Calcium is not only important for bone health, and teeth, but also for adrenal function, stabilizing blood pressure, weight management and helping to prevent colorectal cancer.
It’s most common, when discussing calcium with my clients, that they immediately think of dairy as their main source of this vital nutrient. While dairy can be a rich source of calcium, is it not the optimum source. Dairy is very acidic and creates an internal environment which leads to demineralization, causing the body to leach minerals—including Calcium—from the bones. A small amount of dairy is OK, maybe every few days or so, but I recommend keeping it to a minimum and relying instead on non-dairy sources primarily. If you do enjoy dairy, I suggest a sheep or goat milk yogurt over cows milk products, as they are more easily digested and also provide beneficial bacteria in the gastrointestinal tract.
Whole food sources like watercress, chick peas, almonds, sesame seeds and fresh green juice (such as kale, parsley and spinach, for example) are rich sources of a more readily assimilated digestible form of Calcium that goes straight into the blood, and into the bones—without the unwanted side effects and of the acidity associated with dairy consumption.
A fresh green juice in the morning, followed by a dark green leafy salad and a tahini dressing for lunch, or as a side dish later in the day, is a delicious, healthy source of your daily Calcium needs—with plenty of other beneficial nutrients!
Flax Seed Oil Salad Dressing
Flax is a sensitive oil that should not be heated. Keep it in the refrigerator and if it develops a bitter flavor at any time, throw it out and get a new one. The following is a recipe that helps you get your flax in a tasty way.
- 1 Tbsp High Lignan Flax Seed Oil
- 1 1/2 Tbsp Tahini
- 3 Tbsp water
- 1 Tbsp Lime juice
- 1 1” chunk red onion
- 1 Tbsp Tamari
Blend in blender until smooth.