Breathe Magazine

My sister came to visit this week, and in the course of a conversation about how much milk we drink (see how writing this blog has changed my daily interactions?) she mentioned that her roommate has been diagnosed with calcium overload. So to anyone who’s read this blog about trying to hit 100% of the daily recommended calcium amount every day and thought, “Hmm, I wonder how much calcium is TOO much calcium,” I have the answer – however much my sister’s roommate Molly has been ingesting.

It turns out that eating too much calcium (or taking too much calcium via supplement) can result in headaches, dry mouth and heightened thirst, bowel problems, and fatigue. To me, that translates as: too much calcium = crappy hangover. For Molly, her doctor blames some recent bouts of kidney stones on too much calcium. My sister says Molly goes through about a half gallon of milk a day, and keeps their fridge constantly stocked with cheeses. So, to those of you who keep such dairy habits – the doctor’s advise is to cut back a bit.

As for my re-cap, my percentage went down a little but I feel better, because more of my calcium came from spinach salads last week than milkshakes. Oh, and here’s the recipe I promised two weeks ago, for those who want to try eating more anchovies but aren’t wild about the oily little fish themselves. By incorporating them into a light pasta sauce, they basically dissolve and just leave their anchovy taste (and nutrients): Spaghetti with Anchovies (adapted from a recipe by Jamie Oliver)

Ingredients: 6 Tbsp olive oil; 3 garlic cloves, peeled; small handful of thyme leaves; 4 oz. breadcrumbs; 1 lb. spaghetti; 15 anchovies (jarred are always preferred over canned); 1 lemon; 1-2 tsp crushed chili flakes (or to taste); 1/2 clove garlic, peeled and finely chopped

Directions: Heat most of the olive oil and the whole garlic cloves in a heavy-bottomed pan. Add thyme and breadcrumbs; stir as the breadcrumbs toast for a couple of minutes, until they’re quite crisp. Season with salt and pepper, and transfer the breadcrumbs to a paper towel-lined plate to get rid of the excess oil (and remove the garlic cloves). Cook spaghetti, and while doing so add the leftover oil and the chopped garlic to a pan and heat gently. As the garlic begins to soften, place the anchovies on top. The anchovies will begin to melt after a few minutes – then squeeze the juice of 1/2 or the whole lemon over, and sprinkle in the chili flakes. Drain the spaghetti once it’s cooked al dente, and toss it into the pan with the anchovies. Coat the pasta in the sauce, and taste a noodle to see if it needs more seasoning or lemon. Serve the pasta, topping each plate with a generous sprinkle of breadcrumbs and thyme.