Health Notes #23

The Calcium Needs of Man

Calcium is the most abundant mineral in the body. Every cell requires calcium. Ninety-nine percent of the body's calcium is found in the bones and the teeth. Calcium is essential in proper blood clotting, nerve impulse function, muscle operation, and proper bone, teeth, and cartilage formation. Excess bed rest causes calcium loss. Perhaps this is due to lack of exercise which is important in calcium function in the body. Tests on astronauts indicated that they were losing 200mg. calcium/day because of the sedentary nature of their work.

Forty women in a nursing home, aged 69 to 95, were exercised lightly to moderately for 30 minutes a day, three days a week. These women showed no changes and some showed increase in bone formation. The non-exercise group showed bone loss.

Experiments have shown that animals fed a low calcium diet are much more disease prone: the lower the calcium levels in the food the less energy the animals get from the food.

We can diminish the likelihood of calcium losses by avoiding a high protein (such as meat and other animal products, as well as meat substitutes), or a high phosphorous diet. (Soft drinks are one source containing high amounts of phosphoric acid.)

The best sources of calcium are the way God prepared them, especially when grown on properly nourished soil. Here are some good sources:

Soybeans, Collards and other Greens, Sesame Seeds and/or Sesame Butter, Almonds, Figs, Beans, Oats, Molasses, Carob, and Raw Vegetables.

In nature we find that mothers milk has 80 mg. of calcium per cup whereas in cows milk it is 288 mg. It is now known that for people not on a high protein diet about 350 mg. daily dietary intake of calcium is sufficient, whereas 800 mg. is recommended for others.

Pineapple-Coconut Pie

1-1/3 c. unsw. pineapple juice

2/3 c. unsw. orange juice

1 tsp. vanilla

1/2 c. cornstarch

2 c. crushed pineapple

1 tsp. salt

1/2 c. shredded coconut

Briefly blend all but pineapple and coconut. Pour into a saucepan and cook on medium-high until clear, stirring constantly. Remove from heat and stir in coconut and pineapple. Fill a baked 9" pie shell. Sprinkle toasted coconut or chopped nuts on top and chill for several hours before eating.

Toast the coconut by putting about 1/4 c. in a skillet and turn on medium. It will burn quickly so keep stirring until it is a light brown.

Fudgy Carob Brownies

1 c. whole wheat flour

1 c. oat flour *

1 c. chopped walnuts

1/2 c. oil

1 c. honey

1 T. vanilla

2 tsp. liquid lecithin

1-2/3 c. soy milk

1 tsp. salt

1-1/2 c. carob

1-1/2 tsp. coffee substitute

* Make oat flour by blending 1 c. oats in blender.

Preheat oven to 375^o F and spray an 8X8 baking dish. Stir together first three ingredients. Blend remaining items on high for one minute. Mix all together quickly. Spread batter into a baking dish and bake at 375^o F for 15 minutes. Reduce heat to 350^o F and bake 15 more minutes. Do not over bake as it will be dry. May frost with Carob Peanut Butter Icing, or spread 2 T. tahini on hot brownies and sprinkle with carob chips swirling them smooth as they soften, then top with nuts or coconut.

Option: Add 3/4 c. raisins to the batter with the first three ingredients.

Carob Peanut Butter Icing

1 c. water

1/4 c. carob pwd.

3/4 c. dates

1/2 c. peanut butter

1 tsp. vanilla

1/4 tsp. salt

Put first three ingredients in a saucepan and cook slowly until the dates are softened. Blend in the blender until smooth. Add remaining ingredients. Smooth over brownies and sprinkle with nuts.