Paul Saladino· MD
typically plants generally contain about three times more magnesium per gram weight versus animal foods they are about 33% less bioavailable
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
typically plants generally contain about three times more magnesium per gram weight versus animal foods they are about 33% less bioavailable
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you're still getting if you think about it if it's 3 times more concentrated but a 33% less bioavailable you're still getting twice the amount of magnesium in certain plant foods than animal foods
And of course, magnesium is a divalent cation, meaning it has a plus two positive charge and is also one of these minerals that gets bound up, chelated, bit into by phytic acid and pulled out of the body. So, it's all wrapped into this conversation.
it's not easy to get 400 milligrams of magnesium from your food and remember as I spoke about earlier magnesium in many plant Foods is not going to be as bioavailable as people say it is so getting your magnesium primarily from animal Foods or foods like coconut water or orange juice that aren't going to have things like phytic acid and oxalate that increase the availability of that magnesium is a good thing