Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 --- Anton <bwp@...> wrote: > > > @@@@@@@@@@@ > I don't like small fish. > @@@@@@@@@@ > > taste preferences can be self-manipulated. small > fish are > nutritional goldmines, so it'd be worth it... > maybe trying frozen > (or fresh--good luck) sardines I know, I have grown to like many things in the past simply by continuously making myself taste diffferent brands, types etc. However, no matter how often I've tried anchovies and sardines, I just cannot get to like the taste. (Red wine still tastes like vinegar to me, after 15 years of trying it). I would like to try the dried variety that Heidi mentions putting in her kimchi. However, I don't have any asian stores near me, let alone korean stores. I did try an Asian grocer down in London last weekend. They didn't have any either (although I did pick up cheap herbs, spices, coconut milk, creamed coconut, and a yam). This store is a 3.5hr drive away from me and it is not feasible to go there regularly. coriander, > cumin, poppy, > dill, fennel, anise, celery, and caraway seeds have > very high calcium > levels, Caraway I use in kraut - but I have switched to kimchi in favour of kraut right now. I will try to eat some carraway each day. I make the fennel soup recipe in NT which calls for small amounts of fennel and anise - I don't soak them though, I just grind them and add to the soup. i could easily see pulling in 100mg or > so of calcium > from beans per day; I'm not a big fan of legumes. They are faffy to prepare. When I do leek and lentil soup, I soak the lentils for 24hrs and I stil get wind! So I don't bother with them often. so overall, seeds can > potentially make a > decent calcium contribution, but not all of them, > and certainly not > anywhere near the levels of greens and bones. So, I'll continue with the soup, which I eat every day. And I'll try to remember to add seeds to things when I can. > > by the way, as far as bug sources of calcium, > crickets and giant > water bugs are decent (around .7mg/cal), and > certainly desirable food > for other reasons. and don't overlook their sea > counterparts like > vit-D-rich shrimp (.49mg/cal according to the USDA, > but i'm sure this > varies with size, etc). > OK, I think I'd rather eat beans and fish thanks! lol! Do you have " I'm a celebrity get me out of here! " in the US? You'd love the latest UK series - the trials involve lots of VERY large insects that I'm sure are chock-full of calcium. The size of those roaches put in the helmets the contestants were wearing was just phenomenol! Jo ___________________________________________________________ BT Broadband - Free modem offer, sign up online today and save £80 http://bt..co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 >. I did try an Asian >grocer down in London last weekend. They didn't have >any either (although I did pick up cheap herbs, >spices, coconut milk, creamed coconut, and a yam). >This store is a 3.5hr drive away from me and it is not >feasible to go there regularly. You can order most of this stuff on the Internet ... shipping on dried fish is cheap. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Here's another interesting means of getting calcium. I haven't tried it yet but want to: 1. Carefully place whole, clean, uncooked, uncracked, organic eggs in a clean wide-mouth jar. 2. Cover the eggs with freshly squeezed organic lemon juice (concentrated lemon juice is pasteurized and should never be used as a substitute). 3. Cover the jar loosely and place it in the refrigerator. 4. A few times during the day, gently - very gently - agitate the liquid in the jar. As the Calcium from the shells is leached by the lemon juice, bubbles will appear around the eggs. Approximately 48 hours later, when the bubbling has stopped, carefully remove the eggs from the jar being sure not to break the egg membranes. Replace the lid tightly on the jar containing the liquid and shake the mixture. Take about 2 oz. daily of the lemon juice. The eggs can then be used as you would otherwise use eggs. No harm done to the eggs, but you've leached out the calcium in the shells with the lemon juice. ~ Fern Jo/non-dairy calcium > @@@@@@@@@@@@@@ Jo: > > I thought calcium from leaves didn't have much > > bioavailability (although I do eat calcium or kimchi > > with cabbage every day, so maybe I'm getting some > > there). > @@@@@@@@@@@@@@ > > the bioavailability is low for high-oxalate greens like spinach, > parsley, purslane, etc, but there are low-oxalate greens that are > fantastic calcium sources, like kale and turnip greens. here's a > chart of oxalate content, the only data i've been able to find, so i > hope it's correct. > http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 @@@@@@@@@@@@@@@@ Jo: I would like to > try the dried variety that Heidi mentions putting in > her kimchi. However, I don't have any asian stores > near me, let alone korean stores. I did try an Asian > grocer down in London last weekend. They didn't have > any either (although I did pick up cheap herbs, > spices, coconut milk, creamed coconut, and a yam). > This store is a 3.5hr drive away from me and it is not > feasible to go there regularly. @@@@@@@@@@@ there's GOT to be plenty of source in london! also, they keep for many months (years?). but there should be mail-order sources that would be much easier for you. try searching for on-line asian food stores... @@@@@@@@ Mike/Jo: > coriander, > > cumin, poppy, > > dill, fennel, anise, celery, and caraway seeds have > > very high calcium > > levels, > > Caraway I use in kraut - but I have switched to kimchi > in favour of kraut right now. I will try to eat some > carraway each day. I make the fennel soup recipe in > NT which calls for small amounts of fennel and anise - > I don't soak them though, I just grind them and add to > the soup. @@@@@@@@@@@@ nobody will stop you from putting caraway in your kimchi too! it's all a continuum... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 >Take about 2 oz. daily of the lemon juice. > >The eggs can then be used as you would otherwise use eggs. No harm >done to the eggs, but you've leached out the calcium in the shells >with the lemon juice. > >~ Fern I'm curious why they use whole eggs? Why not just save eggshells, bake them if you want to sanitize them, then soak them in lemon juice? Or kimchi juice, you could ferment them. That actually sounds like an easy calcium/mag/whatever source ... esp. if you have chickens. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 This is very interesting ... how many eggs/lemon juice.. or just to cover? >From: " Fern " <readnwrite@...> >Reply- >< > >Subject: Re: Jo/non-dairy calcium >Date: Sat, 31 Jan 2004 14:21:17 -0500 > >Here's another interesting means of getting calcium. I haven't tried >it yet but want to: > >1. Carefully place whole, clean, uncooked, uncracked, organic eggs in >a clean wide-mouth jar. > >2. Cover the eggs with freshly squeezed organic lemon juice >(concentrated lemon juice is pasteurized and should never be used as a >substitute). > >3. Cover the jar loosely and place it in the refrigerator. > >4. A few times during the day, gently - very gently - agitate the >liquid in the jar. As the Calcium from the shells is leached by the >lemon juice, bubbles will appear around the eggs. Approximately 48 >hours later, when the bubbling has stopped, carefully remove the eggs >from the jar being sure not to break the egg membranes. Replace the >lid >tightly on the jar containing the liquid and shake the mixture. > >Take about 2 oz. daily of the lemon juice. > >The eggs can then be used as you would otherwise use eggs. No harm >done to the eggs, but you've leached out the calcium in the shells >with the lemon juice. > >~ Fern > > > > Jo/non-dairy calcium > > > > @@@@@@@@@@@@@@ Jo: > > > I thought calcium from leaves didn't have much > > > bioavailability (although I do eat calcium or kimchi > > > with cabbage every day, so maybe I'm getting some > > > there). > > @@@@@@@@@@@@@@ > > > > the bioavailability is low for high-oxalate greens like spinach, > > parsley, purslane, etc, but there are low-oxalate greens that are > > fantastic calcium sources, like kale and turnip greens. here's a > > chart of oxalate content, the only data i've been able to find, so i > > hope it's correct. > > http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html > > _________________________________________________________________ Let the new MSN Premium Internet Software make the most of your high-speed experience. http://join.msn.com/?pgmarket=en-us & page=byoa/prem & ST=1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Like I said, I haven't yet tried it, but that's my understanding that you use enough juice to cover however many eggs you place in the jar. It's obviously not an exact science, but is a means of extracting the calcium from the egg shells. ~ Fern Re: Jo/non-dairy calcium > >Date: Sat, 31 Jan 2004 14:21:17 -0500 > > > >Here's another interesting means of getting calcium. I haven't tried > >it yet but want to: > > > >1. Carefully place whole, clean, uncooked, uncracked, organic eggs in > >a clean wide-mouth jar. > > > >2. Cover the eggs with freshly squeezed organic lemon juice > >(concentrated lemon juice is pasteurized and should never be used as a > >substitute). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Heidi, I imagine you could use just the egg shells without any problem, but there's something about the membranes containing albumin. I'm no scientist and really have no idea what that is. But I guess the whole idea is to get a mineral supplement without other substances mixed into it. (However, the lemon juice itself would have other elements also, like Vit C for instance.) I did come across this link which gives the nutrient content of dried eggshells along with the membrane: http://www.serve.com/BatonRouge/nutrition/eggshell.htm ~ Fern Re: Jo/non-dairy calcium > > >Take about 2 oz. daily of the lemon juice. > > > >The eggs can then be used as you would otherwise use eggs. No harm > >done to the eggs, but you've leached out the calcium in the shells > >with the lemon juice. > > > >~ Fern > > I'm curious why they use whole eggs? Why not just save eggshells, > bake them if you want to sanitize them, then soak them in lemon > juice? Or kimchi juice, you could ferment them. That actually sounds > like an easy calcium/mag/whatever source ... esp. if you have > chickens. > > -- Heidi Quote Link to comment Share on other sites More sharing options...
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