Magnesium is simple and very cheap to add to our diets and soils as epsom salts.
This following extract suggests that fluoride added to the water supply removes magnesium which is so important to our health.
Extract from “[url=http://www.johnston-independent.com/magnesium.html#miracle]Magnesium – The Miracle Mineral[/url]”
We are told that one in every four Australians will die from cancer unless heart failure takes them first.
You repair yourself – ‘Physician heal thyself’ – then tell your neighbours. The minimum of effort will bring the maximum benefit. So this is part of what I have picked up over the years.
Back in the thirties they ran a lot of experiments using rats because of their similarity to our social order and digestive systems.
One experiment they ran with the rats was to bring startling results. They had colonies of rats which they had stabilized on a diet that contained everything known to be eaten by rats. Then in each of the colonies they took out of their food one mineral or substance. Each group produced a symptom according to what was taken out of their food.
Now people can readily grasp what happens when something like arsenic is added to their food but it is extremely difficult for most people to grasp the implication of something essential removed from their diet.
When they took magnesium out of a groups food the results were rapid and dramatic. Respiratory problems (asthma) heart failure and cancer destroyed the group… the only group to be totally destroyed.
The result of this finding was for the medical profession to recommend regular doses of magnesium mostly as dolomite or epsom salts. As a child I was given a dose of epsom salts once a month and my mother took a small quantity of epsom salts each morning in her coffee then lived to 91 without any problems in between.
Prior to the war Australians were amongst the healthiest people in the world with the lowest medical rejection rate of men entering the army than any country in the world.
A friend of mine was the manager of a factory which made water treatment plants. The biggest piece of equipment was what they called a ‘Fresh Water Plant’ which was now being bought by bread manufacturers who had to get the deadly ‘sodium fluoride’ out of the water they used in bread making as it killed the yeast bacteria.
When we got to rows of small units on a bench he explained they were small domestic units for taking ‘sodium fluoride’ out of house water that we drink. My next question was of course who would want to take it out of their water?
The answer was to change the way I thought for the rest of my life. We went to the office where he showed me a long list of people who had bought these units to remove the fluorine from their water. There they were the Head of the Dental Hospital the Lord Mayor of Sydney and all the luminaries currently persuading others to have it in their water but these advocates were not going to have it in their water!
The method being used to remove the fluorine from the water was to pass the water through magnesium oxide or better still a magnesium substance called magnesite.
This process locks up both the fluorine and the magnesium which meant Sydney’s water was being deprived of at least its magnesium content.
Was that important? Well if you watered your vegetable garden with it your vegetables would miss out on any magnesium in the water and the fluorine may still lock up the available magnesium in the soil.
As it turns out Sydney’s water is rich in magnesium as a lot of the catchment area is magnesium rich sandstone country which gives up its magnesium so easily. Around Australia there are towns that fluoridate their water for what seems no reason but nearly always it is because of the high magnesium content.
Dalby in Queensland is such a place where its underground water supply is rich in magnesium salts which left in the water would point to a community with a low incidence of cancer and heart problems.
Because the famous ‘rat experiment’ never left my mind I almost habitually looked at anything to do with food and magnesium at any opportunity.
The rich sources are milk and red meats; it always comes on the fatty side of foods.
Before the war weevils were kept out of our granaries by the addition of finely ground magnesite which of course came through with the flour.
Epsom salts was all we used to treat ‘barbers pole worms’.
The granite soils of the New England are very low in magnesium (amongst other minerals) and you may be familiar with the ‘bloat’ and defoliation of certain tree species in that area. When a well known ecologist came to look at some of our problems the first thing he pointed out to us was the northern side of the stringy bark trees had all the bark eaten away up to eight feet from the ground.
He told us a magnesium mineral lick would stop the cattle eating the bark which it did. We placed prepared licks all around a large paddock and the bark eating stopped but the dramatic effect was not to become obvious for some months.
Every 6 months we had to bring the cattle in to the yards for the vet to cut cancer growths from the cow’s eyes. This on-going treatment meant treating about 25% of the cows in each mob each time they were brought in. The cause was stated to be ‘sun cancer’ of the eyes. When we next brought the cows in from the paddock where the magnesium blocks had been placed only one cow had eye cancer!
When the big super phosphate program got under way in the New England it bought at least two massive problems in its wake which officially still has not been solved nor will they ever be. Island phosphate came to Australia containing 22000 parts per million of fluorine which as rock phosphate was not a problem. When treated with sulphuric acid to make the phosphate water-soluble the fluorine is released.
The dumping of fluorine in the super-phosphate on these soils causes the locking up of the scarce magnesium in those soils increased the levels of internal parasites to the extent that drenching was required each month.
It is easy to see the relation between the lack of magnesium and cancer in animals (and us) it is quite a different matter when it comes to heart problems.
The best clues with humans and the heart problem are looking at those people who don’t ever get either problem. A survey published in England found almost zero heart problems in men over 70 who had at least one glass of milk a day. Milk is our richest source of magnesium and as our consumption of milk and milk products has fallen so has the incidence of heart disease risen.
Magnesium is cheap harmless and the critical item NOW missing from our western diets.