What does magnesium do?
1. Co-factor in Chemical reactions
Magnesium is involved in over 325 enzyme processes including regulating body temperature
2. Produces and transports energy
Without magnesium there is no energy, no movement, no life. It is that simple
3. Synthesis of protein
All our muscles are protein. RNA and DNA, which contains the genetic blueprints for the information of all the protein molecules in the body, is dependant on magnesium.
4. Transmit nerve signals
Electrical transmissions along the nerves to and from the brain are dependant on magnesium. These are our thoughts via brain neurons.
5. Prevents our brains, muscles and arteries from calcifying.
Magnesium relaxes muscles, including heart and blood vessels. Too much calcium in our diets and too little magnesium cause calcification.
6. Detox
Magnesium has a powerful detox effect on the body by reducing acidity and removing toxins from the body.
Magnesium deficient symptoms:
Acidity, Heartburn, ALL Allergies, Anxiety, Asthma, Irritability, Anger, ALL Pain, Gout, Migraines, Headaches, Depression, Strokes, High and low Blood pressure, High Cholesterol, Heart Attacks, Spastic Heart, Angina, Arrhythmia, Arteriosclerosis, Blood Clots, Diabetes, Insulin Resistance, Low blood sugar levels, Bowel disease, Constipation, Water retention, poor Blood circulation, FATIGUE, insomnia, kidney disease, Cramping, Spasm’s, Nerve problems, infertility, Osteoporosis, Tooth decay, bad Body Odour, Dermatitis, Eczema, Skin rashes, Acne, ADD, ADHD, bad breath, Varicose Veins, Foot problems, Athlete’s foot, cracked heals, hard skin, premature aging, Wrinkles and many more Health problems can be related to a Magnesium deficiency.
Deficiencies are caused by: Sugar, bread, Coffee, tea, Stress, Polluted air and water, Antibiotics, Contraceptive pill, All Medication, headache pills, Cortisone, Iron Supplements, Heartburn medication and many more factors use up the important mineral.
Sources of magnesium
Green vegetables such as spinach are good sources of magnesium because the center of the chlorophyll molecule (which gives green vegetables their color) contains magnesium. Rich sources of magnesium include legumes, whole grains, green leafy vegetables, wheat bran, Brazil nuts, , almonds, cashews, blackstrap molasses, pumpkin and squash seeds, pine nuts, and black walnuts. Other good dietary sources of this mineral include peanuts, whole wheat flour, oat flour, beet greens, spinach, pistachio nuts, shredded wheat, bran cereals, oatmeal, bananas, and baked potatoes (with skin), and cocoa powder. Many herbs, spices, and seaweeds supply magnesium, such as agar seaweed, coriander, dill weed, celery seed, sage, dried mustard, basil, cocoa powder, fennel seed, savory, cumin seed, tarragon, marjoram, poppy seed. The magnesium content of refined foods is usually low. Whole-wheat bread, for example, has twice as much magnesium as white bread because the magnesium-rich germ and bran are removed when white flour is processed. Water can provide magnesium, but the amount varies according to the water supply. Magnesium supplements include magnesium oxide, magnesium gluconate, magnesium chloride, magnesium citrate, magnesium hydroxide, magnesium aspartate, magnesium orotate, magnesium arginate, magnesium pidolate and other amino acid and oligopeptide chelates of magnesium
Recommended Dosage
Pediatric
Do not give magnesium supplements to a child without a doctor' s supervision.
• Infants and children up to 3 years of age: 40 - 80 mg daily
• Children 4 - 6 years of age: 120 mg daily
• Children 7 - 10 years of age: 170 mg daily
Adult
• Adolescent and adult males: 270 - 400 mg daily
• Adolescent and adult females: 280 - 300 mg daily
• Pregnant females: 320 mg daily
• Breastfeeding females: 340 - 335 mg daily
A person' s need for magnesium increases during pregnancy, recovery from surgery and illnesses, and athletic training when a supplement can be taken as well as increased, but balanced magnesium food sources.
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