For those us us who live above the 35th parallel, which is most of the United States from about Southern California and up, our bodies don't produce enough vitamin D from about October through April. Current research has shown that the RDI (recommended daily intake) for Vitamin D is far below what we need. Our bodies produce about 10,000 to 20,000 IU's within 15 minutes of sun exposure during the summer months and the current RDI for this vitamin is between 200 and 600 IU, depending on age.

Vitamin D deficiency in our population is widespread, especially affecting people who are elderly, overweight, lactating, dark skinned, who have digestive issues (including gluten sensitivity and gallbladder problems), someone who has had a gastric bypass surgery, and for people who wear a sunscreen with an SPF of 8 or higher.

A vitamin D deficiency can leave you more susceptible to cancer, type 1 and 2 diabetes, autoimmune diseases (MS, lupus, rheumatoid arthritis), osteoporosis, and chronic pain. New research is showing a possible correlation between Vitamin D levels and susceptibility to Influenza viruses. Do you ever wonder why there is a "flu season"? In northern latitudes, it is uncanny that the flu season peaks at a time when our vitamin D stores are diminishing.

Some researchers are calling for an increase in vitamin D intake, from 2000 to 4000 IU's in adults and 6000 IU's for lactating women.

Food Sources of Vitamin D include cod liver oil, wild salmon, and egg yolk. Though these foods do not provide our bodies with sufficient Vitamin D during the winter months, so supplementation is usually necessary.

Now, don't rush out and just buy any Vitamin D supplement on the market. Not all are created equal. Most of the supplement manufacturers in the United States receive their Vitamin D raw materials from one of two suppliers. Both of which have additives. One produces a "pure" vitamin D that has lactose and the preservatives BHT and sodium benzoate, while another contains peanut oil, modified food grade starch, and the preservatives BHA and BHT. Due to current regulations (or lack there of) in the supplement industry, manufacturers are not required to list all of the additives in raw materials that are used in a final product.

Thankfully, there is still one manufacturer in the United States who refuses to use additive laden raw materials. For this reason, Whole Life Nutrition recommends the Vitamin D from Thorne Research. Thorne's products are some of the purest in the supplement industry and will have to be purchased from a licensed health care provider (Medical Doctor, Naturopathic Doctor, Nutritionist). And yes, we sell Thorne products in our office.

All of our cooking classes are held at the Bellingham Food Co-op's Healthy Connections Building. Please register early for classes or you might have the unfortunate experience of getting turned away if you try and sign up just before a class begins. Our classes can fill up fast, in fact our March class is already half full, so register early to reserve your spot. Just stop by the Information Desk at the Co-op to register.

Eating for Digestive Health

Thursday, March 15, 6:30-9 pm

$20 members, $24 non-members

Learn about your digestive system and how to promote the growth of the friendly bacteria in your gut. What can these bacteria do for our health? How do food sensitivities damage our inner ecology? Learn how to make you own raw cultured vegetables and learn all about foods that promote digestive health, such as kombucha, miso, sauerkraut, asparagus, apricots, cabbage, and kudzu. Plenty of delicious whole foods recipes will be demonstrated.


Spring Fare

Tuesday, April 3rd, 6:30-9 pm

$20 members, $24 non-members

Ready to gently detox your body from the dense, heavy foods of winter? Spring is a natural time to detoxify your body using the delicious foods this season has to offer. Fresh Nettles will be the topic of the evening. Come learn about the amazing medicinal properties nettles have to offer, plus how to harvest, prepare, and store them. Spring Greens, Radishes, and Rhubarb are some of the other foods we will be discussing this evening. This evening’s menu includes: Spring Tonic Nettle Tea, Fresh Nettle and Tempeh Stir-Fry, Spring Green Salad with Chives and Radishes, Herbed Quinoa and Pea Pilaf, and Spring Rhubarb and Ginger Compote with Honey Lemon Cashew Sauce. Vegetarian. No Gluten, Dairy, or Eggs.


Gluten-Free Living

Come join the team of Whole Life Nutrition for a fun and lively evening discussing the complex topic of the gluten-free lifestyle. Tom, an expert on this topic, is also gluten-sensitive himself. We will discuss everything from finding gluten-free miso to making the transition to gluten-free living at home, in school, and in the workplace. Ali will prepare delicious gluten- free recipes using whole foods to make the transition a little easier. This evening’s menu includes: Rice Flour Biscuits, Carrot Hijiki Salad with Sweet Miso Dressing, Fresh Cooked Quinoa, Tempeh and Mushroom Stroganoff, Mixed Green Salad with a Champagne Vinaigrette, and a Zesty Lemon Tart. Vegetarian. No Gluten, Dairy, or Eggs.

Here is our recipe for a cocktail that we give our children every day. Well nearly everyday, sometimes we forget. I put it into little shot glasses and they drink it up, followed with some fresh orange juice, usually first thing in the morning. This recipe makes enough for one adult or two children. For our girls I just take a little of the freshly squeezed orange juice and pour it into two shot glasses, then add the other ingredients to each glass.

• the juice from 1 organic valencia orange
• 1 tablespoon pure cod liver oil (orange flavored)
• 2 - 1000 IU capsules Vitamin D
• 1 - 200 MCG capsule Selenium Picolinate

I know that many of you have our cookbook, The Whole Life Nutrition Cookbook, by now and have probably taken some time to look through it and make a few recipes.

The sales of the book have been wonderful and our books are dwindling down fast. So we have started to work on the next edition. We are asking you for feedback on the book. Maybe there is some information that you would like us to elaborate on, or maybe there is a recipe that you tried and want to give us feedback on. Whatever it is we would love to hear from you!

Please email us, thanks!

Please also feel free to forward this newsletter to friends and family who may also have the book. We sure appreciate feedback from many different people.