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"All nutrients, including calcium, must be in a chemical form called "cis" molecules. If a nutrient is artificially manufactured or heated above 118 degrees F. it will most likely be in a "trans" form, which is the opposite of "cis". It looks just like the "cis" form, only it is backwards in its shape. The body can only use "cis" molecules, "trans" molecules can clog up the places in your intestine where the nutrients are absorbed and prevent the goo "cis" molecules from getting in. Most calcium supplements, as well as milk and other dairy products such as cheese are heated and much of the calcium and other nutrients are rendered useless. Milk is heated, or pasteurized, in order to kill off the bad bacteria and other harmful substances. In the process, much of the good bacteria and nutrients are also destroyed. In fact, if you were to feed a baby cow pasteurized cow's milk, it would die in two weeks. This is an animal that is designed to drink its mother's milk. When the heating occurs it makes the milk a toxin, even to a baby cow."

Recommendation from Blaine.....BLAM!

1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses. 2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef. 3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy. 4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein. 5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids. 6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C. 7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.