Vitamin D (The Sunshine Diet)

Vitamin D is often called the “sunshine vitamin” because it’s made in your skin in response to sunlight. Due to Ireland’s northerly latitude, it’s almost impossible to get 100% of our DRV of Vitamin D from sunshine. Therefore, we have to look at our diet and supplementation in order to have sufficient amounts. Anything between 10-15ug is recommended and can be obtained by eating foods such as salmon, cheese, egg yolks, and fortified milk, cereals and yogurts.

Vitamin D has several important functions. The two most vital functions are regulating the absorption of calcium and phosphorus and facilitating normal immune system function. Getting a sufficient amount of vitamin D is important for normal growth and development of bones and teeth, as well as improved resistance against certain diseases.

Vitamin D and The Sun

We call Vitamin D the sunshine vitamin because it is produced in the skin by exposing the body to just 10-15 minutes per day of sunshine. In Ireland, our hours of sun are extremely limited and Vitamin D can only really be produced in the skin between late March and late September. It cannot be produced in winter.

Even in summer, getting a sufficient amount of Vitamin D can pose a challenge, due to things like cloud cover, rainy weather, sunscreen and a lack of sunshine.

Vitamin D – Meal Plan

Luckily, at GourmetFuel we have the solution. Our team of registered nutritionists have put together a 1500kcal plan designed to give your body over 60% of your RDA of Vitamin D. By following this meal plan, receiving adequate sunshine and taking a regular supplement you can rest assured your hitting those Vitamin D levels!

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Annie

Annie

Business Development Manager

Annie is our Business Development Manager here at GourmetFuel. Annie completed her Bachelor’s degree in Food Innovation at the Technology University of Dublin. Before joining the team at GourmetFuel, she worked for a successful start-up company based in New York City where she gained valuable experience in product development, food safety, and allergen management and control.  Her areas of interest are food business sustainability, health promotion, and nutrition research.

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