THE MAG­NIF­I­CENCE OF MAG­NE­SIUM.

Alternative Medicine - - Quick Nutrition -

Feel­ing light­headed and low on en­ergy? Find­ing it hard to main­tain your con­cen­tra­tion? That could mean an iron de­fi­ciency. Blood loss is a more com­mon cause of iron de­fi­ciency, but grain con­sump­tion isn’t far be­hind. Re­move grains from the diet and nor­mal iron ab­sorp­tion will re­turn. That may be all that’s re­quired, though in some cases, iron sup­ple­ments are needed to speed up the process.

Eggs and meats are among the best sources of iron. Other iron-rich foods in­clude spinach, chard, kale, mo­lasses, pump­kin seeds, lima beans, and kid­ney beans. Mag­ne­sium de­fi­ciency has real health im­pli­ca­tions and a diet rich in “healthy whole grains” vir­tu­ally as­sures a de­fi­ciency. A lack of mag­ne­sium contributes to os­teo­poro­sis, and also is as­so­ci­ated with hy­per­ten­sion, higher blood sugar, mus­cle cramps, low birth weight in in­fants, mi­graine headaches, and heart rhythm dis­or­ders. In­creas­ing your con­sump­tion of mag­ne­sium-rich foods can help. Some of th­ese foods in­clude al­monds and other nuts, peanut but­ter, spinach, pump­kin seeds, se­same seeds, and sun­flower seeds. One thing you do not have to do is cor­rect de­fi­cien­cies that de­velop as a con­se­quence of elim­i­nat­ing grains. There is no such de­fi­ciency. In fact, the op­po­site is of­ten true: Nu­tri­ent sta­tus im­proves with­out the nu­tri­ent-block­ing ef­fects of grains.

Wil­liam Davis, MD, is a car­di­ol­o­gist and author of sev­eral books, in­clud­ing the No.1 New York Times best­seller Wheat Belly. Find Dr. Davis at wheat belly­blog.com.

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