I think it's also reasonable to point out that magnesium also enhances the ability of the Circulating form of Vitamin D3 (CALCIDIOL) switch to the ACTIVE HORMONAL FORM (CALCITRIOL). If we are going to fight infection or inflammation we need to be able to switch ON and OFF the production of the powerful regulating hormone.
half life of calcidiol = 3~4 weeks
half life of Calitriol 5–8 hours
You don't want your system continually relying on Calcitriol, but when you do need it you need it in effective amounts and you need to be able to switch off production as promptly as it's switched on.
Traditionally living populations in East Africa have a mean serum 25-hydroxyvitamin D concentration of 115 nmol/l.=46ng/ml
The highest levels of inflammatory inhibition occurred at 50 ng/ml.
It costs only £10 ($13.49) for a year's supply of 5000iu Vitamin D3 and testing 25(OH)D is from £20(CityAssays) $55 Vitamin D council (bulk packs)
It's not just Vitamin D levels are lower than ever before but also omega 3<> omega 6 ratio is more biased to pro-inflammatory omega 6 than at any point in human history while magnesium status is lower than before (modern farming, fertilizer & plant breeding) and on top of that melatonin levels are low because of LED digital displays, street lighting and increased shift working. Vit D, omega 3, magnesium and Melatonin are all neuro-protective, anti-inflammatory agents while melatonin is also a major iron chelator.
It's entirely predicatable that Shift workers 'risking' Type 2 diabetes and obesity
Worth adding here also that the omega 3 DHA (like magnesium mentioned earlier, also increases Calcitriol production (DHA acts as a vitamin D receptor ligand so it's increasing the action of vitamin D3)
Dietary iron intake, body iron stores, and the risk of type 2 diabetes:
It's probable that pasteurization and homegenization of milk, that removes some of milks natural LACTOFERRIN content (powerful iron binding, iron chelating agent) exacerbates the damage done by iron overload.