What is Magnesium? Magnesium is a necessary and essential mineral for the proper functioning of cells in the body. This is the fourth most abundant mineral in the body, the second most abundant in the body's cells. This metal is important for proper functioning of various organs in the body such as cardiovascular system, immune system, nervous system, bones and muscles. About 50% of the body's magnesium is present in the bone. Excess is present in the cells of the tissues of the body and organs. Magnesium helps maintain proper functioning of the muscles and nerves, maintaining a steady heart rate, supporting proper functioning of the immune system as well as bone building. It also helps control blood sugar levels and maintain healthy blood pressure. Magnesium deficiency in the body is associated with heart rate disturbances, which predict death, due to myocardial infarction. How Much Magnesium Is Essential To The Human Body? The recommendations for magnesium were determined per day by age and gender: Age group / sex Age mg / day Infant 0-6 months 7-12 months 30 75 Children 1-3 4-8 9-13 80 130 240 Men 14 18-19-30 31-50 51-70 70 and above 410 420 420 420 420 Women 14-18 19-30 31-50 51-70 70 and above 360 310 320 320 320 Pregnant women Less than 18 19-30 31- 50 400 350 360 Lactating women Less than 18 19-30 31-50 360 310 320 What are the main sources of magnesium in food? The main sources of magnesium for food are vegetables, especially green leafy vegetables, legumes, nuts, seeds, whole grains and their products (such as whole wheat bread). These foods are part of a healthy, diverse, balanced and recommended diet under the Israeli food pyramid. Magnesium content in a number of foods eg: Name of foodMagnesium content content for 100 g Wheat bran without additives 611 Pumpkin seeds peeled without adding salt, non-roasted 535 Flax seeds 392 Pumpkin seeds with crust, Toasted without salt 386 Brazil nut 376 Sunflower seeds without crust, non-roasted 354 Poppy seeds 331 Wheat seed 320 Natural cashew nuts, without adding salt 289 Roasted un roasted almonds without adding salt 286 Raw sesame seeds of whole sesame seeds 282 Dried soybeans 280 Unsweetened almonds 275 Unsweetened buckwheat 231 Dry white beans 190 Pistachios with crust, roasted without salt 176 Unsweetened broccoli 164 Hazel nut without crust, uncooked 163 Whole brown rice, uncooked 162 King walnut without crust 158 Peanut butter Natural without salt and sugar 157 Whole wheat bread 155 Oatmeal, uncooked 148 Dry peas 115 Homs dry 115 Whole wheat bread 89 Fresh cooked spinach, without adding cooking fat 87 Several reports in countries Western consumption of magnesium decreased due to changing dietary habits and the transition to plant food. As a result, magnesium content in the body decreases, especially in adults and adults. In addition to the decrease in the consumption of magnesium-rich foods, magnesium intake also decreases in the intestinal absorption capacity of magnesium, , Digoxin, certain antibiotics and others). Comorbid diseases, such as diabetes, also lead to decreased magnesium concentration in the body, following increased secretion of urine. The population is expected to decline further due to exposure to heat (which causes loss of magnesium in sweat), and prolonged stress and stress (which cause magnesium loss in the urine due to increased adrenaline level). Magnesium in drinking water Tap water in Israel and in the world contains magnesium with different concentrations. Magnesium content in tap water varies from place to place and depending on water supply. Aseer (rich in minerals) contains more magnesium than plain water. Tap water is an important source of magnesium. In places where water is difficult, for example, Israel, drinking water accounts for about 20% of the magnesium sources in the human body, so magnesium deficiency in drinking water for a long time may lead to a decrease in the magnesium level in the body and, consequently, And death. Magnesium content in water is doubly important as a large section of nutrition indirectly involves water (drinking water by animals that are a source of food, food preparation and washing). Research on the importance of magnesium in water Research shows that drinking water rich in minerals leads to an improvement in the balance of body fat and a significant reduction in blood pressure. It should be noted that the concentration of magnesium in natural water is very large, so it is difficult to reach the conclusion about the desired concentration of magnesium in drinking water, since in certain research it is possible to observe clear differences in the level of danger even in the presence of a few milligrams of magnesium per liter of water . On the basis of existing scientific knowledge of many research on the effect of magnesium on health, it can be concluded that drinking water low or deficient magnesium may lead to health risks, especially to increased rates of disease and death from cardiovascular disease. . It is expected that the volume of water produced by water desalination plants will reach about 50% of the water supplied for consumption in 2020, and subsequently to about 60-70% of consumption. This trend will significantly reduce the concentration of magnesium in drinking water, as existing desalination plants in Israel operate in a way that keeps zero concentrations of water in the water. This is for the average magnesium concentration in natural water sources, which stands today at 25-30 Mg per liter (milligrams per liter).
