Tan, Don't Burn

How to be able to tan and prevent sunburns

*Re-post from last year +edits*

When it comes to tanning and being resilient to sunburns it’s important to note that while sunlight is very beneficial there are some things to consider when someone has a lot of light exposure. For one, the sun, and light in general, increase our need for vitamin A, riboflavin (Vitamin B2) and folate (Vitamin B9). So, during the spring and summer, it is a very good idea to consume more of those vitamins. It just so happens that all three of those nutrients are very high in organ meats. Try to consume beef or chicken liver (maybe as pate if you can’t stand cooked liver) to get in lots of vitamin A, vitamin B2 and vitamin B9. Eggs and dairy are also good sources of vitamin A. Kidney is very high in vitamin B2, and some cheeses are also good sources of that vitamin. Folate is high in certain legumes like split peas and chickpeas, however, there doesn’t seem to be any folate in canned legumes, or frozen vegetables. Niacin requirements likely also increase with a lot of sun exposure. Zinc and vitamin B6 are also important nutrients that may be deficient in people who are very pale (according to Dr. Carl Pfeiffer).

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