Along with difficulties evacuating the bowels, which can suggest digestive trouble, you may also experience heartburn or acid reflux with a lack of adequate magnesium. Anyone who has had a bout of indigestion can agree that it is a painful and unpleasant experience. If this frequently occurs after your meals, even with foods that aren’t spicy and are low in acidic content, it may be time to consider adding more magnesium to your diet. A lack of magnesium can also cause related issues, such as nausea or vomiting, which can make eating difficult, to begin with.
At this point, you may be reading the list of symptoms and realizing that you experience a few, or perhaps many of these problems. Fortunately, there are many foods rich in magnesium that can help you get your levels back on track. Check in with your doctor, and in the meantime, consider adding at least a few of these items to your plate on a regular basis:
Nuts are a great source of magnesium, but they also provide many other benefits. For example, many nuts are high in monounsaturated fatty acids. You’ve probably heard that fat is bad for you, but this is only partially true; there is good fat, and there is bad fat, and nuts contain healthy levels of good fat which can help boost the good type of cholesterol. Additionally, you’ll also be picking up a hearty helping of Vitamin E, as well as some B Vitamins every time you chow down on a serving of nuts.
FishRelated: You Should Take Omega 3 Fish Oil Supplements
Certain types of fish, particularly halibut, are excellent sources of magnesium. Fish, like nuts, also tend to have the right kind of fatty acids, which promote brain health, among other things. Fish is also a better source of protein than red meats, which can come loaded with unhealthy types of fat, and therefore increase the risk of high blood pressure, and consequently, heart disease. Just make sure you’re not deep frying the fish; frying fish may make it flavorful, but grilling or baking fish is a better way to add flavor while also preserving the nutritional content lost in frying.