michael raiti:
> I am not sure about the bio-availability of calcium in
> the greens.  Most of them are pretty high in oxalate.
> I am not sure how much of the calcium is bound up by
> the oxalate, though.

The bio-availability of calcium in greens is supposedly superior to that in
dairy. The oxalate content of some greens (like spinach and collards) may
reduce that, as you suggest, but they still apparently have a more
bio-available form of calcium than dairy. Also, the alkalinity of greens
improves calcium absorption.

Here's some info:


From: Natural Approach To Preventing Osteoporosis
Robert L. Pastore, Ph.D.
Nutritionist for the Hoffman Center
http://www.drhoffman.com/page.cfm/188

"Estimates of calcium intake show that our hunter-gatherer ancestors
consumed a diet rich in calcium from plant sources. Plant sources of
calcium, such as collard greens and kale, can provide as much as a 55%
absorption rate, compared to only 30% absorption rate from dairy."


What affects calcium absorption and excretion?
http://ods.od.nih.gov/factsheets/calcium.asp