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Dear Folks,
Okay, I do know about green vegetables and antacids as calcium sources.
I consume lots, and yet here I am with bone loss.  I am lactose
intolerant, but has anyone had success using sheep or goat cheese/yogurt?
Also, I use the fortified frozen orange/tangerine juice from Minute Maid
(I checked just last week, it's gf) - but I hate drinking straight juice
and use it in cooking.  Anyone have any recipes using either orange juice
or buttermilk (I've always had good luck substituting either orange or
tomato juice - tomato won't help the bones, but will help my iron
deficiency?  Thanks, and I will attempt a summary somewhat more coherent
than my question.

Elizabeth