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T. J. Clark Liquid Vitamin
D:

Cholecalciferol is the most widely known of the vitamin D series and is a fat
soluble vitamin that is stored to some degree in the body. Many people know that sunlight is a source of vitamin D, but this is true only in the fact
that ultraviolet light from the sun acts as a catalyst on a vitamin D precursor
in the skin. Vitamin D formed in this manner is termed "natural vitamin D" or
vitamin D3. Vitamin D precursors obtained from milk and other products as
well as sunlight-produced vitamin D must be metabolized in the liver to form
the active coenzyme.
The primary functions of vitamin D are stimulation of calcium and
magnesium absorption, two minerals that are essential for strong bones. Sources of vitamin D include fish liver oil, butter, and milk.
Recommended Dietary Allowances: Men = 400 IU (5 mcg); Women = 200 IU (5 mcg); Pregnant Women, Children, Adolescents = 400 IU (10 mcg)
IMPORTANCE:
Improves absorption and utilization of Calcium and Phosphorous required for
bone and teeth formation maintains a stable nervous system and normal heart action.
DEFICIENCY SYMPTOMS:
- rickets
- tooth decay
- softening of bones
- improper healing of fractures
- lack of vigor
- muscular weakness
- inadequate absorption of calcium
- retention of phosphorous in the kidneys
- osteomalacia

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Supplement Facts
Serving Size: 1 Teaspoon (5ml)
Serving Per Container:47 |
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Amount
per serving |
% USRDA |
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Calories |
4 |
<2 |
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Total Carbohydrate |
1 g |
<2 |
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Total Fat |
0 g |
0 |
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Sodium |
0 g |
0 |
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Vitamin D (Cholecalciferol) |
100 IU |
25 |
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Phytogenic Mineral Catalyst |
100 mcg |
** |
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Calcium, Chloride, Cobalt, Chromium, Magnesium,
Boron, Manganese, Molybdenum, Selenium, Iron, Copper, Phosphorus,
Sulfur, Potassium, Iodine and Zinc |
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* Percent Daily Values based on a 2,000 calorie
diet
** No daily value established |
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Directions: Take 5 ml once daily with food |
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* This statements have not been
evaluated by the Food and Drag Administration.
This products are not intended
to diagnose, treat, cure or prevent any disease. |
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