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Have you ever wondered if you consume calcium from dairy products or supplements to take, in fact, is deposited in bones and teeth, and not in other parts of the body, such as in soft tissues (tissues other than bone)?
Well, if you consume dairy products like milk, cheese and yogurt (low-magnesium sources), without an adequate dietary intake of magnesium or take calcium supplements that contain only in inadequate amounts of magnesium (therecommendation is at least half a lot of magnesium calcium), which may well be the case.
How? Calcitonin is a hormone needed for the deposition of calcium into bones and to prevent the accumulation in soft tissues such as joints. Magnesium is a mineral that stimulates the production of calcitonin. Studies suggest that without magnesium, calcium does not enter into bones and teeth. In fact, people with osteoporosis have bone and tooth decay and teethmagnesium content.
In many forms of arthritis (joint inflammation), especially osteoarthritis, there is excess calcium in the joints, and not enough calcium in the bones. Magnesium helps to stimulate the production of calcitonin to remove the kick off of the joints and increase its levels in the bones, says Paul Pitchford in his book Healing with Whole Foods.
A study published in The Journal of Arthritis Care and Research, was designed to find out if the group of patients withdeposits of calcium crystals in the joints of the knee had a lower level of magnesium in the blood compared with controls (the group without calcium deposits). The results showed that the prevalence of calcium deposits in the joints of glass was significantly higher in patients with low levels of magnesium in the blood.
Excess alcohol and caffeine, and certain medications such as thiazide diuretics, birth control pills and antacids deplete magnesium block its absorption.
Many people who regularly consumeRefined foods like white flour and white sugar, both of which are found in the common bread, pasta, biscuits, cakes, etc., may be deficient in magnesium. The refining process – used to make white flour of wheat grains and white sugar from sugar cane removes many of the essential nutrients, including magnesium. About 85% of magnesium is lost when white flour is made.
Unrefined or whole foods rich in magnesium are legumes, like soy products, peas and lentils, whole grains,especially buckwheat and wheat, also oats, rice, rye and millet. Nuts, especially hazelnuts, almonds and Brazil nuts are also good sources. Foods rich in chlorophyll, such as wheat or barley grass products and micro algae spirulina and chlorella are excellent sources, as are green leafy vegetables such as kale, turnip greens and kale.
These whole foods contain not only magnesium, but also many other so-called cofactors calcium, such as vitamins A, B, and K1, andminerals manganese, zinc, copper, boron, silicon, selenium and chromium, all of which are important for the proper utilization of calcium.
But on thing to remember is that magnesium and other minerals, some of the content "of a particular food can vary greatly from region to region, depending on the mineral content of the soil in which it was produced. The only exception is barley – and wheat – products grass and micro algae spirulina and chlorella, as they are usually grown insoil rich in minerals and water. Although some say that we should eat only foods grown locally, is a good idea to include in our diet, some of the foods grown in other regions to prevent mineral deficiencies.
A diet rich in magnesium and other cofactors calcium should be consumed with foods rich in calcium for the prevention and treatment of disorders associated with the improper use of calcium, such as arthritis and osteoporosis.