Supplemental – Magnesium

According to data from the U.S. Department of Agriculture, we used to have a lot more in our diet. Just a century ago, we consumed about 500 mg of magnesium per day. Today, we’re lucky to break 200 mg.

Many things contribute to our deficit, such as drinking bottled water (which is often stripped of minerals in the filtering process), and our general aversion to magnesium-rich foods such as nuts, greens, seeds, and whole grains.

Stress burns up a lot of this mineral, as does sugar, caffeine, prescription drugs, and even common supplements. Our food is grown in magnesium-compromised soil. Chemical fertilizers high in potassium and phosphorus inhibit magnesium.

Pharmaceuticals may temporarily address symptoms, such as high blood pressure, high blood sugar, and high cholesterol. But if the root cause is a lack of magnesium, drugs can never heal the underlying problem.

Almonds, bananas, avocados, fish, and pumpkin seeds are all high in magnesium, but cocoa tops the list. 

However, cocoa is usually paired with sugar, which robs us of magnesium. To get the most magnesium from your chocolate, go dark.

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