Brenda Davis

Absorption is poor—about 5 percent—

from high-oxalate greens (beet greens, spinach, and Swiss chard).

beans is about 20 percent. 29From almonds, which contain phytates, the body absorbs 14 to 21 percent of the calcium; however, absorption is increased after

almonds are soaked for eight to twelve hours Calcium is present in oranges, figs, organic blackstrap molasses, and (in smaller amounts) in many plant foods.

Eat dark green vegetables daily. Include broccoli, kale, collard greens, bok choy, and napa (Chinese) cabbage on the shopping list.