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Phytates and oxalate bind calcium. If you are used/adapted to full grains the body can free calcium (and other elements like zinc) out of the phytate binding (the enzymes are zinc dependant - so there might be a slight advantage for newbies to use a zinc supplement while "in transition"). Oxalate binds calcium and other elements very firmly (the molecule looks a little like a Klingon starship).

Milk is rich in protein and phosphates, which might cause a negative balance of calcium. Soda pops are also rich in phosphates. Maybe we can get froggy to elaborate on this. Anyway I agree that greens are a good source for calcium.

 

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Proteins are made of amino-acids! And that's the reason why meateaters develop osteoporosis easier than veg*ans.
 
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