BEST FOOD SOURCES.
Milk and milk products, All cheeses, Soya Beans, Tofu, Sardines, Salmon,Peanuts, Walnuts, Sunflower Seeds, Dried Beans, Kale, Brocolli,Molasses, Wheat Bran, Dried Figs, Watercress, Cocoa, Oats, Maple Syrup, Sardines, Dried Lentils, Green Olives, Yogourt, Hoeseradish.
EFFECTS ON BODY.
Like Phosphorus, Calcium is essential to the structure and maintenance of healthy bones and teeth; Plays a role in controlling clotting of blood; Influences normal responses of muscles, heart, nerves and digestive system. Helps in weight management. Alleviates insomnia.
DEFICIENCY.
Lack of Calcuim may cause Rickets,Osteomalacia, Osteoprosis and changes in intestinal flora. Also decreased rate of growth and scurvy symptoms.
DAILY REQUIREMENT.
800-1,200 Milligrams mg. for adults. 1,200-1,500 Milligrams mg. for pregnant or nursing women. 1,500 Milligrams mg. for those over 50/60 years of age.
GENERAL CHARACTERISTICS
Stored in bones and teeth; Dissolves in water; Works in opposition to Magnesium; Too much Magnesium in body interferes with utilisation of Calcium; Must be supplied in quantities equal to those of Phosphorus to obtain full benefit of those two Minerals; If there is an excess of Phosphorus it will be of no use until amount of Calcium is increased; The opposite is similarly true; Unites with Oxalic Acid to form insoluble compounds hence, when Oxalic Acid is present in foods, or in the body, , Calcium is made useless in the body. There is more Calcium in the body (2 to 3 pounds) than any other Mineral and almost all is in the bones and teeth.
THE CHEMICAL SYMBOL FOR CALCIUM IS Ca.