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    • Wheatwacked
      Normal vitamin D range us from 20 ng/ml to 100 ng/ml.  200 nmol/L is the same as 80ng/ml. Minimum vitamin D is based soley on preventing Rickets and osteomyelitis.  Othe research is considered irrelevant insufficnet proof.   My 25(OH)D level is just over 80 ng/dl.  It took 8 years of 10,000 IU a day to get here because Celiac Disease causes low D.  In 1952 the UK banned all vitamin D supplementation due to a error.  Most of the world followed suit.  In the western world vitamin D deficiency ranges from 40% of the US to 60% in the UK. If you had an office with workspace for 30 to 100 workers, but you were restricted to less than 50 workers, how well would the office run.? A factory worker has 40 ng/ml,  A lifeguard has around 80.  Who's immune system works better? Simultaneously, 1,25(OH)2D3 up- and downregulates more than 1000 genes responsible for cellular proliferation, differentiation, a variety of cellular metabolic activities, antiangiogenesis and apoptosis   https://pmc.ncbi.nlm.nih.gov/articles/PMC9919777/      
    • trents
      Welcome to the forum, @Mpanknin! Questions like that really have no definite answer. Even if you tested a container of it for gluten content, the test results would only be good for that production batch. Assume it has some degree of CC. A more important question might be, how sensitive are you to minor amounts of gluten exposure? 
    • Yvonne Ayers Albers
      I have Celiac, and I just found out that HCTZ has gluten in it, and also makes you severely constipated versus diarrrhea!!  I need another medicene for blood pressure that is certified gluten free, without the 20 ppm, and doesn't cause constipation, please!!
    • sillyac58
      Thanks Wheatwacked. My D is normal. I take B12, B6, and a bone health supplement (I'm 67) that has K1, Calcium, Magnesium, and a bunch of other things. But no thiamine. But I will have my doc add it to my next blood draw. Thanks for the info WW!  
    • Mpanknin
      Wondering if this is gluten free or not. The only ingredients show garlic. Nothing about where it's processed if there's cross-contamination etc. Anybody know?
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