The countries consuming the greatest amount of calcium through milk products are suffering the most from calcium deficiencies. These countries have the highest incidence of osteoporosis. To answer this, let us first consider how much calcium we are getting from milk. Milk s available calcium is cut in half through the process of pasteurization. Low-fat milk makes calcium unabsorbable because fat is an essential part of the transportation and absorption of calcium.
Refined sugar increases the amount of calcium lost through urine.
The absorption of calcium in the intestine is diminished in the presence of sugar. Salt has been shown to increase calcium levels in the urine. Both cow s and mother s milk are high in enzymes. There is an enzyme which separates calcium and phosphorus, allowing the calcium to be readily available to the body. Pasteurizing milk destroys these important enzymes.