease.

Unfortunately the reference range of Quest and Lab Corp is commonly 30 to 75 nanomols per liter (nmol/l).

Scientists who are experts in vitamin D chemistry are now finding that the actual need for vitamin D is greater than 75 nanomols per liter (nmol/l).

What is the problem?

The problem is millions of people who are around 30-75 are told by their physicians that they have a normal level of D, when in fact it is too low.

Now here is another more serious problem.

When you do have a good therapeutic level, doctors using the “normals” (30 to 75) on conventional labs will erroneously tell you that you’re too high and you should cut back.

Researchers have shown we could cut the cancer and heart attack rates in half in this country if people just had enough vitamin D.

Sadly, it will take many years before medicine catches up.

As a consequence, we will see even more of an explosion of our current epidemics of diabetes and depression, cancer and heart disease. In addition, more people will develop auto-immune diseases like Hypothyroid, rheumatoid arthritis, multiple sclerosis, psoriasis, and lupus, not to mention Alzheimer’s.

Basically the take away message from today’s blog is people who have too little vitamin D are told they have just enough. And people who think they are taking enough will be told they have too much and should cut back.

Functional medicine practitioners also understand that cheap and synthetic forms in foods and nutrients lower the good level of D3.

So make sure you use a quality Vitamin D3 supplement and don’t forget the value of 30 minutes of natural sunshine.







Compliments from Functional Medicine University.

Reverse Color Blindness


What do hair dressers, artists, fashion industry folks, designers, construction workers, painters and other similar occupations have in common?

They all depend on color discrimination for their work.

Statistically, 8% of the US population suffers from color blindness.

Unfortunately, the onset of color blindness is a slow process and many folks often don’t even know they have lost it.

Researchers have discovered that many environmental toxins make color discrimination fade with time.

Chief among the toxins linked to color blindness include TCE, PCE (tetracholoethylene and perchloroethylene). These are more commonly known as dry cleaning fluids.

These toxins are very common solvents in many industries.

Other toxins can induce color blindness like mercury or phthalates from food packaging, nail polish, plastic water bottles, etc.

In addition to color blindness they may also be the cause of other symptoms like brain fog, dwindling memory and poor attention.

The bottom line is you need to detoxify.

The takeaway is color blindness can be considered an early sign of toxic exposure.

Finding a functional medicine practitioner skilled in the proper application and administration of detoxification is key. Don’t make the mistake of using one of those over-the-counter detox formulas.

It is best to have someone trained in functional medicine who has a thorough understanding of the proper clinical strategies to detoxify.

Compliments from Functional Medicine University

What is gluten and why is it so harmful?


Are you eating something every day that could be making you sick?

Gluten is a “sticky” protein that is found in certain grains such as wheat, rye, barley, spelt and kamut. Actually gluten is a misnomer, “gliadin” is the portion of wheat that triggers an immune response in people (since “gluten” is commonly used we will stick with that term). It also has been discovered that gluten is made up of more than 100 different components that can cause a reaction, not just one. Also, gluten is everywhere! It is so ubiquitous that our government does not require that it be labeled on packages, and could be, and is often hidden under names such as vegetable protein, hydrolyzed vegetable protein, and modified food starch.

(Foods containing gluten are listed in the RepairVite brochure, of the RepairVite Program.)

Why are we so sensitive to this “staff of life”… the staple of our diet?

There are many reasons… They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet. American strains of wheat have a much higher gluten content (which is needed to make light fluffy Wonder Bread and giant bagels) than those traditionally found in Europe. This super gluten was recently introduced into our agricultural food supply and now has “infected” nearly all wheat strains in America. Another problem is grains are stored in grain bins for a long time for economic pricing reasons, and can grow mold and fungus.

More than 55 diseases have been linked to gluten (1)

These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, rheumatoid arthritis, lupus, multiple sclerosis, and many other autoimmune diseases. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, and neuropathy (nerve damage). It has also been linked to autism.

Gluten sensitivity can create inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause-which is often gluten sensitivity-not just the symptoms.

Of course this doesn’t mean that ALL cases of depression or autoimmune disease or any of these other problems are caused by gluten in everyone-but it is important to look for it if you have any chronic illness.

Celiac Disease vs. Gluten Sensitivity

There are now considered to be two primary types of gluten intolerance; celiac disease and gluten sensitivity.

Celiac disease is considered to be an autoimmune process that destroys the villi of the small intestine. Celiac disease is diagnosed by advanced intestinal damage (total villous atrophy.) Research over the past 20 years shows that celiac disease can affect not only the gut but all other organ systems. Two-thirds of those with celiac disease do not have intestinal symptoms nor do they have intestinal damage. Symptoms that can be experienced by someone with traditional celiac disease are diarrhea, stomach and intestinal pain, iron anemia and malabsorption. It is estimated that the disease affects one in 133 people and that it runs in families. Up to 30% of those of European descent carry the genes for Celiac disease.(2) Many people suffer with celiac for years before being diagnosed. It takes an average of 12 years to diagnose, and complete villous atrophy needs to be present. Many who have celiac do not get diagnosed until the symptoms become very severe. Their symptoms are often diagnosed as irritable bowel syndrome or gastritis, when celiac is actually the underlying issue. One study that was published in Gastroenterology compared 10,000 blood samples from individuals 50 years ago to 10,000 people today and found there has been a 400% increase in the incidence of celiac disease. (3)

Gluten sensitivity, also known as gluten intolerance, is much more vague than Celiac. Being gluten-intolerant isn’t as black-and-white as once thought.

Medical Director of the University of Maryland’s center for Celiac Research Alessio Fasano states “For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease.” Patients have been told that if it wasn’t celiac disease, it wasn’t anything. Gluten, a staple of human diets for 10,000 years-triggers an immune response like an enemy invader in some people. Dr. Fasano and other experts speculate that once immune cells are mistakenly primed to attack gluten, they can migrate and spread inflammation throughout the body, even to the brain. Although the outward manifestation of eating gluten may be mild bloating, headache, or brain fog, inside the body the immune system is being stimulated and the effects may last for up to several months. For some, removing 100% of the gluten is not enough, many people may need to go completely grain free due to the gliadins sub-fractions in non-gluten grains and possibly other foods.

The diagnostic criteria for celiac disease need re-evaluation: endomysial antibody positivity without atrophy belongs to the spectrum of genetic gluten intolerance, and warrants dietary treatment. (4)

We must have healthy intestines to be healthy.

What is Leaky Gut Syndrome (Intestinal Permeability)?

Leaky gut is increased permeability of the intestinal wall resulting from toxins, poor diet, gluten, parasites, infection, or medications. . The small intestine is about 23 feet long.

It’s lining is not smooth, it resembles shag carpeting with its many folded finger-like projections, with a surface area is as large as a tennis court! It is here our food is broken down into small nutrients that pass through this porous lining into the blood stream where these nutrients are delivered to our bodies trillions of cells. If this lining is damaged and there are tears, larger than usual particles such as toxins, microbes, undigested food, and waste escape into our circulation. These out-of-place substances affect the body directly or initiate an immune reaction.

This creates allergies and an overactive immune system, producing inflammation throughout the body.

How long does it take to heal leaky gut?

To determine how long it will take to heal, it requires knowing how much damage the small intestine has sustained.

If an individual has complete villous atrophy as in celiac disease, it will take longer to heal than the individual that is only gluten sensitive. Healing can happen in a fraction of time compared to the years of damage that has been done.

Once leaky gut has occurred, exposure to gluten and other foods that are cross reactive with gluten and can open up these tight junctures in the small intestine again to recreate this damaging cycle.

We recommend a restrictive dietary program, and the nutrients in RepairVite, Gl Synergy, and Strengthia (RepairVite Program). The length of time on average is 30 – 60 days for more progressed cases, and as few as 3 days for quick recovery after exposure to food sensitivities. To determine the appropriate length of the program for you, please consult with your healthcare practitioner.


1               New England Journal of Medicine 2002 Jan 17; 346 (3): 180-188

2               Lancet 2003 Aug 2; 362 (9381): 383-91

3               Gastroenterology 2009 July; 137(1): 88-93

4               Gastroenterology 2009 March; 136 (3): 816-823