The most ideal source of calcium should be the food supply. Unfortunately food today is severely lacking in minerals, especially calcium, because of farming practices. Studies in the 1980s showed mineral levels in plants had dropped between 8% and 68%. Unfortunately “organically grown” foods do not assure you are getting sufficient calcium in your diet either for the same reason.
How to pick the best supplement
Most people simply cannot determine what they are really getting when they buy supplements. Among the often unanswered questions:
- What are the effects of additives used in manufacturing the supplement?
- How absorbable is the product?
- What is the difference in quality between supplements?
- How do I know if I need a supplement and how much I need?
- What is the relationship between supplements and foods?
- I eat a good diet do I really need to take supplements?
- What are some problems people commonly have that can be helped with proper supplementation?
- What are the best sources of ingredients?
Not all calcium supplements are alike
Calcium is the most commonly taken mineral supplement, and comes in many different forms. Minerals occur in foods as part of molecules in which the mineral exists as a complex with other substances. Some mineral supplements are extracted from foods while others are mixed in the laboratory (for example, amino acid complexes of calcium) or found in nature (for example, calcium lactate).
The Weston A. Price Foundation which is a non-profit organization dedicated to “restoring nutrient-dense foods to the American diet through education, research and activism says, “the most efficacious calcium is extracted from the raw bones of free-range cattle raised with no exposure to antibiotics, pesticides, hormones or other toxic chemicals. To maintain its full spectrum of nutrients and minerals, the bone extract needs to be processed at very low temperatures. This kind of calcium is significantly more usable by the body and much easier to absorb.”
Dr. Taylor has used whole food supplements for the past 30 plus years. Her training has included extensive course work in biochemistry as well as clinical application in nutritional assessment and therapeutic application using dietary modification and whole food supplements as a complimentary adjunct in her chiropractic practice. “In practice I use calcium for numerous health complaints. I do not use a cookbook approach in making recommendations. Each person is biochemically unique. They may need an essential fatty acid to carry the calcium or they may not be digesting and utilizing the calcium available in food. Nutritional evaluation is not the same as memorizing what vitamins help in particular conditions.
A thorough evaluation may include blood work, saliva testing and other testing methods. It is best to start with a survey of systems then proceed to evaluate the chief area of complaint. Just because you read something in a book does not mean you are an expert in this area. See an alternative health care provider that specializes in this area for a professional evaluation and examination.