Toss those Calcium Supplements!

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Don’t believe it when those calcium supplements say “absorbable” on the label. Most calcium pills or chewables are not absorbed by the body and end up in your toilet at best, OR in places in your body where they are not supposed to be at worst. They certainly do NOT end up in your bones!!!

I am teaching a series of food-based calcium classes starting tomorrow in Fort Collins. It is a series I first developed and delivered more than six years ago at Crossings: A Center for the Healing Traditions, in Silver Spring, Maryland, as part of a Menopause Series I created at the time. I am revisiting the material and tweaking it; I SO enjoy the crafting and creation of classes. (And the delivery of course!)

I am reviving these classes because I KNOW they are so important. I am offering these classes because I am now personally experiencing a deep need for calcium on a daily basis. “Why?” you ask. Because I myself am on the brink of menopause. And you? Are you pre-menopausal or menopausal? Do you have osteoporosis? Are you a woman of child-bearing age? Pregnant? A nursing mom? The reality is that ALL bodies need calcium. Women, men, children. For very good reasons. And we are not getting enough of it in our diets…for lots of reasons…inferior milk and dairy products from conventional sources, low-fat diets, a lack of Vitamins A, D and K…

Yes, all bodies need calcium. Growing children need calcium for strong bones. Women need calcium during the child-bearing years, during pregnancy, lactation, pre-menopause, during menopause and after.  Susun Weed says: “Calcium is, without a doubt, the most important mineral in your body. In fact, calcium makes up more than half of the total mineral content of your body. Calcium is crucial to the regular beating of your heart, your metabolism, the functioning of your muscles, the flow of impulses along your nerves, the regulation of your cellular membranes, the strength of your bones, the health of your teeth and gums, and your vital blood- clotting mechanisms. Calcium is so critical to your life that you have a gland (the parathyroid) that does little else than monitor blood levels of calcium and secrete hormones to insure optimum levels of calcium at all times.” WOW. Calcium. Very important, I’d say. Really a good idea to be sure you are getting enough calcium IN YOUR DIET. The foods you eat and the beverages you drink. And I am not talking about more dairy, folks. (Although fresh, raw dairy IS one of the best sources of easily assimilated calcium for the body!)

There are all sorts of things we eat on a regular basis that are “calcium antagonists”, substances that contribute to calcium loss (those that cause calcium to leach from the bones) or interfere with its utilization in the body. Most people consume them on a daily basis. OY. Some of the worst calcium antagonists are coffee and carbonated beverages, aka soda, or pop. More on those two another time. (Gotta keep you reading! 😉 )

So…I am teaching a class on Food Sources of Calcium tomorrow night, July 25, and another on High Calcium Teas and Vinegars on Thursday, August 22, in Fort Collins. I hope you will join me to learn about how you can have more easily absorbed calcium in your diet…and how to ensure it IS absorbed! You may find more information at http://www.cookingforwell-being.com/Classes.html. Go to Calendar. I look forward to cooking with you! Oh yes, this will be fun!!!

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9 Comments

Filed under Food, Health and Wellness

9 responses to “Toss those Calcium Supplements!

  1. Cynthia Barnett

    Hi Monica – it’s great to hear from you! I wish I lived closer to Ft. Collins so I could come to your class! Do you plan to come back to the San Francisco Bay Area any time soon? If so, please let me know. Take care! Cynthia

  2. Wonderful stuff!!!!!! I can’t wait for a book from you!!!! xxx.
    Trying Susun Weed’s nettle infusions lately as a menopausal woman.

  3. Shelley Karliner

    Hi Monica – Love receiving your posts. Are you working on a way to record your classes and have them available for a fee to those of us who LOVE YOU and can’t attend the classes because we live in other parts of the country? This new class on calcium is one I would definitely take if it was available as a video. lots of love to you. . . shelley in DC

    • Hi Shelley! Love you too! Yes! I am looking at recording them! I may also teach this in Maryland in November when I fly back to teach at Tai Sophia.
      I’ll be in touch soon.

  4. David Levinson

    Hi Monica

    Where do you hold your classes in Fort Collins? Do you have space in tonight’s class? Thanks.   Susanne Skok, MA 1132 Parkwood Dr Fort Collins, CO 80525

    ________________________________

  5. marie pettersson

    Since you seem superexperienced in making stock and gaps, I wanted to ask you about how to make gelatinous nourishing stock in the crock pot without releasing the glutamates?

    I’ve tried making both chicken (well, actually wild duck) and also a beef brisket with a marrow bone, and both didn’t gel..
    I0had to cook them for 8 hours on high (my crock pot doesn’t even simmer at high..) but no gel and the brisket was really tough and not tender at all! Should I have it longer in the crock to make it tender?, and isn’t this long cooking time extracting more glutamate from the meat?
    If it is, do you know any way I can make meat stock in the crock pot that both gels but also is okay when sensitive to the free glutamates?

    I would really appreciate a response cause I’ve been Googleing this with no luck and I’m already in really bad shape and need to do this diet in a correct way.
    Thank you.
    Sincerely
    Marie

    • Hello Marie!

      First of all, the key to a gelatinous stock is the presence of joints which have cartilage. So if you cook a brisket or other piece of meat that does not have enough joints in it, you will not yield a gelatinous stock.

      If you are concerned about the free glutamates, make shorter-cooked “meat stock”. You will cook poultry an average of 1.5-3 hours, and beef or bison or lamb 4-6 hours. And you will eat the meat and the cartilage and drink the liquid.

      “Bone broth” is cooked much longer…and will result in free glutamates. People with healthy guts can eat bone broth. Here we are talking about 12-24 hours for poultry (longer for turkey) and 24-72 hours for beef or bison.

      Hope that helps! Feel free to contact me at monica@simplybeingwell.com

      be well!
      Monica

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