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Studies - Food Base Calcium |
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 Studies carried out by J.A. Vinson in the USA indicate that Food Base Calcium is more bioavailable than isolated chemical Calcium 100%. Results show the Food Base product is 300% (3 times) better absorbed than the normal chemical form. Food Base Calcium also shows a significant reduction (7.7% diastolic) in blood pressure where minimal calcium had no effect.
Studies carried out on Calcium are:
1. Vinson, J.A., Mazur, T. and Bose, P., "Comparison of Different Forms of Calcium on Blood Pressure of Normotensive Young Males", Nutrition Reports International, 1987, 36, 3.
'Calcium yeast caused a decrease in diastolic blood pressure in the subjects and had a greater level of absorption compared with calcium gluconate, the calcium yeast produced no undesirable side effects and was the most suitable form for long term supplementation.'
2. Vinson, J.A., "Comparison of Calcium Absorption", Unpublished, 1986.
3. Vinson, J.A., "Comparison of different forms of Calcium on blood pressure in human subjects", Unpublished Data, 1983. |
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