Fantastic Facts About Bio-Availability Of Calcium

As with majority of the science, the tale is generally much more complicated than is usually communicated. The story behind calcium is very much like this. Though figures are published on how much calcium is essential in the diet there are several other things to look into. The main idea is bio-availability of calcium. Many foods have calcium in them, however generally this is just unavailable to the body. This is also the case with calcium supplements.Firstly let’s talk about oxalates and phytates, these are chemical substances that are prevalent in food, that actively bind to calcium and stop it being used in the body in an efficient way.

While the calcium rich plants in the kale family (broccoli, bok choy, cabbage, mustard, and turnip greens) contain calcium that is as bio available like that in milk, some food components are discovered to inhibit the absorption of calcium. Oxalate is by far the most potent obstructer of calcium absorption and is seen at excessive concentrations in spinach and rhubarb and somewhat lower concentrations in sweet potatoes and dried beans. Phytic acid is a lesser effective inhibitor of calcium absorption than oxalate. Yeast have an enzyme called phytase, which reduces phytic acid in grains at the time of fermentation, reducing the phytic acid content of breads and many other fermented foods. Merely concentrated sources of phytate, like wheat bran or dried beans, exponentially reduce calcium absorption.

While it is important to consume a balanced diet a diet consistently excessive in oxalates must be prevented. Oxalates will simply bind to calcium when they are consumed, and at no stage are we saying not to consume food high in oxalates, just keep them in limit. So many foods high in oxalates have immense nutritional value in several other areas, and some oxalates in the diet are great.

Please be aware we are not saying don’t consume these foods, simply keep them in limit and do not eat them always. Foods with an increased content of oxalates: * Vegetables: Green beans, yellow and dry, beet, tooth of lion, eggplant, endive, cabbage, leek, green mustard, parsley, pepper, potato, turnip, spinach, pumpkin, roots and sharp leaves of betabel, carrots, chicory, peppers, green cabbages, bell peppers, olives (green), beet, tomatoes, zucchini, soup. * Cereals: Plum white corn cake, semoline, cakes of soy bean, whole wheat and wheat based foods, amaranth, black wheat, corn semoline, pretzels, toasted bread, bread made of whole wheat, wheat flour. * Fruits: Mandarins, rhubarb, mill, blackberry, cocktail of fruits, skin of Lima, bilberry, black grapes, skin of orange, raspberry, skin of lemon, skin of lemon and their juices. * Fruit droughts and fats: Sesame butter, peanuts, almonds, hazelnuts, pecan nuts, pistachios, seeds, nuts of soybean. * Drinks: tea, milk with chocolate, ovaltine, milk of soybean, Beer out of barrel, instantaneous coffee. * Several: sauce of soybean, chocolate, jams, commercial tomato sauces, conserves made out of tomato sauce.

Foods that happen to have significant quantities of oxalates (each 100 gr.) * Rhubarb 600 mgs * Spinach 600 mgs * Beet 500 mgs * Fruits droughts 187 mgs * Chocolates and products with cacao 117 mgs * Parsley 100 mgs * Tea 55 to 78 mgs

When talking about bio-availability it is important to consider the biological response. This is the case when comparing conventional calcium supplements and supplements containing MCHC.MCHC is clinically proven to be superior at preventing osteoporotic bone fractures than traditional calcium supplements like calcium carbonate, calcium citrate, calcium gluconate and calcium triphosphate. The greater preventative ability of MCHC above conventional calcium supplements is considered due to the higher calcium bio-availability and also the supplement containing other building blocks of bone, involving Phosphorus, Magnesium and Collagen.

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