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Kris Christine · 10-28-2008, 01:22 PM

Denise,

I'm still struggling with the food issue for Butter and am no authority whatsoever. Poor Butter, it seems like everything we learn about food has come the hard way, through major mistakes.

We use calcium citrate because we had to keep from straining Meadow's kidneys when he was battling cancer -- eliminating unnecessary phosphorous cuts down on the "ash" in the kidneys. The NOW calcium citrate we use for Butter has 700 mg of calcium per teaspoon.

Thanks to all the information everyone on this forum shares, I'm still learning!

Kris

10-28-2008, 01:22 PM	#32
Kris Christine YT Addict Join Date: Jan 2008 Location: THE RABIES CHALLENGE FUND Posts: 434	Denise, I'm still struggling with the food issue for Butter and am no authority whatsoever. Poor Butter, it seems like everything we learn about food has come the hard way, through major mistakes. We use calcium citrate because we had to keep from straining Meadow's kidneys when he was battling cancer -- eliminating unnecessary phosphorous cuts down on the "ash" in the kidneys. The NOW calcium citrate we use for Butter has 700 mg of calcium per teaspoon. Thanks to all the information everyone on this forum shares, I'm still learning! Kris