Increase your magnesium levels by taking a bath!

This post features a synopsis of a paper on the absorption of epsom salts across the skin and a recipe for easy braised liver.

Study title and author:
Report on Absorption of magnesium sulfate (Epsom salts) across the skin
Dr RH Waring
School of Biosciences, University of Birmingham. B15 2TT, U.K. r.h.waring@bham.ac.uk

This paper can be accessed at: http://www.scribd.com/doc/2936282/Report-on-Absorption-of-magnesium-sulfate

The major components of Epsom Salts are magnesium and sulfate.

Books:

Magnesium has many benefits such as: Ease stress and improves sleep and concentration, help muscles and nerves function properly, regulate activity of 325+ enzymes, help prevent artery hardening and blood clots, make insulin more effective, reduce inflammation to relieve pain and muscle cramps, improve oxygen use.

Sulfate may help to: Flush toxins, improve absorption of nutrients, help form joint proteins, brain tissue and mucin proteins, help prevent or ease migraine headaches.

The study investigated if taking a bath with various amounts of Epsom salts added, increases blood levels of magnesium and sulfate.

The study found:

(a) All individuals had significant rises in blood magnesium and sulfate at a level of 1% Epsom salts .This equates to 1g Epsom salts per 100ml water or 600g Epsom salts per 60 litres, the standard size UK bath taken in this project (15 US gallons).

(b) Most volunteers had significantly raised magnesium and sulfate levels on baths with 400g Epsom salts added.

(c) Above the 600g/bath level, volunteers complained that the water felt 'soapy' although no volunteer complained of any adverse effects, even at Epsom salt levels of 2.5%.

(d) The values obtained suggest that most people would find maximal benefit by bathing 2 or 3 times/ week, using 500-600g Epsom salts each time.

To conclude: Bathing in Epsom salts is a safe and easy way to increase sulfate and magnesium levels in the body.

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Recipe of the day

Easy Braised Liver

Ingredients:

Lambs Liver

Lamb’s liver, cut into big chunks
Just-boiled water

Directions:
1.Throw the liver into the slow cooker pot and spread it out so that it is as flat as possible on the top instead of mounded up in the middle.

2.Pour over boiling water until the liver is just covered.

3.Cover with the lid and cook on low for 4-8 hours.

Braised Liver