It is commonly believed that you need to eat dairy products to obtain calcium. But you may be surprised to learn that lack of dietary calcium is rare, even in dairy free diets.  Although it is true that dairy products contain lots of calcium, the calcium is not readily available for humans as the vitamins and minerals needed for its uptake, such as magnesium and vitamin D, are too low in milk, especially if it has been pasteurised. Calcification – the dumping of calcium in the wrong places and lack of calcium where it’s needed – is a common problem today, and is linked to:

  • Taking calcium supplements (often made from chalk)
  • Pasteurised dairy (butter, milk, cheese, yoghurt) as the calcium cannot easily be assimilated
  • Deficiencies of magnesium, boron, silicon, zinc (very common)
  • Lack of fat soluble vitamins (A, D, E and K)
  • Refined sugar, as calcium may be drawn out of bone to buffer the acidity of sugar
  • Eating grains such as wheat, rye, etc., as grains contain something which binds minerals in the gut preventing their absorption
  • Antibiotics (see below)
  • Lowered immunity
  • Vaccines which contain heavy metals (that block mineral uptake) and are often contaminated with nanobacteria (see below)
  • Displacement of calcium by toxins such as fluoride (toothpaste, water, medicines, etc.), metals such as aluminium, and so on.
  • Nanobacteria which secrete calcium (see below).


Signs and symptoms of calcification

  • High calcium on hair testing
  • Dry skin
  • Flaky skin and dandruff
  • Gallstones
  • Kidney stones
  • Bone spurs
  • Muscle stiffness
  • Joint stiffness
  • Osteoarthritis
  • Hypermobile joints
  • Wrinkling of the skin/accelerated ageing
  • Cardiovascular problems – it forms arterial plaque narrowing and hardening the arteries
  • Heart valve problems
  • Ovarian cancer
  • Hearing loss/tinnitus
  • Cataracts
  • Connective tissue disorders including poor collagen formation
  • Back problems
  • Muscle stiffness
  • Hardened scar tissue
  • Cellulite
  • Stiffness on waking
  • Blood sugar imbalances
  • High diastolic blood pressure
  • Blockage of arteries
  • Cyst formation (breasts, parotid gland, ovaries, etc.)
  • Dental caries/gum disease
  • Accelerated or premature ageing
  • It is possible that some types of tinnitus may be linked to calcium deposits in the ears.


The above are characterised by both a deficiency and excess of calcium because if the body cannot use calcium there will be a lack of calcium where it is needed alongside a build-up of calcium in the wrong places. Calcium supplementation is the last thing needed for osteoporosis – which is not caused by calcium deficiency but is either displacement of minerals from bone by heavy metals, or  deficiencies in the nutrients needed to use calcium- such as magnesium, vitamin D, silica and boron. Unused calcium hardens in the body, causing progressive stiffness as the body literally calcifies.


Another cause of calcification is infection with nanobacteria. Nanobacteria are bacteria without membranes – which can form after antibiotic treatment[1]. Nanobacteria secrete calcium that forms a hard shell protecting them from attack by the immune system. This may result in achiness and stiffness in joints or muscles, or narrowing of the blood vessels leading to poor circulation (cold hands and feet), vascular dementia or high blood pressure.


Nanobacteria are often joined by other microbes such as viruses, bacteria or yeasts.  The calcium shell first appears as a biofilm made up primarily of calcium phosphate but may include any toxins that happen to be in the body such as plastics, heavy metals and organophosphates.  It takes decades before calcification develops into a chronic condition, labelled a ‘disease of ageing’. Progressive stiffness is not a normal sign of ageing.


But the great news is that you can reverse calcification. Cutting out pasteurised dairy and emphasising foods that contain calcium the body can use is not difficult.


Good sources of bioavailable calcium

  • Carob/cacao/mesquite
  • Green vegetables
  • Nuts and seeds (preferably soaked)
  • Pith of citrus fruits
  • Wheatgrass, barleygrass and other sprouted greens such as sunflower greens
  • Raw dairy (NOT pasteurised or homogenised which renders calcium unavailable)


How to boost levels of bioavailable calcium

In the 1950’s the French scientist Professor C L Kervan discovered that minerals were being converted into other minerals inside the body.  This is why supplementing with magnesium or silica can re-mineralise porous or damaged bone.  Minerals that can morph into bioavailable calcium include:


  • Organic liquid silica or horsetail herb extract (high in silica)
  • Polmolo (contains herbs high in silica)
  • Cistus incannus which can be taken as a tea or tincture
  • Magnesium chloride (magnesium salt which is the form it is found in the body)
  • Nettles (high in silica)
  • Boron


Vitamin D3 is also needed for calcium uptake.


Supplements that dissolve bad calcium

  • Fulvic minerals
  • Megahydrate
  • MSM
  • Zeolites
  • Citrus fruit and pith


The Wulzen Factor

Dutch researcher, Rosalin Wulzen, discovered a unique property of certain foods to protect against calcification of the joints, hardening of the arteries, cataracts and the calcification of the pineal gland.  She called it the ‘anti-stiffness factor’ and it has since become known as the Wulzen Factor. It is actually a plant sterol called stigmasterol, and is the precursor to cortisol and progesterone and vitamin D3. It has been shown by studies to be protective against certain cancers – notably breast, ovarian, colon and prostate and lowers cholesterol levels. The Wulzen factor can dissolve ‘bad’ calcium, make calcium bioavailable and strengthen connective tissue. It contains antioxidants and also helps prevent dips in blood sugar. One paper has shown it to be effective against collagen diseases (weak connective tissue). This may be because collagen synthesis is inhibited by biounavailability of calcium, or because biounavailable calcium blocks uptake of nutrients needed to make collagen. The Wulzen factor is found in the following foods:-


  • Fresh pressed sugar cane juice
  • Whole raw sugarcane
  • Chlorella, spirulina
  • Marine Phytoplankton
  • RAW butter, cream and milk (it is destroyed by pasteurisation and homogenisation)
  • Honeycomb
  • Blackstrap molasses
  • American ginseng.


So, if you wake up a bit stiff in the mornings, don’t assume it is due to age. Get off pasteurised dairy, increase the greens in your diet and eat foods that contain the Wurzen factor. Don’t whatever you do, take calcium!


[1] Antibiotics often don’t kill bacteria, but destroy their outer membranes, making them invisible to the immune system.