Calcium: Alternative Sources to Dairy

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.

Share Your Thoughts...

13 comments on “Calcium: Alternative Sources to Dairy

    1. AvatarBarbara

      Hi Alena~ Thank you for your comment.

      Both those issues are complex and can’t be addressed within the context of this blog. I would need to know more about your eating habits, lifestyle, etc, which would require an appointment. There are so many factors that can contribute to both of these issues, that a thorough work up would be needed.

      Sorry it is not simpler … do let me know if you would want to schedule an appointment. You can learn more about the process by checking my website at

      Thanks again~

  1. AvatarSusan

    Hi Barbara –

    Can’t remember how I came across your blog and videos, but I’ve really been enjoying them. My husband and I shifted to eating vegan over a year ago and have both experienced the benefits (clearer heads and weight loss among them; can’t “see” the disease prevention, but trusting it’s there!). You mentioned there would be a recipe for the tahini sauce at end of video, but it wasn’t there. Can you provide a link? Thanks!

  2. AvatarValerie

    Very informative video. In addition to food sources of calcium, what supplemental form would you recommend for best absorbtion? Thanks.

  3. AvatarCatherine Stapleton


    Love your calcium video — the acidity factor’s very interesting! Will try those recipes, including the kale chips (thanks Jon!). Staying tuned in 🙂


  4. AvatarJon Sheppard


    Yet another video that I find informative and easy to incorporate into my nutritional program.


  5. AvatarDr Leslie Gerstman

    Hi Barb!
    My favorite way to eat kale is by making fresh kale chips.
    Place some curly kale on a baking tray, spray with a little olive oil, and sprinkle some Himilayan salt. Bake until crisp.
    Even my kids love it! yum


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