Soymilk (soya milk) should be shaken before pouring to get at the calcium that settles to the bottom.
When you look at the nutrition facts label on soymilk it says it has the same amount of calcium as milk, but is it absorbed as well? "Calcium absorption in osteopenic—meaning low bone mineral density—post-menopausal women: an acute comparative study of fortified soymilk to cows’ milk." Pretty self-explanetory. What do you think thy found? Which works better? soymilk, calves' milk, or the same? And the answer is… the same.
There is, however, a caveat. When it comes to soy you’ve got to shake things up. A prior study looked at a variety of calcium fortified soymilk and orange juice and they found that some of the calcium in soy settles to the bottom and so you really only get the amount it says on the label if you give it a good shake before you pour. So when the carton says shake it up, you shouldn’t do it just because the label says so, or do it because I say so, you should it because the science says so.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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My calcium recommendation is to get least 600 mg daily via calcium-rich plant foods—preferably low-oxalate dark green leafy vegetables, which includes all greens except spinach, chard, and beet greens (all very healthy foods, but not good calcium sources due to their oxalate content). Check out the video Plant vs. Cow Calcium for more.