Calcium

Calcium is a white, malleable, metallic element and is found in the body as calcium carbonate, and its compounds like calcium sulphate, calcium fluoride, and calcium phosphate. Its absorption gets retarded with lot of fat, oxalic acid, and phytic acid in the diet. The calcium is essential for strong teeth and healthy bones. Calcium works by binding with compounds that would otherwise irritate the lining of the bowel. In the absence of vitamin D there is decreased absorption of calcium from the food and also decreased level of phosphate in blood. Ionic calcium greatly helps in blood clothing, by acting as a cofactor in the coagulation process. Excess calcium always keeps the heart muscle unit in contracting state (calcium rigor) due to association of more contractile units. With the curdling enzymes the soluble paracasein of the milk in the presence of calcium in converted to insoluble casein (calcium paracaseinate) or milk curd. Dairy products like milk, curd, yoghurt, cheese and its other by-products are the best sources of available and usable calcium. The most common symptom of calcium deficiency is back pain and low back pain. Calcium deficient persons become lazy, pale, and more sensitive to cold weather. The other symptoms are irritability, fatigue, erratic behaviour, emotional upsets, flightiness and nervous tensions. The RDA is 400 to 500 mg of calcium for children and adults.

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