Vegan diets are not likely to provide enough calcium, the dietary review concluded, even if people avoid salt, protein, caffeine and other substances that increase calcium loss. Connie Weaver, head of Purdue's Department of Foods and Nutrition, together with William R. Proulx of Appalachian State University and Robert Heaney of Creighton University, examined various foods to determine their levels of calcium, the rate of absorption of calcium from these foods, and how other components such as protein, salt or caffeine influenced the calcium requirements. The research was published in the September issue of The American Journal of Clinical Nutrition and was funded by the National Institutes of Health. Here are four Purdue experts who can discuss constructing earthquake-proof structures, the New Madrid Fault, and seismology and geophysics. Please also let us know whether you would like to be removed from our postal mailing list.
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