Thanks for this discussion.
My recent Dexa says I'm a whisker away from osteoporosis (the curve has taken a downward curve every 2 years since menopause).
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Turns out I probably hastened that downward decline because I didn't KNOW about phytates, oxalates, and how they bind to calcium in foods. I'm a healthy, active vegetarian and for decades have subsisted on beans, dairy, lots of greens (esp. spinach in salads--it has calcium in it!) and other vegetables, fruits, my own whole wheat bread, whole grain pastas, oats and oat bran. Not knowing any better, I also took a calcium citrate AND a magnesium supplement with meals. And I put chia seeds and/or ground flax seeds in my daily yogurt. It seems that I've been doing the opposite of what I should have been doing for calcium absorption, and I am trying to educate myself.

Some of my rabbit hole questions:
1/ If a food contains calcium (like spinach, chickpeas) do the phytates and oxalates bind to its own calcium AND the calcium in the dairy it's served with?
2/ How can such foods be considered a calcium source if the phytates and oxalates bind to its own calcium?
3/ I know that soaking dried beans reduces the phytates/oxalates but we use canned beans; I cannot find info on whether the process of canning them reduces the anti-nutrients.

Has anyone found a reliable source for info for all this?

Thanks!