The majority of diabetics suffer from magnesium deficiency
Magnesium deficiency is widespread – especially among diabetics. The University of Stuttgart-Hohenheim conducted a study on 5,500 diabetics. It turned out that 89 per cent of insulin-dependent patients and 85 per cent of non-insulin-dependent patients suffered from magnesium deficiency.
Magnesium deficiency, on the other hand, favors the development of diabetes and can lead not only to worse sugar levels and the dreaded consequences of heart and blood vessels in existing diabetes, but can even prevent the basically possible cure of the disease.
Magnesium deficiency favors diabetes-related effects
Two of the largest epidemiological studies (Nurses Health Study and Professionals Health Study), with a total of approximately 130,000 participants, concluded that people with a low magnesium diet are more likely to develop diabetes.
In other words, the higher the magnesium concentration in the blood, the lower the risk of developing diabetes. Diabetics with low magnesium levels are also at a much greater risk of becoming victims of kidney damage and retinal diseases.
According to a meta-analysis (published in the journal “Diabetes and Metabolism”) diabetics had eye damage to even lower magnesium reserves than diabetic patients without this complication.
Magnesium deficiency promotes vascular diseases
Scientists from Mexico have also shown that the concentration of the inflammatory protein CRP increases in diabetes patients with magnesium deficiency. Increased CRP values are considered as a risk factor for vascular diseases such as thrombosis and consequently for myocardial infarction and stroke.
In 2005, a researcher from the Medical University in Charleston, South Carolina, confirmed that patients with high CRP levels also had too little magnesium in their diet.
Why do diabetics suffer from magnesium deficiency?
The main cause of magnesium deficiency in diabetics is hidden in the nowadays usual magnesium-poor diet. Foods that have a high magnesium content are avoided by most people, such as
organically grown green leaf vegetables,
- fresh peas,
- sea vegetables,
- pumpkin seeds,
- sunflower seeds or
At the same time, food is consumed which, on the one hand, itself is extremely poor in magnesium (in particular, refined household sugar and all other isolated carbohydrates) and, on the other hand, exhausts the magnesium supply, which is already scarce, either because they contain substances which make the absorption of magnesium more difficult (eg. Cereals, milk) or because they contain substances for the decomposition and detoxification of which the body needs magnesium (eg acid – forming foodstuffs, but also medicines) or because they contain substances which are linked to magnesium and which are used for the Make the organism useless (eg soy, black tea, fluoridated salt).
Once a diabetes has developed, the magnesium reserves of the body are declining more and more rapidly, as more minerals than ordinary ones are expelled from the kidneys in diabetics.
How magnesium deficiency leads to diabetes
Only an adequate magnesium level in the blood allows the pancreas to deliver sufficient insulin. Without magnesium the pancreas can only work to a limited extent. In addition, magnesium ensures that the insulin can remove glucose from the blood and transport it into the cells.
If magnesium is missing, however, the cells become dense and do not allow glucose to enter, or only rarely (insulin resistance). At the same time, however, the cells signal their glucose starvation, which is still unsettled. So the pancreas produces more and more insulin, which ultimately leads to a depletion of the insulin-producing cells of the pancreas and makes people seize insulin (insulin-dependent diabetes).
How magnesium deficiency leads to overweight, hypertension and high cholesterol levels
However, before the pancreas ceases, the insulin resistance of the cells begins to increase the blood glucose level. The excess glucose is stored in the form of fat and leads to overweight.
Since in this situation hardly a diabetic cares about the vital supply of sufficient magnesium, the persistent magnesium deficiency leads to further problems. Hypertension develops and cholesterol levels rise. This would bring together all risk factors for serious cardiovascular diseases:
- High blood glucose level
- Blood pressure
- Unfavorable cholesterol
Magnesium improves the effectiveness of insulin
And so the results of corresponding studies from Italy, Brazil and Mexico were not surprising. They showed that by administering magnesium to diabetics, the efficacy of the insulin could be improved and the fasting blood glucose value could be lowered. The higher the level of magnesium in the body, the better the cells react to insulin and the higher the probability of getting healthy again.
Conclusion: Magnesium deficiency promotes the development of diabetes and increases the risk of diabetes-related damage such as cardiovascular disease, network damage, nervous and renal damage, while on the other hand the adequate supply of magnesium can both prevent diabetes and prevent diabetes.
How to remove magnesium deficiency
Integrate the magnesium-rich foods listed in the section “Why do diabetics suffer from magnesium deficiency?” Into your diet.
At the same time, reduce the low-magnesium foodstuffs mentioned in the same section or those that make a magnesium intake more difficult (see also the text “magnesium deficiency”). Ideal for this purpose is a basic diet
Choose a magnesium preparation with the right calcium-magnesium ratio of 2: 1. This ratio is naturally present in the Sango marine coral. The magnesium from this completely natural magnesium source is already present after 20 minutes with a bioavailability of 90% in the blood circulation. The bioavailability of other mineral preparations is poor 20 to 40 percent.