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Thread: Food Data Chart Update: Calcium to Phosphorus Ratios

  1. #61
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    Default Re: Food Data Chart Update: Calcium to Phosphorus Ratios

    Quote Originally Posted by PBluejay2 View Post
    I've updated the chart to include some missing foods. Chart 2 is in alphabetical order, listing milligrams of calcium to milligrams of phosphorus per 100 grams of food, along with the ratios. Chart 3 ranks them highest to lowest as far as ratio of calcium to phosphorus. This is for informative purposes only, not to incite debate on what foods have what (e.g. pumpkin seeds). In addition, if anyone inclined to do the math, he or she can weigh one gram of food "A" with "X" number of milligrams of phosphorus and calcium (even micrograms) and balance out "X" number of grams of a food with more milligrams of calcium and phosphorus to achieve the 2:1 balance (assuming your squirrel will eat all of both). I personally don't have that kind of ambition or time, so I wanted to know which foods had the higher calcium to phosphorus ratios (regardless of amount of milligrams of each mineral) so that when I went grocery shopping I could lean toward the healthiest choices. My designations of "Good," "Risky," and so forth are completely arbitrary, and you can make your own decisions about individual foods, but I tried to classify for general categories. I hope this helps some of you.

    PS: IR, if a "sticky" means it's one of the post always at the beginning of a thread, I humbly offer that this might be included.
    So..for clarity..all these foods on these 2 lists are good to feed greys?

  2. #62
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    Default Re: Food Data Chart Update: Calcium to Phosphorus Ratios

    Most definitely more to it than (Ca:P) ratio, that is moreover a guide. This is because it is incomplete without including the Calcium:Oxalates ratio of foods also. From a large body of research over 80 years it has been determined that sources that are higher in oxalic acid than calcium, are actually empties, making calcium Ca:P highly inverted, like one source that is in the plant positive to in the body (0:72) (Ca:P) that is considerably worse than the slightly inverted Ca:P ratio sources are. For what appears to be good source of calcium can't deliver it to the body.

    This is what Kohman found in his research back in 1939 and has continued to be reconfirmed in more recent rat research since. Since this time our soils have continued to drop in calcium, phosphorus, and magnesium, being damaged by earlier poor farming practices, followed by the addition of nitrogen fertilizers, then pesticides and herbicides, and lastly in this century, GMOs and Glycosides. As a result many of the formerly positive Ca:P ratios that vegetables once had have become inverted, and the oxalates have also risen making many once healthy vegetable sources no longer able to provide calcium to the diet.

    I've been working on a new chart for sometime, which includes many more sources and shows not just the Ca:P ratio, but also the amount of calcium and phosphorus and oxalates levels, along with the adjusted Ca:Ox ratio. This will make it eEasier to avoid the 'weeds' (those sources that are very high in ratio of (Ca:P) in the plant, but provide no calcium to the body once digested and worse lower calcium in the foods that they are digested with) at a glance.

    The good news is that for many sources, (but not all), which would not provide bioavailable calcium when consumed raw, boiling reduces the oxalic acid making most of the calcium that they contain bioavailable. One of these is broccoli, which noly lowers in calcium content by a very small amount, all of which otherwise would not be bioavailable raw anyway. For the greens that are good sources of bioavailable calcium, like some kales, when frozen then boiled it increases calcium by volume measure. Boiling also makes some vegetables more digestible, and lowers their pH which can cause the urine pH to be alkaline that lends to calcium loss instead of gain.

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