tna@tikal.UUCP (Tom Anderson) (01/28/86)
>Along the same lines, is the (apparently) bugus importance of dairy >products just a bunch of simplistic propaganda promulgated by the >dairy industry? Mostly, yes. I am lactose intolerant and, thus, avoid all milk products. Milk is a good source of calcium, but certainly not the only good source. A cup of dry garbanzos, for example, has the same calcium content as does milk. Here are the calcium contents of a few good sources: Food Qty milligrams of Calcium ----------------------------------------------------- Milk 8 oz 300 collards 1 c. 220 black beans 1 c. 270 beet greens 1 c. 119 broccoli 1 c. 136 carrots 1 c. 51 chard 1 c. 106 Garbanzos 1 c. 300 green beans 1 c. 62 kale 1 c. 206 navy beans 1 c. 95 pinto beans 1 c. 257 I figure my calcium intake something like this: Multivitamin supplement 250 mg bread (25 mg/slice) 150 other grains or cereals (e.g multigrain breakfast cereal, rice, potatoes, etc). 150 vegies, beans, nuts 150 --------------------------------------- Total 700 Which comes out close to the the 800 mg RDA (most days I probably come up a little shy, but I haven't broken any bones yet :-) ). As for the Chinese, they employ various seafood and seaweed items that are high in calcium (kelp has 156 mg per tablespoon, many times greater concentration than milk). All calcium content figures are taken from the _Nutrition_Almanac_ by John D. Kirschmann. -- Thomas N. Anderson ...uw-beaver!tikal!tna Teltone Corporation, 10801 120th Ave NE, Kirkland, WA 98033 (206) 827-9626 "This Statement is False."
suze@terak.UUCP (Suzanne Barnett) (02/08/86)
> I am lactose intolerant and, thus, avoid all milk products.
In my lamaze class the importance of calcium was discussed,
along with various sources for it. Interestingly (and I think
unusually), almost all of us pregnant women in the class dislike milk.
Dark leafy vegetables (spinich, collard greens, turnip
greens, mustard greens, etc.) are high in calcium, as are the
items listed in the above article. One thing mentioned by the
instructor was that yogurt can often be consumed by those who
are lactose intolerant without a reaction, because the lactose is
broken down into two simpler products. Yogurt has the same calcium
content as milk.
--
Suzanne Barnett-Scott
uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze
CalComp/Sanders Display Products Division
14151 N 76th Street, Scottsdale, AZ 85260
(602) 998-4800glenm@athena.UUCP (Glen McCluskey) (02/19/86)
> > I am lactose intolerant and, thus, avoid all milk products. > > In my lamaze class the importance of calcium was discussed, > along with various sources for it. Interestingly (and I think > unusually), almost all of us pregnant women in the class dislike milk. > > Dark leafy vegetables (spinich, collard greens, turnip > greens, mustard greens, etc.) are high in calcium, as are the > items listed in the above article. > -- > Suzanne Barnett-Scott Many of the vegetables mentioned are high in oxalic acid, which is supposed to bind with various minerals, making them unavailable for absorption. Minerals often mentioned are magnesium and iron, but I have gotten the idea that calcium absorption in the presence of oxalic acid may also be a problem. Is there anything to this? I would also like to know the effect of phytic acid (found in grains) which is supposed to cause the same problem. Glen McCluskey ..tektronix!athena!glenm
avinash@ubvax.UUCP (Avinash Marathe) (02/22/86)
In article <851@athena.UUCP> glenm@athena.UUCP (Glen McCluskey) writes: >> Dark leafy vegetables (spinich, collard greens, turnip >> greens, mustard greens, etc.) are high in calcium, as are the >> items listed in the above article. >> -- >> Suzanne Barnett-Scott > >Many of the vegetables mentioned are high in oxalic acid, which >is supposed to bind with various minerals, making them unavailable >for absorption. Minerals often mentioned are magnesium and iron, but >I have gotten the idea that calcium absorption in the presence of >oxalic acid may also be a problem. Is there anything to this? > >I would also like to know the effect of phytic acid (found in grains) >which is supposed to cause the same problem. > > Glen McCluskey > ..tektronix!athena!glenm Green leafy vegetables high in oxalic acid are spinach and swiss chard. Tomatoes are also high in oxalic acid. And these vegetables do cause the problem mentioned above. However, this is not a problem with collard greens, turnip greens, mustard greens, kale, bok choy, carrot greens, etc. I've heard that chocolate and cashew nuts also contain oxalic acid. Any- one have more info on these? I've heard that the problem with phytic acid is not as bad as was originally thought. Please refer to "The McDougall Plan" for more info on this subject and for further references.