Magnesium The Relaxing Mineral & the Best Deal in Health

Magnesium The Relaxing Mineral & the Best Deal in Health
To build a good house, start with good foundations. When you build a healthy body, the foundations are the seven major minerals and eighty trace minerals

To build a good house, start with good foundations. When you build a healthy body, the foundations are the seven major minerals and eighty trace minerals. While the body can manufacture many things that it needs, minerals only come through our foods and supplements. While calcium is the largest mineral it’s most important co-worker is magnesium. Calcium makes the cells strong and magnesium makes the cell relax, so nutrition can enter and toxins can leave. Most healthy foods contain calcium and magnesium in an ideal proportion of 2:1 (two to one), but these days, people need increasingly large amounts of magnesium. Why? Because in the twentieth century America was electrified, literally!

The typical 1900’s house used gaslights, oil lamps and coal. The same home in 2000 might use natural gas for heating, but everything else, including hundreds of devices that didn’t exist in 1900, would be powered by electricity and producing electromagnetic fields. The body tells the muscles to tighten by sending an electrical signal along the nervous system. When you’re exposed to electromagnetic fields your muscles tighten. When that electrical signal stops, the muscles relax. The body moves because muscles on one side of a bone tighten while the opposing muscles relax. But an electromagnetic field makes all the muscles tighten, how much depends upon the strength of the field. Constricting muscles restrict blood vessels, starving various systems for nutrients and oxygen.

That’s not good! So the body pulls magnesium, the relaxing mineral, from the muscles and bones where it’s stored and puts it into the bloodstream to get everything to relax. The American diet never adjusted to the growing need for magnesium, so most people are magnesium deficient. While a lack of calcium causes structural problems, magnesium deficiencies are often more painful and uncomfortable. That’s why taking magnesium often produces very fast relief. Here are the obvious signs of a magnesium deficiency? Pain and tightness in the forehead and back of the neck reaching the upper back, constipation or sluggish bowels, heart palpitations, leg cramps, migraine headaches, and PMS.

A craving for chocolate can be a craving for magnesium, although that can also be the body asking for the good fats found in essential fatty acids, in this case, cocoa butter. These signs are typically the body screaming for magnesium. A lack of magnesium can contribute to hormonal imbalances, digestive problems, nervous twitches, jaw and joint pain. These are just the most obvious issues because magnesium is essential for the liver, (the factory of the body), in the production of hundreds of enzymes, (the worker bees of the body). Without magnesium you have a lot of workers running around without the tools they need to get the daily work of the body done.

Today’s calcium-magnesium combination supplements are typically compounded with this ‘two to one’ proportion, but statistically speaking, you probably need extra magnesium, unless you’re planning on giving up the electricity in your home and workplace. How much extra magnesium do you need? That’s a very individual thing. While 200 additional milligrams of magnesium is typical, people who work with computers and electronics often need an additional 400 to 600 milligrams daily. The best way to know is by asking your bowels. When the bowels are tight you need more and when the bowels are loose you need less.

We call this working to bowel tolerance. Start slowly with any herb or supplement and build up to the ideal amount. Here’s an easy method based upon a capsule containing 100 milligrams of magnesium. Day 1: take 1 magnesium. Day 2: take 2. Day 3: take 3, and so on, adding one more daily until one of two things happens; Either your bowels get loose (the sign of excess magnesium) or you reach 10 a day. If you are taking 10 daily and your bowels are not loose, continue taking 10 daily until they do get loose. That means you were dramatically low in your magnesium reserves.

When we say loose bowels we mean just that. You won’t find yourself in a panic, running to the bathroom. But when you go, you’ll think, “That’s interesting and very quick!” The bowels know all about minerals. When your bowels get loose, stop taking the magnesium for two days and then resume with 1-2 a day, or whatever amount keeps your bowels moving comfortably. Magnesium is one of the most helpful and least expensive supplements for everyone. If you’re going to use electricity you need extra magnesium.

Source: www.vitafly.com

Wake Up Little Sushi

Basic Kit

  • Dark soy sauce
  • Rice wine vinegar
  • Meshi: sticky, short grain rice
  • Nori
  • Rice spoon
  • Rolling mat (2)
  • Wasabi
  • Gari

 

Making Meshi

  1. Wash the grains in cold water: 3 changes
  2. 2 cups sushi or short grain rice + 2 cups water: no salt
  3. Bring this to boil over high heat uncovered
  4. Cover as soon as we achieve bubblage
  5. Leave everything where it is for another 10 minutes
  6. 2 tbs. sugar + 1 tbs. kosher salt + 2 tbs. rice wine vinegar in a microwave safe container
  7. Mix up
  8. Stash for 30 ~ 45 seconds on high heat
  9. Dump the rice into a large (wooden, unvarnished) bowl: slow cooling is crucial
  10. Once the rice is spread out a little bit, drizzle on the vinegar mixture
  11. Cut it into the rice with a spatula: don’t stur; slashing motion
  12. Cool the rice and dry the vinegar & sugar syrup onto the outside of the grains for a couple of minutes
  13. Place a moist tower over it & stash it in a cool place in your kitchen: do not put it in the refrigerator

 

Where to Get Fish

  • Freshness
  • Texture
  • Flavor

 

Fish to Prepare

  • Red snapper
  • Mahi-mahi
  • Tuna (yellow fin)
  • Spanish mackerel
    Cf. portable ice cooler

 

Making of Sushi

  • Large wooden board
  • Service pieces
  • Pickled ginger (gari)
  • Nori sheets cut in half
  • Bamboo rolling mat (2)
  • 1 pint water + 2 spoon rice wine vinegar
  • Meshi
  • Wasabi for garnish
  • Knife

 

  1. Leave the fish whole, and cut up what you need as you need it
  2. Cut thin against the grain
  3. For a round, flat fish fillet, angle it

 

  • When ordering sushi, always start with leaner, white fish and progress to fattier (usually darker) fish.

 

Nigiri

  1. Do not squish the rice, but does have to be shaped
  2. Take a little slice of fish
  3. Grate it on some wasabi
  4. Flip it over, & press it into a hand-pressed oval of rice

 

Tekka  Maki

  1. Slice a couple of pieces off fillet against the grain
  2. Split those down in the middle into narrow fingers
  3. Lay out your mat; flat side up
  4. Bring the edge all the way to the end of your board
  5. Nori rough side placed up
  6. Get some water on your fingers, web, but not dripping; have a towel nearby
  7. Grab some rice
  8. Bring it up to right about a ¼” away from the edge of the nori
  9. Rub on a little wasabi
  10. Tuna down in the middle, overlapping
  11. Pull the tuna in place with your fingers
  12. Roll the mat over
  13. Squeeze just enough to seal the roll; don’t squash it
  14. Dip the knife in water
  15. Split the roll in half; double it over; split into 6 pieces: full sawing motion; don’t push down
  16. Gari + wasabi on each side

 

California Roll

  • 1 medium avocado
  • 4 crab sticks
  • 1 small cucumber
  • 1/3 cup sesame seeds
  • Plastic-covered mat
  • 4 sheets of nori

 

  1. On the mat wrapped in cellophane, get your hands wet
  2. Get hold of some rice
  3. Add some sesame seeds
  4. Flip the whole thing over onto the mat
  5. Slice one ¼ of avocado very thin (4~5)
  6. Avocado goes down on the nori first
  7. Krab
  8. Cucumber
  9. Roll, using even pressure
  10. Do not add more than 3 different fillings
  11. Apply even pressure to set the rice
    Dip the knife in water
  12. Split in half; double up; cut into 6 pieces

 

At Sushi-Ya

  • Gari: palate cleanser
  • Do not mix wasabi with shoyu unless it is for dipping sashimi
  • Go sparing; do not dump the entire bowl of shari inside shoyu
  • Always use the big end of the chopsticks when taking sushi from a communal platter.