Info mation on calc E yum

Info mation on calc E yum

This is my collection of calcium related information, I hope you find it helpful. Feel welcome to contact me anywhere if you have any comments on the info that you think i should change or add.

Silica may be transmuted into calcium according to Dr. Louis Kervan, author of Biological Transmutations.

8.5-10mg of calcium/100ml of blood and 2.5-4.5mg of phosphorus/100ml of blood is the ideal homeostasis levels, is this where the idea for more calcium than phosphorus ratio originates?

I started this because of trying to meet everything 100% in cronometer on a nearly fruitarian, fully raw vegan diet and have done so with ease for the most part besides calcium, so being low on calcium even when I reduced the rda to 500mg as alternatively suggested as a acceptable amount. Then I read into calcium more and learned that you should try to keep your phosphorus and calcium ratios equal or calcium higher which was never the case. With most fruit consumption usually phosphorus is much higher than calcium heres an example. 30 bananas, 177 calcium and 778 phosphorus so I would need to catch up to that with 2lbs of kale which doesn''t even catch up so well. 2 lbs of kale gets me to 1537 calcium and 1613 phosphorus. 1lb of collard has a nicer ratio compared which brings the calcium to 1230 and phosphorus 892.

I don''t want to be one sided so even though this was originally fueled from cronometer calcium levels and then the ratios information which I would like the believe is somewhat mutual and science based maybe these statistics are still heavily influenced by outside sources pushing calcium consumption through dairy sources. “In the USA, the variety of dairy industries combine into a greater than a $50 billion-a-year business, which raises and spends $206.5 million dollars annually to spread the myth that dairy foods are not only a healthy choice, but are also essential to avoid becoming sick.” people can adapt to have a normal calcium balance on calcium intakes as low as 150-200 mg/day and that this adaptation is sufficient even in pregnancy and lactation. Eskimo children get about 120mg daily and grow up with healthy bone structures.

Too much phytate and too little vitamin D seem to be a more typical cause of rickets and osteoporosis which are the two main effects or claims of ill health effects resulting from a lack of calcium. It seem that it''s not that there is too little calcium, but more so too many calcium absorption disabling factors.

So basically I have come to no conclusion but would like to offer this as a informational collection of notes leading others down a bit faster and safer path than the seemingly ominous rabbit hole I fell into when trying to learn about calcium. I think to figure out anything for certain I would need to conduct various studies involving many years, but for now all I have is my own body and what others have written and suggested as the truth. So far I have been consuming more calcium rich greens like dandelion greens and bok choy and recently nettle leaves. Now I give you what I found to be factual, informational and beneficial towards considering the processes involving calcium utilization and inhibitory factors in the body, diet and lifestyle.

Professor T. Colin Campbell, author of the famous China Study, concluded that “the association between the intake of animal protein and fracture rates appears to be as strong as the association between cigarette smoking and lung cancer.”

Protein, sodium, vitamins A, K and D, zinc, potassium, copper, iodine, phosphorus and magnesium all affect the calcium absorption process. Especially important to note is the relationship between magnesium and calcium. These two elements rely on each other greatly, both need to be present for proper absorption. Usually in a 2:1 mg ratio, with two parts calcium to one part magnesium. Vitamin D is another integral relation with calcium assimilation and similar to magnesium phosphorus and calcium should be held to a minimum of 1:1 or higher with calcium being higher.

A compound is a chemical combination of more than one element, or elements. Elemental calcium is purely calcium, while calcium carbonate is an example of a compound of calcium and other elements. Carbohydrates, proteins, and fats are all examples of compounds, the body doesn''t use elemental, (metallic) calcium. The body uses calcium compounds like calcium phosphate.
Elemental phosphorus is a white or yellow waxy substance that burns on contact with air. It is highly toxic in it''s pure form.

Phosphorus enters the plant through root hairs, root tips, and the outermost layers

of root cells. Uptake is also facilitated by mycorrhizal fungi that grow in association with the roots of many crops. Once inside the plant root, P may be stored in the root or trans-ported to the upper portions of the plant. Through various chemical reac-tions, it is incorporated into organic compounds, including nucleic acids (DNA and RNA), phosphoproteins, phospholipids, sugar phosphates, enzymes, and energy-rich phosphate compounds. It is in these organic forms as well as the inorganic phosphate ion that P is moved throughout the plant, where it is available for further reactions.

Bones are mostly made of calcium phosphate, made up of the chemical elements calcium, phosphorus and oxygen, is the form of calcium that dairy foods, such as milk and yogurt, supply. Sardines, anchovies and salmon. Tooth enamel and bones are very high in calcium phosphate, although supplemental forms have not shown to be readily bioavailable. Dicalcium phosphate and tricalcium phosphate are not so well absorbed because the phosphorus binds tightly to the calcium.

Calcium oxalate, where calcium ion binds to an oxalate ion to form a solid crystal and is difficult for the body to absorb. Foods that are high in calcium but also high in oxalates do not contribute as much absorb-able calcium as foods without oxalates. These high-oxalate foods include rhubarb, spinach, collards, beet greens and Swiss chard.

Sea shells are made of Calcium carbonate(most common supplemental “salt”) creates stalagmites, stalactites also limestone. Stalactites are formed by a solution of calcium carbonate and other minerals slowly dripping. Calcium carbonate dissolved in water is what makes our drinking water “hard.”
Relatively usable by the body, Aka common chalk, extremely alkaline and found in Tums, other anti-acids and coral calcium. Can help with acid indigestion and people but, stomach acid is important for digestion and reducing it too much can interfere with digestion and cause constipation.

Calcium sulfate includes the chemical elements calcium, sulfur and oxygen. This form of calcium is common in fortified foods, because it is stable. Calcium sulfate most often comes from the mineral gypsum. One of the most widespread uses of calcium sulfate in calcium fortification is as an additive to tofu.

It''s best to obtain the calcium from dietary sources like greens to cover assimilation for various forms and this includes supplements. Less than ideal calcium sources include calcium carbonate, calcium citrate(supplement ''salt''), calcium chelate, calcium gluconate, calcium lactate and Microcrystalline hydroxyapatite crystals (MCHC) is crushed bone sold as a supplement. More ideal forms of calcium are calcium phosphate, calcium citrate malate, and calcium orotate.

If you don''t have enough calcium in your blood it is more difficult for the body to absorb new calcium into the small intestine which is the primary area of absorption. The best forms of silica come from cucumbers, celery, bell peppers, horsetail, nettles, oat straw & alfalfa. Magnesium comes from many different sources including nuts, seeds, legumes and green vegetables.

Tips to remember for ensuring you absorb and retain calcium:

  • Avoid eating high fiber foods (like wheat bran cereal) together with calcium sources. One exception is the prebiotic fiber inulin, which appears to increase calcium uptake in the intestine.

  • Get plenty of sunshine or supplement your diet with adequate vitamin D (at least 600 IU for adults, I’d recommend 1000 IU)

  • Spread your calcium out throughout the day, whether from food or supplements. You’ll miss absorbing some of it if you take it in excess of 500 mg at once.

  • High sodium intake increases calcium excretion, so eliminate your salt intake.

  • Exercise will build bone density by requesting more calcium from weight bearing movement.

  • Maintain a alkaline body PH level with a proper diet so your body doesn''t require calcium leeching to equalize blood acid-alkaline levels.

  • Stay calm. Stresso-genic hormones from elevated stress levels can increase calcium use for heart and other muscle contractions, increasing use, excretion and the need for more calcium intake.

  • Calcium combined with phosphorus makes up bone in the form of calcium phosphate.

  • Excess fats will bind with calcium to get eliminated, so it is important to have a low fat diet.

  • Because Calcium can cause constipation, it is necessary to take roughly half that in magnesium at the same time you take Calcium.

  • How do you know if you are short on magnesium? You can get cramps in your calves at night and feel sore after some mild exercise or activity.

  • The usual suspects that cause calcium excretion are: caffeine, alcohol, cigarettes smoke, excess refined sugar, excess animal protein, and phosphoric acid.

  • Almost every green or veggie that is low in calcium has a higher phosphorus content than the ideal 2:1 ratio and the minimum is at least 1:1.

  • The average adult body contains approximately 1 kg (2.2 pounds) of calcium.

Oxalate Acids

Oxalate acids form in plants during the incomplete oxidation of carbohydrates. Glycolate can convert to oxalate acid the oxidation occurs in two steps with glyoxylic acid as an intermediate and glycolic acid oxidase as the enzyme. Glyoxylic acid may be derived from enzymatic cleavage of isocitric acid. Oxaloacetate also can be split to form oxalate and acetate. Another significant precursor of oxalate in plants is L-ascorbic acid.

In the body, oxalic acid combines with minerals such as calcium and iron forming crystals with the oxalates which are then excreted in the urine as minute crystals. These oxalates can form larger kidney stones that can obstruct the kidney tubules in some cases.

Berries have generally high oxalate acid contents, low calorie fruits like melons seem to have low oxalate acid contents and most fruits have medium level oxalate acids, ranging in mg from 20 to 5.
The longer a tea is infused the more oxalate acids will be extracted into the water or tea. EG Indian tea per 100g.
2min 55 mg, 4 min 72 mg, 6 min 78 mg (seems to have a cutoff point) I''m guessing 8 min = 80mg?

Drinking water helps flush out High Oxalate acid contents. The function of Oxalate''s is to help plants dispose of excess calcium. The human body has no use for oxalic acids at all. Oxalate acids are waste product also formed in the human body. Excessive amounts of Vitamin C more than 2,000mg/day convert to oxalate acids.

PHYTATE Seeds, Grains, potatoes and nuts!

Commercial food processing destroys phytase, which means that the food retains more phytate. Other processes that actually reduce total phytate are soaking, fermenting and sprouting. When beans are sprouted, total phytate goes down by as much as 75 percent. Phytate is found in all plants because it stores the phosphorus needed to support germination and growth. An enzyme called phytase neutralizes the phytate to release the phosphorus. Plants and most animals have their own phytase. Unfortunately, humans don''t. Bacteria in the intestine produce small amounts, but not enough to digest phytate. The phytate then binds with iron, calcium and zinc, which means the minerals can not be properly absorbed.

Phytate is highest in bran-based products, wheat bran, rice bran, whole wheat, corn, rye, oats and brown rice at the top of the list. Soy, pinto, kidney and navy beans, as well as peanuts, are at the high end. Nuts do contain phytate, but the amount ranges from approximately .4 percent to as high as 2 to 3 percent. Cooked potatoes may account for a substantial portion of the average American’s daily intake of phytate.

Phytate binds with minerals and prevents their absorption, possibly leading to deficiencies, especially if your diet is high in fiber and whole-grain foods.

Hydrilla Verticillata sources..http://duffitness.com/hydrilla-verticillatahttp://www.apms.org/japm/vol21/v21p87.pdf
The sources in general if you desire to find them copy and paste a small selection into google since much of this is copied and pasted. Otherwise I request a massage to find them again myself, everything here is relatively reliable if you think something is wrong I''d appreciate you telling me what and why!