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I don't think it is difficult to get adequate calcium from your diet if you are a milk drinker. Three 8 oz glasses of milk get you about 900 mg. However, if you are not a milk drinker, getting adequate calcium in your diet does require some thoughtful effort.
The current recommended limit for calcium is 2500 mg/day.
To clarify the vitamin D situation, you are not getting 1400 mg/day. That would require consuming something over 500 bottles of vitamin D supplements per day.
The units on vitamin D are "IU." 1 IU is 25 nanograms, so 1000 IU is 25 micrograms.
The current recommended amount of vitamin D is 600 IU/day for all adults under 70. The current recommended upper limit is 4000 IU/day. So, at 1400 IU/day you are nicely in that range. The Vitamin D Council ( http://www.vitamindcouncil.org/ ) believes that a 4000 IU/day limit is too conservative. Keep in mind that 4000 IU is intended for the general population. If you are proven deficient, your doctor may recommend more vitamin D than that.
You can get vitamin D from the sun provided the sun is intense enough and you have enough skin exposure without sun screen. The Vitamin D Council says that you may get up to 10,000 IU per day from the sun with sufficient exposure. People in the southern US may get enough from the sun most months. People in the northern states do not get enough most months. It is very difficult to get 600 IU per day from food alone. Milk is fortified to 100 IU, so three servings of milk could get you half way there.
The only way to know whether you are getting the right amount of vitamin D is through a blood test called 25-OH vitamin D test.
The National Institutes of Health have a very nice presentation on vitamin D here: http://ods.od.nih.gov/factsheets/VitaminD-QuickFacts/View Thread

http://www.chem1.com/CQ/ionbunk.htmlView Thread

Keeping in mind Chicken of the Sea is an extremely popular brand, food poisoning is a very uncommon occurance, but it is possible and the symptoms you experienced could be food poisoning. But it also wasn't necessarily from the tuna. It may have been coincidental with another food. Finding the source of a specific food poisoning incident is VERY difficult.View Thread

There is a very nice article about sous vide by Michael Chu of "Cooking for Engineers" here:
http://www.cookingforengineers.com/article/283/An-Introduction-to-Sous-Vide-CookingView Thread

I usually mix a few batches together of the dry mix then prepare 1 egg's worth at a time.
Years ago, I experimented with all kinds of different flours. Most were interesting some working better than others. The worst was rice flour. Amaranth flour worked quite well though a little fragile.View Thread


Are you sure?
1 TBSP butter is 11.5 g fat and 100 Calories.
1 TBSP olive oil is 13.5 g fat and 120 Calories.
So, a mix of 50/50 would be 12.5 g fat and 110 Calories.
Not that that difference really matters much.
Or do you mean you use a commercial "light" blend of the two that emulsifies some water to lighten the spread?
For what it is worth, I've tried straight oil in a number of baked recipes and been satisfied with the results. It may vary somewhat by recipe and your individual taste. But I think you should try some recipes with straight oil to see how you like it. It does make some texture differences.
"Light spreads" are a different story because they can have significantly less fat and significantly more water which can significantly alter recipes. (The water may develop the gluten and make a chewier product, for example.)View Thread

Metamucil: Like the other items, the amount to be taken would be according to your individual need. If you are not having a problem that calls for it, I do not believe there's a reason to take one, let alone more servings.
It is rare that "if some is good, then more is better."
Taking calcium supplements at the same time as calcium rich foods does not "negate" them, but it will reduce the effectiveness. There is diminishing returns with calcium. You'll get more calcium overall by separating them by a couple of hours.View Thread
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