Tue, Apr-04-23, 07:42
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Senior Member
Posts: 14,684
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Plan: EpiPaleo/Primal/LowOx
Stats: 220/130/150
BF:
Progress: 129%
Location: USA
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Three articles: Spot the vegan trick
Ran across three headlines asking calcium questions. Seeing them lined up like this what prompted this post.
Quote:
4 Surprising Foods That Have More Calcium Than Milk
Plant foods like leafy greens contain less calcium overall but have a higher bioavailability than dairy. For example, bok choy contains about 160 mg of calcium per 1 cup cooked but has a higher bioavailability of 50%, so about 80 mg is absorbed.
Calcium | The Nutrition Source | Harvard
What has the highest bioavailability of calcium?
The richest and best-absorbed Ca source is cow's milk and its derivatives. Other foods show high Ca concentrations but variable bioavailability: foods rich in phytates and oxalates show a smaller absorption and carbohydrate-rich foods show higher absorption.
[Bioavailability of dietary calcium] - PubMed
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I don't drink milk. I tend to not drink my food unless it's a smoothie But Greek yogurt and cheese are better sources with fewer carbs.
But they are pushing that "you can get protein from anything!" to saying the same of calcium, and as I delve more into bioavailability, the more I'm convinced that is a missing piece that makes nutrition so complicated. Because that depends on how the food was produced, where, when, and will get consumed from someone who are themselves variable on which foods are the most bio-available.
Red meat consumption has been going down for fifty years, I understand. So don't tell me it's bad for me. So far, a lot of stuff has been given up. Still, I don't mind nearly as much as when the low fat folks came for my bacon.
One slice of sandwich cheese has 220 compared to a cup of boiled bok choy. But they won't tell you that in their comparisons.
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