Diet, lifestyle changes and medications for osteoporosis treatment

@vixstermoves
Why may I ask? I've heard they are low in oxalates. Just consume lemon with or take calcium 250mg with that meal.

Perhaps I have missed it but is there a link with research to support the info about chickpeas? I have only found research articles to support its benefits. I am vegetarian so this is important info for me. Thanks.
https://www.lidsen.com/journals/rpn/rpn-04-03-012

@dziggy Thanks for this link--it does seem to refute what I've been reading about the effect of phytates, oxalates, and lignans in reducing calcium absorption. I'm also vegetarian and have relied on these beauties for decades.

Perhaps it's the phytates in beans that reduce absorption (unless soaked before cooking)?

One thing I cannot find an answer to:
Does using canned beans do the same thing as soaking dry beans for reducing anti-nutrients?

Hi Suehall. I have read that if using canned beans; drain and rinse. For dried beans; rinse first, soak, drain and rinse again before cooking. I have been following information from Food Revolution Network which supports plant based nutrition. They have a lot of research based information about beans, phytates, oxalates, lectins, etc. and how to get the most nutrients from plant foods. They use canned and dried beans in their discussions. Just sharing what has been working for me, not trying to promote one food choice over another. I was diagnosed with osteoporosis 28 years ago when I was 50.

To mitigate oxalates while eating, take 250mg of calcium or lemon/lemon juice along with the meal. I've recently learned this from a functional medicine doc.

@dziggy Hi Dziggy. Thanks for the Food Revolution Network--super sensible info there!

I've been hopeful that rinsing canned beans does the trick but I think it's more complicated than that, because of the processing.

From what I've read, canned beans are blanched only briefly and put into cans, then cooked in the cans. This probably means the anti-nutrients are still in there.
Unclear whether further soaking, boiling, and draining does the trick of removing anti-nutrients (and that's a lot of work for canned beans).

I cannot find a reputable source that's focused on calcium absorption that can answer this exact question--how much does the canning process of beans reduce the anti-nutrients?

@laren3
That seems logical, and I'd love to be able to close the gap with a non-food Ca source (there's only so much yogurt a person can consume!). I know the non-food source of Ca isn't absorbed as readily as food-source Ca, but I'll take it.

My question has been whether the oxalates, phytates, legnins in beans and spinach bind to ALL the calcium in the rest of the meal or just a certain amount (in which case we top it off with part of a Citracal)?

And how can a "calcium-rich" food like spinach be called calcium-rich if it's got anti-nutrients that bind to its own (and other foods') calcium?

I'm glad you have a functional medicine doctor who is tuned into this issue.