Calcium Shocker from a Surprising Source

Normally I am a fan of Dr. Andrew Weil. However, his article on 4 Foods for Healthy Bones offers, in my opinion and based on research, some pretty dangerous information.

Problem # 1: nonfat dairy products. Nonfat dairy is more processed than full-fat dairy--and the fat isn't hurting you! What IS hurting you, among other things, is the homogenization process. Simply put, before homogenization, "large fat molecules cannot get through the intestinal wall into the bloodstream. ...Homogenization breaks up those large molecules into small ones that DO get into the bloodstream! This becomes an expressway for any fat-borne toxins (lead, dioxins, etc.) into your (otherwise) most protected organs."

Even more importantly, and Dr. Weil should know this, milk fat enables the better absorption of calcium. Dr. Spreen of the Health Science Institute does not even consider homogenized, pasteurized milk to be a food. Non-homogenized, full fat dairy is available in many natural grocery stores.

Problem #2: soy products. To be fair, Dr. Weil lists salmon and dark, leafy greens in the "non-dairy calcium" category. These are great sources of calcium that the body can absorb, and dark leafy greens are among the most missing in the American diet. However, his inclusion of calcium-fortified soymilk and orange juice is shocking. Not only are non-fermented soy products toxic to the body, but the rampant inclusion of soy in everything from bread to soup is contributing to a variety of health problems, including increased instances of mild hypothyroidism and the continued imbalance of omega-6 to omega-3 fatty acids, which Dr. Weil himself notes!

Not to mention that added calcium--or any added nutrients for that matter--is not as absorbable as calcium that naturally occurs in food. Dr. Weil does make an important point that magnesium is necessary to absorb calcium. Guess what? So is vitamin D, which we are in very short supply of. But the relationship between skin cancer, sunscreen, and the sun, our main source of vitamin D, is a discussion for another day.

The takeaway? Eat more dark, leafy greens like kale, chard, and collards. Not only do they contain absorbable calcium but they also are a great source of vitamin B, which many people are short of, and fiber, as well as being alkalizing, which reduces inflammation and is great for heart health. It might seem scary or gross to try these unfamiliar vegetables, but they can easily be mixed into salads or sauteed with lemon and garlic and a little cayenne pepper.

Check out these delicious recipes from EatingWell and Mighty Foods. If you're really not confident about cooking them, visit the Whole Foods deli counter and ask for a serving of their kale salad--along with a piece of salmon for a delicious dinner combo!