The trouble is that we don’t really understand, as yet, the relationship between blood calcium levels and how much is still left in the bones. We can see the loss after it’s happened, but this is an area we need to research more.

Besides, in my reading up on the subject I found out something very interesting: Calcium is not the only buffering agent the body uses. It also uses a certain amino acid which–get a load of this–occurs primarily in animal foods!

So it would seem Nature had this particular food nice and packaged up for us already, and we really didn’t have anything to worry about.

There’s also the point that if you use the bones of the animal, which our ancestors did, you can make broth out of them or simply gnaw on them and get a nice little natural calcium supplement that way. Once again balancing out any “buffering” your body might need to do. Go figure.

At the very least look it up on Amazon. There’s never been a larger scale study done on the effects of animal protein on the development of cancer and heart disease - well written and worth a few days of your time!