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Vitamin D

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Recently I when to see a doctor for my Osteoporosis Treatment, the doctor I saw

was a Meabolic Bone Disease doctor. She had me take a blood test for my vitamin

levels. The results warranted a 24 hour urine test to see how I am absorbing vitamin D,

the results where I had a vitamin D defecincy and put me on 50,000 units of

vitamin D and due to my allergy to the soy in the vitamins I had a problem

with bloating and it caused constant coughing. I also found a connection to my

vaginal yeast infection due my Lichen Scoliosis (associated with my Thyroid

Diease/Sjorgens Disease) caused by eating sugar and or the vitamin D?.

Anyone with simular problems, reactions or can help please connact me.


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I take a vitamin D supplement and a multivitamin with vitamin D in it every day. I also drink boost sometimes as well. Vitamin D is not naturally in most foods (it is fortified in milk) and if you don't get much sun it is easy to become deficient.

due to my allergy to the soy in the vitamins I had a problem

with bloating and it caused constant coughing

Maybe ask your pharmacist or doctor for a soy free and gluten free vitamin D supplement, or ask if boost or any other vitamin drinks are soy and gluten free. Or if you're not allergic to dairy just drink tons of milk!


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This is very interesting information. I recently talked to my alt. M.D. and he was telling me the Vit D RDA was 400 but should be 4,000 I.U.!!

I assume you won't be on the 50,000 I.U.'s for too long as it is fat soluble and can build up in your system...

I am very sensitive to soy and have Hashi's thyroiditis so shouldn't have it anyway... Soy is one of the top three food allergens and I think we are going to see more and more people becoming allergic to it because it is in everything..even infant's formula!

I use Dry D which has no soy, and Cod liver oil which also has Vit. D, but no soy. All the other fish oils I've found use soy..and there is no reason to do so other than it is cheap!!

Is Boost dairy and soy free besides being gluten-free?

I don't need it unless I used it as a meal replacement.....could stand to loose 15 - 20 as it is.



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As far as I know, all flavours of boost are gluten and lactose free except chocolate malt which is only lactose free. I am unsure if boost or certain kinds of boost are soy free.

Boost also has vitamin D, but only like 25% or so of your daily intake.


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    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
    • I have been on a gluten-free diet for exactly one-year. During that time, I have had no stomach issues or problems when I inadvertently ingested gluten. The other day, I had GI discomfort (no vomiting or diarrhea) and my blood pressure spiked t0 200/98 (normally 119/75). As my GI discomfort subsided, my pressure crept back to normal. This took about 16-hours. I know that I ingested something with gluten, which I had thought was gluten-free.  It never bothered me before. Should I expect that the longer I'm gluten-free, the more susceptible I will be to having a pronounced reaction to inadvertent gluten exposure? Has anyone else had similar experiences with blood pressure spikes?
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