The Bioavailability of Calcium

Calcium. As with most of the history of science is often much more complex than usually communicates. The story behind the calcium is very similar to that. Although the figures are the amount of calcium in the diet, there are many other things in mind, it seemed necessary. The main concept is the bioavailability of calcium. Many foods contain calcium per se, but often just not available to the body. It is also the case with calcium. Let's first talk about the oxalates and phytate of these chemicals present in foods that are actively used to bind to calcium and effective to prevent the body.

Calcium. Although rich in calcium, plants of the cabbage family (broccoli, Chinese cabbage, kale, mustard and turnip) of calcium, which are available as organic, which are included in some of the nutritional components of milk was found to inhibit calcium absorption. Oxalate is the strongest inhibitor of calcium absorption and in high concentrations in spinach and rhubarb, and slightly lower concentrations in the sweet potatoes and beans. Physic acid is a potent inhibitor of the less absorption of calcium oxalate. Yeast possess an enzyme photoset, which breaks down physic acid in grains during the fermentation, the reduction in physic acid content of bread and other fermented foods. Only phytate concentrated sources such as wheat bran, beans, significantly reduce the absorption of calcium. 

Calcium. While it is important to a balanced diet rich in oxalates should always be avoided. Bind calcium when consumed, and never says no to eat is high in oxalates, how to keep in moderation. Many foods high in oxalates have great nutritional value in other areas, and some of the oxalates in the diet in order. There are many foods high in oxalate, too numerous to mention, some of which are very high, spinach, chard and rhubarb. This is a list of articles on our site. Note that we do not say not to eat these foods only, keep in moderation and not to eat all the time Foods high in oxalic acid: • Vegetables: green beans, yellow and dry, beets, dandelion, eggplant, endive, kale, leeks, mustard, parsley, pepper, potatoes, beets, spinach, squash, beets and cutting blades, carrots, endive, peppers, cabbage, green peppers, olives (green), beets, tomatoes, zucchini soup.
• Grains: white plum cornmeal cake, soybean cake, bread and cereals, wheat, amaranth, black couscous, corn, biscuits, toast, bread, whole wheat flour.
• Fruit: Blackberry, currant, raspberry, strawberry, blueberry, fruit cocktail, black grape, lemon, lime and orange peel, rhubarb, oranges, mandarins and the juice of these fruits.
• Dried fruits and fats: butter, sesame, peanuts, almonds, hazelnuts, walnuts, pistachio nuts, seeds, nuts, soy. • Beverages: beer keg, tea, black tea, milk chocolate, instant coffee, oval tine, milk, soy.
• Miscellaneous: soy sauce, chocolate, jam, tomato sauce, tomato sauce. Foods that contain large amounts of oxalate (100 g) containing
• 600 mg Rhubarb
• 600 mg Spinach
• 500 mg Beet
• Dried fruit 187 mg
• Products of chocolate and cocoa, with 117 mg • Parsley 100 mg
• Tea 55-78 mg in the debate on the bioavailability, it is important to consider the biological response.

This is the case when comparing conventional MCHC and calcium supplements. MCHC has been clinically proven superior to fractures due to osteoporosis calcium classics such as calcium carbonate, calcium citrate, calcium glaciate and calcium triphosphate avoid. The ability to avoid higher compared to conventional MCHC calcium is probably due to higher bioavailability of calcium and supplementation with other building blocks of bones, such as magnesium, phosphorus and collages. Calcium.

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