| |
Magnesium is one of the most abundant minerals in the soft tissues. About 65% of our magnesium is contained in the bones and teeth. As with calcium, the bones act as a reservoir for magnesium in times of need. Although magnesium is present in many foods, it usually occurs in small amounts.
The whole grains, particularly wheat (especially the bran and germ), millet, and brown rice, and fruits such as avocado and dried apricot are other sources. Consumption of excessive amounts of magnesium inhibits bone formation, whereas excessive consumption of calcium produces symptoms that resemble magnesium deficiency. However, symptoms of magnesium toxicity are more likely if calcium intake is low. The newly available salts of magnesium aspartate or citrate, both known as mineral transporters, have a better percentage absorption. The citrate form is better absorbed on an empty stomach because it does not require gastric acid for absorption.
|
|
|
