Calcium: Vegetables vs. Cow’s Milk

The advertising industry has led many to believe that the best source of daily calcium comes from cow’s milk. Did you know that vegetables supply enough calcium to meet all of your daily requirements? Though cow’s milk does contain calcium, it is also linked to a variety of health conditions that include allergies, lactose intolerance, autoimmune disorders, and, ironically, osteoporosis.
Milk from the grocery store has been pasteurized and homogenized. Pasteurization destroys pathogens by sterilizing milk through a heat process. Unfortunately, this process also destroys the healthy enzymes that help your body digest milk. Homogonezation is the process that combines the cream with skim milk so that it will not separate. This process breaks down milk particles to the point where they can pass directly into the bloodstream through the digestive tract. For some people, this can be a major issue. When milk particles enter the bloodstream, the immune system may identify them as pathogens, causing the body to become allergic to milk.


These are some good sources of calcium that are readily available at the grocery store:
  • Raw Kale – 137 mg
  • Collard Greens – 357 mg
  • Turnip Greens – 105mg
  • Garlic – 246mg
  • Arugula – 32mg
  • Rapini, (Broccoli Rabe) – 516mg (a cup of milk has 300 mg by comparison)
  • Mustard Greens – 152mg
  • Sun Dried Tomatoes – 59mg
  • Raw Spinach – 30 mg
  • Okra – 177mg

Aside from these vegetables, there are a multitude of other veggies and fruits containing calcium. Click here for a more comprehensive list!

Article adapted from Health Freedoms.

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