Researchers from the National Nutrition and Food Technology Research Institute in Iran discovered recently that when given extra vitamin D as part of their daily diets for several months, diabetics' blood sugar levels decreased.
Tirang Neyestani and colleagues divided 90 adult participants with diabetes into three test groups. The first group received plain yogurt with no added vitamin D, the second group received a vitamin D-fortified yogurt, and the final group received a vitamin D-fortified yogurt with added calcium. The vitamin D yogurt in the two latter groups contained a moderate 500 international units (IU) of the vitamin.
At the end of three months, the plain yogurt group experienced a nine percent average increase in blood sugar levels, while the two vitamin D groups actually experienced a seven percent decrease in blood sugar levels. And at the end of the entire 12-week study, Neyestani told Reuters that the vitamin D groups experienced a "relatively remarkable improvement" in their conditions.
(I typically recommend 1000 IUs of vitamin D3 in the summer and 2000 IUs during the winter months)
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