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From: glenm@athena.UUCP (Glen McCluskey)
Newsgroups: net.med
Subject: Re: Milk is not for every body.
Message-ID: <851@athena.UUCP>
Date: Tue, 18-Feb-86 16:09:43 EST
Article-I.D.: athena.851
Posted: Tue Feb 18 16:09:43 1986
Date-Received: Wed, 19-Feb-86 23:55:52 EST
References: <324@tikal.UUCP> <1043@terak.UUCP>
Organization: Tektronix, Beaverton OR
Lines: 23

> > I  am  lactose  intolerant  and,   thus,  avoid all milk products.
> 
> In my lamaze class the importance of calcium was discussed,
> along with various sources for it. Interestingly (and I think
> unusually), almost all of us pregnant women in the class dislike milk.
> 
> Dark leafy vegetables (spinich, collard greens, turnip
> greens, mustard greens, etc.) are high in calcium, as are the
> items listed in the above article.
> -- 
> Suzanne Barnett-Scott

Many of the vegetables mentioned are high in oxalic acid, which
is supposed to bind with various minerals, making them unavailable
for absorption.  Minerals often mentioned are magnesium and iron, but
I have gotten the idea that calcium absorption in the presence of
oxalic acid may also be a problem.  Is there anything to this?

I would also like to know the effect of phytic acid (found in grains)
which is supposed to cause the same problem.

	Glen McCluskey
	..tektronix!athena!glenm