Talking Allergies
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calcium
http://talkingallergies.allergicliving.com/viewtopic.php?f=25&t=1812
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Author:  Triliam [ Thu Jan 11, 2007 11:30 am ]
Post subject:  calcium

Another question! Is it possible to add liquid calcium supplement to recipes? For example muffins, cakes, pancakes or even pasta sauce at that?? Does it respond approprietly to heat of freezing? I'm thinking this could be another alternative to adding it to my son's diet.

Author:  KarenOASG [ Thu Jan 11, 2007 12:44 pm ]
Post subject: 

I have no idea. That's a really good question for a nutritionist. We could ask the nutritionist in our support group. Or send an email to Allergic Living and ask them if the nutritionist that they consult would have an answer. I think that would be an excellent Q&A for them to publish in the magazine.

I just read in Chatelaine magazine that calcium citrate is the best form of calcium as it's the most easily absorbed, and that it should be taken with magnesium, and throughout the day (e.g. 2-3 times/day) as the body can only absorb so much calcium at once.

I give my son Sisu's Kiddie Cal (black cherry fizz chewables) which is a combo of calcium (carbonate/citrate) and Vitamin D. It has no dairy, yeast, wheat, gluten, art. flavours, art. sweeteners, art. colours or preservatives.

Sisu is Canadian, and they are very good about responding to questions. See http://www.sisuhealth.com/sisu/en/produ ... =301&id=59 for details.

They also have a liquid form of calcium. My youngest loves the mint flavour of that even more than the chewables. (But we have 2 containers of chewables in the house so we're using those first!!)

K.

Author:  Helen [ Sat Jan 13, 2007 1:36 am ]
Post subject: 

I have no idea about the answer to your question, but in case you're looking for other options--blackstrap molasses can be a good supplement (for calcium). It doesn't have vitamin D, though.

See http://www.nutritiondata.com/facts-C00001-01c21Ru.htm for nutritional info.

Author:  KarenOASG [ Mon Jan 22, 2007 11:33 pm ]
Post subject: 

We got an answer to Denise's question from an OASG member who is a Public Health Nutritionist. She said this:

----------------------------------------------------------------------------
Re. your question around calcium.

Because calcium is a mineral, it does not get destroyed in the cooking, freezing or handling process. So adding liquid calcium supplement to recipes is an option. But then the question is, how much should you add?

Remember, that as with most nutrients, there is a "tolerable upper limit" (2,500 mg/day) for calcium. Excessive calcium intake can cause kidney stones, hypercalcemia with renal insufficiency and decreased absorption of certain other minerals.

Non-dairy sources of calcium are: calcium-set tofu, calcium fortified plant based beverages, Chinese cabbage, kale, calcium-fortified juices and broccoli. Although I realise that most of these foods are not going to be high up on a kids list of favourites.

Note that the Recommended Dietary Allowance for calcium is varies with age. For children aged 1-3 years it's 500 mg/d; 4-8 years 800 mg/day; 9-18 years 1300 mg/d.

Hope this helps.

Sharmaline Fernando M.Sc., R.D.
Public Health Nutritionist
----------------------------------------------------------------------------

K.

Author:  KarenOASG [ Mon Jan 22, 2007 11:36 pm ]
Post subject: 

By the way... I was interested to read what Sharmaline said about what can happen if you intake too much calcium.

When I was 17 months old I was diagnosed as allergic to milk (not ana) and took daily calcium supplements until I was in my teens. When I was 21 I had a kidney stone that required a week in the hospital and surgery to get it out!!! (I was so drugged out on Demerol that week that I had to ask for more Demerol just to fall asleep... it was kind of funny.)

I always suspected the calcium but the medical professionals at the time wouldn’t acknowledge that the calcium supplements might have been the cause.

K.

Author:  Triliam [ Tue Jan 23, 2007 9:16 am ]
Post subject: 

Thanks so much Karen and Sharmaline. That is very helpful.

I guess I now have another question!! Do you know how we calculate mg of calcium from food labels. For example on the liter of milk it simply states 30% of your daily diet which for me is confusing. Is that 30% of an adult diet, a child's diet? Is there any way to find out the actual amount in mg per portion?

Thanks again!

Denise

Author:  saskmommyof3 [ Tue Jan 23, 2007 10:38 pm ]
Post subject: 

Calcium requirements are also affected by diet. When a person eats "acid forming foods", calcium is used by the body to balance the bodies pH levels. So ones calcium requirements are dependant on the amount of calcium being used by the body to balance pH.

http://www.naturalhealthschool.com/acid-alkaline.html

Because my daughters eat very few acid forming foods, their calcium requirements are not as high as a child drinking cows milk and eating lots of meat and other foods from the acid forming side of the chart in that link.

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