GETTING ENOUGH CALCIUM THROUGH FOOD THE WAY NATURE INTENDED

By Dr. Abrahamson on

CALCIUM-RICH FOODS

 (IN DESCENDING ORDER BY AVERAGE PORTION)

 

Seaweeds (more than 10 times the calcium as milk!)

Wheat and barley grass

Sardines

Almonds

Amaranth & quinoa

Hazelnuts, filberts

Parsley, alfalfa

Turnip, collard, dandelion, mustard greens

Black beans, pinto beans

Dark, green leafy vegetables, esp. kale, watercress,

Spirulina

Dairy products (though poorly absorbed)

Sesame seeds/tahini

Cabbage, broccoli

Soybean products, especially tofu

Walnuts

Salmon (with bones preferably!)

Eggs

Brown rice

Halibut, Mackerel

Chicken

Beef

Figs, prunes

Strawberries, dark grapes, blackberries, raspberries

Blackstrap molasses

Flaxseed

Lemongrass, peppermint, fennel, horsetail, oatstraw (high in silica)

Cayenne, paprika, saffron (1/10 tsp/day)

Spinach (calcium not as accessible due to oxalic acid)

 

CALCIUM INHIBITORS – CUT WAY DOWN

 

Chlorine-treated water

Coffee, soft drinks (especially cola drinks), diuretics

Excess meat and salt

Refined sugar

Alcohol, tobacco

Tomatoes, eggplant, bell peppers

Rhubarb

Cranberries

Plums

Chocolate (sorry, it’s the oxalic acid)

*You need weight-bearing exercise – walk, get some sun every day to make Vitamin D-3.

*Calcium supplements should always be taken with magnesium, as is present in natural foods. You don’t need as much calcium if you take it 1:1 or 2:1 with magnesium. The most assimilable forms include calcium citrate, malate or lactate and magnesium glycinate, chelate or citrate. Food is your best, most bio-available sources for calcium!

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