Post #232,666
11/6/05 7:26:00 PM
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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.
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Post #232,672
11/6/05 7:47:47 PM
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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]
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Post #232,677
11/6/05 8:22:20 PM
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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.
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Post #232,678
11/6/05 8:23:49 PM
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One reason I'm not likely Mg deficient.
Mine is something like 118/70 IIRC.
Regards,
-scott anderson
"Welcome to Rivendell, Mr. Anderson..."
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Post #232,705
11/7/05 1:07:00 AM
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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!
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Post #232,727
11/7/05 8:12:35 AM
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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..."
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Post #232,683
11/6/05 8:55:44 PM
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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!
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Post #232,685
11/6/05 9:08:29 PM
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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]
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Post #232,690
11/6/05 9:24:00 PM
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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.
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Post #232,694
11/6/05 9:46:41 PM
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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]
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Post #232,937
11/7/05 9:55:19 PM
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Dinner tonight
A big bowl of raw swiss chard, a bit of nova lox, and Newman's Garlic / Parmesan Italian dressing.
MmmmmMmmm.
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Post #232,946
11/7/05 11:21:48 PM
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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]
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Post #232,955
11/8/05 6:32:59 AM
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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.
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