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Woodstock Animal Rights Movement

A Store For Life

P. O. Box 746
Woodstock, NY 12498 USA

 

Calcium in Plant-Based Diets
www.pcrm.org

Many people choose to avoid milk because it contains fat, cholesterol, allergenic proteins, lactose sugar, and frequent traces of contamination. Milk is also linked to juvenile-onset diabetes and other serious conditions. Happily, there are plenty of other good sources of calcium.

Keeping your bones strong depends more on preventing the loss of calcium from your body than on boosting your calcium intake.

Some cultures consume no dairy products and typically ingest only 175 to 475 milligrams of calcium per day. However, these people generally have low rates of osteoporosis. Many scientists believe that exercise and other factors have more to do with osteoporosis than calcium intake does.

Calcium in the Body

Almost all of the calcium in the body is in the bones. There is a tiny amount in the blood stream which is responsible for important functions such as muscle contraction, maintenance of the heartbeat, and transmission of nerve impulses.

We constantly lose calcium from our bloodstream through urine, sweat, and feces. It is renewed with calcium from bone. In this process, bones continuously lose calcium. This bone calcium must be replaced from food.

Calcium needs change throughout life. Up until the age of 30 or so, we consume more calcium than we lose. Adequate calcium intake during childhood and adolescence is especially important. Later, the body begins to slip into “negative calcium balance,” and the bones start to lose more calcium than they take up. The loss of too much calcium can lead to soft bones or osteoporosis.

How rapidly calcium is lost depends, in part, on the kind and amount of protein you eat as well as other diet and lifestyle choices.

Reducing Calcium Loss

A number of factors affect calcium loss from the body:

  • Diets that are high in protein cause more calcium to be lost through the urine. Protein from animal products is much more likely to cause calcium loss than protein from plant foods. This may be one reason that vegetarians tend to have stronger bones than meat eaters.
  • Caffeine increases the rate at which calcium is lost through urine.
  • Diets high in sodium increase calcium losses in the urine.
  • Alcohol inhibits calcium absorption.
  • The mineral boron may slow the loss of calcium from bones.
  • Exercise slows bone loss and is one of the most important factors in maintaining bone health.

Sources of Calcium

Exercise and a diet moderate in protein will help to protect your bones. People who eat plant-based diets and who lead an active lifestyle probably have lower calcium needs. However, calcium is an essential nutrient for everyone. It is important to eat calcium-rich foods every day.

The “Calcium in Foods” chart on the following page gives the amount of calcium found in some excellent plant sources. A quick glance shows how easy it is to meet calcium needs. The following sample menus each provide close to 1,000 milligrams of calcium.

CALCIUM IN FOODS
(content in milligrams)
Grains
Brown rice (1 cup, cooked)

20

Corn bread (1 2-oz. piece)

133

Corn tortilla

42

English muffin

92

Pancake mix (1/4 cup; 3 pancakes; Aunt Jemima Complete)

140

Pita bread (1 piece)

18

Wheat bread (1 slice)

18

Wheat flour, all-purpose (1 cup)

22

Wheat flour, Pillsbury’s Best  (1 cup)

238
Whole wheat flour (1 cup) 40
Fruits
Apple (1 medium) 10
Banana (1 medium) 7

Dried figs (10 figs; 187 grams)

269
Naval orange (1 medium) 56

Orange juice, calcium-fortified (8 oz.)

300*
Pear (1 medium) 19
Raisins (2/3 cup) 53
Vegetables
Broccoli (1 cup, boiled, frozen) 94
Brussels sprouts (1 cup, boiled, 8 sprouts) 56
Butternut squash (1 cup, boiled) 84
Carrots (2 medium, raw) 38
Cauliflower (1 cup, boiled) 34
Celery (1 cup, boiled) 64
Collards (1 cup, boiled, frozen) 348
Kale (1 cup, boiled) 94
Onions (1 cup, boiled) 46
Potato (1 medium, baked) 20
Romaine lettuce (1 cup) 20
Sweet potato (1 cup, boiled) 70
Legumes
Black turtle beans (1 cup, boiled) 103
Chick peas (1 cup, canned) 78
Great Northern beans (1 cup, boiled) 121
Green beans (1 cup, boiled) 58
Green peas (1 cup, boiled) 44
Kidney beans (1 cup, boiled) 50
Lentils (1 cup, boiled) 37
Lima beans (1 cup, boiled) 32
Navy beans (1 cup, boiled) 128
Pinto beans (1 cup, boiled) 82
Soybeans (1 cup, boiled) 175
Tofu (1/2 cup, raw, firm) 258
Vegetarian baked beans (1 cup) 128
Wax beans (1 cup, canned) 174
White beans (1 cup, boiled) 161
Source: J.A.T. Pennington, Bowes and Church’s Food Values of Portions Commonly Used. (New York: Harper and Row, 1989.)
* package information


 

Your comments are welcome

The Meat Free Zone (MFZ) campaign is intended to make the MeatFreeZone logo as recognizable a symbol as the "Smoke Free Zone". The idea was originally conceived  when The WARM Store in Woodstock, NY, was in operation throughout the '90's (Woodstock Animal Rights Movement).  The store was truly a meat free zone as it was the first cruelty-free, Vegan, socially conscious animal rights store in the United States.  Now  that  the Vegan and Vegetarian movements have been growing so rapidly, more and more people are showing concern about the food in their diet and their overall  health and nutrition.  Many people are giving up eating fish, chicken, beef, pork (pigs ), dairy (milk, cheese, yogurt, ice cream) and eggs.  Headlines of Mad Cow disease, E-coli and salmonella are in the news with greater frequency.  Vegan and vegetarian recipe cookbooks are standard now  in all bookstores and many restaurants have added Vegan and Vegetarian options to their menus. We hope you will help us with the Meat Free Zone campaign by putting the signs up in your homes and workplaces and by spreading them to all the vegetarian and vegan restaurants that you know and frequent.  And someday we will have true "meat free zones" in establishments that serve meat. (d-3)

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