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Magnesium And You: Muscle Cramps, Sleep, And Performance

By Dr. Tamara Kung, ND

Magnesium is a mineral that is integral to helping us feel and function our best. It helps us build protein, strong bones, normalizes blood pressure and sugar levels, and it also helps keep our hearts beating steadily and healthily! 

But did you know that the magnesium is not just important for your overall health but can also be a game-changer for your fitness goals? Magnesium is one of the most essential minerals that play a crucial role in muscle function, energy production, and recovery. So, let’s dive into the scientific benefits of magnesium and how it can help you achieve your fitness goals.

Improves Muscle Function

First up, muscle function. Magnesium is a key component in muscle contraction and relaxation. This means that if you’re deficient in magnesium, you may experience muscle cramps, weakness, and fatigue. By ensuring adequate magnesium levels, you can optimize your muscle strength and endurance.  

Magnesium is involved in the production of ATP (adenosine triphosphate), the molecule responsible for powering up every cell in our body. This means that magnesium is essential for maintaining energy levels during your workout and preventing fatigue. So, if you’re feeling sluggish during your workouts, low magnesium levels may be a contributing factor. 

Improves Recovery

Magnesium is also crucial for recovery after exercise. It helps to reduce inflammation, decrease muscle soreness, and improve muscle repair. This means that by incorporating magnesium via food or supplement into your post-workout routine, you can recover faster, allowing you to bounce back and stay on top of your fitness routines. 

Improves Sleep

Magnesium has also been shown to improve sleep quality, reduce stress and anxiety, and regulate blood sugar levels. All of which can have a significant impact on your fitness journey.

It also has anti-inflammatory qualities. Maintaining appropriate levels will reduce post-workout muscle soreness compared to being deficient.

You can check your serum magnesium levels through a blood test with your healthcare provider or naturopath! 50% of the population are found to be deficient in this mineral, mostly because of the proliferation of fake, processed foods which make our plates look like shades of beige and offer very little magnesium (or any nutrient for that matter). 

Recommended daily intake for the average adult is 310-420 mg per day.

One of the best ways to get your daily magnesium dose is through your foods! Real, whole foods are where all your magnificent minerals are found! So why not enjoy deliciousness and get your magnesium in at the same time? 

This is a chart of some of the top food sources of magnesium.

FoodServings SizeMagnesium (mg)
Pumpkin seeds¼ cup190
Spinach, cooked1 cup157
Swiss chard, cooked1 cup150
Tempeh1 cup134
Quinoa, cooked1 cup118
Chia seeds1 oz (2 tbsp)110
Edamame1 cup100
Brown rice1 cup84
Cashews1 oz 82
Almonds1 oz 80
Halibut3 oz90
Mackerel 3 oz 82
Salmon3 oz26-84
Tofu1 cup74
Dark chocolate1 oz 64
Black beans½  cup60
Avocado1 medium58
Peanut butter1 oz49
Yogurt, plain1 cup 42

With so many of us potentially deficient in magnesium, it’s important we learn how we can increase intake to improve our health. Supplementation can be a safe and efficient way to make sure you are covered. Again, speaking with your healthcare provider or naturopath can help you tailor the dose and direct you to the best form for your needs (you may have noticed the variety of magnesium supplements out there and it can feel overwhelming). 

Better yet, try out this simple recipe rich in magnesium.

Spinach Salad with Pumpkin Seeds and Feta

Ingredients:

  • 4 cups fresh spinach leaves
  • 1/4 cup pumpkin seeds
  • 1/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the spinach, pumpkin seeds, feta cheese, and red onion.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Drizzle the dressing over the spinach mixture and toss to coat.
  4. Serve immediately and enjoy!

This recipe is not only delicious, but it’s also a great way to get a dose of magnesium from the pumpkin seeds and spinach. Enjoy this salad as a side dish or add some grilled chicken or tofu to make it a main course.

References:

Bertinato J, Wang KC, Hayward S. Serum Magnesium Concentrations in the Canadian Population and Associations with Diabetes, Glycemic Regulation, and Insulin Resistance. Nutrients. 2017 Mar 17;9(3):296. doi: 10.3390/nu9030296. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372959/

Magnesium fact sheet for health professionals. National Institutes of Health Office of Dietary Supplements.Retrieved from https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

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All Disease Begins in the Gut: Top 3 Foods For Gut Health

Dr. Tamara Kung, ND

The title of this article is in part a direct quote of Socrates, that the root cause of human disease may in fact stem from our gut health. Today’s scientific literature is revealing the “how” and “why” of something that was accurately observed over 2000 years ago. 

We see studies showing that chronic constipation may be linked with Parkinson’s, and that anxiety and depression go hand in hand with gas, bloating and other digestive symptoms. Those with multiple sclerosis, depression, and schizophrenia, show changes in the composition of gut bacteria. 

The microbes that live in our gut outnumber our human cells in a 10:1 ratio. So technically speaking we have more microbe DNA than we do human DNA. That’s worth some perspective. Think about it, we have evolved millions of years that cultivated this symbiotic relationship between human and bacteria. We house these bacteria in our warm, damp gut, where food magically comes down to feed them on a regular basis. They’ve got it so good inside of us! In return, they produce the most potent anti-inflammatory short chain fatty acids which help our body heal, serotonin for our happiness, and they make up 70% of our immune system. (Refer to our article on the importance of reducing inflammation)

Throughout human history we’ve eaten foods that were raw or minimally processed which allowed this relationship to flourish and become an integral foundation for human health. In no time at all, our food made a 180° turn. Most foods now are ultra processed, meaning they lack what previously supported our gut bacteria.

What exactly changed?

  1. Processing removes fiber
  2. Emulsifiers and gums added – understand how they impact our gut here
  3. Fewer ingredients and a lack of diversity

When we think about eating for our gut health, we need to first consider what the healthy bacteria need to grow. Their favourite foods are fiber. Fortunately, fiber comes from every food that grows from the ground! Unfortunately, conversations on nutrition focus in on carbohydrates, fats, and proteins. That’s because these are functional fuel sources for the human cell, but we’ve forgotten that we are also eating for our friendly bacteria as well. When we forget to feed them, they starve off and begin to die leading to reduced abundance and diversity which is associated with many diseases. 

When the population and diversity are re-established, we see positive impacts on health outcomes. For instance, an interesting study done on dark chocolate highlights the therapeutic ability of building a healthy gut. The researchers of this study wanted to differentiate why dark chocolate seemed to help improve people’s mood and lowered anxiety. They also helped define specifically, what type of dark chocolate (70% or 85%), and how much (30g daily for 3 weeks). Their results were illuminating in that dark chocolate had the ability to increase the amount of healthy bacteria DNA found in stool samples, and the diversity of species. 

Thankfully, the most nourishing foods for your gut don’t have to be bran buds and Metamucil. Here are three excellent, gut building sources to start adding or increasing in your diet.

  1. Fermented Foods like kimchi, sauerkraut, miso, tempeh, and kefir
  2. Fibrous foods like every single plant on this planet. Specific superstars are beans/ legumes, seeds, raspberries, broccoli, and oats just to name a few!
  3. Last, but not least, there’s the case for dark chocolate 85% or higher!

So, diversify your meals. It can be just one new type of seed added to your breakfast, sauerkraut with your salads, and dark chocolate as an occasional treat alongside berries and nuts. 

The most important component to eating healthy sustainably is that you enjoy it. Choose flavours and textures that interest you but also support gut health Be open to discovering some new go-to’s, and your gut will thank you for it!

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Saucy Salad Rolls

By Tim Irvine

With our workshops, we try to provide unique ways to help people understand health-related concepts. Our summer salad rolls workshop is an excellent example of one.

Dr. Tamara Kung, ND, demonstrated how to make fantastic salad rolls in no time while at the same time explaining some of the nutritional benefits of the ingredients. For example:

  • Turmeric, garlic powder, and cumin are great for flavour, but they are also big antioxidants that fight inflammation
  • Sweet potato is a yummy root vegetable, but it’s also fibre-rich
  • Green lettuce promotes good gut health

You get the idea.

If you want to try it on your own, the recipe is below. Have fun and enjoy this healthy and tasty treat.

Notes:

Soy Free: Use Coconut Aminos instead of Tamari
Filling Variations: Sliced mango, avocado, or any vegetables you enjoy, roasted cauliflower, eggplant, cucumbers, carrots, mushrooms, and purple cabbage.
Sauce Variations: Hummus, guacamole
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Plant vs Meat Protein

By Tamara Kung, ND

The growing awareness of plant-based meals coupled with our long history of enthusiasm for protein is coming to an apparent clash and leaving us wondering how are we supposed to get enough quality protein on just plants!

Before we get into that, let’s get some context regarding how much protein we should have for optimal health.

In 1890, the USDA recommended 110 g of protein per day for working men. The drive for protein peaked in the 1950’s when the United Nations declared that “deficiency of protein in the diet is the most serious and widespread problem in the world.” because of a prevailing condition called Kwashiorkor disease. 

However, there’s no real evidence of prolific dietary protein deficiency in Westernized countries. Our most pressing health problems, obesity, diabetes, heart disease, pain, migraines, are not a result of protein deficiency, yet we continue to fixate on this single nutrient. 

So a revision of protein guidelines was reduced from 110 grams to an average of 42 grams per day, or to be more accurate, 0.8-0.9 grams /kg ( 0.36 g per lb). This is according to the current recommended daily intake guidelines to avoid sickness and deficiency. 

Females by Age GroupTotal Grams of Protein Per Day
9-13 years 34
14-18 years46
19+ years46
Males by Age GroupTotal Grams of Protein Per Day
9-13 years 34
14-18 years52
19+ years56

But we want to do better than just avoiding sickness. We want to thrive and make sure we are achieving levels that optimize our health, fitness, and well-being. 

Many of us are in fact consuming more than what we need to just survive as found by one of the largest studies on nutrient amounts in varying diets. Observing over 70,000 individuals, researchers gathered the data to see how much of each nutrient omnivores were getting compared to their spectrum of vegetarian counterparts. 

Regarding protein intake, they found that omnivores get way more than the recommended 42g, almost doubling that… and so does everyone else. 

Vegetarians and vegans were also found to get 70% more total protein than recommended. 

We can see omnivores and their vegetarian and vegan counterparts are achieving more than the minimum daily intake. In fact, just less than three percent of adults don’t meet protein requirements, and these are typically severely ill and malnourished individuals. A whopping 97% of adults easily meet their total protein needs so to worry about not getting enough may not be as pressing of a problem as we originally thought.

Side note: What 97% of adults are deficient in is fiber, consuming less than the recommended 30 grams per day. A focus on increasing fiber intake can move the needle in terms of improving longevity and increasing the number of healthy years lived. Plant rich diets contain significantly less fat, cholesterol, fewer microbial and parasitic infections than omnivorous diets, while at the same time providing more fiber, folate, vitamin C, and antioxidants in addition to protein. All of which are essential for preventing disease and supporting optimal health and longevity 

It should be noted that there is no upper limit set for our macronutrient guides because we are lacking the data here. But omission of upper limits doesn’t mean it’s safe to have overly high amounts for extended periods of time. We can only absorb 25-40 g of protein per meal, so overdoing it can also lead to unused protein.

A study conducted by Harvard followed 130,000 people over 32 years and found that the amount of protein didn’t translate to health, rather it’s the quality. 

Complete vs. Incomplete proteins 

So what are quality proteins? Animal protein has been touted as a complete source of all nine essential amino acids (protein’s building blocks), and therefore historically ranked superior to plant sources. 

Complete proteins contain all nine essential amino acids and include:

  • Fish
  • Poultry
  • Eggs
  • Pork
  • Beef
  • Dairy
  • Whole sources of soy (edamame, tofu, tempeh, miso)
  • Quinoa
  • Chia seeds

Incomplete proteins contain some but not all amino acids:

  • Legumes (peas, lentils, beans)
  • Nuts
  • Seeds
  • Whole grains (wild rice, farro, rye, spelt)
  • Vegetables! (Spinach – remember Popeye? Avocado, asparagus, brussels sprouts, broccoli)

We can see from this chart below that essential amino acids can be found in a variety of plant foods as well. 

If you’re eating a variety of protein foods, chances are, you don’t need to give this a second thought. Enjoying a rotating repertoire of vegetables, whole grains, legumes, nuts, and seeds will cover your needs.

Plus, our cells are continuously breaking old parts down and recycling usable components – like amino acids, and combining them with the nutrients we take in. This means we don’t need to eat complete proteins with each meal, rather a variety on a consistent basis will do us just fine.

The science is showing that it’s the source, rather than the amount of protein that makes a difference in our health. This is referred to as the protein package because food comes not in isolate. What’s included in the package are carbohydrates, fats, vitamins and minerals, and antioxidants.

Red meat is packaged with saturated fat, sodium, and zero fiber, minimal antioxidants and is linked with increased risk for heart disease and stroke. While swapping out for plant proteins such as soybeans, lentils, legumes, nuts, fish or poultry reduce these risks. Similar studies show this is also true for diabetes, cancer, weight gain, bone health, and premature death. 

This is because of the protein package idea. Plant proteins are packaged with unsaturated fat which lowers LDL cholesterol, has no cholesterol, plenty of fiber, and plenty of vitamins, minerals, and antioxidants. All great health protectors!

The takeaway here is straight forward. There is little danger of a protein deficiency on a plant-based diet, as long as you enjoy a variety and have a rotating repertoire of different lentils, beans, with your stews or curries, or whole grains with your meals, seeds and nuts with your salads, you’re covered!

If you are planning on eating less meat and more veggies and are not certain of how to make sure you are getting the protein quality, talk with a nutrition professional to make sure. Your body, performance and health will thank you.

Reference:

Nutrition Today – The Family of dietary fibers: dietary variety for maximum benefit 

Comparison of nutritional quality of vegan, vegetarian, semi-vegetarian, Nutrients, 2014

Nutrient profiles of vegetarian and non-vegetarian dietary patterns Journal of the Academy of Nutrition and Dietetics  2013

Srikanthan P, Karlamangla AS. Muscle mass index as a predictor of longevity in older adults. Am J Med. 2014;127(6):547-553. doi:10.1016/j.amjmed.2014.02.007

Public Health Nutrition , Volume 8 , Issue 6a , September 2005 , pp. 701 – 705

DOI: https://doi.org/10.1079/PHN2005766

https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/dietary-reference-intakes/tables/reference-values-macronutrients-dietary-reference-intakes-tables-2005.html

Protein

https://www.health.harvard.edu/blog/how-much-protein-do-you-need-every-day-201506188096

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How to Strengthen Your Immune System: The Deep Dive

Our immune system is composed of a robust front-line defence team. Our white blood cells and proteins called antibodies, all form an alliance to protect our body from foreign invaders. The immune system, after our nervous system, is the most complex organ system in the human body! So it’s important to understand what it takes to keep our immune system supercharged, so you can implement these tips on a routine basis. 

 “Evolution has arranged that we take pleasure in understanding – those who understand are more likely to survive.” – Carl Sagan

 Our body’s defence against infection is composed of two components.

 Your First Layer of Defence – Innate Immunity

  • Skin acts is a defense barrier
  • Mucus traps invaders 
  • Stomach acid destroys invaders
  • Enzymes in sweat have antibacterial compounds

First and foremost, we need to stay hydrated. If we can keep our skin healthy, strong and intact, we’ve got a huge advantage in blocking anything from entering our body. Dried-up skin lacking in hydration cracks, and those cracks are direct openings into our body, giving outside bugs a free pass to slip on through.  

Hydration is also important in producing mucus, especially in our nose, mouth, and gut. If the mucus is dried up, or too thick, it doesn’t coat our mouth and nose effectively, and bugs have another easy way in. Especially since the skin in our nose and mouth are very thin. 

Stomach acid and enzymes also help in the defence system, and remaining hydrated helps both of those mechanisms.

Eight glasses of water are what is typically recommended, but to get more specific, read our article here on how to calculate your water intake. Remember, 20% of our daily water intake comes from our food, so enjoy your favourite fruits and veggies on a daily basis!

Second Line of Defence – Acquired Immunity 

  • White blood cells like neutrophils engulf pathogens (think pacman). 
  • Natural killer cells (another type of white blood cell) help put our cells out of misery if they become cancerous or infected with a virus.
  • Specialized white blood cells called B cells make proteins called antibodies. 
  • Antibodies bind to invaders and can deactivate them, tag them for our natural killers to easily recognize and destroy, or coat them in a gooey coating, preventing them from invading our cells. 

Our mucus membranes line our mouth, entire digestive tract, lungs, reproductive and urinary systems, inside breast glands, and even on our eyeballs. That’s a lot of surface area! In fact, our gut alone covers the size of half a badminton court (40 square meters, vs. skin at 2 square meters). So we’ve got a lot of surface area for infection exposure, and our mucosal layer is only one cell layer thick. Meaning we need to have a very effective defence team. 

Luckily, we have our A-Team. Our mucosal membranes contain the antibodies Immunoglobulin A (or IgA). In a study, researchers found that those who ate cooked white button mushrooms every day for one week boosted their IgA production by 53% compared to those who did not have any mushrooms. In week two, this group stopped eating mushrooms yet sustained the benefit, and their IgA production measured at 56% higher than the control group, meaning the benefits were maintained for one week (but by week 3, the mushroom group fell back to baseline). 

Boosting your A-Team’s numbers by incorporating mushrooms into your routine diet seems like an effective way to prevent foreign invaders from getting into our bodies. This study used regular button mushrooms, but there are others out there that can be even more helpful. Shiitake, oyster, maitake, and lion’s mane can be found in grocery stores and make delicious meals. Medicinal mushrooms for immune support also include chaga and turkey tail.

Check out this simple immune-boosting Mushroom & Bok Choy Miso Soup Recipe.

Last but not least, know that a healthy mucosal layer rests on top of your gut. This is where keeping our guts healthy can be one of the biggest players in our immune health. A healthy gut is able to produce antibodies and also houses 20% of our immune system fighters. 

This is where a warm hearty cup of bone broth comes in handy. Easy to enjoy as is, or incorporate into any soup, stew, or curry dish! Bone broth can help keep your gut lining intact, as it is packed with proteins and collagen which are building blocks for your gut. There are also vitamins and minerals in bones which can help give your body an extra boost, but I often recommend adding vegetables when making your broth. This is an even bigger source of viable vitamins and minerals. Vegetables like garlic and ginger have their own anti-microbial properties (as do many herbs and spices), so don’t be afraid to flavour it up! 

A recipe for your own homemade bone broth can be found here. If accessible, try to get your bones from healthy animals (ie. grass-fed beef, antibiotic and hormone-free chicken). Talk with local butchers in your area to understand the quality of the food you are purchasing. 

BONUS NOTE:

Lymph helps transport antibodies and our immune cells throughout our body. Our lymph system is like a mirror of our circulatory system, a network of vessels and nodes. Unlike our circulatory system, however, it doesn’t have the heart to move the fluid around. Instead, our lymphatic system lies just under our skin’s surface and next to our muscles. This is one reason movement/muscle contraction can be so helpful in preventing us from getting sick. It helps us circulate our defence team. Another way we can help this process is by dry brushing, or for the brave – hot and cold showers!

Chronic inflammation resulting from sleep deprivation, regular intake of processed foods, fatty liver disease, or in our joints as (arthritis) can divert our immune system’s attention. This means we don’t have the full force to fight off infection and foreign invaders and this is why we can get sick more easily if we have underlying inflammation.

Check out our video on anti-inflammatory foods to find out how to reduce chronic inflammation so your protective force can focus its strength on keeping you from catching any infections!

Here’s to supercharging your immune system this fall!

Reference:

Nutrition and Immunity

https://www.hopkinsmedicine.org/research/advancements-in-research/fundamentals/in-depth/the-gut-where-bacteria-and-immune-system-meet

Dietary Intake of Agaricus bisporus White Button Mushroom Accelerates Salivary Immunoglobulin A Secretion in Healthy Volunteers

https://europepmc.org/article/med/22113068

The Role of Gut Microbiota in Immune Homeostasis and Autoimmunity.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3337124/

Surface Area of the Digestive Tract Much Smaller than Previously Thought

https://www.sciencedaily.com/releases/2014/04/140423111505.htm

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Better Mornings – Berry Beet Smoothie Bowl

Beets are a vegetable containing a natural source of dietary nitrates which, as a vasodilator, have a positive effect on blood pressure and cardiovascular health. Try this great smoothie recipe and feel the benefits.

2 servings; 10 min prep time

Notes:

Protein Boost:

Add your favourite protein powder to kick up the muscle-building properties.

Raw vs Cooked Beets: 

Depending on the strength of your blender, cooking your beet first (via steaming, which is fastest, or roasting) can make it smoother.

Topping Ideas:

Blueberries, raspberries, strawberries, mango, chia seeds, ground flax, hemp seeds, pumpkin, sunflower seeds, bee pollen, or shredded coconut.