Originally published January 31 2006
Studies of calcium suggest it can do more than build up your bones
by Mike Adams, the Health Ranger, NaturalNews Editor
The New Straits Times talks about the many functions that calcium plays, including its role in bone health and weight loss.
Calcium supplementation has been found to reduce the risk of colon cancer.
It seems that the calcium ions are capable of removing cholesterol via their action on bile acids which prevent cholesterol from entering the gut.
Each group was given a standard diet of which Group I had about 400 to 500mg calcium daily, group II had 800mg of calcium daily, and Group III had the highest amount of calcium divided into three servings totalling 1,200 to 1,300mg a day.
The outcome of the study after 24 weeks showed the greatest weight loss with the highest calcium intake.
The study was funded by the National Dairy Council which supported consuming calcium in the form of dairy products.
Milk products offer the most calcium content and non-dairy calcium sources include collard greens, Chinese cabbage, mustard greens, broccoli, bok choy, tofu and small fishes with fine bones such as sardines.
While dairy sources are calcium-rich food sources, a review of several studies shows that calcium from milk products may not improve bone health.
This is due to the fact that while milk products are high in calcium, they are also rich protein sources.
Other factors that affect calcium absorption is a diet high in phosphates (found in highly processed foods), high phytate content such as in wholegrains, seeds, nuts and raw beans, as well as foods rich in oxalic acid found in beans, sweet potatoes, spinach and rhubarb.
Inadequate or low stomach acid not only affects absorption of calcium but also other minerals as the acid is required to liberate the minerals in their ionic form from food.
A low magnesium intake also affects calcium level in the body especially in the bones as magnesium is required for the conversion of vitamin D to its active form for bone density.
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