Hi Alan,

> In order to absorb calcium safely the source must fulfil
> three prerequisites: Phosphorus (a calcium antagonist) must be present
> in a ratio of roughly 2:1 (two parts calcium to one part phosphorus)
> and magnesium must also be present in roughly the same ratio.

That's only two prerequisites...

> This gives
> a good guide to good calcium, magnesium and phosphorus sources. If
> any of these minerals are not bioavailable for any reason (like
> the total calcium contained in milk for most humans weaned off)
> then the bones and any other body sources will be robbed of the
> non-bioavailable mineral to equal out the situation. Look at all
> foods from this standpoint and it is relatively easy to identify
> the "good" sources of these minerals. The actual amounts of each
> mineral in the source are irrelevant if the proportions are wrong.

The only vegetables in the table below which have ratios Ca/P>1
and Ca/Mg<3 are beet greens, chives, parsley, purslane, spinach and
turnips. And ALL of these vegetables are high in oxalate.
Consequently, NONE of these vegetables are good sources of calcium...

More seriously, only _global_ ratios Ca/P and Ca/Mg are relevant, so
if some proportions are wrong in one food, they may be corrected with
other foods.

                     Ox   Ca      Ca/Ox  P   Ca/P  Mg Ca/Mg
               (mg/100g) (mg/100g)

Asparagus            130   21      .16  56    .37  18  1.2
Snap beans           360   37      .10  38    .97  25  1.5
Beet greens          610  119      .20  40   2.98  72  1.7
Broccoli             190   48      .25  66    .73  25  1.9
Carrots              500   27      .05  44    .61  15  1.8
Cauliflower          150   22      .15  44    .50  15  1.5
Celery               190   40      .21  25   1.60  11  3.6
Chives              1480   92      .06  58   1.59  42  2.2
Collard Greens       450  145      .32  10  14.50   9 16.1
Coriander (cilantro)  10   98     9.80  36   2.72  26  3.8
Endive               110   52      .47  28   1.86  15  3.5
Kale                  20  135     6.75  56   2.41  34  4.0
Lettuce              330   36      .11  45    .80   6  6.0
Parsley             1700  138      .08  58   2.38  50  2.7
Peas                  50   25      .50 108    .23  33   .8
Purslane            1310   65      .05  44   1.48  68  1.0
Spinach              970   99      .10  49   2.02  79  1.3
Turnips              210   30      .14  27   1.11  11  2.7
Turnip Greens         50  190     3.80  42   4.52  31  6.1
Watercress           310  120      .39  60   2.00  21  5.7



--Jean-Louis Tu <[log in to unmask]>