Re: Re: calcium from shrimp and small fish

[Guest guest]

Mike-

>It's even more likely they're failing to consider dozens of other

>factors in osteoporosis, possibly including hypochlorhydria,

Oh, based on some recent research I've done I'd absolutely include

hypochlorhydria in the list, but of course you're right, there are numerous

other factors, including vitamin D.

-

[Guest guest]

>Overall, long-simmered broths from large hard bones (chickens,

>ruminants, etc) are probably decent sources of Ca, but small fish or

>shrimp, eaten in any form, including dissolved in a broth, are

>tremendous sources of Ca, probably an order of magnitude greater.

>

>Mike

Or use both ... I think Jo was asking earlier (and I seem to have

deleted the mail) about making broth with shrimp ...

basically the ethnicities that use shrimp often grind

it (blend it unless you are good with a mortar and pestle)

and keep it in a jar, and use it like a spice. It's very

good in ground beef, soups, stir fries. It is kind of

a replacer for " chicken bullion cubes " (ech. remember

those?). I really love the stuff, it has great flavor, but

some folks I cook for don't, so I don't use it as much

as I would otherwise.

But try it ... next time you make a meatloaf, throw in

a handful of powdered shrimp. Or add it to steak

tartar, as the case may be ...

You can make an easy " fish sauce " the same way,

blend dried anchovies (or canned anchovies) --

not as much flavor as the fermented Thai fish

sauce, which is excellent, but it's pretty good. Not

as good as shrimp though.

-- Heidi

[Guest guest]

>Oh, based on some recent research I've done I'd absolutely include

>hypochlorhydria in the list, but of course you're right, there are numerous

>other factors, including vitamin D.

>

> -

And 80% of gluten intolerant people have osteoporosis or osteopenia ...

-- Heidi