As with majority of the science, the tale is often a lot more complex than is generally communicated. The story behind calcium is a lot like this. Even though statistics are published on how much calcium is needed in the diet there are many other things to look into. The key concept is bio-availability of calcium. Several foods have calcium in them, however usually this is simply unavailable to the body. This is even the case with calcium supplements.
Initially let's talk about oxalates and phytates, these are chemicals that prevail in food, that actively attach to calcium and prevent it being used in the body in an efficient way.
When the calcium rich plants in the kale family (broccoli, bok choy, cabbage, mustard, and turnip greens) have calcium that is as bio available like that in milk, some food elements are found to inhibit the absorption of calcium. Oxalate is a really effective inhibitor of calcium absorption and is discovered at great concentrations in spinach and rhubarb and rather lesser concentrations in sweet potatoes and dried beans. Phytic acid is a less potent inhibitor of calcium absorption than oxalate. Yeast possess an enzyme referred to as phytase, which reduces phytic acid in grains at the time of fermentation, lowering the phytic acid content of breads and several other fermented foods. Merely concentrated sources of phytate, such as wheat bran or dried beans, greatly decrease calcium absorption.
While it is vital to eat a balanced diet a diet constantly excessive in oxalates must be prevented. Oxalates will simply bind to calcium when they are eaten, and at no stage are we telling not to consume food excessive in oxalates, just keep them in limit. Several foods excessive in oxalates have great nutritional value in several other areas, and few oxalates in the diet are better. There are many foods high in oxalates, far too many to mention, few that are very high include rhubarb, spinach and beet.
Please be aware we are not saying don't eat these foods, just keep them in moderation and don't eat them all the time. Foods with an increased content of oxalates:
o Vegetables: Green beans, yellow and dry, beet, tooth of lion, eggplant, endive, cabbage, leek, green mustard, parsley, pepper, potato, turnip, spinach, pumpkin, roots and sharp leaves of betabel, carrots, chicory, peppers, green cabbages, bell peppers, olives (green), beet, tomatoes, zucchini, soup.
o Cereals: Plum white corn cake, semoline, cakes of soy bean, whole wheat and wheat based foods, amaranth, black wheat, corn semoline, pretzels, toasted bread, bread made of whole wheat, wheat flour.
o Fruits: Mandarins, rhubarb, mill, blackberry, cocktail of fruits, skin of Lima, bilberry, black grapes, skin of orange, raspberry, skin of lemon, skin of lemon and their juices.
o Fruit droughts and fats: Sesame butter, peanuts, almonds, hazelnuts, pecan nuts, pistachios, seeds, nuts of soybean.
o Drinks: tea, milk with chocolate, ovaltine, milk of soybean, Beer out of barrel, instantaneous coffee.
o Several: sauce of soybean, chocolate, jams, commercial tomato sauces, conserves made out of tomato sauce. Foods that have significant amounts of oxalates (each 100 gr.)
o Rhubarb 600 mgs o Spinach 600 mgs o Beet 500 mgs o Fruits droughts 187 mgs o Chocolates and products with cacao 117 mgs o Parsley 100 mgs o Tea 55 to 78 mgs
When discussing bio-availability it is significant to consider the biological response. This is the scenario when comparing traditional calcium supplements and supplements containing MCHC.
MCHC has been clinically proven to be superior at avoiding osteoporotic bone fractures than conventional calcium supplements such as calcium carbonate, calcium citrate, calcium gluconate and calcium triphosphate. The superior preventative ability of MCHC above traditional calcium supplements is thought to be due to the higher calcium bio-availability as well as the supplement containing other building blocks of bone, including Phosphorus, Magnesium and Collagen.
Author Resource:-
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