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Here’s information from the UFC medical center they say: The calcium content of plant foods is varied. Most vegetables, legumes, nuts, seeds, and dried fruit contain some calcium. Listed are selected significant sources of well-absorbed calcium.
I’m not sure where I read it, if I can recall that I will share the source here, however I do remember reading the oxalates are not as big an issue with raw greens as they become with cooked greens. I also read that having citrus or tomato with greens aids in calcium absorption.
Doing a quick search on the internet I did find this article : http://www.diseaseproof.com/archives/osteoporos…
I think I might have read about the calcium/oxalates in raw versus cooked greens “The Live Food Factor” by Susan Schenk, which I am still reading. Big book! Full of information!
I’ve found a forum where they’ve been talking about this:
http://www.rawfoodtalk.com/showthread.php?t=37289
They say that oxalates aren’t a problem in a RAW diet, and that there are two things more important than calcium for our bones: magnesium and silica.
Cool, thanks guys. Looks like sesame seeds and spinach are the queens of calcium!! Both my folks have osteopenia, so you can see why they are worried about me. So I am armed now with better knowledge. No dairy for me. Yay.:)