Why We Count on Calcium


Calcium is one of the key minerals for health. It’s hard to say which minerals are most important as they all carry the vibrations of all life. Even so, we know Calcium is definitely one of the top 7 most important.  It is the alkalizing mineral of structure and solidity. Calcium has a powerful attraction for oxygen, as well as sulfur, silicon, and carbon. In a 150-pound man, calcium accounts for about 3 pounds, 12 ounces in the body. Calcium is responsible for solidity, as well as movement. It’s essential for walking, as well as doing physical and mental activities. Without sufficient calcium in the body, we end up with defective teeth and poor bone metabolism. Its role in the body is similar to its role in soil: It is important for digestion, is a great alkalinizer, and promotes growth and vitality. It also helps with the clotting mechanism to prevent hemorrhaging. Calcium acts to calm the nerves, neutralize stomach acidity, and protect against nervous exhaustion. It helps to strengthen the walls of the arteries and veins. The muscles require appropriate calcium to work correctly. Calcium gives solidity to the body, which is essential during pregnancy for the growth of the fetus, helps heal wounds and scars, prevents scurvy (working with vitamin C), repairs cartilage, soothes the nerves, and protects against tuberculosis, rickets, asthma, and hay fever. It builds and maintains bone structure and teeth. Calcium gives vitality and endurance. A certain amount of calcium is needed to act as a buffer in the system to create alkalinity. It also appears that calcium and glucose attract each other. The more sugar we consume, the more calcium links with glucose and is precipitated out of the solution in our extracellular fluids and blood. In this way, excess sugar corrodes teeth, contributes to stomach acidity, and robs the body of its essential calcium. On the mental level, calcium has a very positive effect upon brain function. It stimulates qualities of love and compassion, expansiveness of intellect, and powers of concentration.

For calcium to be properly utilized, we also need foods that are high in sodium and chlorine. When there is an imbalance of calcium in relationship to sodium, there is a tendency for a general hardening of the body, which is known as calcification. So an excess of calcium, or a deficiency of sodium, can create a precipitation of calcium in the tissues.

Calcium not only builds our physical bone structure and cartilage, but is also useful for relaxing muscles and preventing muscle spasm. Calcium is important for the flow of electrical energy in the system, and it combines with phosphate intracellularly and extracellularly to form an alkaline compound, calcium phosphate. Ionic calcium is an extremely important transport mineral for bringing other nutrients into the cell. Dairy products and table salt can lead to calcium losses in the body, and a variety of research clearly shows that high intake of the wrong calcium such as milk is connected to high rates of osteoporosis. The United States has the highest average calcium intake per person, and the highest rate of osteoporosis in the world. This is because we are getting calcium from the wrong sources and eating and living in a way that undermines calcium

A deficiency of calcium undermines the power of memory, and tends to create qualities of selfishness, lack of want for people, and subtle antisocial qualities in the personality. Calcium deficiency may also cause depression, melancholy, mental confusion, and dull feeling in the head, as well as softening of bones, weak teeth, and tooth decay. Calcium deficiencies show up with symptoms of weakness, fear, indecision, lack of will power, tendency to hemorrhage, cramps in the calves, vein fatigue, digestive problems, soft bones, rickets, scurvy, and tuberculosis. Up to 32 percent of the calcium is destroyed in food that is heated above 150°F.

High-calcium foods are sesame seeds, dulse, Irish moss, kelp, and leafy greens, as well as most seeds, nuts, and grains. Excellent leafy green sources of calcium, which are also low in oxalates, are kale, collards, mustard greens, broccoli, and cabbage. According to the USDA publication Nutritive Value of American Foods, two-thirds cup of collard greens has 91% of the calcium in a cup of milk. Kelp is extremely high in calcium but should only be taken in moderation because of its high iodine and salt content.