Candida and Magnesium: Are You Getting Enough?

Why magnesium is crucial on an anti-candida diet on rickiheller.com

Magnesium is an essential mineral that is involved in myriad body systems and offers many health benefits. Sadly, according to some sources, up to 80% of the population is deficient in this common nutrient!

If you deal with candida, magnesium becomes even more important. People with candida related complex (CRC) require magnesium to help usher candida-generated toxins from the body. One of the main by-products of killing candida is acetaldehyde, a neurotoxin that can cause symptoms that mimic drunkenness, as well as “brain fog.”

Magnesium aids a key enzyme called aldehyde dehydrogenaze (try saying that out loud three times!) to convert the toxic acetaldehyde into a more benign form called acetate, which can be flushed out of the body via the normal detoxification channels (normally the kidneys).

But if you deal with candida, you may need even more magnesium than the average person since candida itself eats up magnesium through various means.

In today’s video, I talk about ways to increase magnesium in your diet naturally.

Do you eat some magnesium-rich foods every day? Have you ever noticed a difference when you increase your intake? 

Video Highlights:

  • Benefits of magnesium in the body
  • Three major impacts of magnesium deficiency on people with candida
  • Why people with candida need extra magnesium
  • Best food sources of magnesium
  • Supplementation: how much is too much?

Resources:

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Comments

  1. Thank you for this video! Magnesium is one nutrient I haven’t been focused on lately. When I was pregnant I took a magnesium supplement, because it supposedly helps prevent swelling. I did feel like it helped me!

  2. Thanks so much for this post, it has helped hugely! I was suffering so many of the symptoms, despite eating lots of magnesium rich foods daily for decades, that I’ve taken a supplement for the last few days & can already feel the benefit. Looking forward to trying more of the recipes from this page – the pumpkin seed pesto sounds lovely. I made your baked cranberry oatmeal pudding again at the weekend, delicious using some frozen blackberries from this year’s garden abundance:)

    • I am so glad to hear this, Charlie! Thanks so much for coming back to let me know. And I’m thrilled that you like the oatmeal pudding–sounds like a fabulous twist with blackberries (how lucky for you to have a garden abundance!! That’s one skill I haven’t quite mastered yet. . .!!) 😉

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