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Originally Posted by sassyfras  No I have a lactose intolerance  |
I think Merle was asking about Lactaid milk because Lactaid milk has no lactose in it. Have you ever tried it?
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Originally Posted by sassyfras Even as a child I could not tolerate milk. That is when I found out I had IBS as well. Although then they had not formally named it. That is why these medications for osteoporosis seems so promising. I don't want to have a spontaneous fracture of one of my bones because they are brittle. My doctor moved to Montana (and I live in Tennessee) or I would ask him. Maybe someone else has some information and can post as well. But thanks for your help.  |
Do you take a multivitamin or can you stomach it?
As far as other ways to get some calcium, maybe these foods can help if you can stomach some of them?
Black Beans 1 cup, 120 mg calcium Navy Beans1 cup, 130 mg calcium Fortified Cereal1 cup, 300 mg calcium Soybeans, cooked 1 cup, 180 mg calcium Spinach, cooked 1/2 cup, 130 mg calcium Bok Choy1/2 cup, 80 mg calcium Kale, cooked1/2 cup, 90 mg calcium Corn Tortilla1, 6 inch, 50 mg calcium Greens, mustard 1/2 cup, 100 mg calcium Fortified Orange Juice1 cup, 300 mg calcium Canned Salmon w/bones3 oz, 180 mg Fortified Cereal 1 cup, 300 mg Waffle, fortified1, 150 mg Soy milk, fortified1 cup, 400 mg Greens, mustard1/2 cup, 100 mg Tofu 1 cup, 40 mg Almonds2 oz., 150 mg Oysters3 oz., 80 mg
Here's a few more:
Calcium content of foods (per 100-gram portion) (100 grams equals around 3.5 ounces): 1. Human Breast Milk 33 mg 2. Almonds 234 mg 3. Amaranth 267 mg 4. Apricots (dried) 67 mg 5. Artichokes 51 mg 6. Beans (can: pinto, black) 135 mg 7. Beet greens (cooked) 99 mg 8. Blackeye Peas 55 mg 9. Bran 70 mg 10. Broccoli (raw) 48 mg 11. Brussel Sprouts 36 mg 12. Buckwheat 114 mg 13. Cabbage (raw) 49 mg 14. Carrot (raw) 37 mg 15. Cashew nuts 38 mg 16. Cauliflower (cooked) 42 mg 17. Swiss Chard (raw) 88 mg 18. Chickpeas (garbanzos) 150 mg 19. Collards (raw leaves) 250 mg 20. Cress (raw) 81 mg 21. Dandelion Greens 187 mg 22. Endive 81 mg 23. Escarole 81 mg 24. Figs (dried) 126 mg 25. Filberts (Hazelnuts) 209 mg 26. Kale (raw leaves) 249 mg 27. Kale (cooked leaves) 187 mg 28. Leeks 52 mg 29. Lettuce (lt. green) 35 mg 30. Lettuce (dark green) 68 mg 31. Molasses (dark-213 cal.) 684 mg 32. Mustard Greens (raw) 183 mg 33. Mustard Greens (cooked) 138 mg 34. Okra (raw or cooked) 92 mg 35. Olives 61 mg 36. Oranges (Florida) 43 mg 37. Parsley 203 mg 38. Peanuts (roasted & salted) 74 mg 39. Peas (boiled) 56 mg 40. Pistachio Nuts 131 mg 41. Potato Chips 40 mg 42. Raisins 62 mg 43. Rhubarb (cooked) 78 mg 44. Sauerkraut 36 mg 45. Sesame Seeds 1160 mg 46. Squash (Butternut) 40 mg 47. Soybeans 60 mg 48. Sugar (brown) 85 mg 49. Tofu 128 mg 50. Spinach (raw) 93 mg 51. Sunflower Seeds 120 mg 52. Sweet Potatoes (baked) 40 mg 53. Turnips (cooked) 35 mg 54. Turnip Greens (raw) 246 mg 55. Turnip Greens (boiled) 184 mg 56. Water Cress 151 mg
In general there are quite a few foods that are fortified with calcium.....maybe taking small amounts a little at a time might make it more tolerable? Have considered grinding up calcium supplements into a shake or fruit drink of some sorts and drinking it very slowly throughout the entire day? Maybe some calcium fortified V8 vegetable drink? I wonder if breaking up the doseage of calcium could help?
