Would you get enough magnesium? Studies suggest diabetes risk may fall as magnesium intake increases

Would you get enough magnesium? Studies suggest diabetes risk may fall as magnesium intake increases

Biestmilch proudly presents its first guest author Anna Sophie Bernstein.

Her publication gives an interesting approach to the intake and effects of magnesium. Obviously magnesium can dampen inflammatory processes, and thus lower the risk of developing diabetes type 2.  As I see it, it is probably not magnesium alone, but a combination of factors that leads to the antiinflamatory impact of this ion. Nevertheless, Sophie makes a good point and magnesium has to be seen as a player in the endless game of preventing diseases. In our Western societies prevention is a topic a lot talked about, but not lived after. Biestmilch has quite an experience with the difficulties to convince people about the importance of prevention. To the question, what would have happened, if I had or had not … no answer can be expected in the near future.
Therefore, have the guts to make the risky decision in favor of prevention, it will always be a risky one into a future that you cannot foresee. Prevention is a good example for the fact that all future is uncertain. Here a summary of the magnesium study: “Do you get enough magnesium in what you eat? Do you realize it could aid the prevention of diabetes type 2?”

Dr. Ka He from the University of North carolina at Chapel Hill and colleagues have realized that men and women who ingested the most magnesium from foods and vitamin supplements were about 50 % as prone to develop diabetes within the next two decades as individuals who took at all magnesium.

Inside their study, the researchers looked at magnesium intake and diabetes risk in 4,497 people aged 18 to 30 years old, none of whom were diabetic at the study’s outset. After a 20-year follow-up period, 330 of the subjects developed diabetes.
Individuals with the highest magnesium intake were 47 percent less prone to develop diabetes than those eating the lowest intakes (average of 100 milligrams of magnesium per 1,000 calories).

The study noted, however, that large clinical trials testing the effects of magnesium on diabetes risk are expected to discover whether a causal relationship truly exists.
The results on this study could explain why usage of grain, which can be elevated in magnesium, is connected with lower diabetes risk. Although whole grains can be a common way to obtain magnesium, there are lots of other sources of magnesium to think about.
Greens for instance spinach are fantastic sources because the middle of the chlorophyll molecule (which provides greens their color) contains magnesium. Some legumes (beans and peas), seeds and nuts, and whole, unrefined grains may also be good sources.
Tap water can even be a source of magnesium, though the amount varies according to the water supply. Water that naturally contains more minerals is called “hard.”
The proposed causes why an increased intake of magnesium could lower the risk for developing diabetes vary, but according to the National Institutes of Health, Magnesium plays an important role in carbohydrate metabolism. It may influence the release and activity of insulin, the hormone that helps manage blood glucose (sugar) levels.

The lesson? Increasing magnesium intake might be essential for improving insulin sensitivity, reducing systemic inflammation, and decreasing diabetes risk.

Anna Sophie Bernstein is writing for has her personal hobby blog devoted to suggestions to aid individuals to prevent Diabetes and increase the awareness on healthy eating.



Susann is the biest prototype and head of the team. She is Austrian, has studied medicine, meaning she is a medical doctor and the Biesters' alpha wolf. Susann continuously produces new ideas, is strong in making concepts and is practically always ON FIRE. Without her BIESTMILCH wouldn't be where and what it is today, and anyway - not possible.

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