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Calcium present in the milk is one of the essential nutrients for the human body (with D-vitamin, magnesium and phosphorus for example).
The human body produces no calcium, as a result intake of calcium through food is vital. Calcium from dairy products offers the best intesinal absorption as well as the best assimilation by bones. Milk calcium is also known to be the “reference” calcium, it should ideally constitute ⅔ of our daily intakes.
From birth until the end of growth, calcium quantity in bones increases from 30 g to 1.2 kg. Insufficient consumption leads to deficiency that may have strong impacts on health.
Calcium represents around 2% of body weight, 99% in bones and teeth. Calcium helps solidifying them and keeping them healthy (calcification).
The rest has an effect on the entire body, mainly on:
Thanks to a peculiar digestive system, cattles have the capacity to absorb nutrients from their alimentation. These nutrients, among which calcium is present, are then used by the animal cells before being transfered to the milk.
Thanks to its partner, FIT is able to offer you various sources of calcium and other minerals produced from milk.
Has an effect on:
Calcium rate in blood (calcaemia)
Blood clotting
Arterial pressure
Cell renewals
