by iwanna

I believe that my husband may have the H1N1 flu. His symptoms started one week, ago. Initially, it was vomiting, stomach pain, back pain, followed by severe back pain, chills, sweats, periods of sob, and moderate cough. Five days after his initial symptoms, he went to the VA clinic, where he was triaged and told to come back in 7 days to see the dr. I feel bad that I cannot help while he is very sick. I read somewhere about Vit. D in treatment of flu. Does anyone know of amounts recommeded? I have never seen him so sick and weak.

Re: Can anyone tell me amount of Vit.D/Vit.C for prevntion/treatment of swine flu

The page below lists some info on Vit D for influenza

http://allnurses.com/pandemic-flu-fo...945-page3.html

Re: Can anyone tell me amount of Vit.D/Vit.C for prevntion/treatment of swine flu

Typically, the instructions given for vitamin C is to start at 10grams/day in divided doses, increase gradually (2gm/day?) untill you get diarrhea, then back down a couple of grams. I know that isn't very scientific. Also, they amount you may need to take during a normally "healthy" time of year may be less, and you might have to up the dose during more "sick" times of year.

Pat

Re: Can anyone tell me amount of Vit.D/Vit.C for prevntion/treatment of swine flu

I am not a doctor, so I can't comment on the use of Vit. D/Vit. C for the prevention or treatment of novel H1N1 infections. But, once infection occurs, it is my understanding that the CDC recommends treatment with antivirals within 48 hours of initial clinical symptoms of H1N1 infection regardless of the quick test results rather than treatment with vitamins.

Re: Can anyone tell me amount of Vit.D/Vit.C for prevntion/treatment of swine flu

Vitamin D - Wikipedia, the free encyclopedia

Natural sources

Fatty fish, such as salmon, are natural sources of vitamin D.



Natural sources of vitamin D include:[1]

• Fish liver oils, such as cod liver oil, 1 Tbs. (15 mL) provides 1,360 IU (one IU equals 25 ng)
• Fatty fish species, such as:
  • Herring, 85 g (3 ounces (oz)) provides 1383 IU
  • Catfish, 85 g (3 oz) provides 425 IU
  • Salmon, cooked, 100 g (3.5 oz]) provides 360 IU
  • Mackerel, cooked, 100 g (3.5 oz]), 345 IU
  • Sardines, canned in oil, drained, 50 g (1.75 oz), 250 IU
  • Tuna, canned in oil, 85 g (3 oz), 200 IU
  • Eel, cooked, 100 g (3.5 oz), 200 IU
• A whole egg, provides 20 IU
• Beef liver, cooked, 100 g (3.5 oz), provides 15 IU
• UV-irradiated mushrooms (Vitamin D2)[27][28]

The practical reality is that on average, the U.S. diet provides 100 IU/day. One problem is that much of the fortified milk is not fortified to the required amount (Vitamin D Dietary Reference Intakes, pp. 256-57).
Adequate Intake has been defined as 200 IU/day for ages infant to 50, 400/day for 51-70, and 600/day over 70. However, the American Academy of Pediatrics argues that these recommendations are insufficient and instead recommends a minimum of 400 IU, even for infants.[29] The 100% Daily Value used for product labels is 400 IU. The NIH has set the safe upper limit at 2000 IU, but acknowledges newer data supporting a UL as high as 10,000 IU/day.[30] The Institute Of Medicine is revisiting vitamin D and calcium recommendations. The report is expected in the northern spring 2010.

Measuring nutritional status
A blood calcidiol (25-hydroxy-vitamin D) level is the accepted way to determine vitamin D nutritional status. The optimal level of serum 25-hydroxyvitamin D is 35–55 ng/mL (or 90-140 nmol/L); with some debate among medical scientists for the slightly higher value.[26]

For instance, a later classification is:[31]

• 0-14.9 ng/mL = Severely deficient
• 15.0-31.9 ng/mL = Mildly deficient
• 32.0-100.0 ng/mL = Optimal
• >100.0 ng/mL = Toxicity possible