It is important to know if you are taking magnesium, you should be aware that certain foods contain natural chemicals that block the absorption of magnesium.
For example, there is much evidence that diets that are too high in protein or carbohydrates and insufficient fat make magnesium deficiency worse. This can cause a blood sugar imbalance resulting in minerals being used to stabilize the body back to balance.
Another potential source of problems is the tannin in teas, which binds and removes portions of all minerals, including magnesium, from the body. If you are deficient in magnesium, it is best to avoid black and green tea, especially if they are strongly bitter. Less bitter teas do not contain such high amounts of tannins and may be less of a problem.
Oxalic acid, found in most leafy vegetables, can form insoluble compounds (called oxalates) with magnesium and other minerals, causing these minerals to be eliminated rather than absorbed. Cooking vegetables removes most of the oxalic acid, so it’s best to steam any leafy green instead of eating them raw.
Phytic acid, found in the hulls of seeds, the bran of grains, and soy, can form insoluble compounds called phytates with magnesium and other minerals, helping them to be eliminated rather than absorbed. In the process, those minerals are lost. Preventing the binding action of phytic acid in grains and seeds is not so simple. Too much soy can cause mineral deficiencies in children, who need their minerals to build strong bones and teeth and their structural body.
Please share this info with a friend who you may think could be overeating these so-called “health foods.”