pubmed.ncbi.nlm.nih.gov/1327610/
Causes of calcification
www.healthline.com/health/calcification#causes
Many factors play a role in calcification.
These include:
infections
calcium metabolism disorders that cause hypercalcemia (too much calcium in the blood)
genetic or autoimmune disorders affecting the skeletal system and connective tissues
persistent inflammation
According to Harvard University, a common misconception is that calcifications are caused by a calcium-rich diet. However, researchers haven’t found a link between dietary calcium and a higher risk for calcium deposit
avoid TUMS andacid
avoid supplements which include calcium carbonate
This is also true for kidney stones. Most kidney stones are made of calcium oxalate. People who get calcium oxalate stones release more calcium in their urine than those who don’t. This disparity happens no matter how much calcium people have in thei
* sweetener Xylitol, binds oxalates and calcium, wiki – en.wikipedia.org/wiki/Xylitol#Humans
Low-Carbohydrate Diet, animal based, cause an increased risk for coronary artery calcification
Low carb diets (LCDs starting at a young age are associated with an increased risk of subsequent coronary artery calcification (CAC) progression, particularly when animal protein or fat are chosen to replace carbohydrates.
Mycoplasma (and bacteria in general) as a Cause of Narrowing of the Cardiovascular Valves
Cause of Cardiovascular Calcification
Research shows a connection between the level of valve calcification and the presence of mycoplasma pneumoniae and chlamydia pneumoniae in the affected tissue. The study speculates that the calcification is not an age-related degenerative phenomenon, but rather a reaction to the presence of bacteria.
Culture-negative Endocarditis: Mycoplasma hominis Infection
Presence of mycoplasma and viruses in damaged heart tissue and arteries (but also in normal tissue)
All About Xylitol
Xylitol is a chemical compound and can be classified as a polyalcohol and sugar alcohol, specifically alditol. Xylitol is used as a food additive, often replacing sugar in foods. It occurs in several fruits and humans and animals naturally make trace amounts during the metabolism of carbohydrates. Xylitol is also produced commercially by fermentation of discarded biomass. Xylitol is water-soluble and like most sugar alcohols, xylitol is achiral. Xylitol has negligible effects on blood sugar because it is metabolized independently of insulin. There are no serious health risks for normal consumption. Increased xylitol consumption can increase oxalate, calcium, and phosphate excretion in urine. About 50% of eaten xylitol is not absorbed by the intestines in humans. Instead, 50–75% of this amount is fermented by gut bacteria to short-chain organic acids and gases. The liver metabolizes 50% of absorbed xylitol. The main metabolic route in humans is: in cytoplasm, nonspecific NAD-dependent dehydrogenase (polyol dehydrogenase) transforms xylitol to D-xylulose. Specific xylulokinase phosphorylates it to D-xylulose-5-phosphate. This then goes to pentose phosphate pathway for further processing.
Source: Xylitol – Wikipedia
Magnesium to prevent and reverse Aurtic stenosis and calcification in general
the SEM data show that the protein-protein cross-linking bonds are the starting sites of calcification. In addition, substitution of Ca2+ cations by Mg2+ cations leads to the formation of amorphous hydroxyapatite, preventing aortic valve stenosis, which suggests that treatment with magnesium salts may reduce stenosis of aortic valves…
iv.iiarjournals.org/content/28/1/91.full
We observed strong, favorable associations between higher self-reported total (dietary and supplemental) magnesium intake and lower calcification of the coronary arteries…
www.ncbi.nlm.nih.gov/pmc/articles/PMC3957229/
Studies showed that a calcium to magnesium intake ratio <2.8 is critical for optimal health, supporting a long-held but non–evidence-based recommendation that the calcium to magnesium ratio should be close to 2. Increasing calcium intakes in the United States since 1977 have resulted in a calcium to magnesium ratio >3.0 since 2000, coinciding with increasing rates of T2D and colorectal cancer. US studies assessing oral magnesium therapy or dietary magnesium intakes showed beneficial effects of dietary magnesium in CVD, T2D, and cancers, although similar studies in populations with lower calcium to magnesium ratios (≥1.7) reported the opposite…
www.ncbi.nlm.nih.gov/pmc/articles/PMC4717874/