fgielow wrote:Hi there,
Following the vitamin D protocol also means taking a lot of water and reducing the calcium intake.
I would like to know if this means also avoiding "calcium carbonate".
For instance, here in the UK the government regulations demand that flour used for baking bread should be enriched with calcium carbonate (between 235 and 390mg of calcium carbonate per 100g of flour).
These 235-390mg of calcium carbonate translate directly to 235-390mg of calcium to be absorbed? Because if it does, that's a lot of calcium..
In the end, is it safe to eat breads baked with calcium carbonate enriched flour?
Second the Mayo Clinic there are several calcium supplements and each compound contains varying amounts of the mineral calcium
Calcium carbonate (40 percent elemental calcium)
Calcium citrate (21 percent elemental calcium)
Calcium gluconate (9 percent elemental calcium)
Calcium lactate (13 percent elemental calcium) 
So, following this information 235-390mg of calcium carbonate has respectively 94-156mg of calcium (40%).
Thus, it can be a problem if you eat a lot of products made with this flour.
About bread. There are a lot of evidence showing that gluten and wheat are dangerous for the body - they cause a lot of health problems, especially inflammation.    
Moreover, your body cannot absorb Calcium properly without the help of vitamin D. Take calcium without vitamin D3 is dangerous because it boost Heart-Attack Risk.
You can find a lot of healthy bread recipes here (paleo-low-carb bread): https://www.dietdoctor.com/low-carb/recipes/bread