Ran across three headlines asking calcium questions. Seeing them lined up like this what prompted this post.



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.

I would put milk as the most highly absorbable calcium. I raise sheep, and the lambs grow fast on milk. They grow faster when on grain, which they steal from mom at two weeks old. Hay and grass are not eaten in significant amounts until over 4 weeks old.

My opinion is based on more than 35 years raising sheep and horses.

Milk is a terrific food source. Its not spinach.

I personally eat cheeses and some yogurt and occassionally buttermilk. Or kefir.

Milk and its products have growth effects. So I limit that.

Beef and lamb used to be the cheap meats, compared to pork and chicken, as grazing animals much cheaper to grow out than grain fed UNTIL commercial grain production made grains cheaply----- per Joel Saladin. I agree with his assessment.

We are being manipulated at every turn.


I have marginal land. Full. Of Rocks. A tractor cannot till here. 15 acres of rocks and boulders dotting the terrain. Grows trees well.But these trees are not old trees. Meaning this land had the trees removed at some point and likely used as graze because its boundaries are rock walls. Then abandoned and the trees took over.....with closed canopy and open space below to easily walk. Grows ferns, blueberry bushes, and a few shrubs.

Plan to keep clearing to bring back graze. Sheep are great at transitioning this land to graze.

We are being manipulated.

I would have trouble consuming a cup of cooked bok choy. I'd rather eat some cheese or yogurt to get calcium.

I'm not vegan (AT ALL lol) but I could easily consume 2 cups of cooked bok choy. I love veggies.

I eat meat, but don't drink milk. I do put cream in my coffee and I eat a lot of cheese, mostly imported from Europe as my DW has an A1 sensitivity and most European cows are A2.

There are 7 key nutrients vegans cannot get.

My teeth are typical for an omnivore. My alimentary canal is typical for an omnivore. My digestive enzymes are typical for an omnivore. Therefore to respect what my body is designed to eat, I eat like an omnivore.

It's as simple as that. Why complicate it with this or that study that most likely has a hidden agenda?

And anyone who isn't a vegan, but falsely calls themselves a vegetarian, is really an omnivore.

Many people say this and I believe them but they never appealed to me. While I love sour, most veggies taste bitter to me. Salads are the closest I ever came, but it was, like potatoes, about the tasty stuff on top.

WB, there was a time when many veggies were sour, because long storage was a brine. Perhaps look into pickling. Now Im not saying eat two cups, lol, but add to a plate with, for example, a 1/2 cup 🥬 bok choi.....

I do eat fermented plants when I can, to take care of the lectins. Or a botanical fruit, like cucumber, doesn't have any. Now I'm also low oxalate, which bok choy is.

But I don't like it enough to seek it out