Guest guest Posted December 22, 2006 Report Share Posted December 22, 2006 I was talking today with a dog breeder, a naturalist who uses only natural means to raise his litters and feed his dogs, and advises people on detoxification and healthy ph adjusting diets, who said that any soy products, cannola oil, and vegetable oils will deplete magnesium in our bodies....so even if we cook at home, and use these....we are risking magnesium depletion ....not only that, but these oils sold in the markets are not always really vegetable oils, and they are genetically modified, , without warning us of this on the labels. Dry roasting nuts removes the highly nutritious oils which contain magnesium. Milling flour from grains strips magnesium from the grain. (see article below) Sugar in anything uses up magnesium. Fluoridated, softened water depletes magnesium. Carbonated beverages and some processed foods, like lunch meat, contain phosphates that bind to magnesium molecules and flush it out of the body. Alcohol blocks magnesium, especially if you have three or more drinks a day. Coffee works like a diuretic to flush magnesium from the body. Some foods—like raw or roasted nuts and seeds, soybeans, spinach, and chard—contain compounds called phytic acid and oxalic acid which can cause magnesium to be eliminated from the body. You might even think you’re doing yourself a favor by eating frozen vegetables. But even those are sprayed with chemicals to enhance their color which, when boiled in water, can leach magnesium from the vegetables into the water. (So save the water for use as soup stock later on!) Buy organic whenever you can, and be sure to keep your magnesium levels up! Beware of the new wheat flours coming out (article below) that claim to be made from enhanced grains, with a higher magnesium content. and decreased phytates...this appears to be using genetically modified grains. I was surprised to see them state magnesium deficiencies are "rare" in North America, when MIT is reporting that 68% of the US population is magnesium deficient...that's rare? From foodconsumer.org N.utritionCould Improved Wheats Reduce Magnesium Deficiencies?By Don ComisDec 20, 2006 - 6:47:00 AM Newly developed low-phytate breeding lines of wheat have been found to produce flour with 25 percent more magnesium than commercial varieties, according to Agricultural Research Service (ARS) scientists. Varying amounts of magnesium, phosphorus, zinc and other minerals occur naturally in wheat kernels.Not only do the flours made from these new wheat lines have more magnesium in them, but lower levels of phytic acid may increase the magnesium's bioavailablity, or capacity for uptake and use by people and animals. Magnesium deficiency has been linked to development of osteoporosis and Type 2 diabetes, both of which are on the rise in the United States.ARS plant geneticist Edward J. Souza and colleagues at the University of Idaho Research and Extension Center in Aberdeen--Mary J. Guitteri and Karen M. Peterson--selected the low-phytate lines from greenhouse tests. Souza, formerly at the University of Idaho, is now research leader of the ARS Soft Wheat Quality Research Unit at Wooster, Ohio. Guitteri is now at the Ohio Agricultural Research and Development Center at Wooster.The researchers evaluated the low-phytate plants in field trials for two years. Since the new wheat lines have a different distribution of essential minerals, with more in the inner germ than in the outer bran, the flour made from them tends to be more nutritional, whether it is refined or whole-wheat.Although magnesium deficiency is rare in North America, a high phytate content in grains and the loss of the magnesium in grains' outer coat (bran) that's removed during processing reduce the amount available in the diet. Magnesium isn't usually added to refined flours, so breeding wheat varieties that could add magnesium to American diets would be a natural way to reinforce flours.Four papers by the scientists addressing various aspects of low-phytate grains appear in the November-December 2006 issue of Crop Science, online at:http://crop.scijournals.org/cgi/content/full/46/6/2403ARS is the U.S. Department of Agriculture's chief scientific research agency._________ARS News ServiceAgricultural Research Service, USDADon Comis, (301) 504-1625, donald.comisDecember 20, 2006--View this report online, plus any included photos or other images, at www.ars.usda.gov/is/pr_________ Claudia French RN, LPHAcfrench180 Assistant Director International Medical Veritas Associationhttp://imva.info/ Federation for Safe and Effective Medicinehttp://web.mac.com/medicalveritas/iWeb/FSEM/FSEM.html MagnesiumForLifehttp://www.magnesiumforlife.com/ Diabetics International Foundationhttp://members.tripod.com/diabetics_world/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2006 Report Share Posted December 22, 2006 This seems to indicate that supplementing magnesium is necessary in today’s environment. Since magnesium is needed for calcium absorption, I supplement with magnesium citrate 400 mg daily, along with vit D3. I’ve read that another nutrient most people are really deficient in is potassium. Dinah On Behalf Of Claudia Friday, December 22, 2006 4:13 AM MCS-Canada; MagnesiumProfessionals; MagnesiumForLife; Medical Conspiracies @ G; Alternative_Medicine_For; Health and Healing Magnesium in our foods I was talking today with a dog breeder, a naturalist who uses only natural means to raise his litters and feed his dogs, and advises people on detoxification and healthy ph adjusting diets, who said that any soy products, cannola oil, and vegetable oils will deplete magnesium in our bodies....so even if we cook at home, and use these....we are risking magnesium depletion ....not only that, but these oils sold in the markets are not always really vegetable oils, and they are genetically modified, , without warning us of this on the labels. Dry roasting nuts removes the highly nutritious oils which contain magnesium. Milling flour from grains strips magnesium from the grain. (see article below) Sugar in anything uses up magnesium. Fluoridated, softened water depletes magnesium. Carbonated beverages and some processed foods, like lunch meat, contain phosphates that bind to magnesium molecules and flush it out of the body. Alcohol blocks magnesium, especially if you have three or more drinks a day. Coffee works like a diuretic to flush magnesium from the body. Some foods—like raw or roasted nuts and seeds, soybeans, spinach, and chard—contain compounds called phytic acid and oxalic acid which can cause magnesium to be eliminated from the body. You might even think you’re doing yourself a favor by eating frozen vegetables. But even those are sprayed with chemicals to enhance their color which, when boiled in water, can leach magnesium from the vegetables into the water. (So save the water for use as soup stock later on!) Buy organic whenever you can, and be sure to keep your magnesium levels up! Beware of the new wheat flours coming out (article below) that claim to be made from enhanced grains, with a higher magnesium content. and decreased phytates...this appears to be using genetically modified grains. I was surprised to see them state magnesium deficiencies are " rare " in North America, when MIT is reporting that 68% of the US population is magnesium deficient...that's rare? From foodconsumer.org N.utrition Could Improved Wheats Reduce Magnesium Deficiencies? By Don Comis Dec 20, 2006 - 6:47:00 AM Newly developed low-phytate breeding lines of wheat have been found to produce flour with 25 percent more magnesium than commercial varieties, according to Agricultural Research Service (ARS) scientists. Varying amounts of magnesium, phosphorus, zinc and other minerals occur naturally in wheat kernels. Not only do the flours made from these new wheat lines have more magnesium in them, but lower levels of phytic acid may increase the magnesium's bioavailablity, or capacity for uptake and use by people and animals. Magnesium deficiency has been linked to development of osteoporosis and Type 2 diabetes, both of which are on the rise in the United States. ARS plant geneticist Edward J. Souza and colleagues at the University of Idaho Research and Extension Center in Aberdeen--Mary J. Guitteri and Karen M. Peterson--selected the low-phytate lines from greenhouse tests. Souza, formerly at the University of Idaho, is now research leader of the ARS Soft Wheat Quality Research Unit at Wooster, Ohio. Guitteri is now at the Ohio Agricultural Research and Development Center at Wooster. The researchers evaluated the low-phytate plants in field trials for two years. Since the new wheat lines have a different distribution of essential minerals, with more in the inner germ than in the outer bran, the flour made from them tends to be more nutritional, whether it is refined or whole-wheat. Although magnesium deficiency is rare in North America, a high phytate content in grains and the loss of the magnesium in grains' outer coat (bran) that's removed during processing reduce the amount available in the diet. Magnesium isn't usually added to refined flours, so breeding wheat varieties that could add magnesium to American diets would be a natural way to reinforce flours. Four papers by the scientists addressing various aspects of low-phytate grains appear in the November-December 2006 issue of Crop Science, online at: http://crop.scijournals.org/cgi/content/full/46/6/2403 ARS is the U.S. Department of Agriculture's chief scientific research agency. _________ ARS News Service Agricultural Research Service, USDA Don Comis, (301) 504-1625, donald.comis (AT) ars (DOT) usda.gov December 20, 2006 --View this report online, plus any included photos or other images, at www.ars.usda.gov/is/pr _________ Claudia French RN, LPHA cfrench180 (AT) tampabay (DOT) rr.com Assistant Director International Medical Veritas Association http://imva.info/ Federation for Safe and Effective Medicine http://web.mac.com/medicalveritas/iWeb/FSEM/FSEM.html MagnesiumForLife http://www.magnesiumforlife.com/ Diabetics International Foundation http://members.tripod.com/diabetics_world/ Quote Link to comment Share on other sites More sharing options...
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