Can anybody educate me on the top calcium sources? When it comes to milk, cheese, yogurt, cottage cheese ? Does one reign supreme? Milk and lots of liquids in general don’t feel that good to me and lower body temp.. I tend to prefer solid foods as they make me feel full and warmer.. I’ve been eating a lot of A2 goat cheese
-
By using this site you agree to the terms, rules, and privacy policy.
-
Charlie's Restoration Giveaway #2 (Entire Home EMF Mitigation & Protection Along With Personal Protection) - Click Here To Enter
-
Dear Carnivore Dieters, A Muscle Meat Only Diet is Extremely Healing Because it is a Low "vitamin A" Diet. This is Why it Works so Well...
Rest the rest of this post by clicking here
-
The Forum is transitioning to a subscription-based membership model - Click Here To Read
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
Cheese vs milk.. highest calcium sources ?
- Thread starter tommyg130
- Start date
aniciete
Member
Parmigiano Reggiano has a lot of calcium and a very good calcium to phosphorus ratio.
Good to know..thank you , I have heard that and eat it sometimes.
Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,516
Grapelander
Member
FPS: Parmigiano Reggiano
Parmigiano-Reggiano is a complete, genuine nutriment, a real nourishing food, and it’s the right answer for an healthy and balanced nourishment. In Parmigiano-Reggiano there’s a real concentration of nutritive elements: just think that to make one kilogram of cheese, 16 litres of high quality milk are needed. To make the importance of this nutriment clear, you should know that 100 grams of Parmigiano-Reggiano are equivalent nutritively to:
But there are many more qualities that make this food really exceptional and unique:
Digestibility– Parmigiano-Reggiano is a “simplified digestion” food; it contains in fact 7,5% of free amino acids (a quantity that is decidedly larger than any other kind of cheese) that can be assimilated and absorbed by the organism without any digestion process. Moreover it stimulates the gastric production thus helping to digest other foods, too. That’s why it is useful and correct eating flakes of Parmigiano-Reggiano as hors-d’oeuvre or at the end of the meal. 100 grams of Parmigiano-Reggiano are assimilated in 45 minutes (contrary to, for instance, 4 hours needed for the same quantity of meat).
Proteins– Thanks to its high protein contribution (the protein content is about 35%), Parmigiano-Reggiano can offer an important contribution to diet, moreover the protein quality is similar to vegetal protein one.
Vitamins – Milk and cheese in our food share are not aliments that can satisfy our daily vitamin needs. However 100 grams of Parmigiano-Reggiano can cover about 40% of Vitamin A daily needs and 20% of Vitamin B2, while they provide for a far larger quantity of Vitamin B12 than the physiological needs. In general, the vitamin content of Parmigiano – Reggiano is on average larger, especially as far as beta-carotene, Vitamin A, B2, B6, B12 are concerned, compared to the content of other kinds of cheese. These vitamins are important both for growing and for a protective and anti-toxic action, thus helping the formation of antibodies and defence against polluting agents that are increasingly present in the environment.
It is a non fat type of cheese – the fat content (about 20%) is the lowest compared to all other types of cheese with the exception of “mozzarella” (milky buffalo cheese) and stracchino; moreover the maturing process transforms these fats thus making them easily absorbable by the organism.
Parmigiano-Reggiano is a complete, genuine nutriment, a real nourishing food, and it’s the right answer for an healthy and balanced nourishment. In Parmigiano-Reggiano there’s a real concentration of nutritive elements: just think that to make one kilogram of cheese, 16 litres of high quality milk are needed. To make the importance of this nutriment clear, you should know that 100 grams of Parmigiano-Reggiano are equivalent nutritively to:
| 300 grams beef | 
|
| 700 grams trout | 
|
| 570 grams milk | 
|
| The calories value is 392 cal/hg. |
Digestibility– Parmigiano-Reggiano is a “simplified digestion” food; it contains in fact 7,5% of free amino acids (a quantity that is decidedly larger than any other kind of cheese) that can be assimilated and absorbed by the organism without any digestion process. Moreover it stimulates the gastric production thus helping to digest other foods, too. That’s why it is useful and correct eating flakes of Parmigiano-Reggiano as hors-d’oeuvre or at the end of the meal. 100 grams of Parmigiano-Reggiano are assimilated in 45 minutes (contrary to, for instance, 4 hours needed for the same quantity of meat).
Proteins– Thanks to its high protein contribution (the protein content is about 35%), Parmigiano-Reggiano can offer an important contribution to diet, moreover the protein quality is similar to vegetal protein one.
Vitamins – Milk and cheese in our food share are not aliments that can satisfy our daily vitamin needs. However 100 grams of Parmigiano-Reggiano can cover about 40% of Vitamin A daily needs and 20% of Vitamin B2, while they provide for a far larger quantity of Vitamin B12 than the physiological needs. In general, the vitamin content of Parmigiano – Reggiano is on average larger, especially as far as beta-carotene, Vitamin A, B2, B6, B12 are concerned, compared to the content of other kinds of cheese. These vitamins are important both for growing and for a protective and anti-toxic action, thus helping the formation of antibodies and defence against polluting agents that are increasingly present in the environment.
It is a non fat type of cheese – the fat content (about 20%) is the lowest compared to all other types of cheese with the exception of “mozzarella” (milky buffalo cheese) and stracchino; moreover the maturing process transforms these fats thus making them easily absorbable by the organism.
| COMPOSITION OF PARMIGIANO REGGIANO | ||
(referred to 100 g cheese) | ||
| Humidity | g. | 30.8 |
| total proteins | g. | 33.0 |
| lipides | g. | 28.4 |
| calcium | g. | 1.16 |
| phosphorous | g. | 0.68 |
| calcium / phosphorous ratio | 1.71 | |
| sodium chloride | g. | 1.39 |
| magnesium | g. | 43 . 10-3 |
| zinc | g. | 4 . 10-3 |
| vitamin A | g. | 298 . 10-6 |
| vitamin B1 | g. | 32 . 10-6 |
| vitamin B2 | g. | 370. 10-6 |
| vitamin B6 | g. | 106 . 10-6 |
| vitamin B12 | g. | 4.2 . 10-6 |
| choline | g. | 42 . 10-3 |
| biotin | g. | 22 . 10-6 |
Medvedev
Member
- Joined
- Feb 4, 2021
- Messages
- 32
Just grind some eggshells
- Joined
- Feb 10, 2016
- Messages
- 960
Thanks for this informational post.FPS: Parmigiano Reggiano
Parmigiano-Reggiano is a complete, genuine nutriment, a real nourishing food, and it’s the right answer for an healthy and balanced nourishment. In Parmigiano-Reggiano there’s a real concentration of nutritive elements: just think that to make one kilogram of cheese, 16 litres of high quality milk are needed. To make the importance of this nutriment clear, you should know that 100 grams of Parmigiano-Reggiano are equivalent nutritively to:
But there are many more qualities that make this food really exceptional and unique:
300 grams beef 700 grams trout 570 grams milk The calories value is 392 cal/hg.
Digestibility– Parmigiano-Reggiano is a “simplified digestion” food; it contains in fact 7,5% of free amino acids (a quantity that is decidedly larger than any other kind of cheese) that can be assimilated and absorbed by the organism without any digestion process. Moreover it stimulates the gastric production thus helping to digest other foods, too. That’s why it is useful and correct eating flakes of Parmigiano-Reggiano as hors-d’oeuvre or at the end of the meal. 100 grams of Parmigiano-Reggiano are assimilated in 45 minutes (contrary to, for instance, 4 hours needed for the same quantity of meat).
Proteins– Thanks to its high protein contribution (the protein content is about 35%), Parmigiano-Reggiano can offer an important contribution to diet, moreover the protein quality is similar to vegetal protein one.
Vitamins – Milk and cheese in our food share are not aliments that can satisfy our daily vitamin needs. However 100 grams of Parmigiano-Reggiano can cover about 40% of Vitamin A daily needs and 20% of Vitamin B2, while they provide for a far larger quantity of Vitamin B12 than the physiological needs. In general, the vitamin content of Parmigiano – Reggiano is on average larger, especially as far as beta-carotene, Vitamin A, B2, B6, B12 are concerned, compared to the content of other kinds of cheese. These vitamins are important both for growing and for a protective and anti-toxic action, thus helping the formation of antibodies and defence against polluting agents that are increasingly present in the environment.
It is a non fat type of cheese – the fat content (about 20%) is the lowest compared to all other types of cheese with the exception of “mozzarella” (milky buffalo cheese) and stracchino; moreover the maturing process transforms these fats thus making them easily absorbable by the organism.
COMPOSITION OF PARMIGIANO REGGIANO Humidity 30.8 total proteins 33.0 lipides 28.4 calcium 1.16 phosphorous 0.68 calcium / phosphorous ratio 1.71 sodium chloride 1.39 magnesium 43 . 10-3 zinc 4 . 10-3 vitamin A 298 . 10-6 vitamin B1 vitamin B2 370. 10-6 vitamin B6 106 . 10-6 vitamin B12 4.2 . 10-6 choline 42 . 10-3 biotin 22 . 10-6
EMF Mitigation - Flush Niacin - Big 5 Minerals
