Calcium Metabolism Chart
Drs. Weston Price Francis Pottenger and Melvin Page showed us that calcium metabolism does not start with eating calcium but understanding the co-factors that helps you absorb the calcium. Very few calcium issues are a lack of calcium but a lack of the ability of the body to absorb it. The following information is to help you understand that calcium metabolism is a co-factor issue.
FACTORS THAT FAVOR AND ACTIVATE CALCIUM UTILIZATION
* Proper HCL (Hydrochloric Acid) production — ph is .02
* Proper bile production — utilization of fatty acids
* Completeness of food and calcium digestion
* The availability and action of metabolizing enzymes.
* The biochemical form — absorbability and absorption of calcium
* Ionisability and Ionization and usability of calcium in blood
* Lactic, citric and tartaric acids, lysine, arginine, lactose and fructose form soluble calcium complexes enhance intestinal calcium absorption.
* Bicarbonate forms of calcium are needed in bone building and muscle functions and to counteract excesses of phosphoric acid in cereals foods
* Physiological acidifiers: acid foods, grains, meats, flours, eggs, yoghurt.
* The quantity and type of calcium controlling hormones
* The speed and efficiency of body metabolizing factors — enzymes
* Exercise, muscle activities to activate calcium recycling.
* The presence and proportions of other synergistic minerals and nutrients
* Enhancing or neutralizing interaction with chemicals
* Proteins. = Food forms of sulfur. Calcium needs bonding with albumin and globulin for its absorption through the intestines.
* Calmodulin and sodium act like a calcium pump which forces calcium to exit from cells. Calmodulin is also a calcium binding protein.
* The nutritional quality of calcium ingested — form of lactates
* Dietary pectin, crisp foods, eggs, raw unpasteurized cheese and milk, yoghurt
It is responsible for elimination of calcium from cells.
It regulates intracellular calcium levels via an enzyme called ATPase
Metabolism favorably affected by the following vitamins
Every vitamin influences calcium metabolism and utilization
Imbalance in vitamin intakes can create greater problems than deficiencies of those same vitamins. ( Dr. Royal Lee. Lee Foundation Nutritional Research)
* Vitamin A and oil — prevents precipitation of calcium in the intestines
* Vit. B — essential to maintaining normal levels of calcium in blood.
* Vitamin B-6: Essential for the conversion and metabolism of proteins and de saturated of saturated oils — both essential in metabolism of calcium.
* Vitamin C. Stimulates formation of bone matrix and boney structure
* Vitamins D. controls and balances
— the deposition of calcium in bones and cartilages.
— the passage of calcium through the intestine walls,
— the absorption of calcium and phosphorus by the blood,
— Helps create the specific protein which carries calcium through the intestinal wall.
— Reabsorption of calcium (and phosphorous) by the kidney tubules, during excretion of urine.
* Vitamin F factors (essential oils). Bodies can’t use calcium without oils.
— inhibits build up of excessive calcium in the blood
— counter balances excesses of Vitamin D.
— controls the pH of the small intestines — loss of calcium from alkalinity – Slows transit time of calcium through the intestines, allowing for more time for absorption.
Metabolism favorably affected by the following minerals:
* Biochemical and mineral balance is a most important factor of utilization.
A delicate balance (maintained by the influences of our hormones) must constantly exist between calcium, phosphorus (phosphates) and potassium. Any increase of one or other of these minerals results in the excretion of one of another mineral, or its deposition in the bones.
* Magnesium present in a proportion of 5 magnesium to 1 of calcium.
* Sodium: it balances calcium; stops it from creating excess tissue hardness,
* Food forms of Potassium,
* Food forms of Phosphorus — move calcium from fluids surrounding cells into the bones and teeth — in form of insoluble calcium phosphate.
* Phosphorus is essential to the ionizability and utilizability of calcium
* Food forms of magnesium to combine with and function with calcium
* Food form Manganese: Activates blood formation and bone phosphatases
* Selenium, Which in its natural food state forms the core of the Vitamin E complex molecule.
* Food forms of Iron. Iron is a calcium catalyst.
* Food forms of zinc and zinc enzymes
* Trace minerals. Trace mineral nutrition is like a giant spider web. Break one branch and the whole web gets distorted.
* Manganese Sodium Zinc Chromium Sulphur Iron
The functioning by reactions of the nervous system largely depends upon a proper ratio of sodium potassium and calcium ions.
* The thyroid, parathyroid, adrenal, pituitary and gonads hormones
MAJOR CAUSES OF CALCIUM DEFICIENCIES or LOSSES
* Lifestyle and diet is the major cause of calcium deficiency
* A diet of refined carbohydrates and processed white sugar and flour
* Dietary excesses of foods high in phytates: Mainly cereals, grains, flours
* Dietary excesses of meats, concentrated proteins and sugars.
* Pasteurizing binds calcium — blocks its availability, makes it unutilisable.
* Boiling vegetables and greens decreases calcium content by one half
* Throwing away water in which calcium rich foods have been boiled
* Intravenous glucose during hospitalization
* Barbiturates — sleeping pills, sedatives
* Deficiencies of Vitamin A result in a precipitation of calcium in the kidneys and the formation of stones.
* Synthetic Vitamin D causes focal calcium deposits. Too much can deplete body reserves of magnesium necessary for assimilation of calcium.
* Overdoses of Vitamin D, phosphorus, and calcium reverse the effects of the mild, normal doses
* Lack of sunshine and/or Cod / Halibut Liver oil — Vitamin D deficiency
* Medication to control convulsions
* Renal failure; daily calcium losses through kidneys, intestines (about 1 oz)
* Saline solutions.
* Excess carbohydrates in diet
* Phosphate deficiencies
* Dietary phosphorus excesses — meats, pops.
* Dietary excesses of proteins.
* Excesses of body acids — acidosis
* Cortisone and cortisone derivatives
* Thyroid hormones
* Growth hormones
* Excesses of potassium — food concentrates or chemicals .
* Diarrheas and(magnesium based) laxatives
THE FOLLOWING INCREASED CALCIUM NEEDS
* Aging. Cells and tissues wear and tear with age.
* Infections and infectious conditions, fevers, flus, require extra calcium
* Low levels of hydrochloric acid. Almost universal in those over 65.
* Pregnancy. Extra formation of baby bones.
* Fractures, bone damages.
* Stresses. Physical, emotional stresses, excesses lower blood calcium
* Dolomite: magnesium/ calcium ratio too high: 2 to 1. Creates deficiency.
* Calcium oxalates, citrates, caseinates, carbonates, phytates, are all forms of non-absorbable calcium.
* Cancer/Heart Disease
THE CALCIUM ROBBERS: Factors that hinder or block calcium utilization and functioning in and by cells are . . .
* Inadequate chewing and crunching of the crisp foods.
* Boiling of foods, leaches out calcium and its synergistic minerals.
* Failure to use food skins and crisp foods — food mineral sources.
* Coffee, chocolate
* Under functioning gonads.
* Adrenal exhaustion = decline of metabolism.
* Parathyroid insufficiency.
* Calcium excesses already present in blood, bones, teeth, and tissues.
* The excesses or lacks of stomach and body acids
* Ingested excesses of high acid foods, soft drinks, sweets.
* Excess intake of high citric acid foods.
* Excess intake of high oxalic acid foods.
* Excesses of body alkalines — alkalosis
* Alkaline intestinal milieu blocks passage of calcium through intestines.
* Refined, processed, pure magnesium blocks calcium utilization metabolism
* Excess non-food form alkaline intake (including chelated) minerals.
* Body alkalinity/alkalosis: Antacid therapy — Tums, antacids.
Alkalinity precipitates calcium in the blood and body tissues.and decrease acidity of the duodenum and impair calcium absorption.
* Deficiency of enzymes to metabolize the calcium
* Neutralizing interaction by other chemicals, body toxins and pollutants
* Fluorides in water, toothpastes. etc.
* Cell membrane depolarization — block cell absorption of calcium.
* Allergies. The decrease blood flow and calcium availability.
* Lack of exercise — bone loss of calcium
* Hydrogenated, rancid oils — block Vit. F.
* Infections. They deplete calcium.
* Radioactivity. Destroys enzymes that metabolize calcium.
* Prostate disease: prostate enzymes essential to production of phosphates
* Fatigue, exhaustion. and physical distresses
* Emotional impacts. Fears – tenseness contract blood vessels, decreases flow
* Diarrhea and laxatives flush intestinal substances through too quickly to
allow normal absorption of calcium.
* Foods which decrease this absorption are cocoa, soy beans, kale, spinach.
* Processes induce calcium (in solution in the fluids which surround cells) to pierce cell membranes and enter into the cell. These are . . .
Prostaglandins; They activate calcium ions through membranes into cells.
* Synthetic or chemical iron blocks calcium utilization and metabolism.
FOODS AND FOOD DENATURING that BLOCK CALCIUM AVAILABILITY
* Pasteurizing of milk.
* Processing and refining of foods
* Overheating of foods,
* Dumping down the sink the waters used for food boiling (leached calcium
* Bleaching of foods: strong chlorine affinity for calcium — calcium chloride
* Fluorides (in foods, toothpastes, water) binds and immobilizes calcium
* High oxalate foods; Oxalic acid combines with and immobilize calcium
* Excess fats in diet. These coat the intestinal lining and obstruct absorption
* Calcium combines with fatty acids to form insoluble, unabsorbable soaps.
* Excesses of phosphorus or phosphorus rich foods or supplements. Excesses creates the opposite effects of its essential role in calcium metabolism.
* Excess of citric acid. citric juices —> forms Calcium citrate.
- Poisoning by toxic metals: Zinc Aluminum Copper. Selenium.
CALCIUM ABSORPTION VIA THE STOMACH and INTESTINES— enhanced by . . .
* Hydrochloric acid. It creates and maintains intestinal acidity, essential for the dissolving calcium for its passage through the intestines, and through the intestinal wall into our blood and tissues.
Hydrochloric acid coverts calcium in foods, as well as the calcium salts (lactate and gluconate) into a soluble condition for absorption, assimilation, and utilization.
* The greatest absorption of calcium from the digestive tract is through the duodenum. Absorption depends on obtaining adequate amounts of sunshine and Vit. D.
* Antacids, (Tums, etc) decrease acidity of the duodenum and impair calcium absorption
* Lactic acid, citric acid, tartaric acid, lysin, arginine and lactose enhance intestinal calcium absorption.
* The normal physiological alkalizers — Vegetables, fruits, alfalfa, kelp,
* Diarrhea and laxatives flush intestinal substances through too quickly to allow normal absorption of calcium.
* Lactose and fructose form soluble calcium complexes conducive to better passage of calcium through the intestines.
* Foods which decrease this absorption are cocoa, soy beans, kale, spinach and the other oxalate and high phosphate foods.
* Bile. Essential to calcium assimilations.
Total overall factors that affect calcium, its ingestion, digestion absorption, metabolism and utilization and elimination are over 110
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This chart is dedicated to the Lee foundation for nutritional research and those that believe the only way needed to relieve symptoms of calcium deficiency is educating ourselves to the pitfalls of today’s lifestyle and diet.
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