Another Holy Fing S**t

Post #232,656 by broomberg 11/6/05 6:26:46 PM Reply	Another Holy Fing S**t And it's because of magnesium's ability to regulate nerve functions that other fibromyalgia symptoms occur. Migraine headaches, mitral valve prolapse, and Raynaud's phenomenon, all problems commonly found in people with fibromyalgia, are also problems that have been associated with a magnesium deficiency. Without enough magnesium, nerves fire too easily from even minor stimuli. Noises will sound excessively loud, lights will seem too bright, emotional reactions will be exaggerated, and the brain will be too stimulated to sleep, all symptoms commonly found in fibromyalgia. And if the oversensitivity to light and noise reminds you of someone suffering from a hangover, they are one and the same problem, as alcohol is known for decreasing magnesium levels, and magnesium supplementation has been found to relieve hangover symptoms. As some of you may recall, these symptoms pretty much describe me. As I sit in a dark room, being annoyed from noises that I hear from upstairs. As I recall that I've blocked the light from the VCR clock in my bedroom becuase the dots between the hours and the seconds blink and keep me awake. As most people tell me I'm way too amped up and excitable. I'm starting magnesium supplements tomorrow.
Post #232,659 by admin 11/6/05 6:30:51 PM Reply	Magnesium is hard to get... Supplements don't absorb very well. If you get loose stools (not the kind you get from a missing screw...) then you aren't absorbing it properly. Pumpking seeds have a lot of magnesium in them, though. I'm going to start trying them as a daily snack. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,660 by broomberg 11/6/05 6:56:49 PM Reply	I've got to come up with something else [link\|http://www.holistic-online.com/Herbal-Med/_Herbs/h_pumpkin_seed.htm\|http://www.holistic-..._pumpkin_seed.htm] 50% carbs. I've got another 20 pounds to go before I'm willing to start eating that much carbs. Anything else I should be looking at?
Post #232,665 by Andrew Grygus 11/6/05 7:11:36 PM Reply	Well, you could start eating Apple iBook G4s . . . [link\|http://www.aaxnet.com\|AAx]
Post #232,666 by Another Scott 11/6/05 7:26:00 PM Reply	My Thinkpad T41 has a Mg cover too. Please note that there are many claims about supplements that haven't been verified in medical tests. My FIL was enthralled by [link\|http://www.drweil.com/u/Home/index.html\|Dr. Weil] for a while. I'd hate to think of how many hundreds of dollars he spent on boxes of pills from that quack. :-( Barry, if you're concerned about magnesium deficiency, make sure you look over things like [link\|http://ods.od.nih.gov/factsheets/magnesium.asp\|this] page at the NIH. Please remember if things were as black and white as advocates like [link\|http://www.mgwater.com\|Mgwater] said, then there would be little controversy about their claims. FWIW. Hang in there. Cheers, Scott.
Post #232,672 by Andrew Grygus 11/6/05 7:47:47 PM Reply	Well, he's afraid of carbs, so . . . . . that halibut looks like a good deal. [link\|http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16\|Swiss chard] is real heavy on magnesium and better than spinach for most dishes. Grilled halibut (and I bet other fish) served over swiss chard with a lemon/(butter or olive oil)/pepper sauce with some white wine is going to be great stuff and packed with magnesium. Fish and swiss chard also make a great fish soup. Cooking Swiss Chard: cut or tear the green parts from the stems (white, red or yellow - I ususally use white). Roll up the leafy parts and cut them into strips. Cut the stems into narrow sticks or diagonals about 1/2 wide. Steam or sauté (in olive oil) the stem pieces half done before mixing in the leaves. Don't overcook. [link\|http://www.aaxnet.com\|AAx]
Post #232,677 by broomberg 11/6/05 8:22:20 PM Reply	Great recommendation Interesting quote on the page. Bone Up on Swiss Chard Magnesium, yet another nutrient on Swiss chard's "Excellent Source" list, helps regulate nerve and muscle tone by balancing the action of calcium. In many nerve cells, magnesium serves as Nature's own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium's entry, magnesium keeps our nerves (and the blood vessels and muscles they ennervate) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and the nerve cell can become overactivated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue. *Insufficient magnesium can thus contribute to high blood pressure,* Another HFS. The most recent diagnosis is 190/100.
Post #232,678 by admin 11/6/05 8:23:49 PM Reply	One reason I'm not likely Mg deficient. Mine is something like 118/70 IIRC. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,705 by pwhysall 11/7/05 1:07:00 AM Reply	Last time I was measured, it was 100/70. However, I have no idea what those numbers mean. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes!
Post #232,727 by admin 11/7/05 8:12:35 AM Reply	Re: Last time I was measured, it was 100/70. # Pre-high blood pressure: systolic pressure consistently 120 to 139, or diastolic 80 to 89 # Stage 1 high blood pressure: systolic pressure consistently 140 to 159, or diastolic 90 to 99 # Stage 2 high blood pressure: systolic pressure consistently 160 or over, or diastolic 100 or over # Hypotension (blood pressure below normal): may be indicated by a systolic pressure lower than 90, or a pressure 25 mmHg lower than usual Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,683 by broomberg 11/6/05 8:55:44 PM Reply	Chard may be good - but broccoli is much better! [link\|http://www.marinurology.com/articles/calculi/foods/magnesium.htm\|http://www.marinurol...ods/magnesium.htm] And when I'm off Atkins, checkout the peanuts!
Post #232,685 by Andrew Grygus 11/6/05 9:08:29 PM Reply	Yeabut - 2 large stalks is waaaay over 1/2 cup . . . . . so you're not talking equal portions. [link\|http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9#summary\|Broccoli] is actually much lower (presuming American broccoli). I'm using a fair amount of Chinese broccoli (which is like Italian broccoli (rapini) but even more leafy) these days, and it's probably a lot higher in magnesium, but my recipes call for rice or rice noodles which are carbs. [link\|http://www.aaxnet.com\|AAx]
Post #232,690 by broomberg 11/6/05 9:24:00 PM Reply	Ah - good point Silly me, I thought they were doing equal portion comparisons. OK, I'll look for the Swiss chard, and if I can't find it, do the brocoli. Note: They say cooked broccoli. Is cooking a requirement? I like it raw.
Post #232,694 by Andrew Grygus 11/6/05 9:46:41 PM Reply	Cooking shouldn't be a requirement . . . . . provided you chew it up well. Light cooking does make a lot of plant material more digestible but overcooking destroys vitamins and other nutrients. Light cooking also makes broccoli blend better with other ingredients in recipes. Swiss chard I use a fair amount of and it's easily available at farmer's markets and ethnic groceries in Southern California at about $1.00 for a 1 pound bunch (bought a bunch this morning). The supermarkets also all have it but I don't pay supermarket prices for this sort of stuff. Red, white and yellow stemmed versions are available in that order of availability. A (low carb) breakfast or side dish I've often used. Slice up a pound of polish sausage or similar. Put it in a wide sauté pan with 1/8" of water. Bring up over high heat uncovered and let all the water evaporate until the sausage slices start to fry, then stir them until lightly fried. Enough oil should have been rendered by the boiling but if your sausage is too lean use a little olive oil, if too fat pour some off. Cut the chard stems as desired (a 1 pound bunch), and shread the leaves course. Toss the stems into the sauté pan with 1/3 cup water, cover and simmer until half done. Stir the leaves in well and cover. Simmer until tender (check water, it shouldn't get dry) but not overdone. The sausage should provide enough salt so don't add any. Serve. This also works very well with other greens, such as leafy broccoli (rapini or Chinese) or amaranth and particularly mustard greens, but collards don't work because they have to be cooked way too long. [link\|http://www.aaxnet.com\|AAx]
Post #232,937 by broomberg 11/7/05 9:55:19 PM Reply	Dinner tonight A big bowl of raw swiss chard, a bit of nova lox, and Newman's Garlic / Parmesan Italian dressing. MmmmmMmmm.
Post #232,946 by Andrew Grygus 11/7/05 11:21:48 PM Reply	Raw Swiss Chard? Well, I've munched a few leaves that way, but I wouldn't make a meal of it. I'd steam the bastards. You can use them in recipes that call for spinach (a lot less mushy and a lot less sour, but compatible). [link\|http://www.aaxnet.com\|AAx]
Post #232,955 by broomberg 11/8/05 6:32:59 AM Reply	Because it's bad for you or because you don't like it? I asked above since I was a bit worried that I would not get the same magnesium level unless I cooked it. I prefer my veggies raw. I'm eating a bowl of it for breakfast right now. Also, I think it's really pretty. Perfectly formed large leaves on a colorful red stalk.
Post #232,661 by broomberg 11/6/05 7:03:29 PM Reply	You got the "lumps"? One of the main diagnostic tools which Dr. St. Amand uses to determine if a patient is correctly responding to guaifenesin, is by examining lumps which he detects on a patient. He maps the body for such lumps. While the definition of fibromyalgia includes the presence of tender points in the body, these points are not necessarily lumpy. Plus, Dr. St. Amand finds many more lumps than the number of known tender points. They literally are all over the body, not just on muscles, but also on tendons and ligaments. Such lumps are not described by any other fibromyalgia researcher, and are not a part of the description of fibromyalgia. It's perplexing that Dr. St. Amands finds these "lesions" (as he often refers to them), while no other fibromyalgia researcher has found any such abnormalities that are specific to fibromyalgia.
Post #232,675 by admin 11/6/05 8:21:03 PM Reply	No, Armand's full of crap IMO. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,680 by broomberg 11/6/05 8:29:39 PM Reply	Seems that way Seems like a lot of his "observations" were picking up on EDS symptoms. And the lumps are very common in EDS patients. I'm covered with them, as are my brothers, sister, and kids. And EDS was often confused with FM, until they figured out it was a genetic collagen defect. I bet he mis-diagnosed a bunch of EDS patients.
Post #232,682 by admin 11/6/05 8:49:42 PM Reply	Likely, then. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,671 by boxley 11/6/05 7:39:34 PM Reply	dont waste your money! This is what I take [link\|http://www.nowfoods.com/index.php?action=search&search_text=magnesium+oxide&search_cat_id=1494&submit.x=4&submit.y=9\|http://www.nowfoods....it.x=4&submit.y=9] $7.00 for 8 ounces powder 1/4 teaspoon a day. If you get constipated a 1/2 teaspoon will fix that but dont drive too far away from a toilet thanx, bill "the reason people don't buy conspiracy theories is that they think conspiracy means everyone is on the same program. Thats not how it works. Everybody has a different program. They just all want the same guy dead. Socrates was a gadfly, but I bet he took time out to screw somebodies wife" Gus Vitelli Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 49 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #232,673 by Andrew Grygus 11/6/05 8:09:30 PM Reply	The problem with suplements is . . . . . they are often in a form convenient to manufacture but different from those found in vegetables and meats (like left handed vs. right handed molecules, as an example). They are sometimes much harder for the body to absorb or less effective and may have to be used in quantities that produce side effects. Recent research on nutrition for flu resistance has shown natural sources to be better balanced and more effective. Suplements may be called for but should be examined with due caution. [link\|http://www.aaxnet.com\|AAx]
Post #232,676 by admin 11/6/05 8:21:44 PM Reply	Exactly. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #232,693 by Ashton 11/6/05 9:42:11 PM Reply	Yep, one reason chard is often on my shopping list - besides I Like it, and spinach and broccoli.. (never understood adults' memory, continuation of stupid rebellion against anything not Sweet. Or, always picking frozen - for 'convenience'.) 2 min prep; few minutes steam or even boil briefly - if you use the juice too. I do go for the non-sprayed versions: Muricans will give up everything to make it all look Pretty. Ugly tastes just fine. Oh well, add to long Not-understood list.
Post #232,759 by folkert 11/7/05 11:42:33 AM Reply	ICLRPD: (though other may disagree) (new thread) Created as new thread #232758 titled [link\|/forums/render/content/show?contentid=232758\|ICLRPD: (though other may disagree)] -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #233,460 by boxley 11/10/05 11:16:02 PM Reply	lets see eat swiss chard or gag down a chemical hmm.chemical "the reason people don't buy conspiracy theories is that they think conspiracy means everyone is on the same program. Thats not how it works. Everybody has a different program. They just all want the same guy dead. Socrates was a gadfly, but I bet he took time out to screw somebodies wife" Gus Vitelli Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 49 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #233,461 by Andrew Grygus 11/10/05 11:24:14 PM Reply	Hmmmm. . . . Swiss chard: works. Chemical: might work - more research needed. Swiss chard: tasty in many recipes. Chemical: "gag down". Swiss chard: cheap (at least where I buy it) Chemical: generally not cheap. So we have something cheap and tasty that works. We have something expensive and blah that might work - but we really don't know. [link\|http://www.aaxnet.com\|AAx]
Post #233,462 by Ashton 11/10/05 11:38:18 PM Reply	And.. that is almost The General pharmchem dilemma :-/
Post #233,630 by broomberg 11/11/05 7:06:39 PM Reply	I like it As long as it is fresh. About the same as spinach to me. Of course, I drink my coffee double strength, black, no sugar. And chew my drugs to make them work faster.

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