Believed to be named for the Greek word Magnesia, after the district of Thessaly where it was found, Joseph Black first recognised the element magnesium in Edinburgh in 1755, although its uses were recognised far earlier than this. In 1618, a farmer based in Epsom, England, noticed that his cows were reluctant to drink from a local spring. Upon testing the water Epsom observed a distinctly bitter flavour and noticed a potently purgative effect within the cattle who did drink it. As townsfolk began to recognise the healing properties of the spring water, a new spa resort was formed and a patent for Epsom Salts was granted. An analysis of the water found that it was rich in magnesium sulfate.
Magnesium is an essential major mineral which, in the cosmos, is produced by aging stars and dispersed throughout the universe by exploding supernovas. In the body, it is a cofactor in over 300 different enzyme systems in the body. It is involved in cell signalling, the conduction of nerve impulses, normal heart rhythm, and muscle contraction, amongst a wide range of other functions.
The recommended daily intake of magnesium is 320 mg for women and 420 mg for men.
Food sources of magnesium include almonds, avocados, bananas, black beans, brown rice, chard, figs, spinach, wholegrain cereals, cocoa and dark chocolate, green leafy vegetables, nuts, seeds, quinoa
Key Indications:
To maintain healthy bones
To soothe muscle soreness and exercise recovery
To support a healthy nervous system and stress response
To support the cardiovascular system
To aid healthy blood sugar regulation
To support healthy immune system function and response
To support normal energy production and reduce fatigue
