Magnesium Decreases Risk of Stroke

Posted on by Paula Gallagher

Research published in the latest American Journal of Clinical Nutrition has found each 100 mg increment of magnesium intake per day was associated with an 8% risk reduction for stroke. Seven studies were evaluated to determine if magnesium intake had an effect on stroke occurrence. Magnesium is a key anti-inflammatory mineral that relaxes your nerves and arteries, and supports healthy electrical signalling to your heart. A majority of Americans lack optimal magnesium intake due to a refined-food diet, and soils that lack magnesium from poor farming methods. With stroke being the top killer in the United States, something as simple as getting enough magnesium should be a no-brainer. Here are some foods that are great sources of magnesium: Pumpkin seeds, spinach, Swiss chard, halibut, black beans, cashews, almonds, sunflower seeds and dairy. If you still have a hard time getting in at least 400mg of magnesium per day with food, take a quality supplement to help.