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Where we should get our calcium from?…. Where nature intended!
If milk is not organic the hormones that are injected into the cows (RBGH) are passed on to you, along with the pesticides in their diets and antibiotics.
The protein in milk is called sodium casseinate or casein. It is difficult to digest and produces acid in the body. In sensitive people, lymphocytes (cells of our immune system that protect internal tissue) are activated to proliferate in the presence of casein.
· Mother’s Milk is 80% whey and ONLY 20% casein
· Cow’s Milk is 20% whey and 80% casein
Cows get their calcium from greens.
Calcium Casseinate – Calcium in milk is bonded to casein which makes it indigestible to humans. It creates more acidity in the blood and actually, IN TURN, requires your body to need more calcium to neutralize the acidity (calcium deficiency).
Why is milk highly acidic? The Bacteria and Mold in milk in large amounts adds to intestinal bacterial pool. When lactose becomes indigestible, as we get older, it accumulates in the large intestine, it ferments, and reacts with the bacteria present. Its reactions convert to carbon dioxide, lactic acid and cause water build up in the body.
Facts: Cows have 4 stomach compartments and the appropriate enzymes to deal with the type of sugar, protein and calcium in milk in order to make it digestible and useable in the body. Milk is meant for the growth of an infant, in fact, humans are the only species to continue to drink it past the age of infancy.
SIDS in infants was almost non-existent in breast fed children (mother’s who breast feed pass on cow’s milk to their infants).
Non-Dairy Sources of Calcium
Food Milligrams Calcium per 100 Grams (31/2 oz)
Vegetables | |
Beet Greens, Cooked | 118 |
Broccoli | 130 |
Chard, Cooked | 73 |
Collards, boiled, drained | 188 |
Dandelion Greens, boiled | 187 |
Kale, boiled, drained | 187 |
Kidney Beans, cooked | 40 |
Mustard Greens, boiled, drained | 138 |
Okra, cooked | 82 |
Parsley | 203 |
Parsnips, cooked | 57 |
Rutabaga, cooked | 55 |
Turnip greens, boiled | 184 |
Turnips, cooked | 40 |
Watercress | 151 |
Seeds/Nuts | |
Almonds | 254 |
Brazil Nuts | 186 |
Peanuts, roasted | 74 |
Raisins | 62 |
Sesame Seeds | 1160 |
Walnuts, roasted | 83 |
Seaweeds | |
Agar | 567 |
Dulse | 296 |
Hiziki | 1400 |
Kelp | 1093 |
Kombu | 800 |
Wakame | 1300 |
Comparison of Dairy | |
Cheddar Cheese | 750 |
Cottage Cheese | 94 |
Cow’s Milk | 118 |
Looking at these nutritional facts gives us an idea of the misconceptions having to do with our need for dairy. Cow, who need a large amount of calcium, far exceeding our need, get their calcium from greens. Knowing the benefits of greens, perhaps we should start looking at them as a healthier calcium source.
For more information about this subject visit www.symptomfreewellness.com
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Where we should get our calcium from?…. Where nature intended!Calcium Casseinate – Calcium in milk is bonded to casein which makes it …
