Quote:
Originally Posted by Hutchinson
The contraction/relaxation of muscle fibres is controlled by Calcium/magnesium.
Magnesium food sources.
If you want to speed up the magnesium intake with supplements Magnesium Malate or taurinate are effective. I take 600mg daily of magnesium.
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I absolutely agree with all this, because supplementing with magnesium has always helped me with getting rid of cramps, but I would like to add two additional comments.
According to Sally Fallon's book, "Nourishing Traditions",
beef is a good source of, as she puts it,
"usable magnesium". You don't see that in any of the web's lists (and I've looked at a few, including the one you posted).
I haven't had a chance to look into this one any further, but, I had always wondered, if a lot of people around the world have managed to survive on a "paleo" diet, where did they get their magnesium from? It would seem that all this stuff you read that tells you that you can
only get your magnesium naturally via "whole grains, nuts and seeds", is another load of BS touted by the anti-saturated fat brigade.
And what they also don't tell you is that whole grains, nuts and seeds need to be soaked or sprouted to allow the phytic acid in these foods to be broken down and neutralized.
Sally Fallon says on p. 452 of the above-mentioned book:
"Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and block their absorption." (...)
"Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins."
Now I know why eating tons of muesli (full of all those things that have lots of magnesium in them) never did much for my magnesium deficiency... I made brown rice for my family the other day and soaked it overnight before I cooked it. It had definitely started to ferment slightly, but the final result was very good! It's too carby for me to eat right now, but I tried a teaspoon and it was fine.
I am sure you would be fascinated by the info in Sally Fallon's book, Hutchinson, I really can recommend it. The stuff about enzymes is a real eye-opener. I've been following her tips for a couple of weeks now, and I do have better energy levels. I'm trying to eat lots of enzyme-rich foods and I think I am now absorbing the nutrients in the food I eat better.
amanda