Robyn writes: 
> Calcium is calcium, obviously.  It is a chemical element.  It doesn't come
> in different varieties.  I will buy that it occurs in different compounds in
> different cases, and that can affect their absorption, and possibly other
> properties.

You know this and I know this, but it's not clear that all the others know 
this.

Even so, the question stands. How do the calcium compounds (there are more 
than one) in milk differ from the action of calcium compounds from non-milk 
sources? What is their mechanism in the body?

Considering that those with allergies on this list have to understand all the 
complexities of protein fractions as well as the immune system responses of 
various Ig antibodies, this is a straightforward problem. Calcium chemistry is 
much simpler than protein chemistry. If we can talk about the one, we should 
be able to explain the other.

I'd like to hear this explanation.

Steve Carper