Using Bean water for stock? - and the calcium issue

[Guest guest]

Hi all,

 

I'm a constant lurker, only because I'm such a new vegan (31 days to

be exact) that I don't feel like I have anything to offer yet, but

when I saw Pat's post here it reminded me of something I saw on

another board that addressed the calcium issue. Now, my disclaimer is

that this was posted by an everyday joe as opposed to a dr., so I

don't know the validity of the claim, but I suppose you could verify

it somehow if you wish. Without further ado, here is the quote from

sparkpeople:

 

" 2 TBSP raw unhulled sesame seeds have the same amount of calcium as 1

glass of milk. Grind them in a coffee grinder for maximum absorption. "

 

Hope this helps you out. I just have to quickly say that this a great

group and I thoroughly enjoy hearing from you all. As I said, I've

been vegan for 31 days, and have lost 25 lbs following the Eat to Live

Plan. I love spicy foods, so the recipes here are spot on for me!

Everyone keep up the good work at healthy eating.

 

Tina

 

 

, Pat <drpatsant wrote:

 

> Since then I've been wracking my brains to think

> of ways to get my calcium intake up (just in

> case). Always something, isn't there! Still you

> never know - I might still have real bones in

> this bod yet - no real reason to assume not!

>

> Love and hugs, Pat

[Guest guest]

I ran into this alkaline issue because Actonel gave me an ulcer

[actonel is another brand name for an osteoporosis medication like

Fosamax]. So I began looking for other options. I am 64 and both my

mother and maternal grandmother have/had osteoporosis. An alkaline

focused diet and exercise is all that I have found so far. Now if I

could just get over chocolate and sugar [very acidic], I might be

getting somewhere :-)

 

Look into the calcium content of certain seaweeds--some variety are

phenomenal. They cook up like any other green. You can also make a

cider apple vinegar tincture out of them and add it to your salad

dressings. The tincture will do a good job of extracting out the

calcium according to my herbalist.

 

Kathleen

 

> Now I've run across this before. I'll google on

> this and see what else I can find Heaven knows

> no one, least of all a woman of my age, needs to

> have calcium snitched from her bones.

>

> Since then I've been wracking my brains to think

> of ways to get my calcium intake up (just in

> case). Always something, isn't there! Still you

> never know - I might still have real bones in

> this bod yet - no real reason to assume not!

[Guest guest]

Hi, kathleen!!

 

> I ran into this alkaline issue because Actonel

> gave me an ulcer

 

Yikes!

 

> So I began looking for other

> options. I am 64 and both my

> mother and maternal grandmother have/had

> osteoporosis. An alkaline

> focused diet and exercise is all that I have

> found so far.

 

OK that's what I'm looking into now. i saw my doc

this am and I have osteopenoesis (bleh!) which no

one needs and surprised me all to blazes.

 

> Now if I

> could just get over chocolate and sugar [very

> acidic], I might be

> getting somewhere :-)

 

Well, I never actually thought of either of those

being acidic - amazing the tricks the mind plays,

isn't it. No doubt you could point me towards

other things to avoid? (OK - I don't do chocolate

because of migraine - and rarely have anything

with 'sugar' unless it comes in the form of fruit

or dried fruit, but ????)

 

> Look into the calcium content of certain

> seaweeds--some variety are

> phenomenal. They cook up like any other green.

 

I have several kinds in the cupboard but seem

only to use them for adding to salads or for

tossing a handful into greens soups. I have to be

more adventurous - and more knowledgable too, by

golly. Ain't it wunnerful how ignorant one can

let oneself become - well, me anyway.

Siggggghhhhhh.

 

> You can also make a

> cider apple vinegar tincture out of them and

> add it to your salad

> dressings. The tincture will do a good job of

> extracting out the

> calcium according to my herbalist.

 

This is something that could be very very

valuable indeed. The flavour of sea vegetables is

wonderful - and I love the idea for salad

dressings! Thanks a million hon - I'll look into

it - unless you have a 'recipe' for the

tincture????

 

Many many thanks with huge hugs!

 

Love, Pat

 

----

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Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

" Atrocities are not less atrocities when they occur in laboratories and are

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[Guest guest]

On 1/30/08, Tina <onevoiceforgod wrote:

>

> " 2 TBSP raw unhulled sesame seeds have the same amount of calcium as 1

> glass of milk. Grind them in a coffee grinder for maximum absorption. "

 

According to DietPower:

 

2 TBSP whole, dried sesame seeds:

108 calories

184.3 mg calcium

(but 9.388 grams of fat, which is 31%-47% of my daily allotment of fats)

 

8 ounces whole cow milk:

144 calories

270.8 mg calcium

7.575 g fat

 

8 ounces skim cow milk:

101 calories

301.9 mg calcium

2.293 g fat

 

So, sesame seeds *are* a very good source of calcium, though also high

in fat. But 61% - 68% of the calcium of a glass of milk (though some

nutritionists would argue that the calcium in sesame seeds is more

absorbed by the body as the animal proteins in milk tend to draw

calcium out of the body rather than put it in.)

 

(And I hoep I don't come across as nitpicking you. I'm not and I'm

glad you shared the information! I'm just, as you'll come to see if

you haven't realized it already, a number geek.)

 

DietPower's help file says that (leaving out the animal sources in the

list) " Good sources of calcium include [...], dried beans and peas,

corn tortillas, calcium-set tofu, Chinese cabbage, citrus fruits, and

dark green, leafy vegetables such as kale and broccoli.

 

Here are the stats for that list, given in typical serving sizes:

(Check out the tofu!!)

 

(a sampling of dried beans and peas)

pinto beans: 1/2 cup, 117 cal., 0.44 g fat, 40.82 mg calcium

kidney beans: 1/2 cup, 112 cal., 0.44 g fat, 24.61 mg calcium

garbanzo beans: 1/2 cup, 135 cal., 2.13 g fat, 40.29 mg calcium

lentils: 1/2 cup, 115 cal., 0.37 g fat, 18.85 mg calcium

split peas: 1/2 cup, 115 cal., 0.38 g fat, 13.69 mg calcium

corn tortillas: 6 " diameter, 40 cal., 0.6 g fat, 38 mg calcium

calcium-set tofu (firm): 4 ounces, 164 cal., 9.88 g fat, 774.5 mg calcium

Chinese cabbage (bok choy): 1/2 cup raw, 5 cal., 0.07 g fat, 37.21 mg calcium

oranges: 2 5/8 " diameter, 61 cal., 0.16 g fat, 52.16 mg calcium

tangerines: 1/2 cup of sections, 43 cal., 0.18 g fat, 13.69 mg calcium

grapefruit: 1/2 fruit, 37 cal., 0.12 g fat, 13.57 mg calcium

kale: 1/2 cup chopped raw, 17 cal., 0.24 g fat, 45.93 mg calcium

collard greens: 1/2 cup chopped raw, 6 calories, 0.08 g fat, 26.72 mg calcium

broccoli: 1/2 cup chopped raw, 12 calories, 0.15 g fat, 21.09 mg calcium

broccoli: 1/2 cup chopped cooked, 22 calories, 0.27 g fat, 35.86 mg calcium

 

(I did not put spinach because, while it is high in calcium, it is

also high in oxalates which inhibit calcium absorption.)

 

It looks like taking the effort to have these items in the regular

diet should keep the calcium up. I know that I'm not making an effort

to keep my calcium up (though I should) but I eat a cup or two of

beans every day (along with other foods) and my average calcium for

the last week was 664 mg (low, but not bad for someone not

supplementing and not eating dairy and not making a calcium effort.)

I've noticed that my calcium is through the roof on days when I eat

tofu.

 

> Hope this helps you out. I just have to quickly say that this a great

> group and I thoroughly enjoy hearing from you all. As I said, I've

> been vegan for 31 days, and have lost 25 lbs following the Eat to Live

> Plan. I love spicy foods, so the recipes here are spot on for me!

> Everyone keep up the good work at healthy eating.

 

You are making awesome progress on your health! *YOU* keep up the good

work, too! way to go!

 

Sparrow

[Guest guest]

The Japanese have a great condiment that is half salt and half sesame

seeds. Toast 1/2 cup unhulled sesame seeds, being careful not to

burn them. Process them in a food processor and then add 1/2 cup

salt, like sea salt, and mix. Use instead of salt in cooking and on

the table. It has a great flavor and gets some more calcium in your

diet.

 

I have to say that I believe salt is acid in the acid/alkaline issue

so it is better for you than pure salt.

 

Kathleen

 

" 2 TBSP raw unhulled sesame seeds have the same amount of calcium as 1

> > glass of milk. Grind them in a coffee grinder for maximum

absorption. "

>

> According to DietPower:

>

> 2 TBSP whole, dried sesame seeds:

> 108 calories

> 184.3 mg calcium

> (but 9.388 grams of fat, which is 31%-47% of my daily allotment of

fats)

[Guest guest]

Thanks Tina and Sparrow

 

I have saved the information you both sent in to

my own private file on my desk top Such good

info!!!

 

I'm interested to see that kale is the highest of

the veggies (that right? Think so) - and that

tofu is like wow. BUT you note 'calcium-set tofu'

- which is not all tofu, I realize. I know, the

aseptic pack of firm tofu in the fridge says it

has 2 per cent of the RDA per serving (approx 3

ounces). So - here we go a-readin' labels agin

and agin and agin LOL

 

Q: Why do some veggies have small eyes?

A: From squinting at food labels.

 

Not funny. They should make 'em in bigger print!

 

Love and hugs, Pat

 

--- Sparrow R Jones <sparrowrose

wrote:

 

> On 1/30/08, Tina <onevoiceforgod

> wrote:

> >

> > " 2 TBSP raw unhulled sesame seeds have the

> same amount of calcium as 1

> > glass of milk. Grind them in a coffee grinder

> for maximum absorption. "

>

> According to DietPower:

>

> 2 TBSP whole, dried sesame seeds:

> 108 calories

> 184.3 mg calcium

> (but 9.388 grams of fat, which is 31%-47% of my

> daily allotment of fats)

>

> 8 ounces whole cow milk:

> 144 calories

> 270.8 mg calcium

> 7.575 g fat

>

> 8 ounces skim cow milk:

> 101 calories

> 301.9 mg calcium

> 2.293 g fat

>

> So, sesame seeds *are* a very good source of

> calcium, though also high

> in fat. But 61% - 68% of the calcium of a glass

> of milk (though some

> nutritionists would argue that the calcium in

> sesame seeds is more

> absorbed by the body as the animal proteins in

> milk tend to draw

> calcium out of the body rather than put it in.)

>

> (And I hoep I don't come across as nitpicking

> you. I'm not and I'm

> glad you shared the information! I'm just, as

> you'll come to see if

> you haven't realized it already, a number

> geek.)

>

> DietPower's help file says that (leaving out

> the animal sources in the

> list) " Good sources of calcium include [...],

> dried beans and peas,

> corn tortillas, calcium-set tofu, Chinese

> cabbage, citrus fruits, and

> dark green, leafy vegetables such as kale and

> broccoli.

>

> Here are the stats for that list, given in

> typical serving sizes:

> (Check out the tofu!!)

>

> (a sampling of dried beans and peas)

> pinto beans: 1/2 cup, 117 cal., 0.44 g fat,

> 40.82 mg calcium

> kidney beans: 1/2 cup, 112 cal., 0.44 g fat,

> 24.61 mg calcium

> garbanzo beans: 1/2 cup, 135 cal., 2.13 g fat,

> 40.29 mg calcium

> lentils: 1/2 cup, 115 cal., 0.37 g fat, 18.85

> mg calcium

> split peas: 1/2 cup, 115 cal., 0.38 g fat,

> 13.69 mg calcium

> corn tortillas: 6 " diameter, 40 cal., 0.6 g

> fat, 38 mg calcium

> calcium-set tofu (firm): 4 ounces, 164 cal.,

> 9.88 g fat, 774.5 mg calcium

> Chinese cabbage (bok choy): 1/2 cup raw, 5

> cal., 0.07 g fat, 37.21 mg calcium

> oranges: 2 5/8 " diameter, 61 cal., 0.16 g fat,

> 52.16 mg calcium

> tangerines: 1/2 cup of sections, 43 cal., 0.18

> g fat, 13.69 mg calcium

> grapefruit: 1/2 fruit, 37 cal., 0.12 g fat,

> 13.57 mg calcium

> kale: 1/2 cup chopped raw, 17 cal., 0.24 g fat,

> 45.93 mg calcium

> collard greens: 1/2 cup chopped raw, 6

> calories, 0.08 g fat, 26.72 mg calcium

> broccoli: 1/2 cup chopped raw, 12 calories,

> 0.15 g fat, 21.09 mg calcium

> broccoli: 1/2 cup chopped cooked, 22 calories,

> 0.27 g fat, 35.86 mg calcium

>

> (I did not put spinach because, while it is

> high in calcium, it is

> also high in oxalates which inhibit calcium

> absorption.)

>

> It looks like taking the effort to have these

> items in the regular

> diet should keep the calcium up. I know that

> I'm not making an effort

> to keep my calcium up (though I should) but I

> eat a cup or two of

> beans every day (along with other foods) and my

> average calcium for

> the last week was 664 mg (low, but not bad for

> someone not

> supplementing and not eating dairy and not

> making a calcium effort.)

> I've noticed that my calcium is through the

> roof on days when I eat

> tofu.

>

> > Hope this helps you out. I just have to

> quickly say that this a great

> > group and I thoroughly enjoy hearing from you

> all. As I said, I've

> > been vegan for 31 days, and have lost 25 lbs

> following the Eat to Live

> > Plan. I love spicy foods, so the recipes here

> are spot on for me!

> > Everyone keep up the good work at healthy

> eating.

>

> You are making awesome progress on your health!

> *YOU* keep up the good

> work, too! way to go!

>

> Sparrow

>

 

 

----

Vegetarian Spice:

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

 

 

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[Guest guest]

Yes, and I can't remember the name of that

condiment right now (anyone help?). sounds great

- and a huge improvement on plain salt. I will

try that for home use - although we have largely

given up salt even at the table. (And I

understand that salt leeches calcium out of the

body . . . but I guess it's a matter of

trade-offs, right?)

 

Love and hugs, Pat

 

> The Japanese have a great condiment that is

> half salt and half sesame

> seeds. Toast 1/2 cup unhulled sesame seeds,

> being careful not to

> burn them. Process them in a food processor

> and then add 1/2 cup

> salt, like sea salt, and mix. Use instead of

> salt in cooking and on

> the table. It has a great flavor and gets some

> more calcium in your

> diet.

>

> I have to say that I believe salt is acid in

> the acid/alkaline issue

> so it is better for you than pure salt.

>

> Kathleen

>

> " 2 TBSP raw unhulled sesame seeds have the same

> amount of calcium as 1

> > > glass of milk. Grind them in a coffee

> grinder for maximum

> absorption. "

> >

> > According to DietPower:

> >

> > 2 TBSP whole, dried sesame seeds:

> > 108 calories

> > 184.3 mg calcium

> > (but 9.388 grams of fat, which is 31%-47% of

> my daily allotment of

> fats)

>

>

>

 

 

----

Vegetarian Spice:

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs

[Guest guest]

On 1/30/08, Pat <drpatsant wrote:

>

> I'm interested to see that kale is the highest of

> the veggies (that right? Think so) - and that

> tofu is like wow. BUT you note 'calcium-set tofu'

> - which is not all tofu, I realize.

 

Exactly. It's high in calcium for the same reason that breads made

with double-action baking powder are high in calcium - because of the

required additive. Tofu made with nigiri is not going to be the

calcium superstar that calcium-set tofu is.

 

> I know, the

> aseptic pack of firm tofu in the fridge says it

> has 2 per cent of the RDA per serving (approx 3

> ounces). So - here we go a-readin' labels agin

> and agin and agin LOL

 

That would most likely be nigiri set, then.

 

> Q: Why do some veggies have small eyes?

> A: From squinting at food labels.

>

> Not funny. They should make 'em in bigger print!

 

Considering what's in a lot of labelled foods, they probably want them

to be too tiny for us to see what we're *really* eating! heh.

 

Sparrow

[Guest guest]

> > The Japanese have a great condiment that is

> > half salt and half sesame

> > seeds. . . .

 

> Yes, and I can't remember the name of that

> condiment right now . . .

 

Gomashio - that's what it's called (finally I get to it!). You can make an

interesting variant

by using seaweed ground up with the sesame seeds (and maybe skipping the salt) -

and

for those interested, seaweeds of various kinds are good for the old calcium

issue.

 

I haven't used this. Think I should try it - esp. the salt-free version.

 

Love and hugs, Pat

[Guest guest]

> Tofu made with nigiri is not

> going to be the

> calcium superstar that calcium-set tofu is.

 

Thanks. But isn't it nice that there's such a

thing as calcium-set tofu - for those who use

soy. It's like the fortified soymilk (for those

who drink it) - you get the flavour and fun AND

the nutritional benefits all in one package

 

Love and hugs, Pat

 

----

Vegetarian Spice:

http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

Vegetarian Slimming: vegetarianslimming

Vegetarians In Canada: vegetariansincanada

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

 

 

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