Calcium is one of the most essential of the major biochemical elements needed in human nutrition.
Calcium is one of the most essential of the major biochemical elements needed in human nutrition. It is needed in every organ of the body, including the brain. Calcium is called the “knitter” because it promotes healing or "knitting" everywhere in the body. It is valuable for tone, power, strength, longevity, vitality, endurance, healing of wounds, counteracting acids, and helping regulate metabolism.
Because it is used in almost every function, calcium is commonly deficient in our diets. It is one of the first elements to go out of balance when the diet is inadequate. Calcium is stored in the blood and teeth, as well as in the nerves, muscles and tissues. Magnesium and vitamin D increase Calcium absorption while Sodium helps keep calcium in soluble form in the body (it must be water soluble to be usable).
Calcium raises the body’s resistance to viruses, parasites, bacteria, and cancer. A lack of calcium leads to a host of diseases and degenerative conditions. Pure water-soluble calcium serves a two-fold purpose; it helps reverse symptoms caused by a buildup of compounded calcium, like kidney stones, gallstones, arthritis, and high cholesterol, and helps reverse conditions caused by a deficiency of calcium like acidosis and osteoporosis. A high incidence of cavities, or white spots on fingernails indicates a calcium deficiency. This mineral is necessary to regain the proper pH balance.
Symptoms of a Calcium Deficiency
Attention Deficit Disorder (A.D.D.)
Carpal Tunnel Syndrome
Chronic Fatigue Syndrome
Elevate blood cholesterol
Numbness in the arms and/or legs
Food Sources of Calcium (100G Portions)
Dried Wheatgrass or Barley grass
*How to Use Hijiki
Hijiki is the richest food source of calcium. It is virtually tasteless, yet has a slight seaweed smell. It comes in an easy to use dried form. Hijiki can be added straight from the packet into soups and stews or cooked along with brown rice. Simmer hijiki along with chosen food for at least 15 minutes.
Dairy is not the Best Source of Calcium
It is a widespread nutritional myth that dairy produce is a good source of calcium. Milk products do contain a fair amount of calcium, particularly hard cheese but, because of the calcium to magnesium ratio in these products, the calcium is not well absorbed. As well as inhibiting the body's ability to absorb magnesium, eating dairy foods in excess can cause the body to produce too much mucous. As you can see in the list of calcium rich foods above, seaweeds and other land plants offer the best sources of bio-available calcium.
Generally it is not that a person is not eating enough calcium - it is one of the most widely occurring nutrients in our diet. It is more the case that lifestyle choices and dietary habits might interfering with the body's ability to absorb calcium.
excesses of protein, especially meat
refined sugar or too much of any concentrated sweetener or sweet flavored food
cigarettes and other intoxicants
too little or too much exercise
the solanum (deadly nightshade) genus of vegetables - tomatoes in particular, but also potatoes, aubergines, peppers, courgettes - they all contain the calcium inhibitor solanine
1 tablespoon per day.
Distilled water and 99.8% pure minerals as per label. Calcium +/-2,500 parts per million.