How Does a Cow Get Calcium in Her Milk?

I was in the dairy aisle of my local supermarket
(Whole Foods in Ridgewood, NJ) searching for a
soy yogurt for my daughter Lizzy, when I overheard
this conversation:

Mom: Let's not forget to buy milk.
Little Boy: I hate milk.
Mom: If you don't drink milk you won't have enough
calcium for your bones, and you won't be able to
play baseball.
Little Boy: OhhhhhhKaaaaaay

I was tempted to attack 'mom' in a nice way, of course,
but finding myself hobbling along with a cane as a
result of my recently failed spinal fusion operation
which was performed to cure an accident, I doubted
in my ability to generate a persuasive argument
looking the way I did, so, I limped away, and would
have kicked myself if I could have for a missed
golden oppportunity.

Had I not appeared to be a man hobbled by bone
disease, I might have addressed the boy's mother
with the following:

Do you wonder why it is that cow's milk contains
so much calcium? After all, cow's don't drink milk.
Where then, do they get their calcium from?

I might have then explained that that plants (veggies
and fruits) are loaded with calcium. Cows eat plants
People should, too.

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. Compare those calcium values to
human breast milk.

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 only
small 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
od 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

Robert Cohen
http://www.notmilk.com
i4crob@...