>        It has been said that the calcium in the green vegs and the cruciferous
>ones is not bioavailable because it is tied up as an insoluble compound
>whose name it is too early to remember.

>
Well, compounds in crucifers do limit the calcium avail. bio-avail by about
one-third to one-half (spinach, chard, etc. yield almost no available
calcium or iron because of tie-up assiciated with high concentrations of
oxalic acid).

Then again, we can absorb only about a third of the total calcium in dairy
products, and 20percent from legumes, making green veggies a standout
source of Ca. Go with the veggies and/or gnaw bones!

It's also recommended to get Ca "around the clock" in small amounbts
everytime you eat for max availability.