As your body ages, calcium absorption becomes increasing critical to prevent osteoporosis, bone fractures, reduction in height, and the widow’s hump.
You can use apple cider vinegar in your meal preparation to increase the absorption of calcium into your body.
To add calcium to your green salads, use greens such as spinach, Chinese cabbage, collard greens, broccoli (the veggies, not the greens) kale, mustard greens, okra, and other dark green leafy vegetables.
Add veggies according to your taste, sprinkle salad with feta cheese, and then mix two tablespoons honey, two tablespoons apple cider vinegar, and two tablespoons water for your dressing.
To add calcium to your non-dairy soups, understand that apple cider vinegar will leach calcium from soup bones, adding it to your soup stock. One tablespoon of vinegar per quart of water will make some difference in your calcium enrichment, but in this case, more is better, it is recommend using 1/2 cup apple cider vinegar per gallon of water.
To make your soup, put 2 to 3 pounds of chicken wings or meaty beef stew bones (a shank?) in your stock pot. Boil for 2 hours. Strain the broth, skim off and discard the fat, and separate the bones and skin from any remaining meat. Add the meat to the strained broth.
For chicken soup, add according to your tastes: example, some sliced onion, minced garlic, sliced carrots, some frozen peas and corn, small pasta like mini bow-ties or small shells, 5 or 6 soft chicken bullion cubes, boil for about ten minutes, and it’s done.
For beef stew, add barley to the beef stock, five or six soft bullion cubes, onions, garlic, celery, diced stewed tomatoes, some tomato paste, diced potatoes, and throw in some of whatever you on hand. If the broth is too watery, add a few mashed potato flakes, or Potato Buds as thickener.