Mark Flanigan
B.HSc. (Nutrition), B.HSC. (Herbal Medicine),
Advanced Diploma (Naturopathy).



Sources  of   Calcium

For extensive information on health, click here.

   
•   It is best to obtain all minerals from organic sources. Milk is not a good source of calcium because the process of Pasteurisation makes the calcium bio-unavailable, which means it cannot be utilised by the body.
  
     See also  this page  for very compelling health reasons why you shouldn't drink cow's milk!
  
     The best sources of Calcium are Almonds and Sesame Seeds. You should first soak these in water for 24 hours before consuming, but not much longer otherwise they will start to go off. Tahini is sesame seed paste, and can be used to replace butter. Other excellent sources include OatStraw, Stinging Nettle, and Green Leafy vegetables (uncooked).
  
     There are a few vitamins and minerals that assist with the absorption of calcium, and these are Silica, Horsetail Herb, L-Lysine, Magnesium and Vitamin C.
  
  
  Following is a list of foods which are high in calcium:
  
  Collards
  Almonds
  Parsley
  Corn
  Dandelion greens
  Watercress
  Buttermilk
  Yoghurt
  Beet greens
  Buckwheat
  Sesame seeds/Unhulled tahini
  Broccoli
  Walnuts
  Cottage cheese
  Spinach
  Pecans
  Romaine lettuce
  Rutabaga
  Green beans
  Globe artichoke
  Dry beans
  Cabbage
  Sprouts
  Whole grain wheat
  Oranges
  Celery
  Whole grain rice/Brown rice
  Carrots
  Barley
  Sweet potato
  Garlic
  Squash
  Onions
  Lemons
  Green peas
  Cauliflower
  Lentils
  Cherries
  Asparagus
  Strawberries
  Millet
  Pineapple
  Grapes
  Beets
  Cantaloupe
  Tomatoes
  Eggplant
  Chicken & Turkey
  Bananas
  Avocado