Magnesium

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An adult person’s body contains about 25 g of magnesium. Up to 60% of magnesium is stored in the bones, while the remainder can be found in the soft tissues, including muscles. Magnesium is involved in carbohydrate metabolism, protein synthesis, muscle contraction, bone tissue development and nerve-muscle impulse transmission.

Foods that are high in magnesium include nuts, seeds, kama (Estonian flour mixture), rye bread, spinach, legumes, buckwheat, wholegrain products, pork, beef and chicken, bananas and broccoli.

Magnesium deficiency causes muscle weakness and cramps. It develops in the case of a low-magnesium diet, absorption impairments, increased secretion through kidneys or liver cirrhosis.

High magnesium levels indicate renal failure.

Magnesium levels can also be determined in a more specific way by analysing the data from red blood cells (erythrocytes) as part of the mineral elements panel.