Calcium

Calcium is a mineral whose dietary intake is central to preventing the very soft-tissue calcification and bone loss often wrongly attributed to its consumption. 3 Peat argued that the harmful intracellular calcium overload seen in conditions like osteoporosis and arterial hardening is not caused by eating too much calcium, but by a deficiency of it, which triggers a compensatory stress response. 3 When dietary calcium is insufficient, the parathyroid hormone (PTH) is secreted, which shocks the bones to release calcium into the bloodstream, paradoxically leading to its deposition in soft tissues and a net loss from the skeleton. 3 This process is exacerbated by a high-phosphate diet, typical of heavy meat consumption, which further elevates PTH. 2

The state of calcium in the body is governed by energy metabolism. 2 Under the influence of high PTH and low energy, cells produce lactic acid, which causes calcium to become stuck in tissues and act as a cell excitant, activating breakdown processes and eventually leading to cell death or loss of function. 3 Conversely, when oxidative metabolism is high, supported by factors like thyroid hormone and sugar, calcium functions as a cell stabilizer with a sedative and analgesic effect, working synergistically with progesterone to promote a relaxed state. 2 Peat noted that even on a calcium-deficient diet, animals given extra sucrose maintained stronger bones, demonstrating that a high-sugar metabolism allows for very efficient calcium utilization. 7

To suppress PTH and restore proper calcium partitioning, Peat recommended a high dietary calcium intake, often citing the Masai people who consume 5,000 to 7,000 mg daily from milk without adverse effects. 3 He personally aimed for at least 2,500 to 5,000 mg per day. 2 Key cofactors for calcium utilization include vitamin D (specifically cholecalciferol, not the 1,25-dihydroxy form which is activated by PTH and does its "dirty work"), vitamin K, magnesium, and thyroid hormone. 3 Adequate calcium and vitamin D act first to lower PTH, allowing cells to re-energize and pump out the excess intracellular calcium that drives degeneration. 2

For supplementation, Peat advised that calcium carbonate, a common form, is converted to calcium chloride by stomach acid and is best absorbed when consumed as part of a whole meal containing protein, fat, and carbohydrate. 2 He cautioned that taking highly purified calcium in isolation can be irritating to the stomach and intestine, as the gut recognizes and processes a complex mixture of nutrients most efficiently. 1 Milk was considered an ideal source because it naturally provides calcium alongside its essential cofactors like vitamin A, vitamin D, and magnesium in a balanced ratio that the body can easily sort out. 2