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Which form of calcium is best to use to balance the phosphorous in hamburger, ground turkey, etc?
I've read that calcium citrate is absorbed at 2-3 times the rate that other forms of calcium are, and it makes me wonder if this is the right choice. Then there's calcium lactate, etc...
We've been using the citrate, but I'm not sure if it's the best choice. Any feedback is appreciated.
I've read that calcium citrate is absorbed at 2-3 times the rate that other forms of calcium are, and it makes me wonder if this is the right choice. Then there's calcium lactate, etc...
We've been using the citrate, but I'm not sure if it's the best choice. Any feedback is appreciated.