Vitamin D

I recently had a sinus infection that just wouldn’t go away. I rarely get sick, although I am historically prone to sinus problems. Although this one wasn’t very painful, it just wouldn’t quit. I happened across an article by one of my favorite bloggers (link below) that discussed Vitamin D and its importance in killing viral infections like influenza. I’d been largely treating my sinus infection as either bacteria or fungal with 10 different remedies, with no luck, and I suspected it must be a viral infection. Also, my kids had all had a brief bout of the flu right when my sinus problems started, so that was suspicious. The study I found mentioned something called the “vitamin D hammer,” and I had to learn more. Within 24 hours of trying it, I was significantly better for the first time in a month, and within a few days I wasn’t sick anymore. It was magical.

The “vitamin D hammer” is a one-time dose of 50,000 IU in one day (or 10,000 IU 3 times a day for 2 or 3 days), for adults with viral infections who haven’t been previously supplementing with sufficient amounts of vitamin D before they acquired the infection. As the FDA only recommends 400 IU of vitamin D daily for adults, this is a much larger dose than I’d ever heard of taking. Many people recognize that the FDA recommendation is wholy inadequate, and daily doses of 1,000-5,000 are common. According to the research, it takes almost 9,000 IU per day for 97.5% of adults to reach serum vitamin D levels of 50 nmol/L or more. Some vitamin D scientific researchers advise taking doses high enough to reach serum vitamin D levels of closer to 100 nmol/L, especially while fighting a viral infection like influenza. Up to 75% of Americans are deficient in vitamin D, which is actually a hormone usually produced by the skin’s exposure to sunlight.

According to the researchers from Canada who discovered the “vitamin D hammer”, “The results are dramatic, with complete resolution of symptoms in 48 to 72 hours. One-time doses of vitamin D at this level have been used safely and have never been shown to be toxic. We urgently need a study of this intervention. The cost of vitamin D is about a penny for 1,000 IU, so this treatment costs less than a dollar.”

Another group of researchers interested in the “remarkable seasonality” of influenza noted that the sunshine causes “robust seasonal vitamin D production in the skin; vitamin D deficiency is common in the winter, and activated vitamin D, a steroid hormone, has profound effects on human immunity. [Vitamin D] acts as an immune system modulator, preventing excessive expression of inflammatory cytokines and increasing the ‘oxidative burst’ potential of macrophages” (white blood cells found at sites of infection). His research found that not only did a study involving volunteers injected with influenza have more fever and illness in the winter, but that children with vitamin D deficiencies had higher rates of viral respiratory infections.

I was not only amazed by vitamin D’s ability to stop influenza in its tracks, but in my resulting research I found scientific links between high vitamin D levels and the prevention of many other illnesses and conditions, including autoimmune diseases; type 1 diabetes (which many researchers believe to be an autoimmune disease); insulin resistance including prediabetes and type 2 diabetes (also associated with obesity); neuromuscular issues including muscle weakness, a reduction in falls of elderly patients (one study found a 20% reduction and another found a 72% reduction in falls), idiopathic low back pain, and fibromyalgia; multiple sclerosis and rheumatoid arthritis (40% reductions in the risks of developing either with supplementation of vitamin D); as well as a possible protective effective in cardiovascular disease by lowering systolic blood pressure and heart rate; and cancer (by inducing cell death in some kinds of cancer cells, including breast, colon, ovarian, and prostate cancers).

Obviously, I had largely underestimated the importance of vitamin D supplementation. It is found in animal based foods like eggs, salmon and other seafood including cod liver oil, beef liver, and cheese; but since the researchers are showing that we need 9,000 IU/day, food sources are not enough. I now buy 5,000 IU gel caps, and recommend taking enough that your levels are close to 100 nmol/L, when tested by your doctor, especially in the winter months.

Learn more:

https://www.cheeseslave.com/how-to-get-enough-vitamin-d/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870528/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4210929/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4463890/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870528/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317188/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2426990/

Insulin Resistance: A Pro-Metabolic Perspective on the Real Root Cause

Why are so many of us overweight, struggling with fatigue, poor blood sugar control, or even facing diagnoses like diabetes, heart disease, or cancer? Most experts agree that these conditions are all connected—grouped under the umbrella of Metabolic Syndrome—and yes, insulin plays a major role.

But here’s where the confusion begins: mainstream medicine (and many “low-carb” nutritionists) believe obesity is the cause of insulin resistance. They claim it’s just a matter of too many calories or carbs. But from a root-cause, pro-metabolic perspective, it’s the other way around.

Insulin Isn't the Villain—It's a Sign Something’s Wrong

Insulin is a life-saving, anabolic hormone that allows our cells to absorb and use glucose—the body’s preferred fuel. It’s not just about blood sugar. Insulin supports thyroid function, helps the liver convert T4 to T3, drives glucose into muscle cells for energy, supports sex hormone balance, and even stimulates mitochondrial biogenesis (aka more energy production). When your cells are responsive to insulin, glucose is burned efficiently for fuel—not stored as fat.

But in today’s environment—where chronic stress, polyunsaturated fats (PUFAs), low thyroid function, nutrient depletion, poor gut health, and under-eating all collide—our cells start to resist insulin's signal. This doesn’t happen because we “ate carbs.” It happens because our cells are under so much metabolic stress that they downregulate energy production to survive.

This cellular stress leads to insulin resistance. The pancreas compensates by pumping out more insulin, but the cells are too dysfunctional to respond properly. It’s not the presence of glucose that’s the problem—it’s the cell’s inability to use it.

Muscle First, Fat Last

One of the earliest signs of insulin resistance shows up in the muscle tissue. Muscle is the largest glucose sink in the body. When muscle cells stop responding to insulin, glucose gets shuttled to fat tissue instead. This means even if you’re eating modestly, you may gain fat—not because you’re eating too much, but because your muscles aren’t using what you’re eating.

When that happens, even dietary fat and protein can be stored as fat, especially if there's low muscle glucose uptake. This is why people often gain fat during keto or carnivore despite “low insulin.” It’s not just about lowering carbs. It’s about raising the cell’s ability to use them.

Fructose: Context Matters

There’s a lot of fear around fructose in low-carb circles. But let’s be clear: naturally occurring fructose (in ripe fruit, honey, and even fresh juice) has been a staple in human diets for centuries. It's metabolized differently than glucose—it’s processed by the liver first—but in a nutrient-rich, low-fat diet, fructose does not cause insulin resistance. In fact, when paired with minerals like potassium, magnesium, and vitamin C (all found in fruit), it can support liver glycogen and help stabilize blood sugar.

The real issue is industrial fructose—like that found in high-fructose corn syrup (HFCS) in sodas and processed food. It’s consumed in excess, stripped of nutrients, and paired with seed oils, which damage the liver and mitochondria. That combo is what leads to non-alcoholic fatty liver disease (NAFLD), VLDL overproduction, and systemic insulin resistance. It’s not the molecule itself—it’s the metabolic context in which it’s consumed.

What Actually Improves Insulin Sensitivity?

If insulin resistance is really about mitochondrial dysfunction and stress overload, then the solution isn’t cutting carbs—it’s restoring the body’s ability to use them. Here's how we do that, pro-metabolic style:

🥩 1. Eat More (Not Less)—But Do It Right

Undereating, especially under-eating carbs, is one of the fastest ways to wreck your thyroid and insulin sensitivity. We must eat enough calories, carbs, and protein to support cell function. Most women healing their metabolism need 2000–2500+ calories/day, with 50–60% carbs, 10–15% fat, and 1g protein per lb of lean body mass.

🧂 2. Balance Blood Sugar with Frequent Meals

Eat every 3–4 hours, include protein + carb at every meal, and avoid pairing carbs with high fat. Keep meals simple: fruit + dairy, potatoes + lean meat, sourdough + eggs. This reduces blood sugar spikes and supports metabolic flexibility.

🔥 3. Ditch Seed Oils, Use Saturated Fats Sparingly

PUFAs (like those in canola, soy, corn, and fish oil) directly impair insulin signaling, damage mitochondria, and suppress thyroid function. Swap them for small amounts of coconut oil, butter, ghee, and cacao—but remember, fat should be the smallest macro during healing.

🏋️ 4. Build Muscle

Muscle is your best ally in reversing insulin resistance. Strength training increases GLUT4 receptors and mitochondrial capacity. Focus on resistance training 2–3x/week and maintain daily movement (8–10k steps/day). Overtraining, like chronic cardio, increases cortisol and worsens blood sugar.

🌞 5. Sunlight, Sleep, and Stress Management

Vitamin D plays a role in insulin signaling. Get daily sun, prioritize 8+ hours of sleep, and support your adrenals with regular meals, minerals, and gentle movement. Cortisol, adrenaline, and inflammation are all major drivers of insulin resistance.

💊 6. Support with Smart Supplements

Key insulin-sensitizing nutrients include:

• Magnesium glycinate (300–600 mg)

• Potassium (aim for 3,500–4,700 mg/day from food)

• Vitamin E (for PUFA detox)

• Niacinamide (B3) (for NAD+ regeneration)

• Shilajit or beef liver (for minerals + CoQ10)

Avoid fish oil—its oxidized PUFAs worsen insulin resistance. Instead, eat fresh seafood sparingly and prioritize grass-fed liver or oysters for essential fats.

Summary — You Don’t Heal Insulin Resistance by Cutting Carbs

You heal insulin resistance by healing your metabolism. That means eating enough, lowering stress, rebuilding muscle, and restoring your body’s ability to use the fuel it was designed for: glucose.

Don’t fall for the outdated belief that insulin is bad and carbs are the enemy. Your body is not broken—it’s adaptive. If you support it with the right environment, it will remember how to thrive. And insulin? That beautiful hormone will go back to doing exactly what it’s meant to do: building, energizing, and protecting you.