Do you have low magnesium? It is a common condition but shows up more readily in certain populations. Read on to see if you are at risk for low magnesium and what you can do about it.
What Can Cause Low Magnesium:
While this deficiency can happen to anyone. There are certain populations that are more at risk. Below, we look at 10 populations that are most likely to be deficient. We also explore why they have a higher risk, overall.
The Elderly
One reason the elderly are at risk is that older adults tend to consume less magnesium in their diet. Also, as people age, their body is less able to absorb the magnesium in the food they eat.
Another potential cause is high intake of medicines. As people age, the amount of prescription drugs tends to increase. Many of these medications interfere with absorption.
Magnesium deficiencies are associated with several diseases, including Alzheimer's. Unfortunately, multivitamins do not contain 100% of the US Recommended Daily Allowance (RDA) of magnesium. So, a supplement may be necessary to prevent deficiency in the elderly.
Children with Autism
Children with autism often have sensory processing and motor issues that affect their choice of food. The diet is often severely limited. What is known as the “white diet” is common. For example, macaroni and cheese, chicken nuggets, apple juice, crackers are common favorites. A diet limited to only white foods is going to be deficient in many nutrients, including magnesium.
If a child is severely limiting their food intake, a multivitamin with minerals is recommended. A magnesium supplement may be necessary as well. Check with your doctor before supplementing with magnesium. Every child's nutrition needs are unique, and too much of one nutrient can negatively affect the status of another nutrient in the body.
People who Restrict Carbohydrates
Many of the foods high in carbohydrates are also high in magnesium. For example, whole grain breads and cereals, beans and peas, and leafy green vegetables are high in magnesium. In contrast, foods that are low in carbohydrates also tend to be low in magnesium. For example, meat and cheese. Thus, if you are on a low carb or ketogenic diet, it may be necessary to supplement your diet with magnesium.
People who Consume Certain Types of Antacids
Two types of antacids, known as Proton Pump Inhibitors (PPI) and H2 inhibitors, interfere with magnesium absorption. These are medications that reduce the amount of acid produced in the stomach. Reducing acid production increases the pH of the stomach. This in turn decreases the ability of stomach to break down magnesium into a form the body can use. As a result, people taking these types of antacids are at increased risk of deficiency.
People who are diabetic are at risk for magnesium deficiency. In diabetes, blood sugars run high. In an attempt to flush out the extra sugars, the kidneys increase urine production. As a result, there will be an increased loss of important nutrients including magnesium.
People with Crohn’s Disease
Crohn's disease causes many digestive issues including frequent bouts of diarrhea. As a result, magnesium is lost. Crohn's disease also interferes with absorption of magnesium.
People with Intestinal Removal
The intestines are where most of the nutrient absorption occurs. When part of the intestines are removed, or not functioning properly, magnesium absorption is decreased.
People Who are Alcohol Dependent
People who are alcohol dependent don't usually eat a diet sufficient in nutrients. Also, what they do eat gets excreted through the urine. Thus, people who are alcohol dependent are at risk for magnesium deficiency.
People Who Take Thiazide Diuretics
All diuretics cause increased urination to prevent water retention. Thiazide diuretics are used to treat blood pressure. Unfortunately, a side effect is increased loss of important nutrients including magnesium.
Below are the Most Common Generic Names of Thiazide Diuretics:
Chlorothiazide
Metolazone
Indapamide
Hydrochlorothiazide
Chlorthalidone
Methyclothiazide
People Eating the American Diet
The American diet is high in processed foods and refined breads and cereals. It is also high in meat and cheese, and low in whole grains, vegetables, and fruit. The result is inadequate intake of many nutrients, including magnesium.
The Effect of The Refining Process
When whole grain breads are refined to make white bread, the outer bran and germ are removed. The same thing happens when brown rice is refined to make white rice. Most vitamins, minerals and fiber are in the bran and the germ. Thus, most of the nutrients are removed during the refining process.
There is virtually no magnesium, vitamin E, vitamin B6, thiamin, niacin, or folate remaining in the refined product before fortification.
In 1941, the Food and Drug Administration (FDA) stated that all “fortified” or “enriched” labeled breads, cereals, and rice must include iron, riboflavin, thiamin, and niacin. The folate requirement was added later. Thus, all “fortified” and “enriched” breads are good sources of iron, riboflavin, thiamin, niacin, and folate.
They are NOT, however, good sources of magnesium, vitamin E, or vitamin B6. Thus, the American diet is severely lacking in many nutrients, including magnesium.
Below is a magnesium rich dish for you to try:
Note that you can go into the free myfitnesspal.com app on android or Apple and the QR code in the recipe will work for you.
People have been asking me what they should be feeding their kids who have ADHD. One of the major things you want to try to achieve is a balanced diet.
What I mean by this is, regular meals and healthy snacks, sufficient protein, calcium and iron, and as natural as possible. So, I have put together three healthy alternatives for picky eaters to help make transitions easier.
Three Healthy Alternatives for Picky Eaters
Most kids love macaroni and cheese, chicken nuggets, and don't like vegetables much. This “problem” is exacerbated when the child will only eat macaroni and cheese and chicken nuggets and won't eat vegetables. OR when all they are eating is boxed macaroni and cheese and frozen processed chicken nuggets.
This is often the case for children with autism, ADHD, and sensory processing difficulties. As a result, I have looked for and found three healthy alternatives for picky kids, that hopefully won't be too time consuming or difficult to make. Especially because you can double the recipes and serve as leftovers and/or freeze for a later time.
It's kind of a “Instead of this, Eat that,” scenario.
Healthy Alternatives for Picky Eaters Number 1
Hiding vegetables in sauce by pureeing the sauce and vegetables together.
I discovered a recipe “Hidden Veggie Mac and Cheese” a couple of months ago through Pinterest. We finally made the recipe (I had previously posted the recipe from the website–THIS IS AN UPDATE).
I decided after thinking about it for a few months that this recipe would probably not be successful because of the cauliflower and butternut squash. Our son hates cauliflower, and the texture of squash is just too much for him.
I evaluated the nutrition facts on MyFitnessPal.com last night, after my husband made the macaroni and cheese and my son loved it.
The vitamin A in each serving is increased from about 7% to over 40% from our original homemade macaroni and cheese. This with only 1/2 cup of carrots. I would've liked to add more to the recipe but didn't want to overdo it because my son is so picky.
My son likes macaroni and cheese in all forms, except I have had a tough time recently getting him to accept whole wheat pasta with his cheese. My solution to this problem is to use lentil pasta. This is perfect for those of you who are gluten-free or who are trying to reduce the amount of wheat in your diet.
Lentil pasta is super high in protein, and an excellent source of iron, folate, magnesium, and fiber.
When I cook lentil pasta, I usually cook it a little longer than the package directions say. This is because it doesn't taste as good al dente, and my son complains unless it's just right–past al dente state.
Personally, I think we all could benefit from eating a wider variety of grains and legumes. In fact, I've recently been scratching my head wondering when did we start eating only wheat pasta and bread?
He likes this better than the original mac and cheese recipe
Healthy Alternatives for Picky Eaters Number 2
Making Cream of Fresh Vegetable Soups.
This is one I've been using successfully for years.
Broccoli, carrots, potatoes, and mushrooms all make excellent pureed cream soups. And there are others as well. However, my son likes the broccoli soup the best, especially if I add cheese. (Can anyone say, “Cheese Sauce?”)
Processed chicken nuggets…Not only are they expensive, but most of them are filled with artificial stuff and preservatives galore. Plus, they are high in sodium. So, making homemade chicken nuggets (or tenders if you prefer), is a fantastic way to ensure you child is getting enough protein in their diet. The recipe below can be doubled or tripled, or even cut in half, and the rest can be frozen for future use.
Homemade Chicken Nuggets
Ingredients
2 pounds chicken breast meat (tenders, fillets) cut into 1-inch pieces/squares
I have a picky son who absolutely loves Alfredo Sauce. But traditional Alfredo Sauce is through the roof with fat, saturated fat, and calories. Since he eats so much cheese, I've been concerned about his heart health. Children today are so much less active than they were when I was growing up, and Nathan is no exception. So, I decided to find a reduced fat Alfredo Sauce to try. (Post may contain affiliate links).
I found a recipe for reduced fat Alfredo Sauce online a few months ago.
We tweaked it a bit. It was a hit! In fact, shortly after trying this recipe, I bought regular Alfredo Sauce at the deli of our local grocery store. If you can believe it, Nathan likes my reduced fat version better. So we make it for him quite frequently.
One thing many people don't realize about cheese is that dry Italian cheese has richer flavor, and weighs less by bulk. So a 3/4 cup serving of Romano Pecorino cheese has less calories and fat than 3/4 cup of cheddar cheese, for example. This is one reason why this recipe was actually pretty easy to create.
Although Alfredo sauce is traditionally served with Fettucine, you can add this sauce to different types of pasta to add variety. And it will all taste delicious!
We serve our reduced fat Alfredo sauce with Ravioli, whole grain pasta, and legume pasta. It also tastes delicious on vegetables, such as broccoli, and with chicken and beef. We're still trying to get Nathan used to the idea of eating broccoli, chicken and pasta Alfredo together as one dish. However, he's not going for it–yet.
The good news is that he will eat chicken and broccoli on the side as long as the pasta is in a separate bowl.
I hope you enjoy this recipe as much as Nathan does. Oh, for comparison.
Delicious, aromatic, and easy. This reduced fat version passes the kid test. You'll be able to serve it with your favorite pasta, meats, and vegetables.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 4Servings
Calories: 358kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC
Ingredients
1tbspButter
1tspminced garlic
1tbspall purpose flouror gluten-free flour of choice
1cup2% reduced fat milk
2 tbspcream cheesesoftened
1/2tsplemon zestgrated, fresh
1tbspparsleyfresh, chopped
3/4cupromano pecorinoor other favorite italian cheese
1dashwhite pepperoptional
1/4tspsaltmay use up to 1/2 tsp
8ozwhole grain pastaor other favorite pasta
Instructions
Melt Butter in saucepan
add garlic and lemon zest; cook until soft, about 1 minute
add in flour, stir
add milk, whisk together until smooth; cook, stirring constantly, at medium temp until thickened and bubbly, about 3 minutes
add cream cheese and romano pecorino cheese;
Note that cream cheese will be difficult to completely mix into the milk; if will taste good even if you see little pieces. However, if you want to combine it until it's creamy, you can use an immersion blender.
Of all of the superfoods, blueberries are one of my favorites. And living in Oregon, we sure do get plenty of them. But what exactly makes blueberries superfoods? And what are some of the ways you can eat them?
Here are at least 5 reasons blueberries are superfoods.
Interesting facts about blueberries:
More species of blueberries exist in North America than in any other continent in the world.
Blueberries have the highest antioxidant capacity of any of the popular fruits and vegetables.
Specifically, blueberries are rich in the phytonutrients known as anthocyanins.
Antioxidants are just what they say they are: “anti”, meaning they work against, “oxidation.”
Oxidation is a process that results in the breakdown of cells. For example, the reason bananas, apples, and potatoes become brown when open to the air is because of oxidation.
Thus, antioxidants prevent cell damage in the body, an example of which is cancer.
Blueberries are an excellent way to reduce your risk of cancer and other age-related diseases.
Blueberries are low in calories. One cup only contains about 80 calories.
These tasty fruits are a good source of fiber, providing 4 grams per serving.
They are also high in vitamin C and a good source of potassium.
As with all fruit, blueberries are high in water (85%). Thus, blueberries hydrate your body naturally.
Blueberries taste delicious and make many other foods more tasty. For example, add some blueberries to your pancake or waffle batter the next time you're fixing breakfast. Or just add the blueberries on top.
Add blueberries to your favorite smoothie in the morning. You can freeze blueberries to increase their shelf life. This is great in the summer because the coldness of frozen berries makes the smoothie more refreshing on a hot summer day.
Add them to your favorite cereal or to plain yogurt to spruce them up AND make them more nutritious.
This is at least 5 Reasons why blueberries are superfoods. Can you think of any more reasons?
Recipes High in Iron and Vitamin C – Who is at Risk of Iron Deficiency? There are at least seven (7) groups of people at risk for Iron Deficiency anemia.
I previously talked about the importance of protein as well as the importance of iron in your child's diet. Today, I will discuss how to increase the ability of your body to absorb and use iron in the foods you eat. First, let's review the groups of people at risk for iron deficiency.
7 Groups of People at Risk for Iron Deficiency
Pre-Term Infants
Premature babies are at risk for iron deficiency. This is because the unborn infant stores the largest amount of iron in the last trimester of gestation. Thus, babies born prior to the end of the 9th month have less iron available to use after birth.
Unfortunately, premature babies are also at risk for iron overload. So, it is important to talk to a doctor before giving an iron supplement to a preterm baby.
Young Children
Young children are growing quickly, and their iron needs are increased. Often their intake is inadequate as well. This puts them at risk for iron deficiency. Click Here for a list of Foods That Are High in Iron.
Cow's Milk Should be Treated as a Food
Toddlers are especially at risk of iron deficiency if kept on the bottle longer than 12 months. This is because babies are usually given cow's milk starting at 1 year of age. Cow's milk has no iron and is high in calories. Whole milk, which is recommend until 2 years of age, has 150 calories in one cup. If formula is replaced by cow's milk and is put in the bottle, the young child will usually consume too much milk. This will fill him or her up.
The toddler will then not want to eat other foods, including foods high in iron.
To make matters worse, an excess of cow's milk will interfere with the absorption of iron that is eaten. Thus, it is important to wean your baby off the bottle by 12 months old.
Teenage Girls
Teen girls often limit their diet to stay thin. In addition, the start of menstruation increases the amount of iron lost and the amount of iron that is needed in the diet. Ensuring plenty of iron rich foods will help to reduce risk of anemia and the complications associated with anemia.
Pregnant Women
Iron needs increase during pregnancy because mom is eating for two! Doctors will usually recommend a Multivitamin with Iron and Folate to ensure proper nutrition.
Congestive Heart Failure Patients
The reasons why are unclear. However, it is true that when heart failure is present, the heart is not pumping blood as efficiently. Also, inflammation is present. Sufficient nutrient intake is essential during this process. Thus, the person with heart failure will most likely be taking supplements as ordered by their doctor or dietitian.
Persons with Digestive Diseases Including Ulcerative Colitis and Crohn's Disease
A healthy digestive system is essential for adequate nutrient absorption. With Ulcerative Colitis and Crohn's Disease, the ability to absorb nutrients is decreased. Also, the amount of nutrients lost is increased. People with these diseases are usually supplemented with iron and other important nutrients to help improve nutritional status.
Vegetarians
When a person is on a vegetarian diet, careful planning is required to ensure enough iron is taken in. It is important to remember that eggs, beans, grains, spinach, nuts and seeds are non-heme sources of iron. Non-heme iron is less readily absorbed by the body than heme sources of iron. Also, most non-heme sources of iron are high in phytic acid. Phytic acid inhibits absorption of iron. Thus, vegetarians need to consume higher amounts of iron to compensate for decreased absorption of non-heme iron as well as presence of phytic acid.
Combining Vitamin C Rich Foods with Vegetarian Iron Sources Will Increase the Amount of Iron that is Absorbed.
For example, when serving bean burritos, add homemade salsa to increase iron absorption.
This homemade salsa is made with fresh tomatoes, onions, jalapeno peppers, and cilantro, and is rich in Vitamin C. Combining this recipe with bean burritos (or other meat burritos or tacos) will increase the iron in the foods served with (beans, tortillas, chicken).
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: easy, healthy
Servings: 8Servings
Calories: 8kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC
Ingredients
1cupRoma Tomatoesabout 2 large, diced
1/4cupOnionsdiced
2tbspCilantrofinely chopped
1wholeJalapeno or AnaheimJalapeno (Medium Heat); Anaheim (Mild Heat)
1tbspLemon Juice
1/2teaspoonSaltTo taste
Instructions
Chop all vegetables to desired size (remove seeds from pepper) 2) Add lemon juice and salt 3) Mix all ingredients together4) Chill 2 hours and Serve
Add oil to pan and heat 2) Saute onion, garlic, bell pepper and tomato until vegetables are tender, 10 minutes or so 3) Add 1/4 cup water and chicken 4) Mix and heat through 5) Serve on corn or flour tortillas with cheese, lettuce, fresh salsa or other favorite toppings.
Nathan won't eat tomatoes in most things. However, he likes this recipe if we serve it on a tortilla with cheese. It makes me so happy to know that I figured out another way to sneak in some healthy vegetables. This increases the number of vegetables he is eating. Plus, it adds variety to his limited diet.
Grab My Book on Amazon by clicking on the book below.
I only promote products I use and love. Clicking on some of the images on this page will take you to a page of a company I am an affiliate with. If you purchase anything, I will get a small commission.
