In my practice, I hear quite a lot about how my clients love dairy because of its calcium content. I cannot blame them; I’ve heard that as well since I was little. But is that true?
There are 2 minerals found in high amounts in dairy: calcium and phosphorus. Phosphorus is acidic in nature and calcium is alkaline, so phosphorus counteracts the alkalinizing effect of calcium and reduces its bioavailability to only 30%.
Our blood must maintain a neutral pH (7.3-7.4) otherwise we could die. When we eat/drink foods such as meat, dairy, pop, sugar, alcohol, caffeine, etc. (all the “good” stuff, I know), we are acidifying our blood. When this happens and we do not receive enough calcium from external sources, calcium is leached out from our bones to keep the blood’s pH balanced.
Are there better sources of calcium?
Yes! The best ones are cooked cruciferous, such as cabbage, bok choy, broccoli, Brussel sprouts, radish, and cauliflower. They contain close to 50% of absorbable calcium!!
A good way to increase calcium absorption is to add some lemon juice to your food, as calcium is better absorbed when accompanied by vitamin C.
Sprouting legumes, grains, nuts, and seeds by soaking them in water with a little lemon juice or vinegar can help with calcium absorption as well.
Once or twice per week, it’s ok to consume dairy in small amounts. Even I need a little cheese sometimes but think twice before making it your primary source of calcium.
Do you include cruciferous veggies in your regular diet? Leave me a comment below!
With love,
Luz!
