Calcium Supplements; Heirloom Vegetables
Q: What is the difference in the types of calcium used in calcium supplements? Aren’t they all the same?
A: There are various forms of calcium and many are used in calcium supplements—this includes calcium carbonate, calcium citrate, tricalcium phosphate, and more. According to the National
Look at the type of calcium in your supplement. © skhoward | Getty Images
Institutes of Health (NIH), the main difference between these forms of calcium supplements relates to the form of calcium they contain, and there isn’t one that is necessarily better for you than another. Calcium carbonate and calcium citrate are the most common forms—calcium carbonate is better absorbed when taken with foods, whereas calcium citrate can be absorbed well either on a full or an empty stomach. Also, NIH notes that calcium citrate may be absorbed more easily in people with low levels of stomach acid (a more common occurrence in people over the age of 50) as opposed to calcium carbonate. Regardless of the form of calcium, be sure to consider the total amount of calcium supplement consumed at one time, as the body absorbs calcium best in doses of 500 milligrams (mg) or less at a time.
Kristen N. Smith, PhD, RDN
Q: What are heirloom vegetables?
A: Heirloom vegetables, also known as heritage vegetables, have taken off in popularity. These timeless varieties, often found in quirky shapes, sizes and colors, are readily found in farmers markets, backyard gardens, and even upscale eateries. These unique varietals provide flavor, a one-of-a-kind charm, plentiful nutrients, and colorful history.
Heirloom veggies are historic and tasty. © seb_ra | Getty Images
Most experts agree that heirlooms are those vegetable varieties introduced before 1951, when the first hybrids were developed and commercialized, though many varieties are much older, with centuries-old histories from Europe, Asia, Africa, and all over the world. Passed down through the generations, the seeds were saved and valued by families much like great-grandmother’s vintage wedding gown. There are over 25,000 heirloom vegetable varieties known today. Enjoy heirloom garden tomatoes, corn, cucumbers, lettuce, okra, peppers, squash, and eggplant, warm from the sun and naturally aromatic. A walk through the farmers market sufficiently recreates the experience. Raw in a salad, roasted on the grill, or pureed in a soup, the array and depth of color, flavor, and texture of our treasured heirloom vegetables is unrivaled.
Lori Zanteson
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