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Calcium and Magnesium Natures's Benefits
 

Calcium and Magnesium Natures's Benefits

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30 Tablets and expires in August of 2014. One of the most popular minerals in the news today is calcium, needed for strong bones and teeth. We are told to take increased amounts in our diet as a supplement to prevent osteoporosis and eliminate muscle cramping during menstruation or from over-exercising. Yet, calcium alone is often not enough. Without magnesium, calcium may be not fully utilized, and underabsorption problems may occur leading to arthritis, osteoporosis, menstrual cramps, and some premenstrual symptoms. Perhaps the single most significant reason calcium malabsorption is so common today is due to a discrepancy between what we eat and how we digest and absorb the nutrients in our food. Our diets today are very different from those of our ancestors though our bodies remain similar. Thousands of years ago, our ancestors ate foods high in magnesium and low in calcium. Because calcium supplies were scarce and the need for this vital mineral was great, it was effectively stored by the body. Magnesium, on the other hand, was abundant and readily available, in the form of nuts, seeds, grains, and vegetables, and did not need to be stored internally. Our bodies still retain calcium and not magnesium although we tend to eat much more dairy than our ancestors. In addition, our sugar and alcohol consumption is higher than theirs, and both sugar and alcohol increase magnesium excretion through the urine. Our grains, originally high in magnesium, have been refined, which means that the nutrient is lost in the refining process. The quality of our soil has deteriorated as well, due to the use of fertilizers that contain large amounts of potassium a magnesium antagonist. This results in foods lower in magnesium than ever before. Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. One of garlic's most potent health benefits includes the ability to enhance the body's immune cell activity. The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. In fact, it's said that 1 milligram of allicin has a potency of 15 standard units of penicillin.
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