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Do you get enough magnesium?

By Ann C Wooledge
on February 26, 2012

Magnesium - do you get enough?


We subscribe to consumerlab.com and their newsletter which is always full of very good, update, accurate and needed information. Here is a quote from a recent article that they published. I can't link directly to that link because it is a secured url and requires a subscription. Which is fine, that's how they keep in business as they don't sell anything. 

So - do you eat enough magnesium rich foods every day, or do you take a supplement, none of these or both of these? Here's why you should think about it.

"An analysis of several studies concluded that magnesium may help reduce the risk of stroke. People who consumed 100 mg of magnesium more per day than average (the average being about 300 mg) had an 8% lower risk of strokes of any kind and a 9% lower risk of ischemic stroke (Larsson, Am J Clin Nutr 2012). This finding is based on total magnesium in the diet -- it does not mean that 100 mg of magnesium from a supplement will necessarily have the same risk-lowering effect, but getting a total of at least 400 mg of magnesium from your diet per day may be beneficial."

What else does magnesium do?

Well it does a lot of things, but to keep it short, it is important to take it with any calcium supplement that you might take. It also relaxes nerves and muscles, which is why I like to take my calcium/magnesium supplement before bedtime.

Foods rich in magnesium: Truthfully, magnesium isn't all that difficult to get enough of. I use the supplement because it is important to take it with calcium in order for calcium to be absorbed. I've been working on a blog about cow's milk (got way more complicated than I'd planned) and there will be more information about calcium in that blog.

According to Whole Foods, here is a list of foods rich in magnesium:

  • Pumpkin seeds
  • Spinach
  • Swiss Chard
  • Soybeans
  • Sesame seeds
  • Halibut
  • Black beans
  • Sunflower seeds
  • Cashews
  • Almonds

Whole Foods has an amazing amount of information on their website, so if you want more information than you could possibly imagine, check out their page on magnesium.

Thanks for listening!





Foods That Fight Cancer!

By Healthy Planet Blog Cancer Counsel
on June 07, 2011

Do you know which foods fight cancer? 

 

I know most of us have heard that turmeric is a very good choice to include in your diet to fight cancer, but actually getting enough into your diet is fairly difficult unless you eat a lot of Indian curry-type dishes and/or take supplements. I'm always looking for ways to easily fit foods into my diet that have been proven to increase my body's ability to fight off cancer. I came across this article just after admiring my swiss chard and kale growing in flower boxes on the deck. I have plans to grow larger amounts in the garden but never quite got the chance. The farmers' market, of course, is a great place to find foods that fight cancer. I will put out my seeds soon for my fall crop.

According to recent research funded by the American Institute for Cancer Research, dark green leafy vegetables are a great way to incorporate cancer-fighting components into your diet. Included are spinach, kale, romaine lettuce (not so dark, but full of the properties you're looking for), leaf lettuce, mustard greens, collard greens (love this coming from a Southern girl), chicory and swiss chard. They didn't mention bok choy, parsley, cilantro or basil, but I'm thinking those would be included but will check.

These particular foods are excellent sources of fiber, folate and lots of carotenoids including lutein, zeaxanthin, saponins and flavonoids. According to AICR's report, "Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective", these foods can protect us against cancers of the mouth, pharynx and larynx. I know we've all read that research has shown that carotenoids in particular are very good antioxidants that fight the free radicals we are bombarded with every day. Additional research has shown that these dark green leafy vegetables can also help stop the growth of some breast, skin, lung and stomach cancer. Folate was identified as decreasing the risk of pancreatic cancer. Most nutrition experts will also tell you to "shop the rainbow" - meaning the darker the color, the more antioxidants are included. An easy example is that red peppers are a better choice than green peppers; however, both are very good choices. In our green leafy choices, the dark purple kale would be better than green kale - although, again, both are very good choices. We prefer red cabbage over green cabbage for that reason as well.

AICR is our chosen choice for donations and if you take a look at their website and what they offer, I think you can see why. They, like us, believe that health begins and ends with good nutrition. Finding the correct and reliable information about that is not always easy. We believe that AICR provides a very good balance and evidence for all that they report. They have funded additional research on the subject of dark green leafy vegetables and why they fight cancer. Also read the full list of their recommendations for cancer prevention. You will see as you click the subjects we've mentioned such as fiber, folate, carotenoids and flavonoids, you will be taken to a page full of research showing why they are making these recommendations. And for those of you who think you can't or won't eat collards or mustard greens, you'd be pleasantly surprised at some recipes. AICR has provided one in particular for this subject and it can be found here. We will also post this recipe on our blog section under healthy recipes - and I'm going to try it out this week. I personally love them just raw, steamed or lightly sauteed - add a little balsamic vinegar.

So - let me know what you think about dark green leafy vegetables. Take a stroll down the tables at your local farmer's markets and see the vast array of vegetables that are available.

Thanks for listening!








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