Calcium
is vital for strong bones and teeth, heart and nervous system function, and
muscle growth and contraction. It works as a buffer to prevent acid-alkaline
imbalances in the blood. The best sources are raw dairy and bone broths.
Grains, meat and vegetables are secondary sources. Excess iron, zinc,
phosphorus and magnesium can inhibit absorption. Phytic acid in the bran of
grains that have not been soaked, fermented, sprouted or naturally leavened will
bind in the intestinal tract with calcium, making it less available. Vitamin D
is necessary for calcium absorption as is the potassium/calcium ratio in the
blood. Sugar consumption and stress both pull calcium from the bones.
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