Perhaps you are familiar with a raw cow’s milk from your childhood or your parents/grandparents stories. Few decades ago our food, including milk, was quite different. The human body is not designed to digest pasteurised milk which is the milk we know at the present time. In the process of pasteurisation, the molecules of the main milk protein, casein, are changing. It has an adverse effect on the pancreas, which is forced to produce its own digestive enzymes to decompose these molecules.
This is one of the reasons why so many people are allergic to milk. Like any other enzyme-free food, pasteurised milk requires a huge effort of the human digestive system. People who suffer with milk intolerance, intestinal diseases, or poor digestion, would let the casein get into the bloodstream through the intestinal wall. This is the cause of many allergies and autoimmune disorders. Destroyed and lost, in the process of pasteurisation, enzymes were supposed to help the human body break down nutrients, such as calcium. Without these enzymes the body is not able to utilise the calcium and this so vital element passes through the body completely unused.
99 percent of the calcium is stored in bones and teeth, helping their durability and performance. The remaining one percent is used in the process of contraction of the blood vessels, in the functioning of muscles, intercellular communication, and the secretion of hormones. If the body lacks calcium, the missing dose is taken from the bones.
Let’s look at some alternative sources of calcium:
Almonds: dry or in the form of butter or milk, are a great source of calcium. Only 22 almonds will satisfy 27 percent of daily requirement for calcium. Almonds also provide a supply of vitamins, especially vitamin E, which is a natural antioxidant. It is important to note that almonds contain unsaturated fatty acids, which should be regularly supplied with food. They are essential for the proper functioning of the whole body, including heart attack prevention and protection against atherosclerosis. They have a positive effect on the brain and increase the ability to concentrate. They also have an impact on hair, skin and nails
Sesame seeds: fried or dried, also tahini. Just 1 tablespoon of sesame seeds provides 9 percent of daily needed calcium. The presence of carbohydrates, proteins and amino acids make sesame seeds very easily absorbable for the body. In addition, sesame has a lot of valuable vitamins, including A, E and B group, as well as minerals such as zinc, phosphorus, magnesium, potassium, iron, and of course calcium.
Brazil nuts: one cup of nuts will satisfy 21 percent of daily requirement. These are the richest source of selenium of all nuts, thus contributing to the slowdown in the aging process and boost the immune system.
Flax seed/Linseed: full of omega-3, and 1 cup caters to 43 per cent of daily requirement. The combination of healthy fat and high fiber content make it a great choice for people who are trying to lose some unwanted pounds.
Kale: 1 cup provides 9 percent of daily requirement for calcium. These large, curly green leaves are real nutritious bombs – they contain iron, calcium, magnesium, folic acid, vitamins C, A and K. They are know for their healing properties, especially eyes protection, including reducing the risk of cataracts and macular degeneration. This vegetable also has anti-cancer properties and is rich in antioxidants, which slow down the aging process of cells.
Dandelion leaves: 1 cup will satisfy 10 percent of daily calcium demand. Thanks to their properties, dandelion leaves can eliminate excess water from the body, improve digestion and increase kidney function.. Dandelion is also known for its body cleansing properties, as well as energy boost.
Raw turnip greens (leaves): 1 cup is equivalent to 10 percent of daily required calcium. In addition, this plant is rich in carbohydrates, protein, vitamins A and B group, as well as minerals, such as (said) calcium, potassium, iron and phosphorus. Turnip leaves are the perfect ingredient of low calorie diet.
Mustard leaves: 1 cup provides 6 percent of daily requirement. They are also a great source of vitamin C. Young leaves can be eaten raw or cooked, however mustard flowers and pods are edible parts too.
Other calcium sources include: dried herbs, cabbages, spinach (lightly cooked/wilted), tempeh, amaranth and dried fruits.
Dairy- free milk alternatives: almond milk, rice milk, oat milk, coconut milk-based drink and similar.
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