Home
BREAKING NEWS Alzheimer's Eye Test
Stem-cell news
Swine flu Update
ABOUT AGING Anti-aging Guide
Aging Process
Feel Well
Look Well
PREVENTION Stay Well
Featured Conditions Fibromyalgia
Perimenopause
Conditions  Disease Prevention
Alcoholic Liver
Arteriosclerosis
Arterioslerosis
Cancer and Aging
Dementia
Blood Pressure
Diabetes
Osteoarthritis
Osteoporosis
Shingles
Shingles Vaccine
Female Specific Conditions Menopause
Male Specific Conditions Enlarged Prostate
EYE CARE Eye Care
The Eyes - AMD
Cataracts
Glaucoma
SMART HABITS Exercise Well
Stay Alert
Reduce Salt
Drink Water
Sleep Well
Eat Less Sugar
Reduce Alcohol
Quit Smoking
Reduce Stress
SHAPE UP Watch-your-weight
Lose Bellyfat
SMART EATING Eat Well
The DASH Diet
DASH Diet Mealplan
Antioxidants
Fresh_vs_frozen?
Cholesterol
nuts/beans/pulses
MSG
Unsaturated Fats
Chocolate
Caffeine
Transfats
Supplements
NUTRIENTS Vitamins & Minerals
A-Z of Vitamins
Vitamin A
Vitamin D
Macro Minerals
Micro Minerals
Minerals Chart
Calcium
iodine
Iron
Magnesium
Potassium
Selenium
SUPPLEMENTS Glucosamine
LOOK YOUR BEST Facial Exercise
Facial Yoga
Skin Care
Skincare Products
Microdermabrasion
Oral hygiene
Hair Loss
LINK EXCHANGE Link Exchange
E-BLOG The Agewell Blog
E-ZINE Subscribe
Contribute
E-STORE Health-store
Beauty Store
CONTACT Contact Us
SITE MAP Donate to this site
Walking

XML RSSSubscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Magnesium

By Jennifer Sofia Catalano

I stay away from natural foods. At my age I need all the preservatives I can get.....George Burns

What is Magnesium?

Magnesium is a mineral, which is vital to plant and animal life. In humans, this mineral is stored in bones, blood, and tissue. In humans significant amounts are found in the cells of the brain and the heart. In plants, magnesium makes up the central atom part in chlorophyll.

This nutrient is believed to be needed in over 300 chemical functions of the human body. It is critical for nerve conduction, protein synthesis and activating enzymes. More simply it is considered important for relaxation of all types of body muscles and the production and release of energy

How is it acquired, stored and excreted ?

Magnesium is ingested through food and water (mainly hard water). Whilst it is present in many foods, in low levels, the best sources are green vegetables (because of the green chlorophyll concentration) and nuts (mainly cashew, almonds and peanuts).

Since this mineral can be lost during the cooking process involving lots of water, it is best acquired via fresh foods (versus processed), which have not been overcooked.

To make sure that when ingested, it is absorbed and not excreted, it is important to avoid excessive amounts of coffee, tea, and alcohol. These substances, (as diuretic drugs would do), increase the excretion of minerals via the kidneys into the urine. Other factors which can ‘over-stimulate’ the release of this mineral are: stomach acid levels; high levels of phosphorous and calcium, high levels of fat in the meal and stress.

How much should we take?

The Daily Recommended Intake for an adult is circa 300-400 mg/day (depending on gender and body weight). Since it requires calcium and other minerals like potassium in order to work properly, a balanced and varied diet is normally sufficient in giving us the recommended daily intake.

Older Adults may be more at risk for magnesium deficiency.There is data from US National Health and Nutrition Examination Surveys which suggests that this may be the case,since renal excretion increases and absorption decreases in senior adults. This could be due to the interaction with other drugs and supplements which older adults are more likely to consume. (source http://ods.od.nih.gov/factsheets/magnesium.asp)

It is very rare to be severely low and this normally happens to people who suffer from alcoholism, use high quantities of diuretics, or are who are not able to feed normally because they are hospitalised and fed intravenously.

What are the benefits?

Cardio-vascular Benefits

It is believed that magnesium prevents heart attacks. This is partly because the nerve relaxation effect it has, dilates the coronary arteries allowing more blood to pass and thus reducing any spasms and lowering blood pressure but also because of the role in stabilising electrical abnormalities in the heart thus preventing other types of heart disease. In support of this, it has been noted that patients who have heart attacks, had low levels of magnesium in their blood and heart tissue. Supplements are thus prescribed for many heart conditions (e.g. palpitations, tachycardia).

Other Benefits

This mineral is also associated and used in aid of:

  • Asthma
  • Muscle Spasms
  • Kidney stones
  • Diabetes,
  • Hypertension
  • Anxiety, Insomnia,
  • Osteoporosis,
  • Migraines,
  • Pre-menstrual syndrome,
  • Attention deficient hyperactivity disorder,
  • Autism.

What happens in case of overdose?

The most common symptom of excess oral intake is diarrhea. In the past this mineral was indeed used as a laxative. It is unlikely for orally ingested magnesium to create any other disturbance since our kidneys are normally perfectly suited to excreting any excess into the urine.

Sources of Magnesium

Food, Standard Unit

 

Magnesium  

 

Calories

 

 

 

Pumpkin & squash seed kernels, roasted, 1 oz

151

148

Brazil nuts, 1 oz

107

186

Bran ready-to-eat cereal (100%), ~1 oz

103

74

Halibut, cooked, 3 oz

91

119

Quinoa, dry, ¼ cup

89

159

Spinach, canned, ½ cup

81

25

Almonds, 1 oz

78

164

Spinach, cooked from fresh, ½ cup

78

20

Buckwheat flour, ¼ cup

75

101

Cashews, dry roasted, 1 oz

74

163

Soybeans, mature, cooked, ½ cup

74

149

Pine nuts, dried, 1 oz

71

191

Mixed nuts, oil roasted, with peanuts, 1 oz

67

175

White beans, canned, ½ cup

67

154

Pollock, walleye, cooked, 3 oz

62

96

Black beans, cooked, ½ cup

60

114

Bulgur, dry, ¼ cup

57

120

Oat bran, raw, ¼ cup

55

58

Soybeans, green, cooked, ½ cup

54

127

Tuna, yellowfin, cooked, 3 oz

54

118

Artichokes (hearts), cooked, ½ cup

50

42

Peanuts, dry roasted, 1 oz

50

166

Lima beans, baby, cooked from frozen, ½ cup

50

95

Beet greens, cooked, ½ cup

49

19

Navy beans, cooked, ½ cup

48

127

Tofu, firm, prepared with nigaria , ½ cup

47

88

Okra, cooked from frozen, ½ cup

47

26

Soy beverage, 1 cup

47

127

Cowpeas, cooked, ½ cup

46

100

Hazelnuts, 1 oz

46

178

Oat bran muffin, 1 oz

45

77

Great northern beans, cooked, ½ cup

44

104

Oat bran, cooked, ½ cup

44

44

Buckwheat groats, roasted, cooked, ½ cup

43

78

Brown rice, cooked, ½ cup

42

108

Haddock, cooked, 3 oz

42

95


Sources:
http://en.wikipedia.org/wiki/Hypomagnesemia
http://www.naturalnews.com/025567.html
http://www.eatwell.gov.uk/healthydiet/nutritionessentials/vitaminsandminerals/magnesium/ br> http://ods.od.nih.gov/factsheets/magnesium.asp
http://www.healthy.net/scr/Article.asp?Id=2060&xcntr=1


TOP of Magnesium
BACK to Minerals
Return to age-well.org


footer for magnesium page