University scientists in Ebetsu, Japan, have suggested that vinegar increases the extraction of calcium from food, based on two separate studies. The researchers say they found feeding laboratory animals a diet containing 1.6 percent vinegar for 32 days increased their absorption of calcium. Another study showed adding vinegar to boiling broth could boost the amount of calcium in chicken stock by 40 percent. The scientists believe the acetic acid in vinegar liquefies minerals in bones and shells. To read more, use the following link: www.thirdage.com
