|
Calcium Milk
You can get
plenty of calcium from green leafy vegetables; cow’s milk isn’t the
best for your body.
For
excellent food therapy, calcium derived from dairy products, leafy
greens, some nuts, and any calcium-fortified products are much better
than through supplements. If the body assimilates more than
the
needed intake of calcium, it will flush out what it doesn’t
need.
Calcium is important for building bones but organic calcium does the
job better than the inorganic calcium does in the form of
supplements. A juice made from fresh green leafy vegetables
and
fruits maximize this intake of calcium. The chlorophyll that is found
in green plants and vegetables contains magnesium, which is very
important in the “uptake” of calcium. Elaine Bruce, experienced
naturopath, homeopathic and director of the UK Centre for Living Foods,
said, “The chemical composition of chlorophyll and blood is very
similar which further facilitates this uptake.”
All vitamins and
minerals work together as a unit. A synergistic combination of two or
more vitamins is used together to form a stronger unison. But this type
of unisons can work against each other. When we take antibiotics for
infections and illnesses, we reduce greatly the Vitamin C absorption
within the body, which protects against infection itself. The
National Institutes of Health recommend the dosage of calcium per day
as 1,000 to 1,500 mg. If calcium carbonate is taken instead
of
calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides
only 600 mg of calcium.
Cow’s milk is not as good for the body
as we have been led to believe. Its protein content is extremely high
and creates acidic residue. By continuing large amounts of milk, or
acidic food consumption, a loss of alkaline minerals will develop from
the bones. By losing these minerals, bones will become weak and prone
to fractures...
|
|
