Calcium Plus

Calcium is a chemical element symbolised Ca, with an atomic number of 20 and a molar mass of 40.078 g/mol. It is an essential chemical element mostly stored in the bones and teeth, which hold around 99% of the calcium in our body. It plays a crucial role in several bodily functions, including muscle function and nerve transmission. It is found in various foods, such as dairy products, leafy green vegetables and certain fish. It is important to maintain a varied and balanced diet.

Calcium was discovered by British chemist Sir Humphry Davy in 1808 through the electrolysis of a mixture of calcium oxide and mercury. Davy managed to isolate pure calcium, demonstrating that it was a distinct element.
The link between calcium and diet was established well before Davy's discovery. Humans already knew the importance of calcium for bones and teeth, even though they did not know it as an element. Calcium-rich materials such as shellfish were traditionally used to fortify diets.

A calcium deficiency shows up through various signs, often linked to bone, muscle and nerve function. Common discomforts can include muscle weakness, cramps, brittle nails and dry, fragile hair. Fatigue and drowsiness are also general signs, as is a feeling of numbness and tingling in the extremities. Mood changes, such as irritability, can also result from a lack of calcium.

Oxalates and phytates are compounds found in certain foods that can hinder calcium absorption. Oxalates, found in foods such as spinach and rhubarb, bind to calcium in the gut, forming non-absorbable crystals. Phytates, present in whole grains and legumes, also form insoluble complexes with calcium, reducing its bioavailability. Despite their interaction with calcium, these foods are nutritious and can be part of a varied and balanced diet. It is therefore recommended to consume calcium-rich foods at different times from foods rich in oxalates or phytates.

Calcium is essential to the proper functioning of various metabolisms in the human body and cannot be produced by it. An external supply of calcium is therefore essential; it is recommended to consume between 1,000 and 1,300 mg of calcium per day. However, care should be taken not to exceed this amount too often, to avoid hypercalcaemia, and to maintain a varied and balanced diet.

An excess of calcium in the body is also known as hypercalcaemia. Digestive discomfort can occur, such as nausea and vomiting caused by high calcium levels. In addition, excessive calcium intake can affect the nervous system, leading to signs such as muscle weakness, mental confusion and fatigue. Finally, excessive calcium intake can interfere with the absorption of other essential minerals, such as iron and zinc, which can in turn affect wellbeing. It is therefore important to respect the recommended daily dose. That said, everyone's body is unique and reacts differently to food supplements. We strongly recommend consulting your doctor before starting any new routine, checking for potential interactions if you are taking prescription medication, and keeping out of reach of children.

Calcium-rich foods include dairy products such as milk, cheese and yoghurt. They are among the most recognised sources of calcium and are easily absorbed by the body. Leafy green vegetables such as broccoli, kale and spinach, although their calcium is less well absorbed due to oxalates, also provide calcium while being rich in other nutrients. Fish such as sardines and salmon, especially when eaten with their edible bones, are also excellent sources of calcium. Nuts, particularly almonds, and seeds such as sesame and chia contain calcium, as do legumes including beans and lentils. Finally, some products are fortified with calcium, such as orange juice, almond milk, tofu and breakfast cereals, offering another way to increase calcium intake.