Arthritis and multiple sclerosis may also be aggravated by too little calcium. Some dark green leafy vegetables, such as spinach and Swiss chard, contain calcium and oxalic acid. The oxalic acid and calcium combine during digestion to form an insoluble compound, calcium oxalate. It passes out of body without being absorbed. Other greens such as turnip, mustard, collard, and kale have much more calcium than oxalic acid and provide more calcium to the body.
Dolomite is calcium and magnesium.
Calcium is a soft, silvery white metallic element found as chalk, limestone and marble. Ca of kale which contains no oxalic acid is nearly as well assimilated as milk. In plants calcium varies in its amount in the tissues. Calcium reduces the toxic effects of other salts in the water. A Lack of calcium reduces meristem activity or the activity of the cell wall.