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You can get plenty of calcium from green leafy vegetables; cow’s milk isn’’t the best for your body…

For excellent food therapy, calcium derived from dairy products, leafy greens, some nuts, and any calcium-fortified products are much better than through supplements. If the body assimilates more than the needed intake of calcium, it will flush out what it doesn’t need. Calcium is important for building bones but organic calcium does the job better than the inorganic calcium does in the form of supplements. A juice made from fresh green leafy vegetables and fruits maximize this intake of calcium. The chlorophyll that is found in green plants and vegetables contains magnesium, which is very important in the “uptake” of calcium. Elaine Bruce, experienced naturopath, homeopathic and director of the UK Centre for Living Foods, said, “The chemical composition of chlorophyll and blood is very similar which further facilitates this uptake.”

All vitamins and minerals work together as a unit. A synergistic combination of two or more vitamins is used together to form a stronger unison. But this type of unisons can work against each other. When we take antibiotics for infections and illnesses, we reduce greatly the Vitamin C absorption within the body, which protects against infection itself. The National Institutes of Health recommend the dosage of calcium per day as 1,000 to 1,500 mg. If calcium carbonate is taken instead of calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides only 600 mg of calcium.

Cow’s milk is not as good for the body as we have been led to believe. Its protein content is extremely high and creates acidic residue. By continuing large amounts of milk, or acidic food consumption, a loss of alkaline minerals will develop from the bones. By losing these minerals, bones will become weak and prone to fractures.