Osteoporosis: The Real Causes

The consumption of high calcium diet is unlikely to prevent the negative calcium balance and probable bone loss induced by the consumption of high protein diet such as meat, milk and cheese.

We often hear of elderly person, especially an elderly woman, who fell and broke her hip.
Osteoporosis doesn’t come about quickly; it doesn’t automatically appear with the senior citizen package of social security package, low bus fares and other over-65 perks. We work for years to get our internal conditions just right for osteoporosis to finally be noticeable.

Whether or not you develop osteoporosis depends on the relationship between the amount of acid in intracellular and extracellular fluids and the amount of neutralizing organic substances in your body.

The sodium is the primary, first-call-upon minerals to buffer acid ash left from such protein-rich diet as cheese, milk and meat.
As more and more organic sodium from vegetables and fruits is used to buffer a non-stop stream of acid ash-producing foods like dairy products, processed sugar and other fast foods, the sodium of your alkaline reserve will runs out. When your alkaline reserve is gone and you are on a high-protein acid ash diet, the body’s immediate concern is to compensate for the absence of organic sodium. Something is needed to buffer all of the acid from the food you eat. The acid must be neutralized before it can be eliminated harmlessly. When you have run out available sodium, the next best minerals to do the buffering is organic calcium not calcium supplements. It must be organic calcium, because that’s the only kind the body can use to buffer acid and rebuild bone.

There are two sources of organic calcium: alkaline ash foods, and bones. Both of these sources put useful calcium into the blood stream. However, inorganic calcium supplement is an “almost-identical twin” that can stay in the body but can’t do the work of the real thing.

First of all, we know that milk is high in calcium. Unfortunately, once milk has been pasteurized, the bonds that hold the minerals together are altered and the calcium may not be as usable. Pasteurization affects milk just as cooking affects other foods. Even calves can’t survive on pasteurized milk.
The structure of the milk is changed by pasteurization. An important enzyme that aids the assimilation of minerals in milk has been destroyed.

Mother’s milk provides the child with organic minerals that are ready, willing, and able to help a young body function at its best and produce the thousands of new cells needed for growth. There are enough alkalizing minerals to handle from protein and phosphorus.

Cow’s milk has a lot of protein that leaves an acid ash to be neutralized and has more acidifying elements (such as phosphorus and chlorides) than alkalizing elements (such as calcium and magnesium). In cow’s milk, there are more acid producing substances than the meager twenty-seven percent margin of calcium can neutralize. The small additional amount of calcium can’t buffer the combined load of protein, phosphorus, and other acidifiers in the milk.

Fruits and vegetables give you the calcium and phosphorus you need, and they build up your alkaline reserve. Your body can use the calcium from alkaline ash foods for buffering without robbing your bones. In addition, the alkalizing minerals of fruits and vegetables improve the alkalinity of your internal environment so that vitamins, minerals, and enzymes will have a more favorable atmosphere in their work place.

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