Infusing Calcium into Cow's Milk

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Infusing Calcium into Cow's Milk

By Robert Cohen, NotMilk.com

On December 6, 2010, the Los Angeles Times reported that people taking calcium pills
suffer more heart attacks than people not taking calcium supplements.

Question: Cows do not drink milk, so how can they possibly get calcium into their own milk?

Answer: The dairy farmer force feeds her coral calcium after the barn door is closed and PETA cameras stop recording...

Really?

Nah, I'm just yanking your udder... The calcium in milk is put there by elves...

You can eat all of the calcium in the world and still have weak bones. You can eat rocks and bones and eggshells, but without another key element, magnesium, you cannot absorb calcium. Magnesium happens to be the center atom of chlorophyll--that green stuff--plant blood.

Human breast milk is the perfect formula for baby humans. In her wisdom, Mother Nature included 33 milligrams of calcium in every 100 gram portion of human breast milk. At the end of this column are calcium values for 55 commonly eaten foods. Each one of those foods contains more calcium than an equal portion of human breast milk, nature's perfect food for baby humans.

In order to absorb calcium, the body needs comparable amounts of another mineral element, magnesium. Magnesium is the center atom of chlorophyl. Milk and dairy products contain miniscule amounts of magnesium. Without the presence of magnesium, the body only absorbs 25 percent of the available dairy calcium content. The remainder of the calcium spells trouble. Without magnesium, excess calcium is utilized by the body in injurious ways.

The body uses calcium to build the mortar on arterial walls which becomes atherosclerotic plaques.

Excess calcium is converted by the kidneys into painful stones which grow in size like pearls in oysters, blocking our urinary tracts. Excess calcium contributes to arthritis; painful calcium buildup often is manifested as gout.

One calcium-rich food found in just about every supermarket is hummus. Hummus contains calcium and magnesium, so the calcium is easily absorbed. The primary components of hummus are Chick peas (150 mg of calcium) + sesame seeds (1160 mg of calcium). Hummus contains ten times as much calcium as human breast milk.

We have been brainwashed by unethical dairy ads into believing that osteoporosis is a problem associated with lack of calcium intake. Osteoporosis results from calcium loss. The massive amounts of protein in milk result in a 50 percent loss of calcium in the urine. In other words, by doubling your protein intake there will be a loss of 1-1.5 percent in skeletal mass per year in postmenopausal women.

The calcium contained in leafy green vegetables is more easily absorbed than the calcium in milk, and plant proteins do not result in calcium loss the same way as animal proteins do.

The dairy industry would have you believe that milk and cheese are the only foods containing calcium. They want you to believe that they own the monopoly on calcium. What an absurd lie that is. Try to memorize the following bit of trivia as an example of dairy deception.

Human breast milk contains 33 milligrams of calcium per 100-gram portion and potato chips contain 40 milligrams!

You should become an informed consumer for the sake of your children. How about for your own sake? Calcium content of foods per 100-gram portion (100 grams equals about 3.5 ounces):

01. Human Breast Milk 33 mg
02. Almonds 234 mg
03. Amaranth 267 mg
04. Apricots (dried) 67 mg
05. Artichokes 51 mg
06. Beans (can: pinto, black) 135 mg
07. Beet greens (cooked) 99 mg
08. Blackeye Peas 55 mg
09. Bran 70 mg
10. Broccoli (raw) 48 mg
11. Brussel Sprouts 36 mg
12. Buckwheat 114 mg
13. Cabbage (raw) 49 mg
14. Carrot (raw) 37 mg
15. Cashew nuts 38 mg
16. Cauliflower (cooked) 42 mg
17. Swiss Chard (raw) 88 mg
18. Chickpeas (garbanzos) 150 mg
19. Collards (raw leaves) 250 mg
20. Cress (raw) 81 mg
21. Dandelion Greens 187 mg
22. Endive 81 mg
23. Escarole 81 mg
24. Figs (dried) 126 mg
25. Filberts (Hazelnuts) 209 mg
26. Kale (raw leaves) 249 mg
27. Kale (cooked leaves) 187 mg
28. Leeks 52 mg
29. Lettuce (lt. green) 35 mg
30. Lettuce (dark green) 68 mg
31. Molasses (dark-213 cal.) 684 mg
32. Mustard Greens (raw) 183 mg
33. Mustard Greens (cooked) 138 mg
34. Okra (raw or cooked) 92 mg
35. Olives 61 mg
36. Oranges (Florida) 43 mg
37. Parsley 203 mg
38. Peanuts (roasted & salted) 74 mg
39. Peas (boiled) 56 mg
40. Pistachio Nuts 131 mg
41. Potato Chips 40 mg
42. Raisins 62 mg
43. Rhubarb (cooked) 78 mg
44. Sauerkraut 36 mg
45. Sesame Seeds 1160 mg
46. Squash (Butternut) 40 mg
47. Soybeans 60 mg
48. Sugar (brown) 85 mg
49. Tofu 128 mg
50. Spinach (raw) 93 mg
51. Sunflower Seeds 120 mg
52. Sweet Potatoes (baked) 40 mg
53. Turnips (cooked) 35 mg
54. Turnip Greens (raw) 246 mg
55. Turnip Greens (boiled) 184 mg
56. Water Cress 151 mg