Contrary to the common belief, dairy products are not offering the most appropriate source of calcium for humans, in particular because of a too high presence of phosphorus, which tends to slow down the calcification process. Assimilation of calcium by our organism happens in synergy with other elements, such as magnesium, silicon, phosphorus, vitamins A, C and D, amino-acids… that should be in a balanced quantity to obtain a good calcification. Thus, if these elements are deficient, the body will not be able to assimilate calcium correctly, independently of the amount ingested. Generally, it is always preferable to look into the plants world to obtain the nutrients that the body needs. Here is a non-exhaustive list of vegetables and seeds offering an interesting source of calcium, easily assimilated by human beings: – Vegetables with green leaves: cabbage, parsley, spinach, broccoli, cress, dandelion, nettle, plantain… – Nuts and some dried fruits: almonds, hazelnuts, walnuts, sunflower seeds, sesame seeds, pistachio, dates, figs… – Sprouted seeds (especially alfalfa, fenugrec), sea weeds, wheat juice…



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