Calcium in food

Calcium - vital for the body element, which is constantly consumed, thus developing its lack. Calcium salts are present in all cells. The rate of this element in the blood of 9 to 11 ml per 100 ml. The main reserves of calcium in the body is in bone. The human body weighing 70 kg. containing approximately one kilogram of calcium. So what need calcium?Calcium is involved in the formation of bone tissue, blood clotting process. This trace element reduces the intensity of allergic reactions, increases resistance to radiation.If there is insufficient calcium in the diet of the child's body suspends development and bone growth. These children develop rickets, increased fragility of bones. Also, due to lack of calcium in the body show signs of chronic calcium deficiency, such as: fatigue, allergies, attention, frequent respiratory problems, hair loss, bleeding gums, and seizures in the elbow joints, aggressiveness and nervousness, impaired cardiovascular system , early graying.To support normal levels of calcium in the body need to diet was balanced on the content of calcium and other elements.Calcium is found in many foods. Most of it in milk and dairy products. In one liter of milk contains a daily dose of calcium. Its content is great and the cottage cheese. However, in the "market" curd calcium less than in the "shop". This is explained by the fact that industrial production in the milk is added to calcium chloride, which helps accelerate the process of curdling.Therefore, the "magazine" cheese is more useful than the "market".This applies to hard cheeses. The source of trace elements is not only dairy products but fruits and juices (eg orange juice). If you can not drink milk, you can replace it with orange juice. All legumes contain much calcium in the first place - the beans. And its a lot in all kinds of cabbage, but more in the broccoli.There is a stereotype that the meat is rich in calcium. In fact, this is not true, as in birds and mammals, most of the calcium contained in blood plasma. Therefore, the meat of calcium in less than 50 mg per 100 g of cereals and vegetables in this trace element is not enough. Its content is approximately the same as in the meat.Almonds and hazelnuts are also a good source of calcium. If the daily diet consists of fruits, vegetables, and 50-100 g of nuts, then the person will not be calcium deficiency. Much of this trace element found in greens, dried fruits (figs, apricots, dates, raisins, prunes).Also its a lot of currants, apricots, gooseberries, oranges, pineapples, peaches, strawberries, cucumbers, carrots and honey.The salts of calcium and phosphorus are not assimilated without each other. Their balance in the blood responsible vitamin D. Sources of this vitamin are cod liver oil, butter and egg yolks.Vitamin D is formed in the skin to ultraviolet rays. A lot of phosphorus in fish, meat, cheese, milk, legumes and cereals (oats, wheat, buckwheat). Also, the absorption of calcium in the body contributes to the lemon juice.After 35 years of deteriorating the absorption of calcium by the body. Up to 35 years hard body forms bone and trace element that stores a person for life. Upon reaching 35 years the picture changed in the opposite direction.Do not miss the chance to enrich your body with calcium while you are young!