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  • Magnesium

    What is a good way to gain more mag in my diet?
    What is a good supplement?

    I ask, because my bowl movement is less than satisfying.
    I read that a mag dificancy may cause this.
    I looked back on my last month Avgs and I fall just shy of 50% of our daily recommended doses. AS does my zinc and copper.
    The only mineral that exceeds is selenium.

    ~Wojo

  • #2
    Do you like liver? If so that will take care of most your "deficiencies". Do not fear red meat! It is great for you.

    For magnesium I buy this https://www.naturalhealthyconcepts.c...yABEgK3J_D_BwE But instead of a bath I make a magnesium oil spray. I use this instead of deodorant on a daily basis and frequently after a workout or at night time.
    Last edited by Neckhammer; 09-19-2017, 08:23 AM.

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    • #3
      Honestly, I never had liver. I thought about it. Not sure how to cook it. My mom used to make herself liver and onions when I was young, but she never made us or my dad eat it.
      I do not fear read meat! I just chose not to eat too much store bought. I eat mostly venison and on occasion we but Bison if available.
      ~Wojo

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      • #4
        http://www.marksdailyapple.com/grill...h-herb-butter/

        Chicken livers are probably the easiest to try first. Taste wise. Just make sure you don't overcook them.

        But since you hunt, why not try some of those first. Fresher ain't possible. Enjoy!

        http://www.marksdailyapple.com/?s=liver

        Don't forget to click 'recipes'...


        Edited to add this from the blog:
        I’d like to see more recipes that hide the taste of liver. I’m not a fan of the taste, but i’d really like to find ways to incorporate it into my diet.
        At some point, you’re gonna taste some liver. It’s unavoidable.

        Don’t overcook it. Overcooking liver heightens its bad qualities and depresses its good ones. When you overcook liver, you destroy all the sweetness—the glycogen—that makes good liver so good (or at least tolerable). When you overcook liver, it becomes a crumbly, chalky, bitter mess. Leave it pink inside.

        Eat it as fresh as possible. Liver is repository of sweet glycogen, but glycogen is fleeting. The longer liver sits, the more glycogen depletes. If you’re thawing your liver, eat it soon after.

        Frozen liver thaws quicker than you think. Most of my liver comes frozen—it’s fresher than the “fresh” I can get—and I’ll just start preparing it when it’s half-thawed. Easier to slice clean that way.

        Try chicken liver. Chicken liver is far milder than ruminant livers. Plus, chicken liver is actually higher in iron and folate than ruminant livers. It’s also lower in vitamin A, so you can arguably eat it more often than beef or lamb.

        Make raw liver smoothies. I find a few ounces of incredibly fresh liver in some fresh squeezed orange juice to be not just tolerable, but downright tasty. Try it. You’ll be surprised. And the liver makes the acute dosing of fructose worth it.
        Last edited by lovebird; 09-19-2017, 03:08 AM.
        "Don't sweat the small stuff and relax about the whole process"

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        • #5
          Something wrong with fondling red meat?.........................Oh, fear.

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          • #6
            OK, I get the liver is good for you. I will try it and I will keep some fresh venison liver.
            But, what about a daily supliment.
            ~Wojo

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            • #7
              Originally posted by OnTheBayou View Post
              Something wrong with fondling red meat?.........................Oh, fear.
              Lol...just saw that so I had to edit!

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              • #8
                Originally posted by Wojo14 View Post
                OK, I get the liver is good for you. I will try it and I will keep some fresh venison liver.
                But, what about a daily supliment.
                ~Wojo
                They do make dessicated liver pills

                https://ancestralsupplements.com/bee...SAAEgKxfvD_BwE

                And here is a decent blog on how I make my magnesium oil:


                https://wellnessmama.com/5804/magnesium-oil/

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                • #9
                  I take 800mg a night of your general run of the mill "whatever is on sale" at the drug store magnesium supplement.

                  Seems to work just fine, and no liver involved >puke!<

                  Julia

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                  • #10
                    http://forum.marksdailyapple.com/for...otocol?t=87791

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