They say that taking calcium in the form of ready-made pharmacological preparations is practically useless - the body still does not derive any benefit from it. At the same time, a deficiency of this macronutrient poses a serious threat to health - if the supply of calcium from the outside is limited, then bones, teeth, nails and hair will become consumables. You can adjust your diet in the right direction, but first it’s better to find out how calcium is absorbed and “what it’s eaten with.”

Symptoms of a lack of calcium in the body traditionally include insomnia, high blood pressure, leg cramps at night and muscle pain. Frequent rashes may appear on the skin, accompanied by itching, and bruises may appear from the slightest touch. The overall picture is complemented by brittleness and splitting of nails, as well as the depressing appearance of hair, which becomes dry, dull and prone to loss. But bones are the most defenseless against calcium deficiency - their increased fragility results in almost chronic fractures.

In order to get the necessary calcium in food, it has always been recommended to eat as much milk and dairy products as possible, as well as vegetables, fruits and herbs. But recently, this approach has also begun to be perceived as quite controversial. At the very least, milk and cottage cheese as valuable sources of easily digestible calcium are already being questioned.

How is calcium absorbed in the body's cells?

Calcium absorption in the body occurs at the level of the small and large intestines. This process will occur without any problems if nothing prevents the intestinal epithelial cells from doing their “work.” And aspirin and oxalic acid can prevent them. The latter, when combined with calcium ions, forms compounds that are insoluble in water and accumulate in the form of oxalate stones in the kidneys.

The whole “secret” of calcium is that our body absorbs it better in ionic form, and most foods contain molecular calcium. Therefore, even intensive consumption of milk, cottage cheese and cheeses does not help cope with its deficiency. One of the interesting alternatives to traditional calcium complexes is eggshells with lemon juice, and judging by the reviews, this simple folk remedy shows good results. Lemons contain vitamin C, in the presence of which calcium is absorbed more fully.

But the combination of calcium and vitamin C alone is not enough: their union will be incomplete without vitamin D and an acidic environment, which facilitate the integration of the “bone-dental” macroelement into the body. The most acute need for vitamin D usually occurs in young children - this can even result in the development of rickets. In adults, the necessary supply of this vitamin must be contained in the cells. But those who live in places with unfavorable environmental conditions, drink a lot of coffee and rarely walk in the sun can become deficient in vitamin D at any age.

It is believed that an adult can easily get a daily dose of calcium with a glass of fresh kefir, and beforehand, you can eat an apple, orange or kiwi. If you adhere to the basic commandments of proper nutrition, calcium will be absorbed easily and correctly. After all, the body is a smart system, and it is able to distribute and redistribute its resources itself. Just don't bother her.

P. S.: You can supplement the article on how calcium is absorbed by leaving your comment.

Here is a very extraordinary, unusual article. You are unlikely to find something like this on pregnancy forums or in magazines, because writing such an article is a huge job. And the article itself is just the tip of the iceberg. To write something like this, I, a doctor, had to reconsider my medical knowledge, my understanding of the human body, its deep cellular processes. I’ll say right away that this was not easy for me - for about a month I collected information bit by bit from research, experiences and experiments, the work of real doctors in Russia and in the states.

This article opened up a new and very promising world for me, a world where health is not treated, but restored. A world of doctors who deeply understand the biochemical processes of the body, a world where for the first time the real causes of disorder in the body, which we call disease, become clear.

The article is long, but if you read it carefully once, you will never be able to think like everyone else and move like everyone else towards pain, old age and suffering. This article will lift the veil to a deep understanding of yourself and peace with yourself.

It is very important for you, pregnant women carrying a baby under your heart, to read and understand all this. In America, progressive doctors are convinced that changing the world begins only with a change in the consciousness of a pregnant woman. She, like no one else, is interested in eating right, living right, in order to give birth to a healthy baby, and for her, like no one else, the world of the subconscious, intuition and superknowledge is open. It is during pregnancy that you feel amazingly subtly what is true and what is not.

My dears, all this is true, you are real sorceresses, you have been creating a miracle for 9 months, and I am convinced that each of you feels it.

So, this article is for you!

Calcium during pregnancy

Very often during pregnancy, a woman experiences such unpleasant symptoms as pain in the bones, joints, and teeth.

All this, of course, does not happen easily, and due to the lack of calcium in the mother’s body, too much goes to the baby and little is left for the mother. Why this happens, in general, is also understandable: before pregnancy, you supplied only yourself with calcium through food, and now also your baby.

Calcium during pregnancyMoreover, the mother’s entire body, again through hormones (in this case, prolactin), is adjusted so as to absorb as much calcium as possible from food.

In addition, the content of vitamin D in the blood doubles, which also helps to increase the absorption of calcium in the intestines and the absorption of calcium by the placenta.

In the third trimester, the baby receives 19 grams (or 260 milligrams) of calcium and 10 grams (140 milligrams) of phosphorus per day (!) from the mother.

This is why a woman should double her calcium intake during pregnancy (but not by taking pills, which are completely useless in this case) so that there is enough for two.

If, by the third trimester or even earlier, you experience symptoms such as: pain in bones and joints, demineralization of tooth enamel, when the enamel becomes very sensitive; leg cramps at night means you are consuming too little calcium in your diet. Or the amount you consume is not absorbed properly.

It would seem that why bones and teeth hurt is understandable, but what do muscles and cramps have to do with it? Convulsions can be caused by many factors: deficiency of microelements, vitamins D and B6; iron deficiency anemia is often a predisposing factor for their occurrence. But the leading cause is calcium deficiency.

Calcium in the body is infinitely IMPORTANT, especially during pregnancy:

Calcium in the body is not only the material that makes up human bone tissue - skeleton, teeth, bones, etc. Calcium is involved in a huge number of processes in the body; more than 179 body functions are known for which calcium is responsible, in particular:

Calcium is one of the main signaling components that regulate intracellular processes. A cell cannot exist without calcium. Penetrating into cells, calcium ions activate bioenergetic processes that ensure the implementation of the physiological functions of cells. Calcium regulates cellular permeability.
That is why the required level of calcium is always maintained in the cells and, if necessary, replenished from the bones.

99% of all calcium is found in bone tissue and 1% in cells and blood plasma. But precisely, this 1% is of great importance for the entire body and the performance of all functions.

Interestingly, in an adult, the total amount of calcium in the body is approximately 1 kg and 200 grams.

Calcium affects the functioning of all human muscles; without it, not a single muscle contracts.
It also affects the functioning of the heart muscle and the regulation of heart rhythm.
It is one of the blood clotting factors. Enhances the effect of vitamin K (prothrombin), which is the main factor in normal blood clotting.
Participates in the formation of the body's antiallergic defense: calcium is part of immunoglobulins and specific cells that block histamine receptors.
By inhibiting the release of histamine, calcium relieves pain and exhibits an anti-inflammatory effect.
Affects immune processes (together with magnesium)
Calcium normalizes the function of endocrine glands, which take part in food digestion, saliva synthesis, fat metabolism and energy metabolism.
In a pregnant woman's body, a lack of calcium increases the risk of miscarriage and premature birth, hypertension and the development of other complications - eclampsia, postpartum hemorrhage, etc.
Calcium is involved in the transmission of nerve impulses through the activation of enzymes involved in the synthesis of neurotransmitters (special substances without which the transmission of nerve impulses is impossible). Thus, calcium is a control element, “from the head to the body”; if control is disturbed, the coordinated work of the whole organism is disrupted.
Today we will look in detail at what calcium we need, which one will be absorbed, and which, contrary to popular belief, will even harm us.

Where to get calcium during pregnancy?

As soon as we start talking about calcium, everyone, from a doctor to a child, begins to say that there is a lot of calcium in milk, cottage cheese, cheese, kefir, sour cream and other dairy products. Until recently, I myself thought the same thing, but, unfortunately, this has already been proven many times:

Milk (cow or goat) – removes calcium

Milk (cow or goat) is not good for humans

Milk (cow or goat) is dangerous for a child of the first year of life

Milk (cow or goat) is the cause of the development of certain diseases

Before making such statements, as I already said, I understood this issue in great detail, read a lot of studies, books, speeches by world scientists - representatives of traditional medicine, biochemists, naturopaths and even raw food doctors. Understanding how revolutionary the conclusions presented here are, I support literally every word spoken with a reference to real research. You can view all links to sources at the end of this article.

1. So, the first and, perhaps, most important thing is that we drink pasteurized milk, with full confidence that we are replenishing calcium deficiency. However, during pasteurization, organic calcium in milk and dairy products, and there is actually a lot of it, turns into inorganic calcium - lime.

Because pasteurization is nothing more than a one-time heating process, most often of liquid products or substances at different temperatures:

30 minutes at 62-65 degrees
15 minutes at 75 degrees
15 seconds at 72 degrees or more
1-2 seconds at 120-150 degrees.
You can see what inorganic calcium looks like in your kettle - this is lime, a coating that covers the bottom of the kettle.

Inorganic calcium cannot be absorbed into the body, “come to life” and begin building your cells. All it can do is be deposited in the joints (and then pain appears when walking or crunching); in the vessels, most often the vessels of the eye, and then cataracts may appear; precipitate and give rise to the formation of stones in the kidneys and pancreas.

“When boiled, cow's milk changes
its chemical properties - calcium phosphate is formed in it,
which is practically insoluble
and has an alkaline reaction.

Because of this, it precipitates in various parts of the body,
but most often it forms phosphate stones
in the kidneys and pancreas"

Academician N.G. Friend,

Unfortunately, a person, receiving inorganic minerals, cannot transform them into organic ones with the help of water and solar energy, as plants do. It is so conceived by nature that the plant, through the root system, together with water, receives minerals, salts and converts them into organic compounds during the process of photosynthesis; all this also happens with calcium.

“Green plants are autotrophs.
During aerial feeding, plants absorb
inorganic substances and using light energy
and chlorophyll form organic substances.
Organisms that can independently synthesize
organic substances from inorganic ones are called self-feeding
or autotrophic (from the Greek autos - “self”, trophe - “food”).

All animals, fungi, most bacteria and
humans are heterotrophs.
They feed on ready-made organic matter,
created by autotrophs - green plants.
This is why the process of photosynthesis is so important
not only for plants, but for all life on Earth"
Biology Textbook

Calcium is almost never found in nature in its pure form, only in various compounds; most often it can be found in the form of limestone, marble, gypsum, and lime.

In addition, the cells of the plants themselves are made of it; without calcium, the plant dies very quickly. Of course, even for plants it is very important that there is calcium in the soil - so they can absorb it and process it into “living” organic calcium, which will go further - for the construction of animal and human cells. [at the very bottom, in the final part of this article there are links confirming each conclusion, they are numbered, here I refer to links No. 2 and No. 3, then numbers and square links will simply be indicated]

Calcium in our tap water is also inorganic calcium, and if the water is not purified, then inorganic calcium with other impurities, in particular iron, will enter the body and either settle there - creating limescale on the joint surfaces and walls of blood vessels, or will be excreted from the body through the kidneys. Such iron is very harmful to the body, and, in particular, prevents the absorption of calcium from food.

Speaking about water, we cannot fail to mention that purifying water at a water distribution station is not so effective, because while the water passes through the pipes to our houses, it collects iron directly from the pipes themselves. Our water supply system, at best, consists of stainless steel water pipes; more often, non-galvanized or chrome-plated pipes are used, which over time still corrode and inorganic iron gets into our water. Therefore, it is important to purify water at home using tabletop filters or those connected to the water supply.

Recently, scientists have been proving the uselessness of using tablets containing calcium for the same reason - the tablets contain inorganic calcium, most of which is excreted through the intestines, and some is deposited in the urinary system.

“Given the low ability to absorb inorganic salts,
from 1 tablet of inorganic calcium, for example,
calcium carbonate, only 10-15% is absorbed"

Gromova O. A., “Doctor” publication, July 2013

Thus, there can be only one conclusion - all products that have undergone heat treatment cannot contain “live” organic calcium, this applies primarily to milk, dairy products, as well as boiled, fried vegetables, and fried nuts.

And second, the soil contains inorganic calcium, which is not absorbed by humans, and, first of all, must be processed by plants; this is true for tablets, dietary supplements with calcium, as well as for water with calcium.

Milk is not digested in the human stomach

After reading about inorganic calcium in pasteurized milk, you may have a question: “What if you drink fresh milk, is there organic calcium?” In principle, cow's milk contains organic calcium - the cow ate grass, collected calcium from it, absorbed some, and gave some into milk for her calf.

But the most important point here is that she “prepared” her milk specifically and only for her calf.

Cow's milk is primarily composed of protein (casein), sugar (lactose) and fat. Casein is a specific protein that, when it enters the calf’s stomach, is “digested” (or broken down) by the enzyme renin. Once a calf stops drinking milk, its stomach stops producing renin. In general, everything is simple - if you don’t need anything anymore, then there’s no need to keep it. In the human body, child or adult, renin is not produced. Therefore, there is simply nothing to digest casein.

Moreover, each type of animal has its own milk and its own casein, that is, cows have one casein in their milk, and kids have another.

Mother's breast milk immediately contains an enzyme that will help the baby's body “digest” it.

Thus, when drinking a glass of cow's milk, we receive a huge amount of protein - alien to our body and we simply cannot digest it and absorb it efficiently.

In addition, milk protein creates an acidic balance in the blood, and in order to neutralize this and bring the body to balance, calcium is forced out of the bones (alkali). This is such a paradox. And the more dairy we eat, the more calcium we lose from our bones.

Scientists have proven that any food that requires a highly acidic environment in the stomach will be “quenched” (neutralized) by calcium. This primarily applies to animal proteins contained in milk, dairy products, meat, poultry, fish, and eggs. All these foods, one way or another, will deprive us of calcium; if we simultaneously eat foods rich in calcium, the body will first take calcium from food, and then from our bone tissue.

Research and scientists that confirm this:

Walter Veith, professor of zoology

Yuri Frolov, biologist, raw foodist

Marva Ohanyan, general practitioner, candidate of biochemical sciences

Michael Gregor, general practitioner, professor

Research

This is why milk is associated with such a dangerous disease as osteoporosis (decreased bone density). Because when eating animal protein, in particular with milk and dairy products, calcium is washed out of the bones. Numerous studies prove that after eating meat, dairy, eggs, we simply lose calcium in the urine.

“Osteoporosis is a consequence of high levels of
amount of animal protein in the diet"

Research results from the University of California:
“in women receiving protein from milk or animal protein,
3 times more cases of the disease were discovered
osteoporosis (shrinkage of bones) than those who get protein from plant foods.”

National Institute of Health, University of California,
the results of the study were published in the American Journal of Clinical Nutrition 2001

It turns out that milk not only does not add calcium to those who lack it, but also washes it away from healthy people!

As we said, milk, in addition to protein, contains sugar - lactose, and its digestion also has a lot of difficulties. Firstly, scientists have already proven that many peoples of the world simply do not have the enzyme “lactase” to break down lactose into glucose and galactose. Children under the age of 10-15 have it, and only representatives of northern peoples have it; our children also have it.

“The lactase enzyme is very high immediately after birth
child, after 3 years it is not bad, after 10-15 years it is not at all.”

Academician Druzyak,
book “How to Extend a Fleeting Life”

90% of the population in Africa, Japan, and the Philippines do not have lactase even in childhood, that is, if they drink milk, they will very quickly experience abdominal pain and diarrhea (this is the so-called milk intolerance).

Research J Am Colli Nutr, 2000 Vol. 19

The lactase enzyme, if present, will break down the sugar in milk - lactose - into glucose and galactose. Glucose will be digested and absorbed immediately in the stomach (in children of northern peoples), but galactose will not be digested and will simply be deposited by the body. It is galactose that poses a rather serious danger.

In the human body, neither Europeans nor Africans have an enzyme that can break down galactose from cow's milk.

Galactose is simply deposited by the body where it is found and accumulates throughout a person’s life. This naturally leads to a host of different health problems.

Scientists associate problems with galactose deposition such as: visual impairment, a very serious disease - cataract, if galactose deposition occurs on the eye lens; The appearance of cellulite is also associated with galactose, if galactose is deposited by the body under the skin; galactose deposits on the joints, and it really “loves” to be deposited there - various forms of arthritis.

Source: “Digestive Disease and Sciences 1982”, “Postgraduate Medicine, 1994”

The body, of course, can cleanse the body of galactose, but only with proper nutrition, with certain types of fasting on herbs, juices, and water. In a word, only when he has both the strength and time for it. If he constantly deals with high acidity, then with indigestible casein, then with galactose, which is alien to us, then he does not have time to clean.

The most common thing for you and me is to eat different incompatible foods at once - we start with a salad with greens and cheese (protein), pour soup with potatoes (carbohydrate) and rice (carbohydrate) with sour cream (milk protein), with a cutlet on top (protein) with puree (carbohydrate) and compote with a bun (carbohydrate).

The body, when it senses that there is protein in the mouth (the same cheese), prepares a concentrated acid in order to somehow “destroy” (we call this digest) the casein, and then after a couple of minutes a soup of carbohydrates arrives. Firstly, the liquid in the soup dilutes the acid, lowers its concentration, making it no longer suitable for digesting casein, and secondly, with the water in the soup come carbohydrates that can only be digested in an alkaline environment, and then again: protein-carbohydrate, protein-carbohydrate. And what should the stomach do in the end? Think about it!

Gives acid - we demand alkali, gives alkali - and again we ask for acid. But one neutralizes the other. And it turns out that in one 15-minute meal, the body needs to produce several portions of acid and alkali in order to at least try to digest everything.

Why try? Because, you understand, it is impossible to completely digest this mixture; as it is, it goes further into the duodenum, where there are no acids at all, only alkali, then into the intestines and further on. In the intestines, everything should already be digested, broken down into small parts that can only be absorbed, assimilated, and that’s it. And then an Abra-Kadabra comes with some kind of debris, it’s not clear what to do with it.

This is usually where all the strength of our body is spent; it has no time to remove galactose. Because we’ve only eaten at one o’clock, the food has barely reached the intestines, and we throw a new portion after it, and so on endlessly.

Everything that is not digested must either be excreted or accumulated. Therefore, scientists and researchers constantly find “traces” of our diet, sometimes in osteoporosis, sometimes in arthritis, sometimes in headaches.

Cow's milk differs significantly in composition from human breast milk. They have different functions.

Cow's milk contains a lot of protein, almost 3 times more than human milk. This is dictated by the fact that the calf needs to quickly get on its feet, immediately after birth and double its weight very quickly in 1.5 months, and after a year even reach 500 kilograms or more.

Source: journal “Proceedings of the Society for
Experimental Biology and Medicine, 1990, 193, 143”

If a calf needs protein first, then a baby needs fats - because the baby’s brain and central nervous system develop first. And that is why mother's milk is rich in fats.

In nature, all “puzzles” fit into one logical and clear picture. Nature has provided for all the nuances - and everything that a child may need is in mother’s milk and exactly at the time when it is needed.

After all, breast milk differs in composition even during one feeding - early milk, which is more watery at the beginning of feeding, consists of proteins, sugars, vitamins, minerals, water; Late milk, at the end of feeding, consists mainly of fat. Even during the day, everything changes: in the morning and closer to lunch – there is a lot of fat in milk, 4-5 times higher than in evening and night milk.

In the same way, with animals, everything that is needed will come in sufficient quantities and when needed from a cow to a calf, from a cat to a kitten, from a goat to a kid.

Milk contains up to 49% oxidized saturated fat

Here it is important for you and me to understand that the numbers that are written on the packages (2-5% fat content) are a trick of the manufacturers. With these numbers they do not express the ratio of fat to the mass of milk (after all, this is the only thing we are interested in - how much fat is in 1 liter of milk), but the fat content in 1 liter of milk to the water content in 1 liter, so we get strange and ridiculous numbers, like 2 -5 %.

In addition, milk and dairy products contain oxidized fat; oxidation occurs from mixing milk with oxygen molecules when a cow is milked, when milk is poured from one container to another, from a bag to a glass, and so on.

Oxidized fats are dangerous because they contain free radicals. (Free radicals are formed during various reactions, but in particular during irradiation, frying, cooking, smoking - during the oxidation of fats.)

Free radicals are molecules that lack 1 electron; being in an imbalance, they take 1 missing electron from other cells, and they, in turn, become free radicals.

These reactions can occur from a few minutes to (!) several years.

Antioxidants help us fight free radicals; donor molecules donate their radicals to damaged molecules and restore the balance of the entire system.

Strong antioxidants include pomegranate, pomegranate juice, grapes, grape seeds, prunes, broccoli and many other berries, fruits and vegetables.

Additionally, the fat in dairy products is “saturated.”

“Saturated fats are fats in which the molecules are supersaturated with hydrogen.
Saturated fats are simple in structure and the most harmful to health.

In the blood, saturated fatty acids combine and form
spherical fatty compounds,
they are easily deposited in adipose tissue
and cause a narrowing of the lumen of the arteries,
which leads to diseases such as heart attack, stroke and others.”
Directory of Sports Medicine

Even after pasteurization, milk contains: feces, pus, pesticides, hormones, bacteria and animal viruses

It is no secret that cows that produce milk are not kept in sterile conditions; if we are talking about industrial production, then the cows stand most of the time, eat not so much grass as feed enriched with antibiotics, hormones, they are constantly injected with various drugs to prevent diseases and increase milk yield. American journalists show the most terrible, cynical things about the structure of animal husbandry in the famous documentary film “Food Corporation.”

Americans study the milk of their cows a lot and for quite a long time and publish frightening results over and over again, here are just a few of them:

“More than 59% of newborn calves are infected
leukemia virus and this disease is transmitted to humans.”

“Sclerosis is associated with milk.
Tuberculosis can be transmitted to humans through milk,
diphtheria, brucellosis, scarlet fever, plague, etc.”

Journal of Diary Science 1988

In addition, according to sanitary standards in each country, there is such an indicator as the permissible amount of pathogenic microflora in milk after pasteurization. That is, the manufacturer may not remove all the “dirt” from the milk.

German scientists under the leadership of Professor V. Veit conducted an experiment: they took ordinary fresh milk, checked its composition, and found out that it mainly contained only lactobacilli and very few pathogenic bacteria. This milk was pasteurized. And what happened?

All lactobacilli have died, only a few pathogenic ones remain and that’s it.

But (!) then scientists put milk in a bag in a store window and measured the number of pathogenic bacteria after a few days - their number increased millions of times. Because many bacteria multiply rapidly in a humid environment at room temperature, even without oxygen.

Have you noticed that lately store-bought milk does not turn sour, but goes rotten?
At the same time, the appearance does not deteriorate at all, a terrible smell and bitter taste appear, this is precisely due to the fact that the milk rots.

Thus, we can confidently say that pasteurization does not solve the problem of killing bacteria. This is also confirmed by American scientists in studies published in journals such as New England Journal of Medicine 1985, 312 (7) 439, 404 and Lancet 2004.

And here are the conclusions of American scientists:

“In addition to calcium, milk contains a lot of unpleasant “bonuses”:
saturated fat, cholesterol, lactose, antibiotics, pesticides, pus, and manure.
All this is also found in pasteurized milk.”

Confirmed by research, published in the Journal of Dairy Science 2006

“In the USA, milk after pasteurization may contain
up to 300 million pus cells in 1 glass.
Industrialists often say that it doesn’t matter at all
How sick is the cow and is there any inflammation?
“Pasteurization will destroy everything, but that’s not true!”

Professor Michael Gregor, lecture “Harmful, Harmless, Helpless”

"Source: J. L. W. Rademaker, M. M. M. Vissers,
and M. C. T. Giffel. Effective heat inactivation of mycobacterium
avium subsp. paratuberculosis in raw milk contaminated with naturally infected feces.
Appl. Environ. Microbiol., 73(13):4185-4190, 2007."

“Source: P. C. B. Vianna, G. Mazal, M. V. Santos, H. M. A. Bolini, and M. L. Gigante.
Microbial and sensory changes throughout the ripening of prato cheese made
from milk with different levels of somatic cells. J. Dairy Sci., 91(5):1743-1750, 2008.”

Below is a list of health problems that scientists have closely linked to milk consumption:

chronic fatigue
headache
muscle pain and cramps (due to lack of calcium in the muscles)
hyperactivity in children
diarrhea in children (due to difficulties digesting lactose, casein)
all kinds of allergies (in America, the consumption of dairy products is named the first cause of various allergies)
asthma and respiratory diseases
early atherosclerosis (due to galactose deposition in blood vessels)
early diabetes types 1.2 (the casein molecule is very similar to the “native” molecules of our body - the cells of the pancreas that produce insulin. As a result of a constant reaction to destroy foreign casein proteins, the body suddenly begins to attack similar, but its own cells and then an autoimmune disease develops Type 1 diabetes)
acne (American researchers associate the appearance of acne or acne in adolescents due to the fact that milk contains a large amount of cow hormones, often from pregnant cows)
arthritis
nervous diseases
sclerosis
reduced intelligence
prostate, rectal, breast, ovarian cancer
kidney and pancreatic stones (inorganic calcium in pasteurized “boiled” dairy products, water, tablets, when excreted from the body in the kidneys, forms phosphate, carbonate and oxalate calcium salts, from which kidney stones are formed)
So, from all of the above it is clear that milk and dairy products are a poor source of calcium, we cannot absorb it (scientists say that only 25% of calcium can be absorbed maximum and only from fresh milk) and at the same time we get a bunch of problems, starting from internal attacks by free radicals and ending with banal infections.

What else prevents you from absorbing calcium?

Now you and I already understand that even if you eat chalk, calcium gluconate, whole shells, drink water with calcium, drink other people’s milk - all this will not add calcium to you and me!

Additionally, there are a number of foods/drinks that will also prevent the body from absorbing calcium.

In first place, and we have already discussed this, are foods rich in animal protein.

Every time we eat meat, poultry, fish, eggs, cheeses, milk, we remove calcium from bones and teeth to restore the acid-base environment of the body.

In addition to proteins of animal origin, the body is “acidified” by such food additives as orthophosphoric acid, or “acidity regulator E338”.

Phosphoric acid is very widely used in the food industry, in almost every product. Especially in carbonated drinks, particularly Coca-Cola. It is added in the production of raw smoked sausages, ham, canned food, cheeses, processed cheeses, leavening powders for the confectionery industry, and therefore it also ends up in the cakes, cookies, and pies themselves. Used in the production of sugar, in the production of vegetable juices - to preserve color, dry vegetables are blanched with it, which are used in seasonings, quick - soups; It is used to treat fish to increase shelf life and eliminate fishy smell; for the same reason it is added to breading and spices for frying fish.

The mechanism of calcium excretion is exactly the same - acidity in the stomach increases - calcium is excreted for neutralization.

Removes calcium and the salt we eat (table salt or sodium chloride)

"Researchers from the University of Alberta in Canada
conducted laboratory experiments and found out
that the human body regulates salt levels
(sodium chloride) and calcium using the same mechanism.
Therefore, if a person consumes a lot of salt,
his body is forced to intensively excrete it through the kidneys with urine,
and with it calcium.
The physiological norm for one person is 5 grams of salt per day. »

Sea salt can be an excellent substitute for table salt. In addition to calcium, it contains more than 50 microelements, including zinc, without which insulin loses its activity. Sea salt also contains chromium, without which glucose cannot be absorbed and high blood sugar levels remain. There is also magnesium, copper, potassium and other elements.

Removes calcium and sugar

You've probably heard since childhood that sugar harms teeth and removes calcium from teeth. Teeth are essentially the same bone tissue. And there are several reactions here that are important for us to know about.

When we eat sweets, candies, chocolates, which contain simply prohibitive amounts of sugar (1 chocolate candy in terms of sugar content is equal to 1.5 kilograms of apples, while apples contain natural sugars, but candies do not).

Sugar is deposited on the teeth, creating plaque, getting into micro-cracks in the enamel of the teeth and creating a very favorable environment for the growth of bacteria, simply a “sweet life”. Bacteria, like you and me, love sugar.

To stop this reaction, you need to eat less sugar or brush your teeth immediately after eating sweets. Even if you have eaten natural “correct” sugars: marshmallows, dried fruits - dates, dried apricots, etc., you must immediately remove the sweet sticky plaque from your teeth. But this is a simple and, let’s say, superficial reaction, but there is a deep internal mechanism due to which calcium is not absorbed by our body along with sugar.

Dietary sugar affects changes in the ratio of phosphorus and calcium in the blood, most often the calcium level increases, while the phosphorus level decreases. The balance is disrupted and the ratio between calcium and phosphorus continues to be incorrect for more than 48 hours. Because of this, calcium cannot be absorbed, because the ratio of calcium to phosphorus must be strictly 2.5:1; if the content is noticeably higher than these “doses,” then the additional calcium simply will not be used and absorbed by the body.

Calcium will again be excreted either in the urine, or calcium forms rather dense deposits in any soft tissues.

The intake of calcium into the body may be quite sufficient, but if calcium comes with sugar, it will be useless.

I emphasize that we are talking about table sugar sold in stores, that is, processed sugar. All sugars contained in fruits and some vegetables are certainly beneficial and do not cause imbalance within the body.

The sugar that we eat, and which is added to all products from confectionery to ketchup and canned food, is a harmful artificial product.

Judge for yourself - here is the scheme for producing sugar from sugar beets, which was used in the USSR:

– our main source is sugar beets, which contain an average of 17.5% sucrose (sugar cane mainly comes to us from Cuba);

– the beets are washed, peeled, then the beet roots are processed into small chips;

– the chips are sent to diffusion devices, where all natural organic sucrose passes into hot water;

– the root cake is used as animal feed, and hot water with sucrose (a kind of syrup) is further processed;

– first of all, the syrup is purified from organic minerals;

– the juice is heated to 88 degrees, lime milk is added to it;

– under the influence of lime, the protein coagulates, the salts of calcium, oxalic, phosphoric and other acids formed (during heating) are deposited;
– then, in order to extract the remaining lime from the syrup, it is treated with carbon dioxide, and the lime precipitates;

– the syrup is again heated to 90 degrees, filtered, again treated with lime, purified by passing carbon dioxide;

– then the syrup is decolorized with sulfur dioxide, the syrup eventually becomes light yellow;

– after which the liquid syrup is sent for evaporation at 126 degrees;

– when the excess water is boiled out of the syrup and the dry matter in it is 60-65%, it is again treated with sulfur dioxide for bleaching;

– filtered again and sent for boiling, carried out according to a scheme with double or triple sequential crystallization;

Silin P.M., Sugar technology, 2nd ed., [M., 1967];
Demchinsky F.A., Production of refined sugar, 2nd ed., M., 1974.

Vitamin D deficiency

A prerequisite for the absorption of calcium is the presence of vitamin D in the body. If the concentration of calcium in the blood falls, then a small amount of parathyroid hormone enters it, stimulating the production of vitamin D in the kidneys, and this in turn stimulates the cells of the intestinal mucosa to absorb more calcium and phosphates into the blood. On the other hand, the kidneys begin to intensively retain calcium and do not excrete it in the urine.

In order to always have enough vitamin D, it is important to spend 15-20 minutes in the sun every day. The data from immunologists makes you think - the fact is that, according to the latest research, St. Petersburg has only 3 sunny months a year. It is too little!

If there is also little sun in your city, you need to get out somewhere every summer. Especially during pregnancy, try spending weekends outside the city, in another city. Even if you can’t constantly travel to “warm countries,” you can find a sunny meadow at home. This is critical and very important for you and your baby.

Iron interferes with calcium absorption

This is why it is very important that the water you drink is purified. It is important not to take iron-rich foods with calcium-containing foods.

What calcium should you consume during pregnancy?

The most useful calcium is in food and only in plant matter, which has not undergone any processing - neither heat, nor pressure, nor chemicals. Calcium in plants, vegetables, and nuts is perfectly absorbed by the body. So good that you need three times less than the usual recommended doses. A study of Indian nuns over 50 years of age who had been on a raw diet for more than 25 years found that their bones and teeth were in excellent condition, with no brittleness or porosity. At the same time, they found out that the daily dose of calcium intake was equal to 300 mg, as opposed to the 1000 mg recommended by doctors.

In addition, every plant, nut, vegetable, seed contains a lot of real bonuses, not in the form of pus and hormonal disorders. Let's take sesame seeds for example.

And note that it is very, very interesting that nature has provided for everything - scientists recently began to say that calcium cannot be absorbed without magnesium, we look at the composition of sesame and see that in addition to calcium, it contains a huge supply of magnesium. And so in everything! Everything is provided and thought out.

Our task, scientists and doctors, is to observe how everything works, to describe, but not with the goal of repeating the same thing artificially, but with the goal of remembering, telling others, so as not to upset the delicate balance with our actions!

Unfortunately, we cannot eat most plant products in their original form in everyday life, for example: nettles, sesame seeds, beans, broccoli, greens. Fortunately for you and me, there are now a lot of raw foodists who, one way or another, are inventing their own “raw food cuisine.” I really like their recipes, I’m gradually mastering them, and I wish the same for you!

As I tell you about sources of calcium, especially those that are unfamiliar to you, I will also explain how to get it from these foods.

So, calcium in the “right” foods, table:

Calcium in food, table

So, the first and most useful thing for replenishing calcium is sesame seeds:

Sesame comes in different colors from white to black; I see mostly creamy-yellowish sesame on sale.

It has a rather pleasant nutty, slightly bitter taste.

How can you eat it? The first method is “As it is”: fill it with water for several hours (1-2), wash what comes out in a sieve and eat it, just chew it thoroughly. True, you can’t eat much “as is”, since it is quite bitter, but in the form of milk it’s a completely different matter.

Sesame milk

Fill 1 glass of sesame seeds with clean water overnight, so that the water completely covers it.
In the morning, we wash the sesame seeds, drain the water in which they were standing, and blend them in a blender with 2-3 glasses of clean (not tap) water. Add a few dates (for sweetness) and one banana.
Do not add sugar under any circumstances, as it will interfere with the absorption of calcium from sesame seeds.
Then strain the milk through cheesecloth and squeeze out everything that comes out. If you don't strain it, it will taste bitter.
The resulting liquid is sesame milk. We drink as much as we want, and store the rest in the refrigerator for 1-2 days maximum.

"Live" rosehip tincture

Rose hips can be crushed in a blender and poured with plain cold water overnight to infuse. And in the morning, feel free to drink it with or without honey.
Not as effective, but still acceptable, is to brew rose hips into tea, but take the water not just boiling water, but cooled halfway to 60 degrees.

Green smoothies are a discovery in themselves! They were first invented by Victoria Butenko, a raw foodist with 12 years of experience. She had been looking for a long time for a method by which she could eat a lot of greens, since greens are one of the healthiest foods on Earth for humans. You can endlessly list its beneficial properties; we will talk in detail about greenery in the following articles. And here I will give a short excerpt from her book “Green Smoothie Recipes”.

“Green smoothies for kids

When I learned from my eldest son Stepan that his wife Taisiya was expecting a child, I immediately bought and sent them a Vitamix blender. Knowing that Stepan and Taisiya are not raw foodists, I asked them to change only one simple thing - add at least half a glass of green smoothie to their diet. I explained to them that this simple supplement would provide important nutrition not only for the baby, but also for the parents, and help them be balanced and energized by the time the baby arrives. They promised that they would follow my instructions because they were very excited and happy to do everything possible to have a healthy baby.

At first, they didn't like the taste of the greens in their smoothies and had to double the amount of fruit, which gave the smoothies a yellowish color instead of green. However, after a couple of weeks, they told me that they were starting to like more greens in their smoothies and salads.

A few months later, Taisiya happily told me that she felt like the baby in her belly was becoming more active after she drank a green smoothie. Her doctor told her this was a good sign. Now she tried not to miss a single day. Every morning, when she woke up, she prepared enough cocktail to last her, and poured it into a thermos for Stepan to take with her to work. Taisiya admitted to me that she was waiting for the end of her pregnancy to get rid of the need to grind greens every day. But it was not there…

My first grandson was born on December 1, 2004. A few days after his birth, his parents realized that he would not fall asleep at night unless his mother drank a smoothie during the day before breastfeeding him. Moreover, without this usual portion of his nutrition, he became moody and restless. The parents continued to shake cocktails.

Nick received his first teaspoon of green smoothie when he was six months old. He immediately liked the taste. He quickly made a connection between the sound of the blender turning on and his favorite drink. Whenever he heard the familiar sound of a loud blender, he would be happy and laugh. As soon as Nick learned to crawl, he would crawl into the kitchen and bang on the refrigerator, screaming, “aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa550000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000” When he learned to walk, he would go to the place where the blender stood and, pointing his finger, say: “moo-zi, moo-zi”! (“Smoothie” in English means cocktail). Taisiya no longer hopes that she will take a break from making cocktails in the near future! At the same time, she was happy to hear from Nick's pediatrician that their child was the healthiest of all the children in their entire area and that the doctor did not need to see him as often as he saw other children.

According to my observations, children often love cocktails even more than adults.”

Victoria Butenko

There are a lot of different recipes for a live green smoothie, I like several variations, you can make your own. The main thing is to know that there should be a lot of greens in the cocktail, it should be ground very well in a blender (1-2 minutes), you need to alternate the greens every 2-3 days, it is advisable to add some kind of fruit to the cocktail to add flavor.

I do this:

Take 4 small bunches - 2 spinach, 2 lettuce, put them in a blender.
Add some kind of fruit, I like bananas and oranges, if desired, it can be grapefruit or something else.
So, put 3-4 bananas and 1 peeled orange into the blender
Add 1-1.5 glasses of water
Mix everything in a blender for at least 2 minutes.
If you do everything like I did, you will get about 1 liter of cocktail.
Believe me, it's very tasty!

So, dear mothers, I will briefly summarize everything that has been said:

1. Inorganic calcium - is not absorbed by our body: in pasteurized milk, cheeses, cottage cheese, sour cream, water and tablets

2. Milk is a very harmful product in itself, and at the same time removes calcium:

Contains protein that humans cannot digest
Shifts the acid-base composition of the blood to the acidic side
Flushes out calcium to neutralize the “acidification” reaction
Contains saturated and oxidized fats
Contains indigestible sugars
Contains feces, bacteria, pus, infections
Causes a huge number of diseases
3. Calcium is removed or interferes with absorption:

Animal proteins: milk and dairy products, meat, fish, chicken
Orthophosphoric acid
Sugar
Salt
Iron
d) The best calcium is in plants, seeds, nuts, greens.

Materials and sources:

Professor V.A. Dadali, Head of the Department of Biochemistry, St. Petersburg State Medical Academy named after. I.I. Mechnikova, Doctor of Chemical Sciences, acting. member of the Baltic Academy, member of the International Association of Micronutrition of the USA, member of the Scientific Council on Nutrition of the Institute of Nutrition of the Academy of Medical Sciences, honorary chairman of the scientific Society of Natural Medicine.
Frolov Yuri Andreevich, biologist, raw foodist (personal blog – http://ufrolov.ru/)
Walter Veit, professor of zoology, author of the program “Milk and its harm to humans”
Gromova O. A. edition “Doctor”, July 2013
Marva Ohanyan, general practitioner, candidate of biochemical sciences, naturopath, books “The Golden Rules of Natural Medicine”
Michael Gregor, general practitioner, professor, materials from nutritionfacts.org
Nadezhda Semenova, Candidate of Biological Sciences, full member of the Russian Academy of Natural Sciences, full member of the International Academy “On Nature and Society”, book “Kitchen of separate meals”
Academician Alexander Mikhailovich Ugolev, Soviet scientist, specialist in the field of physiology, autonomic functions and their regulation, book “The Theory of Adequate Nutrition”
“Research: M. M. Adeva, G. Souto. Diet-induced metabolic acidosis. Clin Nutr 2011 30(4):416 – 421.
M. P. Thorpe, E. M. Evans. Dietary protein and bone health: Harmonizing conflicting theories. Nutr. Rev. 2011 69(4):215 – 230.
A. L. Darling, D. J. Millward, D. J. Torgerson, C. E. Hewitt, S. A. Lanham-New. Dietary protein and bone health: A systematic review and meta-analysis. Am. J. Clin. Nutr. 2009 90(6):1674 – 1692
J. E. Kerstetter. Dietary protein and bone: A new approach to an old question. Am. J. Clin. Nutr. 2009 90(6):1451 – 1452
N. M. Maalouf, O. W. Moe, B. Adams-Huet, K. Sakhaee. Hypercalciuria associated with high dietary protein intake is not due to acid load. J. Clin. Endocrinol. Metab. 2011 96(12):3733 – 3740.
J. Calvez, N. Poupin, C. Chesneau, C. Lassale, D. Tomé. Protein intake, calcium balance and health consequences. Eur J Clin Nutr 2012 66(3):281 – 295.
J. E. Kerstetter, K. O. O'Brien, D. M. Caseria, D. E. Wall, K. L. Insogna. The impact of dietary protein on calcium absorption and kinetic measures of bone turnover in women. J. Clin. Endocrinol. Metab. 2005 90(1):26 – 31.
Dean Assimos. Re: Hypercalciuria associated with high dietary protein intake is not due to acid load. J. Clin. Endocrinol. Metab. 2011 96(12):3733 – 3740
J. J. Cao, L. K. Johnson, J. R. Hunt. A diet high in meat protein and potential renal acid load increases fractional calcium absorption and urinary calcium excretion without affecting markers of bone resorption or formation in postmenopausal women. J. Nutr. 2011 141(3):391 – 397.
L. M. Ausman, L. M. Oliver, B. R. Goldin, M. N. Woods, S. L. Gorbach, J. T. Dwyer. Estimated net acid excretion inversely correlates with urine pH in vegans, lacto-ovo vegetarians, and omnivores. J Ren Nutr 2008 18(5):456 – 465.
G. K. Schwalfenberg. The alkaline diet: Is there evidence that an alkaline pH diet benefits health? J Environ Public Health. 2012 2012:727630.
B. Dawson-Hughes, S. S. Harris, L. Ceglia. Alkaline diets favor lean tissue mass in older adults. Am. J. Clin. Nutr. 2008 87(3):662 – 665.
P. Deriemaeker, D. Aerenhouts, M. Hebbelinck, P. Clarys. Nutrient based estimation of acid-base balance in vegetarians and non-vegetarians. Plant Foods Hum Nutr 2010 65(1):77 – 82.”
Source – research results published in the scientific journal Science 1986
Source – research results published in the scientific journal American Journal of Clinical Nutrition 1974
Source – research results published in the scientific journal Journal of Nutrition 1981. Science 1986
National Institute of Health, University of California, study results published in American Journal of Clinical Nutrition 2001
Research J Am Colli Nutr, 2000 Vol. 19
Source: journal “Proceedings of the Society for Experimental Biology and Medicine, 1990, 193, 143”
Kozlov Yu. P., Free radical processes in biological systems
Biophysics, textbook, 1968
Ingram D., Electron paramagnetic resonance in biology, trans. from English, M., 1972.
Journal of Diary Science 1988
Movie, Food Corporation
J. L. W. Rademaker, M. M. M. Vissers, and M. C. T. Giffel. Effective heat inactivation of mycobacterium avium subsp. paratuberculosis in raw milk contaminated with naturally infected feces. Appl. Environ. Microbiol., 73(13):4185-4190, 2007
P. C. B. Vianna, G. Mazal, M. V. Santos, H. M. A. Bolini, and M. L. Gigante. Microbial and sensory changes throughout the ripening of prato cheese made from milk with different levels of somatic cells. J. Dairy Sci., 91(5):1743-1750, 2008.
Academician Druzyak, book “How to extend a fleeting life”
Victoria Butenko, website –

Instructions

There is no consensus on whether to take calcium supplements. Some experts advise taking it during the day, others in the evening. Therefore, it is most reasonable to take the drug 2-3 times a day, respectively, dividing the daily dose into parts (usually the maximum daily dose is 1000 mg). For example, 500 mg day and evening.

Should I take calcium before or during meals? It depends on which one is included in the . For example, calcium carbonate (calcium carbonate, CaCO3) is better absorbed if taken with food or immediately after a meal. If you take drugs based on calcium gluconate, calcium citrate or calcium lactate, then the efficiency of their absorption is almost the same at any time of the day, regardless of whether you have eaten or not.

In any case, it is recommended to take the calcium supplement with plenty of liquid, and best of all, plain water. Taking vitamin D at the same time improves the absorption of this microelement. Natural sources of vitamin D include fish oil, liver, sour cream, egg yolk, herring, mackerel, and salmon. But the absolute record holder for vitamin D content is the liver of marine fish. You can also take synthetic vitamin D in the form of pills. It is also produced by the skin when exposed to sunlight, so try to walk more outdoors in the summer.

To prevent osteoporosis - brittle bone tissue caused by a lack of calcium, adults are recommended to take about 400 IU (that is, international units) of vitamin D per day, and for older people - from 400 to 800 IU.

There are currently three main forms of calcium supplements: regular tablets, chewable tablets, and effervescent (instant) tablets. The most effective of them are effervescent ones, since they contain more calcium and are absorbed faster. However, chewable tablets also have their benefits. For example, they can be used almost anywhere and anytime (in a train compartment, in a movie theater, at a meeting, etc.) without attracting attention to yourself or disturbing others.

Video on the topic

Related article

How to take "Calcemin"

Sources:

• what calcium is best to take

Modern ecology, the frantic rhythm of everyday work and poor nutrition do not have a very positive effect on the human body. This is why it becomes necessary to take additional vitamins and minerals, such as calcium. With calcium deficiency in the body, a person’s bones become brittle, nails and hair become brittle, and teeth begin to crumble. And an excess of this mineral leads to the formation of stones in organs. This is why you should take calcium correctly.

For preventive purposes, calcium supplements are recommended to be taken 1-2 times (depending on the dosage) per day, preferably during the daytime. For medicinal purposes, the dosage of calcium is determined by the doctor.

Vitamin D significantly improves the absorption of calcium into the human blood. It is found in fermented milk products, vegetable and butter, seafood, fish oil, herring, and mackerel. By the way, sunlight is great for helping the skin produce vitamin D. So long summer walks contribute to excellent absorption of calcium into the human blood.

Modern calcium preparations are presented mainly in three forms of administration: effervescent, chewable and regular tablets. Effervescent forms of drugs have a number of advantages over others. First, they contain higher amounts of calcium than other forms. Secondly, calcium dissolves faster when taking effervescent tablets, and therefore is absorbed faster into the human blood. Chewable tablets are convenient (anytime, anywhere).

Sources:

• when can you take calcium

Calcium plays a huge role in the human body, because... It is on this macroelement that the condition of a person’s teeth, hair and bones, the contraction of the heart muscle, the functioning of the central nervous system, and the normal absorption of food largely depend. A lack of calcium is associated with the development of such a dangerous disease as osteoporosis. Therefore, experts often advise people to take additional calcium, as part of various medications. But in order for this substance to benefit the body, it is important to know how to do it correctly.

Instructions

Take medications containing: with food or immediately after it, as it is absorbed faster with food. Calcium citrate, calcium lactate or hydroxyapatite are best absorbed by the body, calcium is worse. But keep in mind that if you crush a calcium tablet and drop a few drops of lemon juice on it (the powder will “fizz”), it turns into calcium citrate, which is completely and quickly absorbed in the intestines.

The form in which this drug is taken is also important. It can be in the form of solutions, tablets or capsules. Effervescent ones dissolve faster and are absorbed by the intestines, and chewable ones are easier to swallow compared to larger ones.

Divide the daily amount of the drug that you need to take into several doses and be sure to wash them down with plenty of water.

Many scientists claim that calcium is absorbed best in the evening, after 19 hours, so, if possible, move the intake of calcium supplements and foods containing it to the evening.

By the way, please note that caffeine and alcohol impair the absorption of calcium, so try not to drink tea, coffee, or, especially, drinks containing alcohol while taking calcium. For the same reason, you should not eat a cheese sandwich with coffee.

To improve calcium absorption, try to supplement your diet with foods that contain vitamin D or multivitamins. It is also beneficial to spend more time outside, especially in the summer, when the sun's rays affect the skin, promoting the production of vitamin D.

Taking calcium carbonate causes constipation in some people. To avoid this, try to simultaneously use supplements or foods that help activate intestinal motility.

The calcium norm per day for adults is from 880 to 1200 mg. How much you need depends on your diet and physical activity. Keep in mind that oversaturation of the body calcium just as unacceptable as its lack. An excess of this substance, according to researchers, increases blood clotting, which is dangerous for people suffering from heart disease. In addition, excess calcium can be deposited on the walls of blood vessels, affecting their elasticity and lumen size, similar to cholesterol plaques. Therefore, try to take this drug exactly in the dosages prescribed to you by your doctor. Better yet, consume calcium in your diet.

The most calcium is found in dairy products, as well as eggs, chocolate, cabbage of all varieties, spinach, almonds, and sesame seeds.

The daily calcium requirement of an adult is approximately 1.5 grams. A person receives only half of this norm from food. Moreover, the matter is not only in the amount of calcium entering the body, but also in its absorption.

You will need

• - dairy products;
• - products containing magnesium;
• - vitamin D;
• - physical activity;
• - dietary supplements with calcium;
• - comfrey root, milk;
• - elecampane root, unrefined vegetable oil.

Instructions

For the absorption of calcium, magnesium is necessary, which prevents the excretion of calcium from the body. The ratio of the first to the second should be 2:1. In addition, D is required, which is synthesized in the body only under the influence of ultraviolet rays.

The most effective prevention of osteoporosis is a diet that includes 250-350 ml of skim milk or fermented milk drinks or 100 grams of cottage cheese or hard cheese daily.

Calcium is also found in broccoli, beans, oranges, spinach and walnuts. Sesame and poppy seeds are especially rich in this microelement. Fry 100 grams of sesame seeds until yellow, grind in a coffee grinder and add 1-2 dessert spoons to porridge, cottage cheese, salad, etc.

To ensure the mineral balance of bone tissue, the diet must always include seafood and fish, eggs, boiled meat, bran, vegetables and fruits, herbs, and yeast.

Low physical activity is also a significant factor that reduces calcium levels in the body. In conditions of immobility, the human skeleton loses up to half of its strength per year. Daily exercise not only helps strengthen muscles, but also promotes the active absorption of calcium. Walk at a good pace for at least 40 minutes a day.

Dietary supplements, such as “Calcium-Active”, “Calcium-D3 Nycomed”, calcium citrate, provide significant assistance in saturating the body with the calcium it needs.

Features of calcium absorption

It’s not enough to just consume calcium, the main thing is to absorb it! Calcium is a difficult-to-digest substance. In food products, calcium is contained mainly in the form of sparingly soluble salts (phosphates, carbonates, oxalates, etc.). For example, only 13.4% of the calcium contained in carrots is absorbed by the body. You need to eat 700 g of carrots to get 1/4 of your daily calcium requirement. Its digestibility largely depends on the substances accompanying it in food.
The solubility of calcium salts increases in the acidic environment of the stomach, but the dissolved ions are rebinded and precipitated to some extent in the jejunum and ileum, where the pH is closer to neutral. Did you know that a person at the age of 60 can only produce 25% of the amount of stomach acid that he produced at the age of 20? Therefore, the need for calcium only increases with age. In the gastrointestinal tract, food components (glucose, fatty acids, phosphorus and oxalates) bind to calcium, forming complexes. In general, the absorption of calcium supplements (especially less soluble ones) is improved if they are taken with food. This may be because food stimulates gastric secretion and motility, and dietary sources of calcium become more comminuted and soluble.
Dietary fiber reduces calcium absorption. Several constituents of dietary fiber bind calcium. Hemicellulose inhibits calcium absorption.
Phytic acid (a component of plants) binds calcium into an insoluble form. Cereals - rye, wheat, oats - are especially rich in phytic acid, however, when the dough is fermented under the influence of phytase contained in yeast, phytic acid is broken down.
Dark green, leafy vegetables often have relatively high calcium content. But calcium absorption is often hindered by oxalic acid. When combined with oxalic acid, calcium produces water-insoluble compounds that are components of kidney stones. These are sorrel, rhubarb, spinach, beets. Foods low in oxalic acid (white cabbage, broccoli, turnips) are good sources of calcium. Calcium absorption from cabbage is as high as from milk.
Insufficient protein in the diet impairs calcium absorption. The stimulating effect of proteins is probably due to the fact that the amino acids released during their hydrolysis form highly soluble complexes with calcium. A diet rich in protein may induce calciuria. Calciuria causes a negative calcium balance, but it does not lead to a compensatory increase in the efficiency of calcium absorption in the intestine. Within the same person there is a large diurnal variation in urinary calcium levels due to the calciuretic effect of foods. Digested carbohydrates and protein have a calciuretic effect that is linearly related to the intake of these substances, but is relatively independent of calcium intake. For every additional 50 g of dietary protein, 60 mg of calcium is lost in the urine. High levels of phosphorus in some proteins reduce but do not eliminate their calciuretic effect. The calciuretic effect of protein leads to a decrease in renal reabsorption of calcium, which is not compensated by an increase in its absorption in the intestine. Consequently, a protein-rich diet in adults leads to a negative calcium balance.
Calcium is absorbed from the intestines in the form of complexes with fatty and bile acids. The optimal ratio is 10-15 mg of calcium per 1 g of fat. Calcium absorption is facilitated by a sufficient content of unsaturated fatty acids. Insufficient and excessive amounts of fats, especially those rich in saturated fatty acids (cooking fats, lamb, beef lard, etc.), impair calcium absorption. With insufficient fat intake, too few calcium salts of fatty acids are formed, which produce soluble complex compounds with bile acids. With excessively fatty foods, there are not enough bile acids to transfer all the calcium salts of fatty acids into a soluble state, and a significant part of the Ca is excreted in the feces. Ca release also depends on the nature of nutrition. A diet with a predominance of foods with an acidic reaction (meat, cereals, bread) leads to the excretion of Ca in the urine. When foods with an alkaline reaction predominate in the diet (fruits, vegetables, dairy products), Ca is excreted mainly in feces.
An important factor affecting Ca absorption is the amount of phosphorus and magnesium in the diet.
The most favorable ratio of calcium to magnesium in the diet is 2:1. A ratio close to this is found in the following products - sardines, Atlantic herring, eggplant, cucumbers, lettuce, garlic, beans, pears, apples, grapes, raspberries, porcini mushrooms. If little magnesium is supplied, stones form, vascular calcification occurs, and calcium is deposited in atherosclerotic plaques. Magnesium is necessary for the absorption of calcium in the kidneys and urinary tract. Magnesium deficiency stimulates PTH, which leads to increased bone resorption and increased renal Ca excretion. Magnesium competes with Ca for bile acids, so excess magnesium has a negative effect on Ca absorption. In addition, magnesium is part of the enzymes necessary for metabolism in cartilage and bone tissue.
The best calcium to phosphorus ratio for adults is 2:1.2-1.8. A ratio close to this is typical for cottage cheese, cucumbers, garlic, and grapes. If Ca is supplied more than phosphorus, then bone tissue does not form normally, problems arise with vascular calcification, and the formation of stones in the kidneys and gall bladder. And if, on the contrary, more phosphorus is supplied than necessary, Ca is washed out of the bones and its absorption decreases.
The absorption of calcium is also influenced by potassium, the excess of which impairs its absorption, because Potassium, like magnesium, competes with Ca for bile acids.
Calcium absorption is hindered by: chocolate, excess sugar consumption, excess coarse fiber foods. Tea is not compatible with any trace element.
Coca-Cola, Pepsi-Cola, Fanta and other similar drinks contain sodium acid phosphate (an antagonist of Ca, preventing it from being absorbed), their pH = 2.2-2.5, to neutralize them the body uses Ca, which is washed out of bone tissue .
Caffeine also increases urinary calcium loss. Abuse of coffee and alcohol can cause calcium deficiency, since some of it is excreted in the urine.
Lactose increases calcium absorption. Lactose, when fermented, maintains low pH values ​​in the intestines, which prevents the formation of insoluble phosphorus-calcium salts.
Along with vitamins A, C, D, E, K, the following elements can increase calcium levels in the body: Fe, Mg, Mn, Cu, P, Si, as well as protein, gastric juice (HCl), pancreatic enzymes and Lactobacillus acidophilus .
Silicon crosslinks bone tissue collagen. Zinc and chromium play a large role in the energy supply of bones, necessary for the growth of bone tissue. Boron affects the synthesis of estradiol, selenium with iodine affects the synthesis of thyroid hormones. Vitamin E affects the condition of membranes, including bone tissue.
A serious enemy of Ca and P is aluminum. Aluminum ions can replace Ca ions and thereby cause serious changes in Ca metabolism. People get too much of this metal from using aluminum cookware, drinking juice from aluminum-coated bags, or drinking canned beer.
There is a significant calcium deficiency in the food of modern people, especially for urban residents whose diet is dominated by refined foods, semi-finished products, etc. suffice it to say that the main source of calcium, dairy products, come to the table of the city dweller significantly depleted in calcium: 1 liter of fresh natural milk (from a cow) contains 1400 ml of calcium, and pasteurized, and even more so, sterilized, from which cottage cheese is made in dairies and cheese, only 140 mg. A modern city dweller receives, in a good case, only a third of the daily calcium requirement.
It is recommended to take any Ca products at night due to the circadian rhythm of bone resorption. Resorption is suppressed only by evening intake of Ca, while morning intake does not produce a significant effect.
Many people, especially the elderly, eat cottage cheese and cheese for breakfast, believing that this is the best way to enrich their body with Ca and P. Resorption of Ca and P by bone tissue occurs in the evening and at night. So, if you ate fish or cheese for breakfast, you are in vain counting on their beneficial effects. Ca and P either will not get from the intestines into the blood at all, or due to their lack of demand by bone tissue, they will settle in the kidneys in the form of oxalate stones. The point is also that in the morning corticosteroid hormones are produced and delivered into the blood, which block the absorption of Ca and P from the intestines into the blood. Therefore, it is better to take foods containing Ca and P in 2/2 days, for dinner.
It must be remembered that calcium is lost during heat treatment (for example, when cooking vegetables - 25%). Losses will be insignificant if the water in which the vegetables were boiled is used (for example, broth or gravy).
The lower the fat content of dairy products, the higher the Ca content.

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Osteoporosis

Chronic Lewis problems (constitutional, acquired or hereditary). Deep phases of genitourinary degeneration. Compensating rate:
In the morning: Arnica-12, Glonoin-12, Veratrum album-12.
During the day: Phosphorus-12, Calcarea fluorica-12, Barita carbonica-12.
In the evening: 1). Hina-12, Lycopodium-12; 2). Lachesis-12, Mercury biod-12.
The course lasts three months.
Calcium metabolism is mainly based on the functions of the bladder, without correcting it (relieving dysfunction) trying to improve it is useless.
By the way, back at the beginning of the last century, medicine realized that calcium is an important element in the body - these are bones, metabolism, and the potassium-sodium pump (and this is water metabolism in all phases - cells, lymph, tissues). Therefore, most diseases, including severe systemic ones, are either significantly alleviated or completely cured when calcium balance is restored, which is why the slogan “all diseases are caused by calcium deficiency” was quickly voiced and applied. At the same time, the general calcification of the population (in Europe) was on a large scale, so much so that it reached the point of taking 100-200 g of calcium per day - firstly, calcium is just chalk, the composition is, let’s say, inexpensive, and secondly, the idea “the faster – so much the better,” plus citizens’ own initiative. It must be said that health deteriorated very quickly, even to the point of death (by the way, by default it was assumed that chalk was a neutral substance, let’s say, not a poison), after which this entire company was folded (all this happened for a maximum of six months). And here's the problem. Let's imagine that our body is configured to receive all the necessary elements from food products, i.e. You and I have a certain “factory” in our bodies that is required to absorb and process calcium. Lack of calcium - it is clear that the factory is not working well. Accordingly, with a sharp increase in load (loading of equipment), the effect was completely opposite - the equipment was worn out, and instead of increasing the pace, it simply failed. So, before increasing the load, it was necessary to first repair the “factory”, or normalize calcium metabolism - activate the processes for its absorption. Therefore, it is impossible to increase the dose of calcium without stimulating metabolism - the effect is strictly negative.
The metabolism of calcium, especially fluoride, is stimulated by the simple drug Calcarea fluorica (in general, calcium fluoride). Regarding the last one. Since, again, calcium is an important element, after the crisis with taking chalk (for several years), another boom began - one of the German pharmaceutical companies began to produce and recommend to the population for use that same homeopathic calcium, but not fluorica, but carbonica . Since, as you and I know, this drug normalizes calcium metabolism in the body - the first effect was very successful - it was here that a large-scale improvement in the well-being and healing of citizens began - the effect is clear to you and me. About a year later, the reverse process suddenly began - aggravations and deterioration began, after which one citizen from Holland even filed a lawsuit against the company. At the same time, the German company was an honest manufacturer and did not refuse his claims - they themselves did not understand what was the reason that the drug stopped working as desired. But it turned out that after the first year of selling the drug, which at the beginning was made according to the classical homeopathic scheme (for which a particle of chalk was taken from the middle layer of chalk deposits and dynamized), they decided to improve the composition. The German mind suggested one simple idea - it is clear that they did not take pure calcium from the earth - there were many impurities and related elements. After which they decided to improve the drug and began to make homeopathy from chemically obtained calcium, suggesting that pure calcium is much better than natural one. But the result turned out to be exactly the opposite. Since then, all homeopathy has been prepared only from environmental components (no chemicals), and this drug in German pharmacology began to be designated as Calcarea austermani - a homeopathic drug obtained from natural calcium (sea sediments).
Therefore, to normalize exchange we need the following course:
First dose: Hina-12, Cantharis-12, Calcarea fluorica-12 – 2 peas of each.
Second dose: Hina-12, Cantharis-12, Calcarea carbonica-12 – 2 peas of each.
Third dose: Hina-12, Cantharis-12, Calcarea phosphorica-12 – 2 peas of each.
The time for taking the drugs is from 21.00 to 23.00, they should be taken alternately, starting with the drugs of the first group, the next day - the drugs of the second group, and then the third, then again the first - and so on in a circle.

The effectiveness of treatment with medications can be significantly enhanced using fairly simple methods. One of the most accessible is to understand what time is best to take the medicine and try to adhere to this particular regimen. For example, for bone repair, it makes a big difference when you take calcium in the morning or evening. And about this - right now.

This element plays a vital role not only for the health of bones.

Along with this main task, it performs the following functions:

1. Provides the process of muscle contraction and thus participates in the heartbeat (the myocardium is the main muscle of the heart that pumps blood through the vessels).
2. Provides blood clotting processes, as it enhances the effect of vitamin K, which is involved in these reactions.
3. Provides a mechanism for the selective permeability of substances through cell membranes (barriers): some substances pass through it, others do not.
4. This element takes part in the process of formation and transmission of impulses through the cells of the nervous system (neurons).
5. Participates in metabolic and hormonal processes by activating some vital chemical reactions in the body.

First of all, medications containing this element should be used by those people who are at risk:

• suffering from osteochondrosis, arthritis or having prerequisites for their development (for example, hereditary);
• have suffered various fractures and other bone injuries;
• predisposed to colon cancer;
• by gender - women are more susceptible to a lack of this element due to the hormonal characteristics of the body;
• leading an unhealthy lifestyle in terms of an unbalanced diet: excess carbonated drinks, sweets, flour products, coffee, alcohol and fatty foods, as well as foods with excess salt (chips, pickles for the winter, etc.);
• based on age - people over 60 need special care for their bones due to the gradual weakening of bone tissue and salt deposits.

On the other hand, even if a person does not fall into any of these categories, he may, on the advice of a doctor, decide to take appropriate medications, especially if he exhibits some of the following symptoms:

1. Unexplained anxiety, irritability, insomnia.
2. Frequent numbness in the arms and legs, frequent cramps, involuntary muscle contractions.
3. Pain in the joints, bones, painful sensation in the gums.
4. Brittle nails.
5. Women have unusually heavy menstrual flow.
6. Children experience severe growth retardation and often have a desire to eat chalk.

NOTE

None of the listed signs is an absolutely accurate signal to start taking medication. Before deciding on therapy, you should definitely consult a doctor for advice.

The list of foods rich in calcium (in descending order) is as follows:

1. Group of dairy products - cheeses (the record holder for content is Parmesan), cottage cheese, sour cream, kefir, yogurt.

PLEASE NOTE – Contrary to popular belief, milk is not the best source of calcium. The fact is that, along with this element, it contains lactose, which is a simple carbohydrate that in excess is harmful to bones. A much more suitable product is cheese, which does not contain lactose at all.

1. Greens and some vegetables: all types of cabbage, parsley, spinach, dill.
2. Almost all nuts, especially almonds and Brazil nuts.
3. Sesame and poppy seeds.
4. Whole grain flour (premium flour contains no calcium).
5. Soy and products based on it.
6. Molasses is a great option for those with a sweet tooth. If you replace sugar with molasses, the benefits for the body are double: it will be saturated with calcium, and on the other hand, it will avoid the harmful effects of excess sugar.

NOTE

You should not focus on just one product - your diet should be varied. In addition, the constant consumption of monotonous food has a bad effect on the condition of the gastrointestinal tract.

Oddly enough, in the medical community there is no unambiguous and clear answer to the question of when it is better to take calcium-containing drugs (for example, calcium d3 nycomed). Therefore, you should not expect clear recommendations on this matter.

However, there are a few simple rules, the observance of which is guaranteed to increase the effect of therapy due to more complete absorption of the components:

1. Since there are equally opinions that you can take calcium during the day and you can drink it in the evening, the most correct option is to split the dose into at least 2 parts and take it like most other drugs: in the morning and in the evening. Or break it into three parts and take it morning, lunch and evening. At the same time, it has been proven that frequent intake in small portions is much more effective than a single large portion - it is not absorbed in full.
2. A fundamentally important point where many make a mistake, as a result of which taking calcium-containing drugs turns out to be virtually meaningless: these drugs are used only in conjunction with those substances that promote its absorption by bone tissue. This is vitamin D, food and preparations containing phosphorus and magnesium - these elements themselves are beneficial and enhance the effect of calcium.

PLEASE NOTE - Vitamin D is found in beef liver, sour cream, egg yolk, fish oil, herring, and is especially abundant in the liver of any type of sea fish. All nuts, sunflower seeds, beans, green apples, and green bell peppers are rich in magnesium. Phosphorus is found in dairy products, meat and poultry, eggs, fish, walnuts, and oatmeal.

1. Along with the fact that it is important to know when it is best to drink calcium, its combination with food plays an equally significant role. It is important to take medications only after a light, low-fat meal. And do not take them in combination with certain organic acids (oxalic and phytic) - accordingly, do not eat sorrel, spinach, or beets at the same time.
2. The dosage form of the drug is important. If you can purchase the medicine in liquid or powder form, this is better than tablets.
3. However, there are also different options among tablets - from traditional to chewable and effervescent. The last type is the best, it is absorbed most fully and quickly.
4. In the instructions for the drug, it is necessary to specify in what form calcium is contained, i.e. what active ingredient is the basis of this medicine. Calcium carbonate is well absorbed during or immediately after meals. And gluconate, lactate and calcium citrate (organic forms) are absorbed regardless of food and time of day.
5. Finally, like most other medications, medications with calcium are always taken with an excess amount of liquid - 1-2 glasses.

Thus, the effectiveness of taking calcium-containing medications, first of all, depends not on what time of day is best to take them, but on the following factors:

• combination with certain foods;
• combination with drugs that promote the perception of calcium and its most complete absorption by bone tissue;
• chemical (medicinal form of the drug).

Therefore, the question at what time of day calcium is best absorbed can be largely replaced by the question: in combination with what drugs and food this element brings more benefits.

NOTE

Before taking calcium, you should definitely consult your doctor to avoid possible side effects associated with the characteristics of a particular organism. In any case, long-term calcium intake over 6-12 months (or several years) can lead to the formation of kidney stones.

Thus, calcium is one of the vital elements that the body cannot do without. And it is important to take medications containing it only on the basis of the above rules. Otherwise, the effect of therapy will be virtually zero.