For excellent food therapy, calcium derived from dairy
products, leafy greens, some nuts, and any calcium-fortified products are much
better than through supplements. If the
body assimilates more than the needed intake of calcium, it will flush out what
it doesn’t need. Calcium is important
for building bones but organic calcium does the job better than the inorganic
calcium does in the form of supplements.
A juice made from fresh green leafy vegetables and fruits maximize this
intake of calcium. The chlorophyll that is found in green plants and vegetables
contains magnesium, which is very important in the “uptake” of calcium. Elaine
Bruce, experienced naturopath, homeopathic and director of the UK
Centre for Living Foods, said, “The chemical composition of chlorophyll and
blood is very similar which further facilitates this uptake.”
All vitamins and minerals work together as a unit. A
synergistic combination of two or more vitamins is used together to form a
stronger unison. But this type of unisons can work against each other. When we
take antibiotics for infections and illnesses, we reduce greatly the Vitamin C
absorption within the body, which protects against infection itself. The National Institutes of Health recommend
the dosage of calcium per day as 1,000 to 1,500 mg. If calcium carbonate is taken instead of
calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides only
600 mg of calcium.
Cow’s milk is not as good for the body as we have been led
to believe. Its protein content is extremely high and creates acidic residue.
By continuing large amounts of milk, or acidic food consumption, a loss of
alkaline minerals will develop from the bones. By losing these minerals, bones
will become weak and prone to fractures.
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