Calcium
Calcium is an important component of a healthy diet. A minor calcium deficit can
affect bone and teeth formation, while over-retention can lead to kidney stones.
Vitamin D is needed in order for the body to absorb calcium from the intestine.
Dairy products, such as milk and cheese, are a well known source of calcium. However, some individuals are
allergic to dairy and even more people, particularily those of non-European
descent, are lactose-intolerant, leaving them unable to consume dairy.
Fortunately, many other good sources of calcium exist. These include seaweeds
such as kelp, wakame and hijiki; nuts and seeds (like almonds and sesame),
beans; seafood such as oysters and shrimp; softboned fish; amaranth; whole
wheat; collard greens; okra; rutabaga; broccoli; and fortified products such as
orange juice and bread.
For more information about Calcium (chemical symbol, Ca) in living nature, see calcium in biology and
calcium metabolism.
Other uses include:
- Reducing agent in the extraction of other metals such as uranium,
zirconium, and thorium.
- Deoxidizer, desulfurizer, or decarburizer for various ferrous and
nonferrous alloys.
- Alloying agent used in the production of aluminium, beryllium, copper,
lead, and magnesium alloys.
- Removing ice on the streets and on the sidewalks in North America.
- It is also used in making cements and mortar used in construction and building.
