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5 thoughts on “Top Foods Highest in Calcium (for Cellular Energy)”
I read a book about 20 years ago called ‘The Calcium diet’.
The conclusion of the author’s research was that cancer, among other things was caused or facilitated by a lack of calcium in the local cells/membranes which meant that the signal to limit replacement of dead cells didn’t get to surrounding cells which allowed rampant over compensation.
Cause of a cell’s death or damage could be any number of factors but the uncontrolled replacement, i.e. cancer, was down to electrical communication problems.
The immune system cures cancer constantly until it can’t function. You don ‘t get a dis-ease from not taking enough drugs, so why should they be the solution?
One word;
Profit.
You need half as much magnesium as calcium to make use of the calcium btw.
Sorry to put the kabash on your adolescent enthusiasm, but eating 100g of savory is just not going to happen at mealtime. No one eats that much of that herb, or any other- they are used in small amounts because they are garnishes, not the ‘meat’ of the meal. So you can ignore the first 15 items on that list, and start with substantial food: cheese (must be raw for full absorption of calcium), beef, seaweed, and of course, all bone broth. Bone broth is the best source for all colloidal minerals.
And, we are far more in need of magnesium than calcium as a culture. Calcium has been hyped. Magnesium is needed for the utilization of calcium. Magnesium and zinc may be the most important minerals for the body, and they are rapidly depleted in stress.
Calcium is also not absorbed unless there is enough Vitamin A and D on board, stomach acidity, and protein in diet. Are you taking fermented cod liver oil? It is high in A/D. Calcifications of the body, including in the arteries, can come from low levels of Vit A/D. Our ancestors ate large amounts, today we are generally deficient.
Forget about the atomic absorption spectrophotometer, how tedious and unrealistic. Start with eating pastured eggs, animals and beyond corporate organic vegetables. Read more before making silly posts like this. In all kindness, its about the big picture of health, not the spectrophotometer or savory as saviors.
As per this article, the herbs need to be dried. The mineral content of herbs increases with drying. Pesto is fresh, and mostly olive oil.
Here is a visual: in a 1 qt mason jar, PACKED with dried herbs, you are going almost 50 grams. That’s half of what is recommended per ‘serving’ above.
Savory, or summer savory, is an herb I have used with roasted chicken and fish. It has a sort of sage/marjoram flavor and is part of the mint family I believe. It is more popular in Europe. It can be added to soups, made into its own tea (substitute in recipe below). It’s tasty- but again, I probably use only about 1-2T per dish.
If you want to try and get some calcium from dried herbs, a therapeutic herbal tea is:
2T nettles
2T comfrey
2T red clover
2T alfalfa
Put herbs in mason jar. Pour boiling water over herbs. Let steep for 3 hours. Strain, gently reheat. Sweeten with a little raw honey, and drink 1-2 qts/day. Start with that concentration, but if you can tolerate the taste of more herbs per jar, all the better.
This tea is full of minerals, cleanses the blood, is an overall tonic for health and energy. Drink 1 qt/day for a week and see how you feel.
I beg to differ on calcium, Mr Killer. Too much calcium is extremely detrimental to the body, while an excess magnesium is generally used quickly due to diet/stressors, or gives us loose bowels. A 2:1 ratio is old school thinking. Taking magnesium to bowel tolerance is beneficial. Below is more info:
Magnesium and calcium are paired minerals. Several studies have reported that increasing calcium in the diet significantly reduces the absorption of magnesium. Calcium intakes above 2.6 grams per day may reduce the uptake and utilization of magnesium by the body and increase magnesium requirements. So much stress is placed on the importance of calcium by the dairy industry that we may, in fact, be harming our magnesium absorption.
Up to 30% of the energy of cells is used to pump calcium out of the cells.
A healthy cell has high magnesium and low calcium levels. The higher the calcium level and the lower the magnesium level in the extra-cellular fluid, the harder is it for cells to pump the calcium out. The result is that the mitochondria gradually calcify and energy production decreases with low magnesium levels. Our biochemical age could theoretically be determined by the ratio of magnesium to calcium within our cells.
Without sufficient magnesium, calcium can collect in the soft tissues and cause arthritis. In arthritics calcium is poorly absorbed into their blood and bones. Some researchers estimate that the American ratio of calcium to magnesium is actually approaching 6:1, while the recommendation for healthy living is actually 2:1. But even 2 parts of calcium to 1 part of magnesium is probably too high, since current research on the Paleolithic or caveman diets show that the ratio of their diet was 1:1. [1]
Medical authorities claim that the widespread incidence of osteoporosis and tooth decay in western countries can be prevented with a high calcium intake. However, Asian and African populations with a low intake (about 300 mg) of calcium daily have very little osteoporosis. Bantu women with an intake of 200 to 300 mg of calcium daily have the lowest incidence of osteoporosis in the world. [2] In western countries with a high intake of dairy products, the average calcium intake is about 1,000 mg. With a low magnesium intake, calcium moves out of the bones to increase tissue levels, while a high magnesium intake causes calcium to move from the tissues into the bones. Thus high magnesium levels leads to bone mineralization.
Dr. Karen Kubena, associate professor of nutrition at Texas A & M University indicates that even if you monitor your magnesium level closely, you‚Äôre still at risk for migraines if your calcium level is not balanced. It seems that higher than normal blood levels of calcium cause the body to excrete the excess calcium, which in turn triggers a loss of magnesium. “Let’s say you have just enough magnesium and too much calcium in your blood. If calcium is excreted, the magnesium goes with it. All of a sudden, you could be low in magnesium,” says Dr. Kubena. [3]
If calcium is not taken with enough magnesium it will cause more harm than good. The unabsorbed calcium can lodge anywhere in the body and provoke practically any disease. For instances, if it lodges in your bones and joints, it leads to some forms of arthritis; if it lodges in your heart, it leads to arterial lesions; if it lodges in your lungs it provokes respiratory problems, and more.
I read a book about 20 years ago called ‘The Calcium diet’.
The conclusion of the author’s research was that cancer, among other things was caused or facilitated by a lack of calcium in the local cells/membranes which meant that the signal to limit replacement of dead cells didn’t get to surrounding cells which allowed rampant over compensation.
Cause of a cell’s death or damage could be any number of factors but the uncontrolled replacement, i.e. cancer, was down to electrical communication problems.
The immune system cures cancer constantly until it can’t function. You don ‘t get a dis-ease from not taking enough drugs, so why should they be the solution?
One word;
Profit.
You need half as much magnesium as calcium to make use of the calcium btw.
Sorry to put the kabash on your adolescent enthusiasm, but eating 100g of savory is just not going to happen at mealtime. No one eats that much of that herb, or any other- they are used in small amounts because they are garnishes, not the ‘meat’ of the meal. So you can ignore the first 15 items on that list, and start with substantial food: cheese (must be raw for full absorption of calcium), beef, seaweed, and of course, all bone broth. Bone broth is the best source for all colloidal minerals.
And, we are far more in need of magnesium than calcium as a culture. Calcium has been hyped. Magnesium is needed for the utilization of calcium. Magnesium and zinc may be the most important minerals for the body, and they are rapidly depleted in stress.
Calcium is also not absorbed unless there is enough Vitamin A and D on board, stomach acidity, and protein in diet. Are you taking fermented cod liver oil? It is high in A/D. Calcifications of the body, including in the arteries, can come from low levels of Vit A/D. Our ancestors ate large amounts, today we are generally deficient.
Forget about the atomic absorption spectrophotometer, how tedious and unrealistic. Start with eating pastured eggs, animals and beyond corporate organic vegetables. Read more before making silly posts like this. In all kindness, its about the big picture of health, not the spectrophotometer or savory as saviors.
Thanks Licky, I bought the savory, but I’m not sure what to do with it yet. What about getting my 100 g of basil in the form of pesto?
As per this article, the herbs need to be dried. The mineral content of herbs increases with drying. Pesto is fresh, and mostly olive oil.
Here is a visual: in a 1 qt mason jar, PACKED with dried herbs, you are going almost 50 grams. That’s half of what is recommended per ‘serving’ above.
Savory, or summer savory, is an herb I have used with roasted chicken and fish. It has a sort of sage/marjoram flavor and is part of the mint family I believe. It is more popular in Europe. It can be added to soups, made into its own tea (substitute in recipe below). It’s tasty- but again, I probably use only about 1-2T per dish.
If you want to try and get some calcium from dried herbs, a therapeutic herbal tea is:
2T nettles
2T comfrey
2T red clover
2T alfalfa
Put herbs in mason jar. Pour boiling water over herbs. Let steep for 3 hours. Strain, gently reheat. Sweeten with a little raw honey, and drink 1-2 qts/day. Start with that concentration, but if you can tolerate the taste of more herbs per jar, all the better.
This tea is full of minerals, cleanses the blood, is an overall tonic for health and energy. Drink 1 qt/day for a week and see how you feel.
I beg to differ on calcium, Mr Killer. Too much calcium is extremely detrimental to the body, while an excess magnesium is generally used quickly due to diet/stressors, or gives us loose bowels. A 2:1 ratio is old school thinking. Taking magnesium to bowel tolerance is beneficial. Below is more info:
Magnesium and calcium are paired minerals. Several studies have reported that increasing calcium in the diet significantly reduces the absorption of magnesium. Calcium intakes above 2.6 grams per day may reduce the uptake and utilization of magnesium by the body and increase magnesium requirements. So much stress is placed on the importance of calcium by the dairy industry that we may, in fact, be harming our magnesium absorption.
Up to 30% of the energy of cells is used to pump calcium out of the cells.
A healthy cell has high magnesium and low calcium levels. The higher the calcium level and the lower the magnesium level in the extra-cellular fluid, the harder is it for cells to pump the calcium out. The result is that the mitochondria gradually calcify and energy production decreases with low magnesium levels. Our biochemical age could theoretically be determined by the ratio of magnesium to calcium within our cells.
Without sufficient magnesium, calcium can collect in the soft tissues and cause arthritis. In arthritics calcium is poorly absorbed into their blood and bones. Some researchers estimate that the American ratio of calcium to magnesium is actually approaching 6:1, while the recommendation for healthy living is actually 2:1. But even 2 parts of calcium to 1 part of magnesium is probably too high, since current research on the Paleolithic or caveman diets show that the ratio of their diet was 1:1. [1]
Medical authorities claim that the widespread incidence of osteoporosis and tooth decay in western countries can be prevented with a high calcium intake. However, Asian and African populations with a low intake (about 300 mg) of calcium daily have very little osteoporosis. Bantu women with an intake of 200 to 300 mg of calcium daily have the lowest incidence of osteoporosis in the world. [2] In western countries with a high intake of dairy products, the average calcium intake is about 1,000 mg. With a low magnesium intake, calcium moves out of the bones to increase tissue levels, while a high magnesium intake causes calcium to move from the tissues into the bones. Thus high magnesium levels leads to bone mineralization.
Dr. Karen Kubena, associate professor of nutrition at Texas A & M University indicates that even if you monitor your magnesium level closely, you‚Äôre still at risk for migraines if your calcium level is not balanced. It seems that higher than normal blood levels of calcium cause the body to excrete the excess calcium, which in turn triggers a loss of magnesium. “Let’s say you have just enough magnesium and too much calcium in your blood. If calcium is excreted, the magnesium goes with it. All of a sudden, you could be low in magnesium,” says Dr. Kubena. [3]
If calcium is not taken with enough magnesium it will cause more harm than good. The unabsorbed calcium can lodge anywhere in the body and provoke practically any disease. For instances, if it lodges in your bones and joints, it leads to some forms of arthritis; if it lodges in your heart, it leads to arterial lesions; if it lodges in your lungs it provokes respiratory problems, and more.