All the calcium in the world wont help your bones -- because something in our food is blocking its absorption. Heres what nobody else is telling you about one of the worst diseases of our time...FIFTY YEARS AGO, people never even heard of osteoporosis in this country. Now hip fractures are "epidemic," killing more women than breast cancer and more men than prostate cancer. Equally distressing: Half of all hip fracture survivors will remain permanently disabled!
Whats going on? Americans are gulping calcium pills and sloshing down milk like never before, but osteoporosis rates havent budged. On the contrary, a 12-year study published in the American Journal of Public Health shows that female milk drinkers actually had more hip fractures. Theres a little-known reason for this. Unfortunately, by the time most people hear the news, their bones could be as fragile as Grandmas wedding lace.
You see, all that calcium cant help your bones one bit if its not being absorbed into your bloodstream. And for many people in this country thats not happening because of two secret saboteurs.
One problem is the mineral phosphorus. As you may recall from your high school chemistry, phosphorus (which is acidic) neutralizes calcium (an alkaline). When you take in too much phosphorus, it counteracts any benefits of calcium supplements and de-calcifies bones, making them weak, brittle, and easily broken. And thats exactly whats happening today: Were getting way too much phosphorus.
Neutralize it. Excess phosphorus in your diet makes other health problems worse, including arthritis, stroke, high blood pressure, arteriosclerosis, and kidney stones. If you, or someone you know, suffers from any of these conditions, get my Report into their hands pronto. It describes an ingenious trick that quickly (and easily) helps balance the phosphorus and calcium in your body. Total neutralization usually occurs in a matter of days. This often produces a significant improvement in these health problems. Just one more example of the power of getting to the root of the problem.
The food industry is adding more phosphate additives to foods that are traditionally considered low phosphorus foods. The following are a few foods and beverages that now contain hidden phosphorus:
The number of products containing these additives grows weekly as marketers bring new products to their shelves. This makes it virtually impossible for dietitians and those with chronic kidney disease to know what is "safe" and what should be limited.
The food industry is adding additional dietary phosphorus to meet the demands of the American public for wholesome foods. We are now a "grab and go" society, looking for quick, healthy snacks and meals that take very little time to prepare.
Phosphates are added to foods for a variety of reasons. They are considered a Jack-of-all-trades because of their versatility and their low cost to the manufacturer. Phosphorus additives can be used to make foods creamier, allow foods that would not normally melt to melt, maintain the juiciness of meat and prevent beverages from separating into individual ingredients. They can also add or reduce acidity, accompany added nutrients (as in calcium fortification), and "brand" a product by adding unique flavors. Phosphate additives also make food last longer. For example, phosphate salts are added to meats in order to reduce chances of rancidness - the phosphate additive extends the shelf life of the enhanced meat.
The following list may help you identify which foods to select.
| Instead of these higher phosphorus foods: | Choose these lower phosphorus foods: |
|---|---|
| Milk, pudding or yogurt (from animals and from many soy varieties) | Rice milk (unfortified) or nondairy creamer |
| Hard cheeses or Neufchatel cheese | Cream cheese or cottage cheese |
| Ice cream or frozen yogurt | Sherbet or frozen fruit pops |
| Soups made with higher phosphorus ingredients (milk, peas, beans, lentils) | Soups made with lower phosphorus ingredients (broth- or water-based with other lower phosphorus ingredients) |
| Whole grains, including whole-grain breads, crackers, cereal, rice and pasta | Refined grains, including white bread, crackers, cereals, rice and pasta |
| Quick breads, biscuits, cornbread, muffins, pancakes or waffles | Refined (white) dinner rolls, bagels, English muffins or croissants |
| Peas (fresh green, split, black-eyed), beans (black, garbanzo, lima, kidney, navy, pinto) or lentils | Green peas (canned, frozen), green beans or wax beans |
| Starchy vegetables: corn, parsnips, pumpkin or sweet potato | Starchy vegetables: potato, rutabaga or winter squash |
| Other vegetables: artichokes, asparagus, broccoli, mushrooms, peapods (cooked) or spinach | Other vegetables: cabbage, beets, carrots, celery, cucumbers, eggplant, lettuce, peppers, onions, tomatoes or summer squash |
| Organ meats, walleye, pollock or sardines | Beef, lamb, poultry or other fish |
| Fats: cream (including fat-free, half and half), sesame butter (tahini) or sour cream | Fats: butter, margarine, mayonnaise, salad dressing, shortening or vegetable oils |
| Chocolate | Hard candy or gumdrops |
| Cola soft drinks | Lemon-lime soda, ginger ale or root beer |