HijikiWe get plenty of bone-building calcium from green leafy vegetables. For example, kale, watercress, parsley, escarole, mesclun, salad greens, dandelion greens, turnip greens, bok choy, arugula, chickory, endive, and broccoli.
A cup of milk has 300 mg of calcium. A cup of collard greens has 226 mg of calcium, a cup of turnip greens has around 195 mg, and a cup of dandelion greens has 147 mg. A cup of broccoli has round 250 mg of calcium. Sauteed in broth with 1 to 2 teaspoons of apple cider vinegar is tasty.
The World Health organization recommends just 450 mg of calcium per day, and the recommendation in the United States of 800 to 1500 mg. At levels of 250 to 400 mg of calcium per day, women in third world countries do not have the rates of osteoporosis and hip fractures common in developed countries. Calcium robbers such as caffeine, sugar, alcohol, and excess fiber from grains and bran can be eliminated, allowing us to retain all the calcium we consume.
Other calcium rich sources are sea vegetables or seaweeds. They are loaded with trace minerals in addition to the more common calcium and iron. You can try some hijiki. It tastes a lot like licorice and looks like tangled black string, yet it has fourteen times the calcium of a glass of milk. You simply rinse it under cold water and soak it for about twenty minutes. Toss it into your salad or sautee with carrots and fresh ginger!
The Fat flush Plan Ann Louise Gittleman, PH.D., C.N.S.
A cup of milk has 300 mg of calcium. A cup of collard greens has 226 mg of calcium, a cup of turnip greens has around 195 mg, and a cup of dandelion greens has 147 mg. A cup of broccoli has round 250 mg of calcium. Sauteed in broth with 1 to 2 teaspoons of apple cider vinegar is tasty.
The World Health organization recommends just 450 mg of calcium per day, and the recommendation in the United States of 800 to 1500 mg. At levels of 250 to 400 mg of calcium per day, women in third world countries do not have the rates of osteoporosis and hip fractures common in developed countries. Calcium robbers such as caffeine, sugar, alcohol, and excess fiber from grains and bran can be eliminated, allowing us to retain all the calcium we consume.
Other calcium rich sources are sea vegetables or seaweeds. They are loaded with trace minerals in addition to the more common calcium and iron. You can try some hijiki. It tastes a lot like licorice and looks like tangled black string, yet it has fourteen times the calcium of a glass of milk. You simply rinse it under cold water and soak it for about twenty minutes. Toss it into your salad or sautee with carrots and fresh ginger!
The Fat flush Plan Ann Louise Gittleman, PH.D., C.N.S.
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