Magnesium (Mg) is a mineral that is vital for protein making and supports regular communication with the nerve cells, muscle contraction, and regular heart rhythm.
Just a little history, around 30,000 years ago, the prehistoric cave painters of the Lascaux region of France were using manban in the form of black ore pyrolusite or manganese dioxide. Then in 1740, it was chemically investigated by Berlin glass technologist Johann Heinrich Pott, and it showed that it contained no iron, as is assumed.
Throughout the 1700s, several chemists attempted to isolate the metal element in pyrolusite without success. The Swedish chemist and mineralogist Jöhan Gottlieb Gahn was thefirst person to do this in 1774. But Ignatius Kaim, a student in Vienna, already described in his dissertation written in 1771 how he had produced manganese metal.
Magnesium is the world’s fourth-largest mineral, contributing to the ongoing occurrence of over three hundred body reactions for about fifty percent of Magnesium, and the other half between your tissues and organs are split between cells in the bones.
Only one percent of your body’s Magnesium circulates through the bloodstream. Still, that tiny fraction does not accurately convey the importance of Magnesium, as it gives the body high priority to maintain the levels of blood magnesium.
In helping to move calcium and potassium through cell membranes, Magnesium is essential to food and nutrition. It has an enormous role to play in promoting normal cell communication with the nerves, muscle contraction, and an average heartbeat. Magnesium also maintains the strength of the cell membranes and bones. Bone health benefits are seen in diets that provide recommended magnesium levels.
The recommended dietary supply per individual is said to be 400 mg of magnesium content. Almonds, cashews, and spinach are some of the known foods that are highly rich in Magnesium.