Jean Carper on magnesium

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Here is some further info on magnesium, including dietary sources.

 

I would caution against using tofu as a source of Mg. For one thing, soy

products - even the fermented ones - contain some destructive compounds.

(For more info on soy products, see Dr. Mercola's website.) For another

thing, tofu often is prepared in aluminum containers, and tiny amounts of Al

leech into the tofu. Al interferes with Mg absorption. So even though the

tofu may be high in Mg (and/or calcium depending on how it was prepared),

the Al can interfere with the absorption of the Mg.

 

Greens and grains can be good sources of Mg, but there are problems there

too. The oxalic acid in spinach and chard, and the phytic acid in some

grains can combine with Mg to create an insoluable compound.

 

Something else to keep in mind is that an acidic stomach is needed for Mg

absorption. Antiacids can work against Mg absorption in 3 ways: 1. They may

alkalize the stomach too much, making absorption difficult. 2. The antiacids

which contain calcium may cause the body to excrete Mg. (Too much Ca crowds

out Mg just as too much Mg can crowd out Ca.) 3. Some antiacids contain

aluminum, and Al interferes with Mg absorption.

 

Malic acid and boron increases absorption of Mg. Apples and other fruits

are high in malic acid. One can buy Mg supplements with malic acid, or one

can try eating more apples.

 

Some soft drink companies do not line their aluminum cans. The little bit

of Al that leechs into the pop from unlined cans can interfere with Mg

absorption.

 

Victoria

 

http://www.usaweekend.com/02_issues/020901/020901eatsmart.html

 

 

 

 

 

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