Good Calcium Quotes

Ladies and gentlemen of the class of '97: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long-term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth. Oh, never mind. You will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years, you'll look back at photos of yourself and recall in a way you can't grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don't worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4 pm on some idle Tuesday. Do one thing everyday that scares you. Sing. Don't be reckless with other people's hearts. Don't put up with people who are reckless with yours. Floss. Don't waste your time on jealousy. Sometimes you're ahead, sometimes you're behind. The race is long and, in the end, it's only with yourself. Remember compliments you receive. Forget the insults. If you succeed in doing this, tell me how. Keep your old love letters. Throw away your old bank statements. Stretch. Don't feel guilty if you don't know what you want to do with your life. The most interesting people I know didn't know at 22 what they wanted to do with their lives. Some of the most interesting 40-year-olds I know still don't. Get plenty of calcium. Be kind to your knees. You'll miss them when they're gone. Maybe you'll marry, maybe you won't. Maybe you'll have children, maybe you won't. Maybe you'll divorce at 40, maybe you'll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don't congratulate yourself too much, or berate yourself either. Your choices are half chance. So are everybody else's. Enjoy your body. Use it every way you can. Don't be afraid of it or of what other people think of it. It's the greatest instrument you'll ever own. Dance, even if you have nowhere to do it but your living room. Read the directions, even if you don't follow them. Do not read beauty magazines. They will only make you feel ugly. Get to know your parents. You never know when they'll be gone for good. Be nice to your siblings. They're your best link to your past and the people most likely to stick with you in the future. Understand that friends come and go, but with a precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle, because the older you get, the more you need the people who knew you when you were young. Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft. Travel. Accept certain inalienable truths: Prices will rise. Politicians will philander. You, too, will get old. And when you do, you'll fantasize that when you were young, prices were reasonable, politicians were noble, and children respected their elders. Respect your elders. Don't expect anyone else to support you. Maybe you have a trust fund. Maybe you'll have a wealthy spouse. But you never know when either one might run out. Don't mess too much with your hair or by the time you're 40 it will look 85. Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia. Dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it's worth. But trust me on the sunscreen.

Enjoy the power and beauty of your youth; oh nevermind; you will not understand the power and beauty of your youth until they have faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked….You’re not as fat as you imagine. Don’t worry about the future; or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind; the kind that blindside you at 4pm on some idle Tuesday. Do one thing everyday that scares you Sing Don’t be reckless with other people’s hearts, don’t put up with people who are reckless with yours. Floss Don’t waste your time on jealousy; sometimes you’re ahead, sometimes you’re behind…the race is long, and in the end, it’s only with yourself. Remember the compliments you receive, forget the insults; if you succeed in doing this, tell me how. Keep your old love letters, throw away your old bank statements. Stretch Don’t feel guilty if you don’t know what you want to do with your life…the most interesting people I know didn’t know at 22 what they wanted to do with their lives, some of the most interesting 40 year olds I know still don’t. Get plenty of calcium. Be kind to your knees, you’ll miss them when they’re gone. Maybe you’ll marry, maybe you won’t, maybe you’ll have children,maybe you won’t, maybe you’ll divorce at 40, maybe you’ll dance the funky chicken on your 75th wedding anniversary…what ever you do, don’t congratulate yourself too much or berate yourself either – your choices are half chance, so are everybody else’s. Enjoy your body, use it every way you can…don’t be afraid of it, or what other people think of it, it’s the greatest instrument you’ll ever own.. Dance…even if you have nowhere to do it but in your own living room. Read the directions, even if you don’t follow them. Do NOT read beauty magazines, they will only make you feel ugly. Get to know your parents, you never know when they’ll be gone for good. Be nice to your siblings; they are the best link to your past and the people most likely to stick with you in the future. Understand that friends come and go,but for the precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle because the older you get, the more you need the people you knew when you were young.

The most interesting people I know didn’t know at 22 what they wanted to do with their lives, some of the most interesting 40 year olds I know still don’t. Get plenty of calcium. Be kind to your knees, you’ll miss them when they’re gone. Maybe you’ll marry, maybe you won’t, maybe you’ll have children, maybe you won’t, maybe you’ll divorce at 40, and maybe you’ll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don’t congratulate yourself too much or berate yourself either – your choices are half chance, so are everybody else’s. Enjoy your body, use it every way you can. Don’t be afraid of it, or what other people think of it, it’s the greatest instrument you’ll ever own. Dance, even if you have nowhere to do it, but in your own living room. Read the directions, even if you don’t follow them. Do NOT read beauty magazines, they will only make you feel ugly. Get to know your parents; you never know when they’ll be gone for good. Be nice to your siblings; they are the best link to your past and the people most likely to stick with you in the future.

All nucleated organisms generate excess calcium as a waste product. Since at least the Cambrian times, organisms have accumulated those calcium reserves, and put them to good use: building shells, teeth, skeletons. Your ability to walk upright is due to evolution’s knack for recycling its toxic waste.

Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third.

Over the past fifteen years, the iconoclastic mathematician Irakli Loladze has isolated a dramatic effect of carbon dioxide on human nutrition unanticipated by plant physiologists: it can make plants bigger, but those bigger plants are less nutritious. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze told Politico, in a story about his work headlined “The Great Nutrient Collapse.” “We are witnessing the greatest injection of carbohydrates into the biosphere in human history—[an] injection that dilutes other nutrients in our food supply.” Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third. The problem has gotten worse as carbon concentrations have gotten worse. Recently, researchers estimated that by 2050 as many as 150 million people in the developing world will be at risk of protein deficiency as the result of nutrient collapse, since so many of the world’s poor depend on crops, rather than animal meat, for protein; 138 million could suffer from a deficiency of zinc, essential to healthy pregnancies; and 1.4 billion could face a dramatic decline in dietary iron—pointing to a possible epidemic of anemia. In 2018, a team led by Chunwu Zhu looked at the protein content of eighteen different strains of rice, the staple crop for more than 2 billion people, and found that more carbon dioxide in the air produced nutritional declines across the board—drops in protein content, as well as in iron, zinc, and vitamins B1, B2, B5, and B9. Really everything but vitamin E. Overall, the researchers found that, acting just through that single crop, rice, carbon emissions could imperil the health of 600 million people. In previous centuries, empires were built on that crop. Climate change promises another, an empire of hunger, erected among the world’s poor.

A diet rich in readily available nutrients allows the bones to mineralize properly, particularly during gestation and early development, and gives the teeth immunity to decay throughout the stresses of life. Not surprisingly, he found that the native diets that conferred such good health on healthy, so-called primitive groups were rich in minerals, particularly calcium and phosphorus, necessary for healthy bones and teeth. What is surprising about the work of Weston Price is his discovery that these healthy diets always contained a good source of what he called "fat-soluble activators," nutrients like vitamin A and vitamin D, and another vitamin he discovered called Activator X or the Price Factor. These nutrients are found only in certain animal fats. Foods that provided these nutrients were considered sacred by the healthy groups he studied. These foods included liver and other organ meats from grazing animals; fish eggs; fish liver oils; fish and shellfish; and butter from cows eating rapidly growing green grass from well-mineralized pastures. Price concluded that without a rich supply of these fat-soluble nutrients, the body cannot properly use the minerals in food. These fat-soluble nutrients also nourish the glands and organs to give healthy indigenous peoples plenty of immunity during times of stress.

The researchers tried a clever tactic to overcome this problem. They created a number of recipes for common foods including muffins and pasta in which they could disguise placebo ingredients like bran and molasses to match the texture and color of the flax-laden foods. This way, they could randomize people into two groups and secretly introduce tablespoons of daily ground flaxseeds into the diets of half the participants to see if it made any difference. After six months, those who ate the placebo foods started out hypertensive and stayed hypertensive, despite the fact that many of them were on a variety of blood pressure pills. On average, they started the study at 155/81 and ended it at 158/81. What about the hypertensives who were unknowingly eating flaxseeds every day? Their blood pressure dropped from 158/82 down to 143/75. A seven-point drop in diastolic blood pressure may not sound like a lot, but that would be expected to result in 46 percent fewer strokes and 29 percent less heart disease over time.125 How does that result compare with taking drugs? The flaxseeds managed to drop subjects’ systolic and diastolic blood pressure by up to fifteen and seven points, respectively. Compare that result to the effect of powerful antihypertensive drugs, such as calcium-channel blockers (for example, Norvasc, Cardizem, Procardia), which have been found to reduce blood pressure by only eight and three points, respectively, or to ACE inhibitors (such as Vasotec, Lotensin, Zestril, Altace), which drop patients’ blood pressure by only five and two points, respectively.126 Ground flaxseeds may work two to three times better than these medicines, and they have only good side effects. In addition to their anticancer properties, flaxseeds have been demonstrated in clinical studies to help control cholesterol, triglyceride, and blood sugar levels; reduce inflammation, and successfully treat constipation.127 Hibiscus Tea for Hypertension Hibiscus tea, derived from the flower of the same name, is also known as roselle, sorrel, jamaica, or sour tea. With

Over the years, I’ve been told that meat is an important protein; meat is bad for you; the best way to lose weight is to eat a high-protein diet; the best way to lose weight is to eat a vegan diet; juicing is good for you; juice cleanses are pointless; someone with my blood type should eat only lamb, mutton, turkey, and rabbit, and avoid chicken, beef, ham, and pork; bacon is okay; bacon is bad for you; consuming fat helps you lose weight; all fats should be avoided or used minimally; yogurt helps your digestion; yogurt has no impact on your digestion; calcium from dairy is good for you; dairy is bad for you; gluten is no problem for people without celiac disease; everyone should be gluten-free; kale is a superfood; too much kale can actually result in a thyroid condition causing you to gain weight; and using non-natural toothpaste can cause bloating of up to five pounds.

I am, reluctantly, a self-confessed carbon chauvinist. Carbon is abundant in the Cosmos. It makes marvelously complex molecules, good for life. I am also a water chauvinist. Water makes an ideal solvent system for organic chemistry to work in and stays liquid over a wide range of temperatures. But sometimes I wonder. Could my fondness for materials have something to do with the fact that I am made chiefly of them? Are we carbon- and water-based because those materials were abundant on the Earth at the time of the origin of life? Could life elsewhere—on Mars, say—be built of different stuff? I am a collection of water, calcium and organic molecules called Carl Sagan. You are a collection of almost identical molecules with a different collective label. But is that all? Is there nothing in here but molecules? Some people find this idea somehow demeaning to human dignity. For myself, I find it elevating that our universe permits the evolution of molecular machines as intricate and subtle as we. But the essence of life is not so much the atoms and simple molecules that make us up as the way in which they are put together. Every now and then we read that the chemicals which constitute the human body cost ninety-seven cents or ten dollars or some such figure; it is a little depressing to find our bodies valued so little. However, these estimates are for human beings reduced to our simplest possible components. We are made mostly of water, which costs almost nothing; the carbon is costed in the form of coal; the calcium in our bones as chalk; the nitrogen in our proteins as air (cheap also); the iron in our blood as rusty nails. If we did not know better, we might be tempted to take all the atoms that make us up, mix them together in a big container and stir. We can do this as much as we want. But in the end all we have is a tedious mixture of atoms. How could we have expected anything else? Harold Morowitz has calculated what it would cost to put together the correct molecular constituents that make up a human being by buying the molecules from chemical supply houses. The answer turns out to be about ten million dollars, which should make us all feel a little better. But even then we could not mix those chemicals together and have a human being emerge from the jar. That is far beyond our capability and will probably be so for a very long period of time. Fortunately, there are other less expensive but still highly reliable methods of making human beings. I think the lifeforms on many worlds will consist, by and large, of the same atoms we have here, perhaps even many of the same basic molecules, such as proteins and nucleic acids—but put together in unfamiliar ways. Perhaps organisms that float in dense planetary atmospheres will be very much like us in their atomic composition, except they might not have bones and therefore not need much calcium. Perhaps elsewhere some solvent other than water is used. Hydrofluoric acid might serve rather well, although there is not a great deal of fluorine in the Cosmos; hydrofluoric acid would do a great deal of damage to the kind of molecules that make us up, but other organic molecules, paraffin waxes, for example, are perfectly stable in its presence. Liquid ammonia would make an even better solvent system, because ammonia is very abundant in the Cosmos. But it is liquid only on worlds much colder than the Earth or Mars. Ammonia is ordinarily a gas on Earth, as water is on Venus. Or perhaps there are living things that do not have a solvent system at all—solid-state life, where there are electrical signals propagating rather than molecules floating about. But these ideas do not

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)

Ocean Acidification is sometimes referred to as Global Warming's Equally Evil Twin. The irony is intentional and fair enough as far as it goes... No single mechanism explains all the mass extinctions in the record and yet changes in ocean chemistry seem to be a pretty good predictor. Ocean Acidification played a role in at least 2 of the Big Five Extinctions: the End-Permian and the End-Triassic. And quite possibly it was a major factor in a third, the End-Cretaceous. ...Why is ocean acidification so dangerous? The question is tough to answer only because the list of reasons is so long. Depending on how tightly organisms are able to regulate their internal chemistry, acidification may affect such basic processes as metabolism, enzyme activity, and protein function. Because it will change the makeup of microbial communities, it will alter the availability of key nutrients, like iron and nitrogen. For similar reasons, it will change the amount of light that passes through the water, and for somewhat different reasons, it will alter the way sound propagates. (In general, acidification is expected to make the seas noisier.) It seems likely to promote the growth of toxic algae. It will impact photosynthesis—many plant species are apt to benefit from elevated CO2 levels—and it will alter the compounds formed by dissolved metals, in some cases in ways that could be poisonous. Of the myriad possible impacts, probably the most significant involves the group of creatures known as calcifiers. (The term calcifier applies to any organism that builds a shell or external skeleton or, in the case of plants, a kind of internal scaffolding out of the mineral calcium carbonate.)... Ocean acidification increases the cost of calcification by reducing the number of carbonate ions available to organisms that build shells or exoskeletons. Imagine trying to build a house while someone keeps stealing your bricks. The more acidified the water, the greater the energy that’s required to complete the necessary steps. At a certain point, the water becomes positively corrosive, and solid calcium carbonate begins to dissolve. This is why the limpets that wander too close to the vents at Castello Aragonese end up with holes in their shells. According to geologists who work in the area, the vents have been spewing carbon dioxide for at least several hundred years, maybe longer. Any mussel or barnacle or keel worm that can adapt to lower pH in a time frame of centuries presumably already would have done so. “You give them generations on generations to survive in these conditions, and yet they’re not there,” Hall-Spencer observed.

The first egg is white. I move the eggcup a little, so it’s now in the watery sunlight that comes through the window and falls, brightening, waning, brightening again, on the tray. The shell of the egg is smooth but also grained; small pebbles of calcium are defined by the sunlight, like craters on the moon. It’s a barren landscape, yet perfect; it’s the sort of desert the saints went into, so their minds would not be distracted by profusion. I think that this is what God must look like: an egg. The life of the moon may not be on the surface, but inside. The egg is glowing now, as if it had an energy of its own. To look at the egg gives me intense pleasure. The sun goes and the egg fades. I pick the egg out of the cup and finger it for a moment. It’s warm. Women used to carry such eggs between their breasts, to incubate them. That would have felt good. The minimalist life. Pleasure is an egg. Blessings that can be counted, on the fingers of one hand. But possibly this is how I am expected to react. If I have an egg, what more can I want? In reduced circumstances the desire to live attaches itself to strange objects. I would like a pet: a bird, say, or a cat. A familiar. Anything at all familiar. A rat would do, in a pinch, but there’s no chance of that. This house is too clean. I slice the top off the egg with the spoon, and eat the contents.

Everybody’s Free (To Wear Sunscreen)” Ladies and Gentlemen of the class of '99: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth; oh never mind; you will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don’t worry about the future; or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind; the kind that blindside you at 4:00 pm on some idle Tuesday. Do one thing everyday that scares you. Sing. Don’t be reckless with other people’s hearts; don’t put up with people who are reckless with yours. Floss. Don’t waste your time on jealousy; sometimes you’re ahead; sometimes you’re behind; the race is long, and in the end it’s only with yourself. Remember compliments you receive; forget the insults. If you succeed in doing this, tell me how. Keep your old love letters; throw away your old bank statements. Stretch. Don’t feel guilty if you don’t know what you wanna do with your life; the most interesting people I know didn’t know at 22 what they wanted to do with their lives; some of the most interesting 40 year olds I know still don’t. Get plenty of calcium. Be kind to your knees; you’ll miss them when they’re gone. Maybe you’ll marry -- maybe you won’t. Maybe you’ll have children -- maybe you won’t. Maybe you’ll divorce at 40 -- maybe you’ll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don’t congratulate yourself too much or berate yourself either -- your choices are half chance; so are everybody else’s. Enjoy your body; use it every way you can. Don’t be afraid of it, or what other people think of it. It’s the greatest instrument you’ll ever own. Dance. even if you have nowhere to do it but in your own living room. Read the directions, even if you don’t follow them. Do not read beauty magazines; they will only make you feel ugly. Get to know your parents; you never know when they’ll be gone for good. Be nice to your siblings; they're your best link to your past and the people most likely to stick with you in the future. Understand that friends come and go, but for the precious few you should hold on. Work hard to bridge the gaps in geography, in lifestyle, because the older you get the more you need the people you knew when you were young. Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft. Travel. Accept certain inalienable truths: prices will rise; politicians will philander; you too will get old, and when you do you’ll fantasize that when you were young prices were reasonable, politicians were noble, and children respected their elders. Respect your elders. Don’t expect anyone else to support you. Maybe you have a trust fund; maybe you'll have a wealthy spouse; but you never know when either one might run out. Don’t mess too much with your hair, or by the time you're 40, it will look 85. Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia: dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts, and recycling it for more than it’s worth. But trust me on the sunscreen. Baz Luhrmannk, William Shakespeare's Romeo & Juliet (1996)

Got Milk — Or Leave It? Dairy is best kept to a minimum. There are many good reasons not to consume dairy. For example, there is a strong association between dairy lactose and ischemic heart disease. There is also a clear association between high–growth–promoting foods such as dairy products and cancer. There is a clear association between milk consumption and bladder, prostate, colorectal, and testicular cancers. Dairy fat is also loaded with various toxins and is the primary source of our nation's high exposure to dioxin. Dioxin is a highly toxic chemical compound that even the U.S. Environmental Protection Agency admits is a prominent cause of many types of cancer in those consuming dairy fat, such as butter and cheese. Cheese is also a power inducer of acid load, which increases calcium loss further. Considering that cheese and butter are the foods with the highest saturated–fat content and the major source of our dioxin exposure, cheese is a particularly foolish choice for obtaining calcium. Cow's milk is "designed" to be the perfect food for the rapidly growing calf, but as mentioned above, foods that promote rapid growth promote cancer.

This subquotient deals with the straightforward understanding of if you are taking enough vitamin and mineral supplements to adjunct your physical diet with what it needs to be chemically healthy and in balance. In this stressful technological world we live in, this is a good idea for many people. Much of the food we eat is often not of the highest quality, and filled with pesticides and not as filled with vitality because of the worlds’ lack of proper relationship to the Earth Mother, Pan, the Nature Spirits and Deva Kingdom. Are you getting enough vitamin C and calcium? Are there certain homeopathic or herbal products you should be taking?

Disease due to calcium deficiency is essentially unknown in humans on natural diets.

It’s accepted wisdom that we can only get the calcium we need for healthy bones from cow’s milk, but that’s so very, very wrong. There are over 20 plant-based foods alone that contain calcium. You just need to ensure your diet contains a good variety of alternative sources. Here are some good foods to include: •    Fish: Fish with soft bones, such as anchovies and sardines. •    Vegetables: Broccoli, bok choy, cabbage, chard, kale, arugula and watercress. •    Legumes/beans: Chickpeas, kidney beans, lentils, peanuts and tempeh. •    Grains: Amaranth, brown rice, quinoa and teff. •    Nuts and seeds: Almonds, Brazil nuts, sesame seeds, sunflower seeds and tahini (sesame seed paste). •    Fruits: Figs, rhubarb and calcium-enriched juices. Find

constrict cutaneous muscle and splanchnic vasculature and promote salt and water retention. h e synthesis of vasodilating prostaglandins (prostacyclin and PGE 2 ) and nitric oxide in the kidneys and the intrarenal action of angiotensin II recurrent angina signals the need for angiography, if it has not already been performed. Intraaortic balloon counterpulsation is usually reserved for hemodynamically compromised patients with refractory ischemia. Temporary pacing following AMI is indicated for Mobitz type II and complete heart block, a new bifascicular block, and bradycardia with hypotension. Emergency treatment of arrhythmias constantly evolves and we recommend that the guidelines for Advanced Cardiac Life Support be followed. In general, ventricular tachycardia, if treated medically is best managed with amiodarone (150 mg intravenous bolus over 10 min). Synchronized cardioversion may be used in patients with ventricular tachycardia and with a pulse. Patients with a stable narrow-complex supraventricular tachycardia should be treated with amiodarone. Patients with paroxysmal supraventricular tachycardia, whose ejection fraction is preserved, should be treated with a calcium channel blocker, a β blocker, or DC cardioversion. Medically unstable hypotensive patients should receive cardioversion. Patients with ectopic or multifocal atrial tachycardia should not receive DC cardioversion; instead they should be treated with calcium channel blockers, a β blocker, or amiodarone. Acute Kidney Injury & Failure Acute kidney injury (AKI) is a rapid deterioration in renal function that is not immediately reversible by altering factors such as blood pressure, intravascular volume, cardiac output, or urinary l ow. h e hallmark of AKI is azotemia and frequently oliguria. Azotemia may be classii ed as prerenal, renal, and postrenal.Moreover, the diagnosis of renal azotemia is one of exclusion; thus, prerenal and postrenal causes must always be excluded.However, not all patients with acute azotemia have kidney failure.Likewise, urine output of more than 500 mL/d does not imply that renal function is normal. Basing the diagnosis of AKI on creatinine levels or an increase in blood urea nitrogen (BUN) is also problematic because creatinine clearance is not always a good measure of glomerular i ltration 12 r a t e . h e criteria developed by the Acute Kidney Injury Network are now most ot en used

Getting the 1,000 to 1,200 milligrams you need daily is actually pretty easy. Three servings of plain yogurt (415 milligrams per 8 ounces) can help you get there quickly. One and a half ounces of part-skim mozzarella and 3 ounces of sardines both deliver about 330 milligrams (33 percent of your daily recommendation) of calcium. For those who don’t eat dairy, fortified cereal and greens such as kale are also good sources.

Diet soda may contain aspartame, which according to some studies might cause cancer with long-term use. Also, many of these diet drinks contain caffeine, which may curb your appetite temporarily, but may lead to overeating later on in the day. Sodas also contain phosphorus, too much of which can leech calcium from your bones, weakening them. Also, understand that with sodas you may bloat easily since they often cause indigestion.

Our entire bodies and brains are made of a few dollars’ worth of common elements: oxygen, hydrogen, nitrogen, carbon, enough calcium to whitewash a chicken coop, sufficient iron to make a two-inch nail, phosphorus to tip a good number of matches, enough sulphur to dust a flea-plagued dog, together with modest amounts of potassium, chlorine, magnesium and sodium. Assemble them all in the right proportion, build the whole into an intricate interacting system, and the result is our feeling, thinking, striving, imagining, creative selves. Such ordinary elements; such extraordinary results! James Hemming

Potential weight loss, cholesterol lowering, and anticancer benefits aside—and those are pretty big benefits to put aside—grapefruit is a good low-calorie source of potassium and vitamin C. It even has a drop of calcium and magnesium, 20 mg of phytosterols, and a gram or two of fiber. The red and pink varieties also have vitamin A, beta-carotene, and the aforementioned cancer-fighting

The second he caught her scent, he stopped. “Leelan! Are you sure you should be up?” Turned out the smell of the food was one hell of a distraction: the spike of hunger she got in response enough to halt her in her tracks. “Ah . . . yeah, I feel okay. I’m hungry, actually.” As well as scared to death. While the staff continued on into the billiards room, filing in past some sheets of heavy plastic, Wrath came over to the base of the stairs. “Let’s get you into the kitchen.” Heading all the way down to join him, she let him take her arm, and leaned into his strength, taking a deep, easing breath. She’d probably just imagined everything up there. Really. Probably. Crap. “You know, I slept well,” she murmured as if to reassure herself. Which didn’t work. “Yeah?” “Mm-hm.” Together, they walked past the long dining table, and went through the flap door in the far corner. On the other side, iAm was once again at the stove, stirring a great pot. The Shadow turned—and immediately frowned as he looked at her. “What?” She put her hands to her stomach. “What are you—” “Nothing,” he said, banging his wooden spoon on the steel vat. “You two like chicken soup?” “Oh, yes, that sounds perfect.” Beth hopped up onto a stool. “And some bread maybe—” Fritz materialized at her elbow with a baguette and a plate with butter. “For you, madam.” She had to laugh. “How did you know?” As Wrath sat on the stool next to her, George parked it between them. “I had him on standby.” A steaming bowl of soup was slid in front of her by the Shadow. “Enjoy.” “Him, too?” she asked of iAm. “Yeah, the Shadow mighta been on it as well.” Picking up the spoon Fritz offered her, she dug in, aware the three males were staring at her—Wrath with such intensity, it was almost as if he’d gotten his sight back— “Mmmmm,” she said—and meant it. The soup was perfect, simple, not too heavy, and warm, warm, warm. Maybe it was just that she’d been through the needing and not eaten for how long? “So what’s going on in the billiards room,” she asked, to try to distract the males. “They’re cleaning up after me.” She winced. “Ah.” Wrath patted around for the baguette and broke off the hard end, putting it aside. The piece he then tore for her was soft in the middle, crunchy on the outside—and the butter he put on it was the unsalted, sweet kind. The combo was great with the soup. “Would you like something to drink?” Fritz asked. “Wine?” iAm said—before catching himself. “No, not wine. Milk. You need the calcium.” “Good idea, Shadow,” Wrath chimed in as he nodded at Fritz. “Make it whole—” “No, no, that will make me gag.” Annnnd didn’t that stop all of them in their tracks. “Which was true before all the, well, you know. But the skim does sound good.” And so it went, the three of them waiting on her: More soup? iAm hit her bowl again right away. More bread with butter? Husband was on it. More milk? The butler raced for the fridge.

Broccoli is a super vegetable with both anti-inflammatory and anti-aging properties. As well as being packed with phytochemicals and high in protein, it is also full of antioxidants to combat free radical damage. In addition, broccoli is an excellent source of fiber. Maintaining a healthy fiber intake will not only keep you regular but help to control your appetite. Broccoli is a rich source of Vitamin C. Among its other benefits, vitamin C promotes the production of collagen to keep the skin looking vibrant. Broccoli is even good for your brain as it contains folate, Calcium and lutein, which have been linked to enhanced memory.

The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how simple it is to grow, sprouting in just its second season of life, and with such dense and bulky leaves that in the biggest challenge of farming it seemed to be how to make it stop growing. "The ease with which it is grown and its apparent favor among the common people this plant is worthy a trial in the Southern States," Fairchild jotted. It was prophetic, perhaps, considering his suggestion became reality. Kale's first stint of popularity came around the turn of the century, thanks to its horticultural hack: it drew salt into its body, preventing the mineralization of soil. Its next break came from its ornamental elegance---bunches of white, purple, or pink leaves that would enliven a drab garden. And then for decades, kale kept a low profile, its biggest consumers restaurants and caterers who used the cheap, bushy leaves to decorate their salad bars. Kale's final stroke of luck came sometime in the 1990s when chemists discovered it had more iron than beef, and more calcium, iron, and vitamin K than almost anything else that sprouts from soil. That was enough for it to enter the big leagues of nutrition, which invited public relations campaigns, celebrity endorsements, and morning-show cooking segments. American chefs experimented with the leaves in stews and soups, and when baked, as a substitute for potato chips. Eventually, medical researchers began to use it to counter words like "obesity," "diabetes," and "cancer." One imagines kale, a lifetime spent unnoticed, waking up one day to find itself captain of the football team.

Nuts, in moderation, are another good choice for an after-dinner indulgence. Most nuts are full of healthful monounsaturated fats, have little or no carbohydrates, and are also high in fiber, which increases their potential benefit. Macadamia nuts, cashews and walnuts can all be enjoyed. Many studies show an association between increased nut consumption and better health, including reducing heart disease8 and diabetes.9 Pistachio nuts, high in the antioxidant gamma-tocopherol and vitamins such as manganese, calcium, magnesium and selenium, are widely eaten in the Mediterranean diet. A recent Spanish study found that adding 100 pistachios to one’s daily diet improved fasting glucose, insulin and insulin resistance.

From our late twenties onwards, we can’t build any more calcium into our bones, so it’s a matter of bone maintenance – preserving what bone density we’ve got through diet and exercise.

Many ancient traditions including Ayurveda believe that most vegetables need to be eaten cooked, not raw. This recipe provides the green goodness of vegetables with spices and calcium to provide a nutrient rich-smoothie or soup. ¼ teaspoon natural salt ¼ teaspoon turmeric 1 teaspoon garam masala 1 tablespoon of ghee 8 ounces of water 16 ounces of fresh vegetables 4 ounces of paneer raw or cooked (cheese curd) Make paneer. Add turmeric, salt, water, oil, and cook for 15 minutes. Add greens and masala and cover with glass top. Watch for brightness in the green color of the vegetables. When you see a rich brilliant green, stop cooking. Blend the vegetables with the paneer and serve with lime.

Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.

For all these reasons, melatonin is a great ally in preserving youth. It should be noted, however, that melatonin production decreases after age thirty. We can compensate for this by: ▪ Eating a balanced diet and getting more calcium. ▪ Soaking up a moderate amount of sun each day. ▪ Getting enough sleep. ▪ Avoiding stress, alcohol, tobacco, and caffeine, all of which make it harder to get a good night’s rest, depriving us of the melatonin we need.

Breakfast: Cinnamon Banana Pancakes These dairy-free and egg-free pancakes are not only delicious, but they are full of calcium, good fats and potassium that are healing to the body.   Serves: 2 Cooking time: 30 minutes   Ingredients: 4 overripe bananas, mashed 2 tablespoons coconut oil ½ teaspoon cinnamon powder ½ teaspoon allspice 2 tablespoons maple syrup

In the employee bathroom of the A-Ki Station Happy Snak, Gaia Jones brushed her teeth and pondered a mysterious odor. She took a deep gulp of recirculated air, tasted it and coughed. It wasn’t good. The humidifier was turned up too high. And what was that chemical smell? She gagged on the acrid tang. At first, Gaia assumed the smell emanated from her toothpaste. Enhanced with arcane East Indian herbs and state-of-the-art calcium bonders, the toothpaste claimed to harness the powers of magic and science to dramatically increase the longevity of space-faring teeth. The toothpaste label depicted the god Shiva holding a red rocket with the word A-Ki stenciled on its side. A-Ki Station looked nothing like a rocket. It hung, like a massive bowling ball, an interloper between the moons of Mars. The human sector looked tiny; just a circle of boxy towers adhered to a huge inscrutable orb. On Earth, humans were at the top of the intellectual pyramid. Out here humanity clung, wart-like, to the outside of the alien spaceship the size of a small moon.

Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.

Although the current medical approach to treating osteoporosis is quite often one dimensional—prescribing medication, calcium, and vitamin D supplements—I’ve encouraged you to take the true complexity of bone into account, using an approach that, while it may or may not include medications, always includes proper nutrition; assessment for and resolution of any gastrointestinal dysfunction; hormone balancing if needed; and exercise. I’ve asked you to maintain a healthy skepticism regarding your diagnosis and the recommendations of your doctor( s), doing a good job on your homework before agreeing to any treatment program—and always watching out for treatments (conventional or alternative) that claim to be magic bullets!

Monosodium Glutamate MSG is a chemical used to add flavor to all sorts of foods. It’s a common ingredient in Chinese food, often used to enhance savoriness. Many restaurants will now state if they’re a “no MSG” establishment—if you don’t see this information posted anywhere, then it’s worth asking for a dish with no added MSG. MSG is also a frequent additive in processed foods. If you’re buying something that isn’t in the produce or refrigerated section (i.e., it’s food that comes in a box or bag and can live in your pantry without spoiling for months on end), read the list of ingredients on the label. And be on the lookout for some of the common MSG aliases on the ingredient list, including glutamic acid, glutamate, yeast extract, sodium or calcium caseinate, or any type of “flavoring” (e.g. “natural flavor,” “chicken flavor,” “beef flavor,” etc.).

over. How are you feeling today?” “Pretty damn good. Have my test results come back?” “They have. Do you drink a lot of coffee, Ms. Glasser?” “Every chance I get. Why?” “You’ll need to stop drinking coffee immediately. No dark chocolate, either. Caffeine is your problem. Caffeine leaches calcium and magnesium. The tests show that your calcium is low, but more seriously, you have quite a severe magnesium deficiency.” “I do? Is that dangerous?” “It’s probably responsible for the exhaustion and arrhythmia. It can cause a host of other difficulties over time.

Grains also contain significant amounts of phytic acid, or phytate, which is the form in which the mineral phosphorous is stored inside of plants. Humans lack the necessary enzyme to break down phytate, so it passes through our guts undigested. Furthermore, along its trip down our gastrointestinal tracts, it also binds to other essential minerals, including calcium, magnesium, iron, and zinc. Once bound, these minerals can’t be absorbed into the body. Worse yet, the highest concentration of phytates are found in the whole grains we’ve been led to believe are so good for us.