If most people don't get enough vitamin C or D in regular life, then the advice to boost their immune system with a sufficient does to be non-deficient would function to boost their immune system to a normally healthy level.
I was at 20 ng/mL which is considered deficient. 3 weeks of 5,000 IU a day supplementation (162lbs, fit, active male) brought me up to 31 ng/mL, which is just barely up from deficient. I upped to 10,000 IU a day for 1 week, dropped back to 5,000 IU a day, and will test again in two weeks. Everyone is different, but hopefully this gives some helpful numbers for anyone considering supplementing, and whether or not the paltry 1,000 IU commonly advised is adequate for people living at a higher latitude in the winter.
Instant noodles sold in Japan almost always have vitamins B1 and B2 added to them, for presumably similar reasons.
UHT denatures vitamin D, hence UHT and Pasteurized milk has lower vitamin D levels before the sterilization process.
Never known what riboflavin is, still don't today, but I saw it on the side of a cereal box every day as a child and the word is etched in my mind
Which makes the supplementation of it a particular joke, in my opinion.
That it was discovered as a "vitamin" at all is probably more to do with it being easy to spot (very brightly colored) and easy to chemically handle and a few other accidents of history more than anything else: https://en.wikipedia.org/wiki/Riboflavin#History (I am editorializing that a bit and I freely admit that.) It certainly doesn't stick out like, say, iron, which has recognizable deficiency symptoms and plenty of people in the real world with them.
Source. I used to have crippling migraines almost every day. I don’t anymore.
Unfortunately Dr Berg seems not to consider the concept of biological half-time. I am sure he know the concept, just forgot to put it into his calculation formula.
He basically assumes that if his patient consumes 2000 IU vitamin D today, then tomorrow his patient has depleted all 2000 IU and has zero vitamin D in patient's blood.
This is obviously wrong.
Here's one example of how incompetent he is: https://www.youtube.com/watch?v=JvKNzLRmzLg
He basically turns low quality listicle nutrition pointers into videos with a whiteboard.
I take 5000 IU most days.
K2 from dietary doses of meat (MK-4) doesn't change circulating levels of MK-4 — it's basically not bioavailable. Though K2 from fermented products like cheeses and natto (MK-7) is bioavailable.
Doesn't seem like something worth worrying about if you have a varied diet that includes green veggies.
Diet changes and supplements are how I got thing under control for most issues. Blood thinners for Clotting since That’s way to dangerous, and no combination of anything else helped.
LDN covers symptoms when I’m not strict about diet.