Calcium! You gettin’ yours?

It is recommended that the average adult consume about 1,000 mg of Calcium per day. Women older 50 and men over 70 should consume 1200 mg. Why is this so important think about?

Calcium is needed for vital life processes (that support bone health, heart health, proper nerve and muscle function). Unfortunately, we naturally loose this mineral each day through our skin, hair, nails, sweat, and excretions. Because the body cannot produce calcium on its own, we must consume adequate amounts through food sources!

Taking in calcium without ensuring absorption won’t do the trick. It is essential to also take in other vitamins and minerals that are needed to properly absorb calcium.  These include: vitamins A, C, D, K and minerals magnesium and phosphorus.

Vitamin D:
We can get it from the sun, but chlorophyll acts as ‘stored sunshine’ because it will perform like vitamin D in the body to help with calcium absorption  If you are consistently inside, consider taking a liquid chlorophyll or greens supplement.  When outside,  know that your pores must be open (sweating) to retain vitamin D from the sun. Vitamin D transports calcium into the bone, helps rebuild the epithelial cells in the intestinal tract and is crucial in avoiding depression.

Magnesium stimulates a hormone that increases calcium in the bones and keeps it from being absorbed in the soft tissues (this is what happens in several types of arthritis).  A magnesium rich diet in conjunction with calcium intake might be enough to cure forms of arthritis and help keep bones dense.

Magnesium Rich Foods:

Dried seaweeds, beans (black, mung and lima), buckwheat, millet rye, rice, all chlorophyll foods, high quality chocolate.

                                                               Calcium Rich Foods:
Green Leafy Vegetables:
Collard Greens, Spinach, Turnip Greens, Broccoli, Beet Greens, Bok Choy, Mustard Greens
Dandelion, Parsley, Watercress, Barley Grass, Wheat Grass

Almonds, Hazelnuts, Brazil Nuts, Sunflower Seeds, Sesame Seeds

Sardines, Salmon, Oysters

Sea Vegetables:
Kombu, Hijiki, Oysters, Wakame, Agar Agar

Tempeh, Garbanzo beans, Black Beans, Navy and White Beans, Pinto Beans

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