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 Recent scientific studies have shed some doubts about the need to take calcium as the only solution to the problem of osteoporosis. Excess calcium can actually be detrimental to your bones.
In addition, precise data showed that the introduction of calcium by way of proteinic and salted substances led to an important loss of bone matter. Let’s take cheese, for example: a 100 gram piece contains around 1,7 grams of sodium chloride (the equivalent of table salt), and 36 grams of protein.
This means that in order to metabolize them, you lose 35 mg of bone calcium (that which is already present within the body) because of the salt and an additional 54 mg of bone calcium because of the protein.
At the same time you are putting 1.250 mg of calcium into the intestine. However this doesn’t mean that it will utilized. The point here is that the simple introduction of calcium is no guarantee that it will be assimilated.
Its loss, however, is guaranteed while its absorption is conditioned by other factors. Today we know that mineral salts, like magnesium, are necessary and that a diet rich in raw and vital substances (fruit and vegetables) aids in the absorption of calcium, and that soy improves it considerably.
Therefore the solution can’t be found in simply increasing our intake of dairy products. We need to vary our diet by consuming an abundance of vegetable substances along with our food.
As far as Calcium (in the sense of ‘chemical element’) is concerned, there are many different and contrasting opinions and interests. It’s fundamental for our life and we need to understand how our bones utilize it to remain healthy and to slow decalcification processes.
Two different viewpoints
If we take a close look at recent scientific studies on Calcium and osteoporosis, we can divide them into two large categories; on the one hand, there are studies that lead us to a serious reflection on calcium metabolism, considering the multiple aspects that interact to maintain its equilibrium; on the other hand, there are many monothematic studies that seem geared solely towards justifying the use of milk and dairy products.
In the first group we find the following themes: the importance of exercise for bone reinforcement; the absolute need to include Magnesium, Zinc and Iron in the diet in order for calcium to be absorbed and utilized by the bones; the need for a diet rich in fresh fruit and vegetables so as to obtain a better bone depositing action, independent from the quantity of calcium that is ingested; the dissipation of the Calcium that is already fixed to the bones in relation to the quantity of protein that one eats; the discovery of sodium-induced calciuria, meaning the more salt you eat, the more Calcium you lose from your bones; the perfect absorbability of calcium from sources such as fish skeletons (a nice dish of tiny fish provides a lot more calcium than was previously imagined); the perfect absorbability of a large amount of Calcium that is present in many commonly used mineral waters; the reduction of bone loss induced by the intake of soy and its derivatives in place of animal proteins.
In the second group there are only works that discuss how important it is to eat dairy products in order to have healthy bones, without consideration for other factors.
Growing perplexities
Even though I am quite fond of dairy products, I am perplexed at this strange attitude on the part of a sector of Science whose sole objective seems to be that of guaranteeing the consumption of milk and related products. This makes me understand the close relationship that exists between the objectives of those who sell or produce dairy products and those who sell or produce products related to the pharmaceutical treatment of osteoporosis.
I understand why today there is a tendency to make healthy women believe that they are stricken with “osteopenia” (which simply means that a person has softer bones than those of a 20 year old male athlete); unfortunately, this causes perfectly healthy women to think that they are already in an advanced state of osteoporosis.
Cheese is certainly not a bad thing, but its consumption must be balanced; unfortunately a part of science is proving once again that it isn’t neutral, and maybe it’s conditioned by economic interests that reach beyond the interest for the cure or well-being of sick persons. Therefore, every person must reflect, think for himself and listen to different opinions in order to compare and choose in a judicious manner.
Some recent works
By comparing the contents of many of the studies from the first group, that is, the ones trying to discover the various aspects that interact in Calcium and bone metabolism, we can derive two very important pieces of data.
For every 500 milligrams of sodium chloride that you eat, your bones lose 10 mg of calcium; for every gram of protein that you eat, your bones lose 1,5 mg of calcium.
Let’s take parmesan cheese, for example: a 100 gram piece contains about 1,7 grams of Sodium chloride (the same thing as table salt), and 36 grams of protein. This means that while I am eating 100 grams of cheese, I will be losing 35 mg of bone calcium because of the salt content and another 54 mg of bone calcium because of the protein content.
At the same time, I am introducing 1.250 mg of Calcium into my intestine but that doesn’t mean that it will be utilized. The conditions that provide for its fixation onto the bones are subject to many variables: we are certain that are bones are losing 89 mg of calcium (35 g +54 g) but we’re not sure that all of the calcium that we’re eating will be able to return there.
If we take for granted an important study published by the American Journal of Clinical Nutrition performed on menopausal women, the use of dairy products, compared with other Calcium sources, led to an increase in Calcium absorption by the intestine. It also led to an increase in the excretion of Calcium through urine and feces, a reduction of bone Calcium and a decrease in the fixation of Calcium to the bones.
Once again, this only refers to adult men and women because the intake of dairy products by young children and adolescents has always been correlated with the improvement of bone metabolism.
Conclusions
If the Calcium that is introduced into the body exceeds a certain level, problems can occur, whether they be circulatory, allergic or renal. The practice of fortifying many industrially produced foods with Calcium often creates a situation in which the maximum level has already been exceeded at breakfast time.
Last summer the American magazine Newsweek dedicated a section to this theme, pointing out the fact that the problem exists and must be dealt with: what every person can do is remember that the instructions given by the first group of scientists are the same anti-cancer health tips laid down by the National Research Cancer Fund.
This is what we need to think about. Life choices and life styles that allow our bodies to live a long and healthy life are the same ones that improve the condition of our bones.
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