Beware of chemicals in tap water that steal magnesium
Australia uses Chlorine and Fluoride to dose the main potable water supply. Both these chemicals destroy beneficial gut bacteria and can cause leaky gut syndrome symptom. Fluoride will bind up magnesium and therefore use it up. This steals magnesium ions so they become unavailable to cells, exacerbating magnesium deficiency symptoms. Symptoms of fluoride toxicity are very similar to magnesium deficiency symptoms. In most European countries they have moved away from this old practice. They have also discovered via their own scientific studies that adding fluoride to drinking water contributes to thyroid disease and kidney disease. In Australia it is recommended to get a good fluoride filter if you want to drink or cook with the tap water. Otherwise you can use filtered rain water or buy supermarket bottled water and recharge it with electrolyte minerals – ie. magnesium flakes.
Adequate hydration and electrolyte balance is essential for cardiovascular health
Always make sure you are drinking enough mineral water to ensure adequate hydration. Cells need a delicate balance between electrolytes and water for the correct electrical charge. Your body can work out this balance. All you need to do is consume enough mineral water for optimal hydration, eat a balanced fresh food diet including magnesium-rich foods, as well as apply magnesium via skin. The body does the rest in its balancing act. The main electrolytes are potassium and magnesium, which are mostly intracellular, and sodium and calcium, which are mostly in the extra-cellular spaces. CHLORIDE: Chloride ions are usually found pretty well everywhere in the body, as they are necessary to bind with these metal elements to ionize them and make them fully soluble for use by cells. Chloride ions represent about 70% of the ody’s total negative ion content – so they are very prevalent. CALCIUM: Most people get ample calcium from their diet from green leafy vegetables and/or dairy. If you take extra calcium supplements without a calcium deficiency, then you can be in danger of blocking and inhibiting the magnesium in your body. This can lead to hypercalcemia, or calcium depositing in the soft tissue of the body like kidneys, arteries or joints. Calcium and Magnesium are antagonistic. Calcium tightens and hardens, whilst magnesium relaxes and flexes. Researchers now believe we got the calcium amount wrong last century and that the proper balance between the two elements in the body is more like two magnesium to one calcium molecule (instead of the other way around). SODIUM: If you have high blood pressure it is wise to cut back on your sodium content in foods because sodium chloride (refined table salt) has a dehydrating effect and will increase blood volume by attracting more water molecules. This can be dangerous in the case of artherioscleosis because the more rigid arterial walls create even more pressure. That means thicker blood and stiffer tubes to push against! MAGNESIUM: Magnesium chloride salt, however, is hydrating and promotes normal blood fluidity via its negative electrical charge. This charge has a repulsive effect, promoting blood cells to stay separate and bounce off one another, and therefore increasing blood fluidity. Magnesium also controls the calcium channels and keeps free calcium in the blood from depositing on arterial walls, thereby keeping the vessel walls more flexible. This is another mechanism where magnesium can help to normalise blood pressure. If however your blood pressure is too low, then you can add a little extra sodium chloride to the mix which will help to increase the blood volume for blood pressure homeostasis. POTASSIUM: Potassium works well with magnesium inside cells. They are a good team and support each other. If you lose too much magnesium the membrane channels get too loose and can lose too much hydration, with too much potassium leakage as well. This can cause heart arrhythmia and cardiac arrest. It’s not hard to get your daily dose of potassium, as it is widely available from fresh produce.