While Vitamin D fortification of milk is common, we chose not to fortify our milk because we feel that food should be eaten as close to its natural state as possible. The following information from our nutrition consultant, Jessica Forbes, MS CCN, also informed our decision to not add Vitamin D to our milk.
‘Fortified milk contains a mixture of Vitamin D2 (ergocalciferol – synthetic Vitamin D) and Vitamin D3 (cholecalciferol – activated Vitamin D). Synthetic Vitamin D has been linked to heart disease, hyperactivity, and allergic reactions and may be toxic in large doses. Our milk naturally contains small amounts of Vitamin D3. The rest of a person’s Vitamin D needs should be easily obtained by regularly eating D-rich foods including pastured eggs, fatty fish such as mackerel, cod, and salmon and by spending at least 45 minutes per week outside with face and arms exposed to sunlight. By way of comparison, a cup of fortified milk contains 100 IU Vitamin D while a fair-skinned person can make 15,000 IU or more during 30 minutes of sun exposure. Vitamin D production is different for each person depending on their complexion, sun exposure, and where they live. If you feel you need to supplement with additional Vitamin D, we suggest incorporating cod liver oil into your routine as a whole food source of Vitamin D3.’