Magnesium

[Guest guest]

Overall, we want our internal balance to be slightly alkaline to

function optimally. But our biochemical functioning, the metabolism of

food, and frankly, just the processes of living in a human body produce

a lot of acid byproducts. When we exercise we produce lactic acid and

carbon dioxide. Lactic acid, with a pH under 7.0, adds to the total acid

load of the body. In the process of respiration and metabolism, carbon

dioxide turns into carbonic acid in the water of the body’s fluids.

Eating food also creates acids. For example, when we consume the

sulfur and phosphorus contained in meats, grains and beans, we generate

sulfuric acid and phosphoric acid. Immune responses, such as allergies

and hypersensitivity, and even stress, generate substantial amounts of

acidic products, one way or the other. To regain “the life-supporting

alkaline stateâ€, acids, from whatever original source, must be buffered

(neutralized) by combining them with alkaline minerals. Acid forming

elements in our food include phosphorus, sulfur, chlorine and iodine.

When these elements predominate in a food, and the food is metabolized,

it leaves an acid state. Minerals that produce an alkaline state when

metabolized include calcium, magnesium, potassium, sodium, chromium,

selenium and iron.

To maintain life, our body requires innumerable chemical

reactions. These can only occur within a very specific pH range. The

body has many checks and balances to preserve pH within a tight range.

Most of these balancing mechanisms require alkaline minerals to buffer

accumulated acids. When you eat a surplus of acid forming minerals and a

shortfall of alkalinizing minerals, body buffering mineral pools can be

depleted. The intracellular fluid becomes acidotic.

An underlying metabolic acidity is a common denominator among, and

a likely contributing factor to all degenerative and autoimmune

diseases. An acid condition has several adverse effects on cell

metabolism including: impaired energy production; fluid accumulation and

edema; and a likely increase in free radical production. The

re-establishment of the health-promoting alkaline state is essential to

the regeneration of immune competence and overall health.

Beans, peas and other legumes, including lentils, are an excellent

source of protein. If you include these in your diet, and also eat whole

grains such as whole wheat, oats, corn, barley, millet, buckwheat and,

rice, these two food groups together will provide the entire assortment

of essential amino acids you need for protein. Legumes are high in the

alkaline minerals calcium, magnesium, potassium, iron, copper, zinc and

vitamin B-complex, all nutrients that benefit strong bones. As an added

benefit, legumes are high in soluble fiber, the kind that lowers

cholesterol.

Magnesium deficiency is, by some accounts, the most common

nutritional deficiency in America. Magnesium is abundant in our soils,

yet it is now scarce in our food supply. Research shows that people who

are in chronic pain are usually very low in magnesium, which is one of

the most crucial nutrients for the production of ATP, the source of

energy in the muscle tissue. For this reason, some experts have

proposed the name “energy deprivation syndromeâ€. Low tissue magnesium

apparently turns up the pain signal volume.

In 1999, a study looked at calcium and magnesium levels in pain

patients and concluded that they were abnormal, and that calcium and

magnesium supplements may be indicated as an adjunctive treatment.

Michael T. Murray, N.D., highly recommends says that magnesium

deficiency in the muscle cell may be a key factor.

Magnesium is a key mineral supplement; its effect is very

powerful. With people observed and talked to, both FM patients and

health practitioners, the consensus is that magnesium is the factor that

makes the absolute biggest difference, producing the most dramatic

change the fastest. I have seen magnesium produce improvement in one

week in cases of chronic pain when numerous other therapies, including

antidepressants, had failed. Some of these patients had lived this way

for ten or fifteen years.

Magnesium is quite stool loosening (remember milk of magnesia?),

so use it carefully. Most chronic pain (in yogic medicine terms, read-

excess air tattvas) patients are constipated, so it can have a double

benefit. Use the magnesium to bowel tolerance - the maximum dose that

is just not quite too stool loosening. In most people, that dose is

around 1500 mg. per day.

Since magnesium is so successful in chronic pain, and magnesium is

necessary to block the toxic effects of aluminum in the body, some

experts theorize that aluminum toxicity may play a role. At the very

least, it would be prudent to reduce your aluminum exposure as much as

possible. Aluminum in our lives comes mostly from aluminum cookware and

antiperspirants. Also, use a maximum dose of magnesium to offset

possible aluminum damage.

Magnesium is known to relax muscles. Some research suggests that

another reason magnesium is helpful is that it is one compound required

for the synthesis of adenosine triphosphate (ATP). ATP is needed for

cells to produce raw energy. Patients may be deficient in magnesium,

which can increase anaerobic glycolysis and lactic acid formation in the

muscles (causing pain) and cause a reduction of lung capacity (causing

fatigue and shortness of breath).

Increase your consumption of the following foods that are good

sources of magnesium:

Legumes

Tofu

Seeds

Nuts

Whole grains

Green leafy vegetables

 

About 1,500 mg. daily or up to bowel tolerance (it’s

stool-loosening) appears to be the effective dose.

 

Wishing you a magnesium filled day,

Karta Purkh Singh, Eugene