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11 Dairy-Free Calcium Sources
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Great information and good to know as I have an 20 year old son who was just diagnosed as Lactose intolerant after many trips to the Doctor. He's eliminated all milk products and feels wonderful! Nice to know his other options for calcium
Great article!! Lots of "not out there" info !!
Stay away from the soda folks big stone maker for the kidneys!!
Hooray for the commentors who have taken the time to really educate themselves and are able to point out the inaccuracies in this (and other) SP article.
This was very interesting. I had thyroid cancer and had it removed and the doctors at MDA want me to have 1800 mg of Calcium Carbonate a day. I try to eat healthy but availability and affordability of food can be tough waters to navigate. I love key limes and I squeeze them fresh each day in my water. I was told that drinking this first thing in the morning and off and on during the day flushes the kidney stone making particles out of the kidneys before they start. So far after 5 plus years, my kidneys are great!
It is unfortunate to see articles claiming to "know" about nondairy sources of calcium and yet they mention veggies that also contain significant amounts of oxalates that BIND up the calcium into calcium oxalate (think kidney stones that don't dissolve) and BAM, no calcium for the bones. A research article on chinese teas also found that the oxalates in the tea leaves would bind the calcium in any milk added to the tea. Don;t EVER count on any Ca being available to your bones or heart or anything else in your body when it is in the same stomach contents as anything containing an oxalate. Does that mean all of it is bound? No but it does mean you do not get all of the 100+ mgs mentioned in the list for the Ca in the veggies. So if you have sweet potatoes and collard greens in the same meal, not only will the oxalates in the collards bind with the Ca, so will the oxalates in the sweet potatoes. And, if you have tea at the same meal, it just keeps adding up oxalic acid wise. Writers of these types of articles need to know a little more about biochemistry and human nutrition before they pass out erroneous info says this RD, MS contributor.
This is a terrific article , except if you have kidney stone or gall stones - these foods are high in oxolates which form stones. Be sure to double your intake of water with these foods if you are prone to stones per Northwestern Hospital - Urology
'A wee tot' - that is a very funny expression for a non-native speaker of English! Makes me smile.
Personally I like Chia seed, it has 5X the calcium of milk, this is the one I like: https://www.ruthshempfoods.com
Interesting article. I'm going to do a recipe search to find a baked bean dish made with molasses.
I'd avoid tofu sold in US market for "healthier choice".
I'm a Japanese and know what real tofu is. Real tofu sold in Asian market only lasts a day or two. It's fermented living food. If it said it can be kept in fridge for two or three month, you should guess how much preservative process and additives are included. So, I wouldn't list it with fresh vegetables.
I do use tofu sold here daily basis, but it's because it's tasty and a part of our daily diet, not really for health.
Great article! Although i am not lactose intolerant, it was good to know that there are a variety of foods that include calcium.
I'm not aware of any supporting evidence for the following statement.
"Generic supplements might be a lower quality and might not be absorbed as well."
I'm surprised that this article didn't mention almond milk as a good source of calcium. Many of us with thyroid issues avoid anything soy because it interferes with the absorption of our thyroid medications. A good point to drinking this is that it is available in regular or vanilla flavors, in a range from 40 to 90 calories per 8 ounces and has 30-45% of our daily calcium requirement!
As a lactose-intolerant person, I am always looking for non-dairy alternatives to getting calcium. I hope the suggestions and comments read will be beneficial to my searches.
I agree with Teddydodo, I had cod liver oil as a child in England, during the 2nd world war, it was subsidised for children, and I ended up with gallstones, along with a lot of other people my age, they got me at age early 20's. Plus baked beans? Give me a break, all that sugar, at least recommend rinsing off the sauce first. I use a small handful each of green split peas, barley & red lentils into my casseroles & stews, along with shredded cabbage, the barley & lentils thicken the mix, and even of you don't like cabbage, if you shred it finely enough, it mostly disappears, and it's a well known weight loss veg. Plus I use canned 4 bean mix and chick peas, (well rinsed) in there too, all good for you. If you don't like chick peas, (my dearly beloved hates them), just pulse them in a food processor until they are still a bit chunky before you add them to your now lovely calcium enriched recipe. Or do the right thing & buy different types of dried beans, canelloni, butter, everyone you can think of. Good luck, everyone.
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Sylv from OZ
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