Fwd: HealthWorld Online - Minerals - Magnesium

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http://www.healthy.net/asp/templates/article.asp?PageType=article & ID=2060

 

" The process of digestion and absorption of magnesium is very similar to

that of calcium. The suggested ratio of intake of these two vital nutrients

is about 2:1, calcium to magnesium. Magnesium also requires an acidic

stomach environment for best absorption, so taking it between meals or at

bedtime is recommended. Meals high in protein or fat, a diet high in

phosphorus or calcium (calcium and magnesium can compete), or alcohol use

may decrease magnesium absorption. It is possible that some of the hangover

symptoms related to alcohol are in part due to magnesium depletion. Taking

this mineral with some thiamine (B1) and drinking extra water can help

prevent hangover symptoms. "

 

The article also goes into the reason why people are getting less magnesium

today than in years past. For one thing, Mg is not being replaced in farm

soils. For another, food processing (like occurs in turning whole wheat

flour into white flour) removes most Mg. I would add a third factor. Many

people eat less vegetables - especially dark green leafy vegetable - than in

years past. In past years, many more people had backyard gardens than

today. Also, people ate less meat. (Meat can increase the need for Mg.) A

typical lunch often consisted of beans, corn or potatoes, and two or more

other vegetables. Mustard greens, collard greens, or turnip greens

frequently were served at both lunch and supper - much more frequently than

today. Dark green leafy vegetables frequently are among some of the

earliest crops to mature, available even in the spring.

 

The article also goes into the differences in absorption among some of the

Mg compounds.

 

The article also goes into the similarities between hemoglobin (found in

blood) and chlorophyll (found in plants - enable them to make plant

material). The hemoglobin molecule and the chlorophyll molecule are very

similar. The hemoglobin contains a central iron atom, and the chlorophyll

molecule contains a cental magnesium atom. This is part of the reason why

dark green leafy vegetables tend to be good sources of Mg.

 

Victoria

 

 

 

 

 

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