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Book: Magnesium, The Nutrient That Could Change Your Life

Title Page and Table of Contents


9. HOW TO EAT ENOUGH MAGNESIUM

There are a few food supplements that are very rich in magnesium. Bone meal is one of them. More than 60 percent of the magnesium in the body of man or animal is in the bones and teeth. So, we must take bone meal (which is pulverized young beef bone) not only for its calcium and phosphorus, but also because of the magnesium and the amount of valuable trace minerals it contains.

Wheat germ is extremely rich in magnesium, so take a lot of it. So is kelp and brewer's yeast, sunflower and pumpkin seeds. If you would take a fair amount of the six above-mentioned items everyday, you have fairly well taken care of your magnesium requirement. If you are a user of sea salt, you might wish to know that this product is also very rich in magnesium.

Now, in addition to the above, you should know which foods are richest in magnesium. I would divide all foods into groups. The richest are the seeds, so to speak. Nature puts potent nutrients into them because they have to produce life, and magnesium is a life-giving element. That is why we recommend sunflower and pumpkin seeds. Sesame seeds are a good source, too.

The U. S. Department of Agriculture's handbook No. 8, called Composition of Foods, revised to December, 1963, includes hundreds of foods, detailed as to their various vitamin and mineral elements, including magnesium. We have combed through this book and first set up a list of all the seed foods that are richest in magnesium. This lists the amount of magnesium in milligrams in the edible portion of one pound of the food as purchased.

Almonds, dried:

 

In shell

615

 

Shelled

1,225

Beans, common, mature seeds, dry:

 

White-raw

771

 

Canned, baked

168

 

Red, raw

739

 

     (notice the loss of magnesium
          when the beans are baked)

 

Beans, lima:

 

Mature seeds, dry, raw

816

Brazil nuts:

 

In shell

490

 

Shelled

1,021

Buckwheat:

 

Whole grain

1,039

 

Flour, light

218

Cashew nuts

1,211

Cornmeal:

 

Whole-ground,bolted dry form

481

Cowpeas,including black-eyed peas

249

Filberts (hazelnuts):

 

In shell

384

 

Shelled

835

Hickory nuts:

 

In shell

254

 

Shelled

726

Lentils, mature seeds, dry

363

Millet, proso, whole grain

735

Peanut butter

785

Peanuts:

 

Raw:

 

In shell

682

 

Shelled

934

 

Roasted:

 

In shell

532

 

Shelled

794

Peas, mature seeds, dry

816

Pecans:

 

In shell

341

 

Shelled

644

Pigeon peas, mature seeds, dry

549

Pistachio nuts:

 

In Shell

358

 

Shelled

717

Rice, brown, raw

399

Sesame seeds, whole, raw

821

Soybeans, mature seeds, dry

1,202

Walnuts:

 

Black:

 

In shell

190

 

Shelled

862

 

Persian or English:

 

In shell

267

 

Shelled

594

Wild rice, raw

585



The application of heat drives out a large amount of the magnesium, depending on the amount of heat. For example, the roasting of peanuts is not as bad as the boiling of rice. But if you want magnesium from nuts and other seeds, stick to those that you can eat raw, such as almonds, brazils, cashews, filberts, hickorys, peanuts pecans, pistachios, and walnuts.

If you want to know how rich they are in magnesium, compare with the following:

Apples, raw

33

Apricots, raw

51

Cured bacon

51

Blueberries, raw

25

Cranberries

9

Grapes

37

Lamb

57



Of course, we don't choose all of our food for its magnesium. We need other minerals, and vitamins, too. We must eat eggs which are not high in magnesium, and meats which are also in this same class.

Green leafy vegetables are rich in magnesium:

Beet greens, common, raw

269

Brussels sprouts, raw

121

Chard, Swiss, raw

271

Kale, raw, leaves without midribs

107

Kohlrabi, raw

123

Parsley, raw

186

Spinach, raw

399

Turnip greens

221



And here are some miscellaneous items, all raw:

Apricots

281

Blackberries

129

Curry powder

1,288

Dates

229

Figs

91

Garlic cloves

144

Malt extract, dried

635

Molasses, blackstrap

1,170

Okra

145

Peaches

218

Prunes

154

Raisins, seedless

159



Of course there is a difference in magnesium content of foods, based on the region and soil in which they grow, but the above figures are an average. In Chapter 20, we will show that eggs produced by the organic method on our farm had twice the amount of magnesium as eggs from chickens who were fed a regular commercial mash. And on our farm we are using magnesium-rich dolomite as a soil amendment. Readers would do well to raise their own vegetables organically, using dolomite as one of the fertilizers.

In France, the bottled waters of Chatel-Guyon, rich in magnesium, are available to the public. Joseph Favier in Equilibre Minéral et Santé (Mineral Equilibrium and Health, 1951 . . . and out of print) says, "Already in 1926, C. Billard, professor at Clermont-Ferrand, wrote that the waters of Chatel-Guyon, rich in magnesium chloride, had the power of neutralizing snake venom (C. R. Soc. de Bro., May 7, 1926)."

Quoting from Favier's book:

"In the volume of Journees therapeutiques de Paris, 1947, we find on pages 284 and 285 a résumé, by professor Ch. Debray, of C. Billard's experiences:

"It is C. Billard, professor at Clermont-Ferrand, who earns the merit of having proven the extraordinary power of protection of certain Mineral waters against various poisons. This power, which he has named the prophylactic power, exists in a high degree in chloride of magnesium waters. These waters have a specific action against the tetany toxin, and under certain conditions, a surprising power of protection against snake venom."

He describes three separate experiments with guinea pigs which were injected with lethal doses of snake venom, diluted in five cc. of Chatel-Guyon water, all of whom survived. Also a rabbit bitten by a snake did not die when he was injected with 10 cc. of Chatel-Guyon water.

Recently we came across a source of magnesium that is important and that should be considered. It is mineral water. from Saratoga Springs, New York, owned by the State of New York. The address is: Saratoga Springs Commission, Saratoga Springs, New York.

The State of New York bottles three different brands of mineral water containing magnesium. Their Hathorn brand contains 2,354 parts per million of magnesium, which is very high. Their circular reads: "Hathorn is a natural Saline laxative water containing significant amounts of certain magnesium compounds. Taken before breakfast, at room temperature, it is an effective aid to constipation."

The Coesa brand has 1,698 parts per million of magnesium, and the circular says regarding it. "Coesa is a milder laxative water. Like Hathorn water, its laxative action arises largely from the presence of magnesium compounds. Saratoga Coesa stimulates bile drainage. Many people also use Coesa as an occasional, mild laxative."

It is the third brand that we are interested in, called Saratoga Geyser water, bottled for the public under the seal of the State of New York. It contains only 600 parts per million of magnesium, or only about one-fourth that contained in the Hathorn brand. Regarding Saratoga Geyser the circular says that it is "bottled exactly as it flows from the deep mineral springs at the Saratoga Spa. Nothing is added . . . nothing is removed. Drinking bottled Geyser water at home is just like drinking at the Spa itself."

The circular says, "A Wealth of Health in Every Glass" And that probably is true, but even with the milder Geyser brand, one couldn't continue to take it if it kept the bowels too loose. That is a matter for each individual to check and experiment with.

I will now give you the complete contents of the Saratoga Geyser circular:

The Mineral Springs of Saratoga Now Flow in Your Home

"At the Saratoga Springs, nature has made one of those grand gestures with which she often puts to shame the best works of man.

"Nature leaves her riches in different places, in various ways. But, at the Saratoga Spa, Mother Nature outdid herself. Here in the form of a geyser, she spouts her riches into the air, bringing forth from hidden caverns beneath the Earth's surface, health giving mineral waters, compounded over many centuries.

"During the prehistoric "glacial" era, underground streams were created deep beneath the rock of the Earth's surface. These streams absorbed the many minerals until, saturated by them, the, natural gasses forced the water to burst upward through natural filters of sand and gravel, through the Earth's surface itself, to become the famous Saratoga Geysers.

"The remarkable qualities of Saratoga Geyser sparkling water were first discovered and enjoyed by the American Indians many years before the first settlers came to this country. But, it remained for latter day settlers to develop their maximum benefit.

"For over 170 years Saratoga Springs has enjoyed world-wide fame from millions of people who have enjoyed its marvelous waters.

These Rare Qualities Protected by the State

"In 1909, when their values had become widely recognized, the State of New York, acquired the principal springs at the Saratoga Spa in order to protect these rare waters from exploitation, and to preserve them for the benefit of future generations.

Geyser Water Is Delicious

"Saratoga Geyser Water is a wonderful tasting sparkling water. It is absolutely natural--naturally carbonated . . . naturally mineralized . . . naturally delicious. Geyser served as a table water adds "sparkle" to every meal.

Geyser Water Is Naturally Carbonated

"The "natural" effervescence of Saratoga Geyser Water has never been even closely duplicated by artificial means. Here is light, bubbling, thirst quenching naturalness.

"Many people serve Saratoga Geyser Water as a highball mixer or as a chaser. Geyser tastes great, and it helps prevent that "morning after feeling" too.

Geyser Water Is Alkaline

"The high ratio of alkalinity in Saratoga Geyser Water makes it an excellent aid to digestion. It helps relieve the discomfort often caused by excessive eating or drinking . . . lets you eat the foods you like, that don't like you.

Geyser Water Is 15 Important Minerals

"Saratoga Geyser Water is "nature" endowed with fifteen minerals including iron and calcium.

Bottling the Water

"At the bottling plant, a highly perfected process is followed using specially designed equipment so that the delicate balance of gas and minerals will not be disturbed. The waters to be bottled are kept under several atmospheres of pressure, never exposed to air. (Even the air in the bottle is removed before filling.)

"The bottling operation is performed in a modern plant that is as sanitary as a hospital. For the State of New York requires that the Saratoga Spa be conducted in accordance with the soundest medical and scientific standards ... from the safeguarding of the wells . . . to the bottling . . . even to the statements made regarding the use of the waters."

The one undesirable feature of Saratoga Geyser is the sodium bicarbonate content--3,487 parts per million. The Merck Index says regarding it, "Human Toxicity: Average doses by any route in presence of renal (kidney] insufficiency, or large doses by any route in patients with normal renal functions, may cause alkalosis (irritability, restlessness, neuromuscular hyperexcitability, tetany). Antidote: Ammonium chloride." Saratoga Geyser Water contains 35 parts per million of ammonium chloride.

However, there is much evidence that magnesium is a protector of the kidneys, and therefore the magnesium in this water might possibly protect the drinker from any ill effects coming from the sodium bicarbonate, usually referred to as bicarbonate of soda. Besides, if a person began to drink the water and soon became more irritable and restless than usual, it would be a sign to stop. But the fact that millions of people have been drinking this water over the years should be reassuring.

The same thing applies to the sodium chloride (table salt) content of this Geyser Water. It is 1,506 parts per million. You must know what you're drinking. Then it is up to you.

Coming back to foods that contain magnesium, one of the reasons why the American people are magnesium deficient, on the average, is that they cook so much of their food. Even if people eat whole wheat, bread, the act of baking it under high heat kills a great deal of the magnesium in the wheat germ. Therefore, take wheat germ as a separate food supplement.

And regarding vegetables, cooking them and throwing away the water is an act of murder against the magnesium they contain. Delbet, in his Politique Préventif du Cancer says that the magnesium salts in plants are so soluble that not only cooking with high heat, but also merely blanching them will demineralize them.

An experiment is described in which cabbage, sorrel, and spinach were cooked. It was found that they did not lose much of the calcium, but the amounts of magnesium that went out in the cooking water were as follows:

Cabbage

more than 99 percent

Sorrel

94 percent

Spinach

about one-half



Delbet says it is best either to stew the vegetables, or to consume the cooking water as a bouillon.

He found that in cooking beef over 99.9 percent of the magnesium is lost. So when a person orders a hamburger on a white roll, he gets practically no magnesium. The same applies to hot dogs. Dairy foods also contain very little magnesium.

For extra magnesium, go heavy on nuts and the greens, both to be consumed raw. When junior fought against cooked spinach, he was on a better track than his parents.

My opinion is that if magnesium pills were given to people, it could do much good, but we recommend the magnesium carbonate form, obtained from dolomite limestone. It is available in tablets made from a ground dolomite rock which has been treated to eliminate any impurities it may contain. It is not merely magnesium carbonate; it contains other valuable minerals.


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Chapter 8. The Mineral of life

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Chapter 10. Magnesium for Strong Teeth

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