Multi-Marvelous Magnesium(s)

Basil, one of many herbs with significant magnesium, is combined with other good sources—chickpeas, pistachios, coriander, sesame seeds. EVOO, onions, garlic, tomatoes, turmeric, eggplant, salt, and pepper add more nutrients and flavor.

Check with your health care professional before taking any supplements. This post is not medical advice. My personal experience is that magnesiumS (the correct ones for me) really improved my health.

Magnesium is critical for every function in our body. Which kind though? And how much for what? This blog is based on information from a couple of my favorite go to resources: Dr. Livingood (lots of great YouTubes) and Dr. Heather Finley (Love Your Gut podcast).

My personal experience? What doctors thought was a heart attack was low magnesium. Luckily my heart was/is in great condition. Before the faux attack I would get tightness in my chest when I hiked and so I had a lot of heart (and lung) tests. No doctors found the magnesium issue or even mentioned it until I ended up in the hospital. By the time my low magnesium showed up in this regular blood test, it was really low. Because of our nutrient-depleted soil, our food is very low in magnesium. Check out Dr. Hyman’s advice for magnesium. https://www.youtube.com/watch?v=vq27w7y1pdc

Magnesium is needed for over 500 functions in our body including a healthy microbiome, strong bones, healthy muscles, easy digestion, calm nerves, and a focused brain. Stress depletes magnesium.

Chelated magnesium is more easily absorbed.

Top Magnesium Rich Foods: Dark chocolate, avocados, nuts, legumes, tofu, tempeh, seeds, fatty fish, leafy greens, whole grains, bananas, okra, scallops, oysters, yogurt, broccoli, algae .

Hope this helps to solve some of your WHICH magnesium questions. Here’s to your health!

Sauerkraut – Delight your gut bugs!

12 cups of cabbage, 3 tablespoons salt, and time = delicious!

YUMMY sauerkraut is so easy to make. Besides just scooping it out and eating it, I add it to my salads, as a garnish for soups, and as an extra in my wraps. All you need is cabbage, sea salt, a crock or a glass jar, something to weight the cabbage under the brine and a cloth to cover it. I like about 1 part red cabbage to 3 parts green because it is just so brilliantly pink when it’s done. My KRAUT GURU’s book WILD FERMENTATION (Sandor Ellix Katz) is the best bedtime read. Next up, I’m trying – MISO and Summer Half Sour Pickles.

The other book that keeps me up nights digesting it (LOL) is THE GOOD GUT by          Justin & Erica Sonnenburg, PhDs.