Re: Help?

I know that pasteurized dairy is the devil, but thought that raw was better.  Apparently not.  Casein is casein no matter which animal it comes from or whether or not it's processed.  Actually, for a live body, anything that's alive is better than something that's dead.  Suckling milk from other species (or even our own) after we've been weaned isn't actually natural...and likely has more issues than just the casein issue.

I know a lot of people who have gooten healthier by cutting out dairy. I would like to cut dairy and wheat out of our diets including for my kids, but how do I get them enough calcium?  I assume you know that pasteurized dairy provides virtually no calcium (and is thought to actually deplete calcium stores), because we have to create the enzymes needed to process it, and it requires more calcium than is in the milk to create the enzymes needed :(

How to get enough calcium?  Well the first rule is always remember (Schulze) - "It's not what you take, it's what you assimilate"...and assimilation of nutrients is far more complex than just making sure one ingests enough.  Regular maintenance for our organs/body is essential now that our bodies are running on overdrive 24/7 simply to eliminate and neutralize the chemical poisons that we're all exposed to daily.  The intestinal tract need to be cleansed of mucous that cover and prevent the villi from assimilating and the mucoid plaque/decaying & putrefying organic matter and other poisons/toxins in our lower colon through which nearly every drop of water we ingest must 'soak through' before it's assimilated.  The liver works MUCH better at utilizing the nutrients when it's not overwhelmed with eliminating and neutralizing toxins.  It's bad enough we can't help exposure to them, but we need to get the ones out of our body that are poisoning and stressing our bodies 24/7.

I consider this chapter a "must read" for many reasons, but particulary because of your malabsorption-type symptoms: Journey to the Center of your Colon

Here's the preface:

This chapter has a few specific applications:

1. for those who have reached that certain crest between self-loathing and self esteem where they can no longer endure the condition of their body and are prepared to do whatever it takes to reverse the tide

2. for those who have begun a nutrition or supplement program with no results, or else may have reached a plateau in their progress.

3. for those with long term allergies which years of shots and pills have not cured

4. for those who suspect that they’re not eliminating normally

5. for those who have been diagnosed with one of the following dead-end labels:

Irritable Bowel Syndrome
Spastic Colon
Crohn’s Disease
Chronic Colitis
Leaky Gut Syndrome
Regional Ileitis
Esophageal Reflux
Malabsorption Syndrome
Candida albicans
Chronic Fatigue Syndrome

This is not a discussion for the improvement of the above conditions. We’re talking about resolution: the return to normal operation of the systems. If 1-4 above apply to you, and you grasp the principles cited in the medical sources at the end of this chapter, your problems may well be over.

Of course, ensuring that enough plant-based calcium is ingested is essential.  If for some reason that's not possible, then you could supplement with Dr. Christopher's Herbal Calcium (which is loaded with plant-based calcium AND plant-based silica which Professor Kervran in his writings (compilation "Biological Mutations") proved actually converts to calcium within our bodies.)

Be sure to check out this lil' Dr. Christopher gem! "Drink your solids and chew your juices":) Re: Chewing food 24 times?

A quick Google search just yielded this list for calcium-rich produce:

Calcium Rich Vegetables

• Broccoli: A cup of Broccoli contains about 180 mg of calcium.
• Kale Cabbage: This is a type of cabbage which is most beneficial for health. Well, half a cup of kale contains 90 to 100 mg of calcium.
• Okra: Okra is not very rich in calcium, though it has a fair amount of calcium. Half cup of okra contains around 70 mg of calcium.
• Turnip Greens: You can get between 100 to 125 mg calcium in half cup, cooked turnip greens.
• Spinach: Spinach is also good when it comes to calcium content. There is around 300 mg of calcium in a single cup of spinach. Now we know, why is it the favorite food for Popeye!
• Alfalfa Sprouts: A cup of raw Alfalfa sprouts has 11 mg of calcium.
• A single boiled or raw artichoke has around 55 mg calcium content.
• Asparagus: Half a cup of boiled asparagus has around 21 mg of calcium. Likewise in raw asparagus, 1 spear, the calcium content is 3 mg and half cup canned asparagus has 18 mg of calcium.
• Canned Bamboo shoots: The calcium content in 1 cup of canned bamboo is 11 mg.
• Beets (Canned): Beet is fairly good in calcium content. In a cup of beet, the calcium content is 44 mg. A cooked beet dish a fair amount of calcium.
• Carrot: A single cup of canned carrot juice has 57 mg of calcium. Raw carrot on the other hand contains 42 mg calcium in a single cup.
• Celery: A single cup of raw celery has 41 mg of calcium content.
• Cauliflower: Boiled half cup of cauliflower has 10 mg calcium.
• Peeled, Raw Cucumber: A single cup of peeled, raw cucumber contains 17 mg calcium.
• Eggplant: A single cup of pickled eggplant contains 34 mg calcium.
• Garlic: A tea spoon of raw garlic has 5 mg calcium content.
• Lettuce-butterhead: A cup of raw, shredded lettuce contains 19 mg of calcium.
• Edible Mushrooms: One can of mushroom has 14 mg of calcium.
• Mustard Greens: A cup of chopped, boiled mustard greens contains 104 mg of calcium.
• Onions: One cup of of chopped and raw onions contains around 40 mg of calcium.
• Peas: a cup of boiled peas contains 34 mg of calcium.
• Green chillies: Canned green chillies contain 50 mg of calcium in a single cup.
• Tomatoes: In a canned paste of tomatoes, without salt, you would find around 94 mg of calcium. On the contrary, 1 cup of green, raw tomatoes has only 23 mg of calcium.
• Green Beans: Green beans have a calcium content of 55 mg, when they are boiled and a single cup of it is considered.
• Potatoes: A cup of raw and baked peeled potatoes contains 26 mg of calcium.

• Apples: contain the highest amount of calcium in the form of juice. A cup of unsweetened apple juice has 17 mg of calcium, where as raw apples with skin and without skin have a calcium content of 8 mg and 6 mg, respectively.
• Avocados: One cup of avocado has a calcium content of 18 mg.
• Banana: There is 8 mg of calcium in a cup of banana. If the bananas are dehydrated, then the calcium content is 22 mg per cup.
• Grapes: Green grapes have a calcium content of 15 mg per cup. American grapes contain 13 mg of calcium per cup.
• Lemon: A cup of canned or bottled lemon juice contains 27 mg of calcium.
• Orange: One large raw orange has a calcium content of 74 mg.
• Pineapple: Canned, unsweetened, pineapple juice has 33 mg calcium in a single cup.
• Cherries: Sour cherries which are canned have 26 mg calcium in one cup and frozen cherries contain 20 mg calcium in a cup. Likewise, a cup of sweet frozen cherries has 31 mg calcium.
• Cranberry: 1 cup of whole raw cranberries has just 8 mg of calcium.
• Watermelon: A single cup of diced, raw watermelon has 11mg of calcium.
• Strawberries: This yummy red fruit has a calcium content between 25 mg to 35 mg in any form - canned, frozen or raw.
• Pomegranates: A single raw pomegranate has 5 mg calcium.
• Apricots: Dried and dehydrated apricots contain around 70 mg of calcium in a single cup and raw apricots contain 20 mg of calcium.
• Acai Berries: These have a fantastic calcium content, that is, 260 mg per 100 gm of acai berry powder.
• Mangosteen: A cup of mangosteen contains around 24 mg of calcium.
• Goji Berries: Dried Goji Berries, also called as wolf berries have a calcium content of 65 mg per 100 gm.
• Blueberries: A single cup of blueberries, canned or frozen has around 13 mg of calcium.
• Almonds: This central Asian dry fruit nut has a calcium content is 162 mg in a cup.

GOOD JOB, AKKILK!  As they say around these parts (rural Iowa), you're "kickin' butt and takin' names!"

Uny