48% of Americans are magnesium deficient. From googling, the hard to absorb inorganic ones are magnesium oxide and magnesium chloride. The easy to absorb organic salts include magnesium citrate, lactate, aspartate, and glycinate.
I also found when I eat eggs, I crave chocolate less. I think it’s the fat content.
(But I expect many just like the sugar.)
If you think you are magnesium deficient please go talk to your doctor about it and have a blood test done to confirm.
Or just eat a ton of chocolate
Beware blood tests do not reflect the full state of vitamin deficiencies and can be even misleading.
This is a jumble of barely-researched data held together by conjecture and boxed as a “pro” tip? Is this Facebook now? 🤦🏽♂️
No idea what resource you’re citing but mag citrate is used to treat constipation… It will give you diarrhea, it is a horrible source of dietary magnesium
Magnesium citrate is a much better source than magnesium oxide, but seemingly less bioavailable than gluconate. Only the liquid form is used as a laxative and the powder dosages don’t give you diarrhea at all, at least not in the formulation and dosages I use. https://www.verywellhealth.com/magnesium-citrate-benefits-side-effects-dosage-and-interactions-4177658
Point taken, I admit I wasn’t aware citrate came as a tablet.
I think they can probably dose things differently. And you can also blend things, the one I have has 3 types
Oh, neat. So it tastes like chocolate?
No, but also not like child slaves.
Fun fact: Nutella was originally made to give you the taste of chocolate during WW2 rationing.
Huh I did not realize WWII was still happening in 1964.
Italian chocolate lovers just couldn’t catch a break it seems, as the country once again found itself in crisis in the wake of World War II. But the Italians were industrious and went back to their old ways of stretching their limited chocolate supply.
This time, however, a pastry maker named Pietro Ferrer would take gianduia to the next level. He created a new recipe using hazelnuts, sugar, and the tiny bit of cocoa he could get his hands on. The result was a thick, sweet loaf that he dubbed Giandujot. The Ferrero Company was founded in 1946, and Giandujot was its first product (source)
If you’re having trouble imagining a version of Nutella that had to be cut with a knife, then don’t worry; it never really caught on. However, this failure did not stop Ferrero from trying again. He hit the drawing board and did 1951 he came up with a spreadable version. He called it Supercrema, and although its name was gimmicky, its taste was not.
Renamed Nutella in 1964.
https://medium.com/bc-digest/nutella-the-miracle-of-ww2-d9692b64217a
Or just keep eating chocolate and get heavy metals poisoning. The more you know.
🤘🏽
