Guest guest Posted June 18, 2002 Report Share Posted June 18, 2002 Hi , If I remember correctly from when I did the analysis of what you were eating, you were significantly deficient in magnesium. Magnesium is, I think, the principal mineral component of enamel. So if there is something to this whole remineralization thing that might be a limiting factor for you. Just speculating... > After trying the all ray pretty much vegan diet. ( end regretting > it ) i lost some enamel on a few teeth and they became ultra > sensitive. I have been doing the NT thing a few months now and they > have not changed. Still degraded in that manner however sensitivity > has gone. The other thing is on any given day my gums duvide they > would like to bleed for 30 mins out of nowhere. > > WHat shoudl I eat to ressurect this decalcification? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 yes I tink i was from whtq you said. thought I had fixed that though I have atleast 250 to 500 mill of cream a day now for the calc ect. WHat is a magnesium high food ? > > After trying the all ray pretty much vegan diet. ( end regretting > > it ) i lost some enamel on a few teeth and they became ultra > > sensitive. I have been doing the NT thing a few months now and they > > have not changed. Still degraded in that manner however sensitivity > > has gone. The other thing is on any given day my gums duvide they > > would like to bleed for 30 mins out of nowhere. > > > > WHat shoudl I eat to ressurect this decalcification? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2002 Report Share Posted June 19, 2002 > yes I tink i was from whtq you said. > thought I had fixed that though > I have atleast 250 to 500 mill of cream a day now for the calc ect. > WHat is a magnesium high food ? It's hard to get enough magnesium on a low-carb diet, so you might want to use a supplement. If you want to do it with foods though, greens are going to probably be your best bet...especially Swiss Chard, Purslane, Beet Greens, Spinach, Kale, watercress and arugala. Most nuts are great sources. Root vegetables are a rich source too...and some of them such as rutabagas and turnips are fairly low carb (relative to potatoes at least). Tomatoes are a very good source. Cucumbers, okra, most legumes, pumpkin seeds (most seeds actually), asparagus, kohlrabi, halibut and pollock (alaskan, atlantic, or freshwater walleye). Halibut and pollock aren't quite as high in magnesium as the others, but the magnesium is probably more bioavailable. Substituting halibut or pollock for one of your meat meals would probably make up most of the difference. About 75- 100 calories of one of the greens would make up the difference as well. (That's a lot of greens, by the way. It takes about 2.5 cups of cooked spinach to supply 100 calories. The bonus is that they are loaded with other things too. Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2002 Report Share Posted June 20, 2002 --- In @y..., " Astrid Froese " <astrid.froese@s...> wrote: > Is cream higher in calcium or magnesium than milk? > Astrid No it's not. In fact, it's virtually devoid of those things in comparison to milk. Neither one is a significant source of magnesium though. Quote Link to comment Share on other sites More sharing options...
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