The human body is composed of cells, an estimated 100 trillion of them.  All organs and tissues, even the portion of the blood that carries life-sustaining oxygen, are cells.  Cells are living, dynamic, and vitally functioning clumps of protoplasm surrounded by a selectively permeable protective membrane.  All cells, which originated as non-specific stem cells in the beginning, became specialized for whatever organ or tissue they comprise (such as heart and brain cells), and for whatever specialized function they have (such as oxygen-carrying red blood cells).  Cells are the basis of life.

Cells contain numerous very tiny organ-like structures called organelles.  Like the organs within the human body, it is the organelles within cells that provide the cell’s dynamic quality and allow the cells to function.  Just like the human body, how well each organelle functions determines how well the whole structure functions.  Healthy functioning organelles means healthy functioning cells, healthy functioning cells means healthy functioning organs and tissues, and healthy functioning organs and tissues forms the basis for health and longevity.

Cells maintain their function by taking in three basic things: Nutrients, water and oxygen.  After the cells use what they need to maintain their function, the cells then eliminate waste byproducts.  This functional cellular process is what is known as metabolism.  A normal functioning metabolism is normal functioning cells.

Of course, to function normally the cells need adequate nutrients, water and oxygen.  Any inadequacy of these three will compromise normal cell function.  In a real sense, the quality and quantity of nutrients, water and oxygen are the primary determining factors in normal cellular function – and cellular dysfunction.  Other factors that can cause or contribute to cell dysfunction are the exposure to environmental pollutants and ingestion of toxins.  To remain healthy and to thrive, the cells need adequate and balanced nutrients, water and oxygen, and minimal exposure to pollutants and toxins.  Anything less contributes to cellular dysfunction.

Cellular dysfunction (cells not functioning normally) weakens the cell and is what sets the stage for poor health conditions.  Cellular dysfunction has also been identified by several research scientists as the first step that leads to eventual cell demise – and aging.  According to these research scientists, aging is a sequence of cellular “dysfunction, damage, demise and decay” which occurs at a gradually increasing rate that eventually becomes faster than the worn out or damaged cells can be replenished with new cells.  Cells that naturally wear out with the passage of time is considered normal aging.  Cells that are damaged to the point of dysfunction by an improper diet and/or toxin exposure is considered premature aging.  It is currently thought that the regular intake of certain nutrients may help slow the normal aging process, and may help prevent premature aging.  Such nutrients include: Omega-3 fatty acids, CoQ10, vitamins C and E, and the essential mineral magnesium.  (Reference: Linus Pauling Institute, Life Extension, International Association of Gerontology and Genetics, et al.)

One of the most important groups of cells are the cells that line the interior of the arteries, the endothelial cells.  The arteries are obviously important for they are the blood vessels that transport the nutrients, water and oxygen to the cells throughout the entire body, while the veins transport metabolism waste byproducts (such as carbon dioxide) for elimination.  The endothelial cells, which come into direct contact with the contents of the bloodstream, are a single layer of cells (known collectively as the endothelium) that serve to protect the rest of the blood vessel structure while acting as a kind of a barrier/buffer for the contents of the bloodstream.

The endothelial cells line the entire circulatory system, from the heart to the smallest capillaries.  They form an interface between circulating blood (the bloodstream) and the rest of the blood vessel wall.  Endothelial cells, as an integral part of blood vessel walls, are very specialized cells that are involved in many aspects of vascular biology, such as: 1. Vasoconstriction and vasodilation (hence, help control blood pressure); 2. Blood clotting (thrombosis and fibrinolysis); 3. Dystrophic calcification; 4. Angiogenesis (formation of new blood vessels); and 5. Have a selectively permeable barrier/buffer function that controls the passage of substances and materials between the blood and surrounding tissues, and controls the passage of white blood cells (an important part of the immune system) in and out of the bloodstream.  Excessive or prolonged increases in blood vessel wall permeability, as a result of endothelial cell dysfunction (as in cases of chronic inflammation), may lead to blood vessel edema/swelling.  Chronic blood vessel inflammation is a well-known contributing factor in the formation and buildup of arterial dystrophic calcification.

Endothelial cell dysfunction is the precursor to arterial damage, arterial inflammation as a result of that damage, and the formation and buildup of arterial dystrophic calcification.  Moreover, endothelial cell dysfunction is the hallmark of premature aging.  Recent research has uncovered the underlying cause that triggers endothelial cell dysfunction, that cascades into eventual dystrophic calcification, to be unbalanced calcium metabolism.

See the diagram below for the basic structure of an artery.

Specific foods, specific nutrients, and nutrient imbalances have a strong impact on endothelial cell and blood vessel function.

Dietary Fats – Recent studies have shown that consumption of fat-laden foods, specifically animal fat and especially trans fat, causes the arteries to become stiff and less flexible for about four hours after consumption.  Vitamin C (1,000 mg) and vitamin E (800 IU) taken just before a fat-laden meal is consumed is believed to help support the normal function and flexibility of the arteries.

Sugar/Refined Carbs – Recent studies have shown that consumption of foods that have a high Glycemic Index (sugar-laden foods and refined carbohydrates) negatively affects the elasticity of the arteries and reduces their ability to function normally for several hours after they have been consumed.  Habitual consumption of such foods causes a weakening of the endothelial cells that line the arteries, along with weakening the entire artery structure, with such arterial weakness being a contributing factor as to how dystrophic calcification forms.

Chronically weakened arteries that are exposed to sudden intense physical, mental or emotional stress can be a critical factor in emergency cardiovascular problems and even “sudden death syndrome.”  It is believed that binge eating high Glycemic Index and fat-laden foods further increases these risks.  It is well-known by emergency response personnel and ER doctors that the time of the year when the ERs are the busiest is on Thanksgiving Day, after the victims had consumed a huge fat and sugar-laden meal.  The consumption of high Glycemic Index foods (sugar and refined carbs) not only has a dramatic and strong negative impact on blood sugar levels, insulin resistance, and weight gain, but also has a direct negative impact on the function of the endothelial cells that line the arteries – with such consumption causing sudden temporary endothelial cell dysfunction, which has been called: “The riskiest of the risk factors.”  (Reference: Science Daily, June 27, 2009, “How High Carbohydrate Foods Can Raise Risk For Heart Problems” Tel Aviv University’s Sackler School of Medicine and the Heart Institute of Sheba Medical Center, with collaboration of the Endocrinology Institute.)  For a simple and useable explanation of what constitutes high Glycemic Index foods, see “The Advanced Glycemic Index” in the “Nutrient Resource Section.”

Factoid about sugar consumption: Throughout the 1800s the average consumption of sugar in America was 13 grams per person, per day.  Today, the average consumption of sugar is 285 grams per person, per day.  No wonder that today cardiovascular problems are of epidemic proportions, and obesity and blood glucose problems are not far behind.  For general health, and to prevent gaining excess body weight, it is currently thought that no more than 30 grams of sugar per day is generally considered prudent.  For those wanting to lose weight, 20 grams (or less) of sugar a day is generally considered prudent.  For those interested in optimum health, many scientific researchers and knowledgeable doctors suggest completely eliminating all sugar, sugar-laden foods, and refined carbs from the diet.  And, as they have pointed out, refined carbs are essentially the same as sugar.

Aging – In a symposium that was held July 5-9, 2009, during the 19^th World Congress of the International Association of Gerontology and Genetics, four of the world’s most noted biologists discussed their understanding of the reasons for the aging process.  The research scientists independently came to the same conclusion that: “Aging is no longer an unsolved problem,” which was the title of their presentation.  They had developed insight into aging over the last decade or so, and came to understand that:  “It is now known that the body’s repair and maintenance systems are primary determinants of longevity.  Aging occurs because the complex biological molecules [cells] of which we are all composed become dysfunctional over time as the energy necessary to keep them structurally sound diminishes.  Thus, our molecules [cells] must be repaired or replaced frequently by our own extensive repair systems.  These repair systems, which are also composed of complex molecules, eventually suffer the same molecular dysfunction.”

Thus, aging is inevitable, but premature aging is not.

The key to slowing the aging process and preventing premature aging is to keep the cells functioning normally, for as long as possible, and to avoid those things known to cause cellular dysfunction.  This is well-known to the research scientists around the world who study aging (such as those at the Linus Pauling Institute).

Nutrient Imbalances – It is well-known that in addition to the adequate quantity and quality of nutrients, nutrients must also be in balance for optimum cell function.  One of the fundamental and most important balances that must be maintained for optimum cell function, and to prevent cell dysfunction, is the balance between the essential minerals calcium and magnesium.  Excess dietary calcium, or conditions that cause calcium to be leached from bones, causes a sharp increase in the amount of calcium in the bloodstream.  Excess and unbalanced calcium in the blood negatively impacts cells, especially the endothelial cells that the bloodstream comes into direct contact with.  Excess and unbalanced calcium floods the endothelial cells and causes cellular dysfunction and eventual cellular damage – and ultimately cellular demise.  The essential mineral magnesium, among all of its other attributes (such as its role in energy production), is a natural calcium channel blocker which controls and regulates how much calcium is allowed to enter cells.  Magnesium (which is primarily found in plant foods) balances calcium (which is abundantly found in animal foods).  Compounding the problem is the excessive recommendation from well-meaning but uninformed doctors to take mega-doses of calcium supplements (they may mean well but they quite literally don’t know any better).  Too much calcium, in the face of inadequate magnesium, causes cell dysfunction and damage, and is a strong contributory factor in eventual cellular demise.  It has recently been discovered during advanced research into calcium metabolism that unbalanced calcium metabolism causes cell dysfunction and damage, is believed to be the underlying cause of dystrophic calcification formation and buildup, and is a major factor in premature aging.  (Reference the following patents: U.S. 5,849,337, U.S. 6,372,264, Canada 2,295,108, Japan 3622985, China ZL 02828726.6, and the European Union EP 1003370)

See the diagrams below for an illustration of how unbalanced calcium damages cells.

Cell Power – Inside each cell are numerous mitochondria – the organelle that is the cell’s “power plant” that drives cellular function.  The mitochondria produce a chemical substance known as adenosine triphosphate (ATP) which is the energy molecule.

Different body structures have different energy requirements and therefore have different numbers of mitochondria in their cells.  The continuously functioning heart has a very high energy requirement and therefore has about 5,000 energy-producing mitochondria per cell, while skeletal muscle may have only about 200 mitochondria in each cell.  Each normally functioning mitochondrion produces ATP molecules which bond with magnesium ions (Mg) to form the complete energy complex MgATP – if adequate magnesium is present.  If the essential mineral magnesium is inadequate at the cellular level then the amount of energy produced will be lacking and the cells can’t function normally.  We experience this as a lack of energy and feeling tired.  Moreover, if there is insufficient magnesium available (on the cellular level, where it really counts) then it can’t do its job as a calcium channel blocker (controlling and regulating how much calcium enters the cells), and the excess unbalanced calcium will then cause cellular dysfunction and eventually cell damage.  The key to having normal energy levels, as well as to prevent cellular damage, is to have an adequate intake of magnesium that can actually get to the cells – and not be hampered by magnesium’s inherent hydrophilic nature.

Because the heart cells have such a high number of energy-producing mitochondria, the heart is the most important recipient of the benefits of an adequate intake of magnesium.  In a real sense, the adequate intake/uptake of the essential mineral magnesium (on the intestinal and cellular level) is what keeps us Young at Heart.  And, a normally functioning and healthy heart is the key to health and longevity.

(See “The Real Secret of Health & Longevity,” “The Importance of Magnesium & Vitamin C,” “Unbalanced Calcium Metabolism,” “The Role of Calcium,” and “Potentiated Magnesium” for more detailed information.)

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Life begins and ends with the cell.  The entire human body, every part – every organ, every structure, and all tissues – is composed of tiny living and dynamically functioning structures called cells.  Each cell, though specialized for whatever body part it comprises, is fundamentally the same with three basic parts: 1. A selectively permeable protective outer membrane that allows nutrient molecules and mineral ions to go into the cell, and metabolism waste products to go out of the cell, through specialized receptors, gates and channels; 2. A central nucleus where DNA is located (except for red blood cells and eye lens cells which have very specialized functions and thus have a different internal structure); and 3. Numerous tiny and dynamic functioning organ-like structures inside the cell called organelles, which are suspended in a water-based jelly-like substance called cytoplasm.  Each organelle has specialized functions, and each are contained within their own selectively permeable protective membrane.

Each cell is a tiny complex city of busy function.

The following diagrams illustrate the basic types of cells and how their appearance differs depending upon their particular purpose and function, and a fundamental view of the highly complex structure and function of a typical cell.

Perhaps the best known organelle are the mitochondria, often referred to as the cell’s “power plant,” of which there are several in each cell and make up about 25% of the total volume of a typical cell.  The mitochondria provide the energy-producing chemical compound adenosine triphosphate (ATP), which bonds with magnesium (Mg) to form the energy complex MgATP, which drives the cell by releasing energy (i.e., energy transfer reaction) for cellular reactions when converted to the chemical compound adenosine diphosphate (ADP).  Because of the energy requirement of the continuously functioning heart, heart muscle cells have about 5,000 energy-producing mitochondria per cell.  By comparison, a typical skeletal muscle cell may only have about 200 mitochondria per cell.  It is the mitochondria that drive the cells.

Cellular energy is produced in a complex sequence of biochemical reactions that starts with the ingestion of nutrients (such as carbohydrates, fats, and magnesium) that are broken down into their simpler form (carbohydrates into the simple sugar glucose, fats into fatty acids and glycerol, and magnesium into magnesium ions), for production of ATP molecules in the mitochondria (primarily from glucose), which bonds with magnesium ions to form MgATP, and then releases energy as it converts to ADP.  The essential mineral magnesium is the facilitator of energy production.

This is how magnesium provides natural energy, which is especially noticeable in those who take magnesium supplements who have low magnesium and energy levels.

Assisting are the other nutrients: Protein – Which is broken down into its basic amino acid components that is reassembled into numerous peptides for structure and chemical formation; Vitamins – That primarily act as functional cofactors; Minerals – That are both structural and functional cofactors; and Water – Which is the fluid medium for all biochemical body functions.  Protein can also be used as an energy source but is third in line, after the body-preferred carbohydrates (for immediate conversion to glucose) and dietary fat.  Fundamentally, protein is for structure, carbohydrates are for energy, fats are for protection, vitamins are for function, minerals are for structure and function, and water is the basis for the body’s fluid environment.

Adenosine triphosphate (ATP) is the basic energy source for cellular function, metabolic reactions, synthesis of DNA, RNA and proteins, molecular transport across cell membranes, drives and maintains cell structure components, acts as a cell-signaling molecule (communication between cells), and is required for muscle fiber contractions and in this way meets the main energy requirement for body movement, organ function, and respiration.  ATP is the cellular energy spark of life.

Like our body’s organs, each organelle has a specific function that contributes to the normal function, health and life of the cell.  The quantity and quality of consumed nutrients determine cell function, health and life.

The raw materials that fuel the function of each cell are the nutrients we consume from food and drink, and from the air we breathe – oxygen, protein, carbohydrates, fats, vitamins, minerals and water (virtually all bodily chemical reactions occur in a water-based fluid environment) – all of which are vital for life.  The quantity, quality and balance of these nutrients dictate how well the organelles function, which dictates how well the cells function, which dictates how well the organs, structures and tissues function, which dictates how well the body functions.

How well the cells function determines their health and longevity, which determines our health and longevity.  Cells that have inadequate and/or improperly balanced nutrients can cause cellular dysfunction.  Ongoing cellular dysfunction causes cell damage, health problems, premature aging, and eventual cell damage and demise.  Cellular dysfunction, damage, demise and decay are what have been identified as “aging.”  Thus, the importance of proper nutrition – it truly is the basis of health.

The equation is real simple: Every bite of food and every sip of a drink is either on the plus side (part of proper nutrition which supports health), or is on the minus side (part of improper nutrition that chips away at health).

The kinds of foods that make up proper nutrition are foods that originate from the land and sea, that is, plant-based foods and seafood: A variety of fresh vegetables and fruits, legumes (beans, lentils, peanuts, peas and soybeans), fish and seafood (including sea vegetables), 100% whole grains, olive oil, nuts, seeds, and a select few animal-based foods like fresh free-range eggs, a little cultured nonfat dairy (yogurt), a little soft white cheese, and occasional fresh meat.  This kind of a healthy diet might be thought of as a natural blend of the “Mediterranean Diet” with a strong Asian seafood influence, resulting in what has become known as the MediterrAsian Diet (or simply the “Med-A Diet”).  The “Med-A Diet” (as it is sometimes referred to) contains very little (if any) refined carbs or sugar-laden foods, contains no hydrogenated oils or trans fats, and should probably contain no fats that have undergone interesterification.  Interesterification of fats is a process that modifies the molecular structure of oil similar to the way hydrogenation does, is used to make the oil more solid for use in such products as margarine spreads, and carries with it untold long-term health consequences when consumed on a regular basis.  From a health standpoint, natural butter (in moderation) is better than man-made margarine spreads.

If the food grows from the ground and is fresh and minimally processed, or comes from the ocean or streams, then it is part of what constitutes proper nutrition, and is what supports health and longevity.  Proper nutrition is the basis for what is called the human “Health Span” (i.e., healthful longevity).  It is not only how long we live, but also how well we live; or, to put it another way: How long we live well.

If the food is highly processed food, man-made (ever seen a soda stream or a potato chip tree?), junk food, sweets, highly refined food, most fast-food, refined carbs (sugar, refined grain products, and alcohol), or predominantly acid-producing animal foods (meat and dairy products), then it is part of what constitutes improper nutrition, which is at the heart of most health problems, premature aging, and an abbreviated life span.  When it comes to longevity and health (especially heart health), those who chronically consume an improper diet are their own worst enemy.

The worst part of an improper diet, that will eventually cause the most critical health problems, is the habitual consumption of: Refined carbs (sugar, refined grain products, and alcohol), trans fats (foods made with hydrogenated or partially hydrogenated oils), a preponderance of acid-producing animal foods (meat and dairy products), foods that stimulate or exacerbate free radicals (refined carbs, trans fats, excess animal foods, and processed meats), and those foods that cause or contribute to unbalanced calcium metabolism (food that is highly processed, manufactured food, sodas and diet sodas, meat and especially dairy products, refined carbs, and high intakes of calcium fortified foods and calcium supplements).  (See “Unbalanced Calcium Metabolism” and “The Role of Calcium” for more details.)

Each person is born with one important possession that outweighs all others: Their last heartbeat.  What we do (or don’t do) along the journey of life will largely determine when that will be.  What we do or don’t do is what we call “lifestyle.”  And lifestyle is by far the strongest determining factor for our health (especially heart health), even more so than genetics.  Genetics only loads the gun, while it is a poor lifestyle that will pull the trigger.  A healthy lifestyle can change the whole equation, creating a balance strongly in favor of good health.  And the basis of good health is the balance and consumption of the right kind of adequate nutrients: Protein (primarily from fish, seafood and legumes), the “good carbs” (from a variety of fresh vegetables and fruit, and 100% whole grains), the “good fats” (omega-3 fatty acids from fish and seafood, and monounsaturated fats from nuts, seeds, and extra virgin olive oil), and the very important micronutrients:  Vitamins and minerals.

While vitamins often get the spotlight, minerals are kind of like the neglected stepchild.  In reality, minerals are actually more important for the structure and proper function of the cells (and of the entire body), while vitamins actually act more like coenzymes that assist in the various functions.  Minerals are the actual heroes, while vitamins are the invaluable sidekicks.

As with anything that is consumed, to be truly effective and healthful, minerals need to be kept in balance.

Two of the most important nutrients that must be kept in balance, and that especially impact cardiovascular health, are the minerals calcium and magnesium.  On the cellular level, calcium and magnesium have several important functions that are either synergistic or antagonistic.  One of the main functions of magnesium (Mg) is to bond with ATP (the energy molecule produced by the mitochondria organelles) to form the energy complex MgATP – the source of energy that drives each cell.

Calcium triggers muscle contractions, while magnesium provides muscle relaxation – affecting all the body’s muscles: The skeletal muscles (which provide body movement), the organ muscles (which provide functional support), the blood vessel muscles (which provide contraction and dilation), the diaphragm (which facilitates breathing), and the hardest working muscle of all, the heart muscle (which allows the heart to beat and pump blood throughout the body).  Obviously, balance between these two important minerals is critically important.  Too much calcium and too little magnesium (which is common) can be a real problem – the result of habitually consuming too much meat and dairy and not enough fruits and veggies.

Of particular importance for cardiovascular health is how magnesium functions.  It is well-established that magnesium is a natural calcium channel blocker, and as such it controls and regulates how much calcium enters each cell.  Over time, chronic excess and unbalanced calcium most affects – and damages – the endothelial cells that line the interior of the arteries, where excess unbalanced calcium comes into direct contact with the endothelial cells via the bloodstream.  Such endothelial cell damage sparks inflammation and is the underlying trigger of arterial dystrophic calcification.  One of the most important things that magnesium does is to balance calcium metabolism, which breaks the cycle of endothelial cell dysfunction, damage, inflammation, and dystrophic calcification (calcium deposits in soft tissues).

Once the cycle of endothelial cell dysfunction, damage, inflammation, and dystrophic calcification has been broken, then the continued intake of the essential mineral magnesium helps return the body to its normal function, balance, and healthy condition known as “homeostasis.”  Nutrient provided homeostasis is what is known as “orthomolecular homeostasis.”

Nutrient balance is the key to a normally functioning cardiovascular system (i.e., the function of the heart and blood vessels).  A normally functioning heart is a healthy heart.  And, a healthy heart is what provides youthful vitality.

Thus, the real secret of health and longevity is to remain Young at Heart. The real secret to having a healthy heart is to balance calcium metabolism, and the only thing that can balance calcium metabolism is the essential mineral magnesium.  This is why magnesium is known as the most heart-healthy nutrient there is.  A healthy heart is the most important aspect of increasing healthful longevity.  You’ve got to have a healthy heart if you expect to increase your “Health Span.”

It is a sad fact of life that our bodies deteriorate as we age.  If we do nothing to slow the deterioration it will accumulate, eventually resulting in an abbreviated life span.  We’ve all heard stories of someone who seemed to be healthy but then suddenly and quite unexpectedly their heart gave out.  What is most important for life and a healthy heart is what we cannot readily see: The condition of our body on the inside – especially the condition of the heart and blood vessels (notwithstanding the advances made in recent years with heart scan imaging and Doppler ultrasound technology).

As we age our body goes through some dramatic changes – inside and out.  Our skin, the body’s largest organ, provides an easy reference as to how we are aging inside.  As we age, our skin develops the obvious signs of aging as a manifestation of the deterioration of its cells, plus the cells no longer function as well as they once did when they were younger cells.  The lines and wrinkles, the weird little skin growths, the slowed healing of wounds, the changed skin texture and sagging, are all the outward expression of what is happening to the rest of our organs, tissues and structures inside our body – on the cellular level.  In fact, “cellular dysfunction, damage, demise and decay” are what have been identified by researchers as what constitutes “aging.”  Thus, the only thing that can impact aging in any meaningful way is that which can prevent or inhibit cellular dysfunction and damage (the starting point of aging), and improve or extend normal cellular function.  So far, the only known things that can do that are antioxidants and the essential mineral magnesium.

So, the Real Secret of Health & Longevity is to support the healthy function of the cells.  And, the best thing to help support the healthy function of the cells is to provide the cells with a balanced supply of the essential nutrients, especially the mineral magnesium and the antioxidant nutrients such as vitamin C.

(See “Cells – The Basis of Life & Aging,” “The Importance of Magnesium & Vitamin C,” “Potentiated Magnesium,” “How pMg Works,” “Magnesium,” and “Vitamin C” for more information.)

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Magnesium is the most heart-healthy nutrient there is.  Magnesium supports the healthy function of the endothelial cells that line the arteries and heart.  Vitamin C is the most vascular-healthy nutrient there is.  Vitamin C supports the structural integrity and function of the vascular system.  When inadequate consumption of these two vitally important essential nutrients habitually occurs it sets the stage for unbalanced calcium metabolism in a weakened arterial system, which when chronic triggers a cascading sequence of endothelial cell dysfunction, damage, inflammation, and dystrophic calcification.  Unbalanced calcium metabolism (the result of habitually inadequate magnesium intake) in a weakened arterial system of long duration (the result of habitually inadequate vitamin C intake) is the fundamental underlying cause.

The essential mineral magnesium (Mg) is well-known as the most heart-healthy nutrient there is, with it being the only nutrient that can balance calcium metabolism (by virtue of it being a natural calcium channel blocker), as well as having the ability to naturally relax the muscle structure of the arteries and heart – thus supporting their normal function.

The vital nutrient vitamin C supports the normal function of the vascular system in at least two ways, by supporting the structural integrity of the blood vessels, and by supporting the immune system to help fight the inflammation associated with arterial damage (now believed to be caused by unbalanced calcium metabolism affecting the endothelial cells that line the arteries).  Researchers at the University of California, Berkeley (Dr. Gladys Block, Professor Emeritus of Epidemiology and Public Health Nutrition, and her associates) concluded from their placebo-controlled studies that 1,000 mg per day of vitamin C demonstrated: “For participants with elevated C-reactive protein (defined as 1 milligram per liter or higher), vitamin C lowered CRP by 0.25 milligrams per liter compared to the placebo, a reduction similar to that associated with statin drug treatment.”  (Reference: “Vitamin C supplementation lowers C-reactive protein levels,” Dayna Dye, Editor, Life Extension Update, November 14, 2008; and the January 1, 2009 issue of Free Radical Biology and Medicine.)

It is well-known that magnesium, as a natural calcium channel blocker, controls and regulates how much calcium enters each cell.  Over time, chronic excess and unbalanced calcium most affects – and damages – the endothelial cells that line the interior of the arteries, where it comes into direct contact with these cells via the bloodstream.  This causes endothelial cell dysfunction and eventual damage, which sparks an inflammation response that cascades into dystrophic calcification and buildup.  Setting the stage for this is an inadequate intake of vitamin C of long duration causing a “sub-scurvy” condition that weakens the blood vessels.  Suboptimal vitamin C intake causes “sub-scurvy.”  (Reference: Linus Pauling Institute, et al.)

The underlying cause of dystrophic calcification that most affects the cardiovascular systyem is now believed to be unbalanced calcium metabolism in a weakened arterial system of long duration.  The essential mineral magnesium is the only thing that can balance calcium metabolism, while it is vitamin C that provides the structural integrity of the arteries and helps support the immune system.

Theoretically, if a person consumed a perfect diet, the food they ate was grown in nutrient-rich soil without toxic pesticides, exercised every day, managed stress, wasn’t overweight, got adequate sleep each night, didn’t smoke or ever take drugs (including prescription drugs), lived in a pollution-free environment, was never exposed to toxic chemicals, their body (and their cells) didn’t deteriorate and get weaker as they aged, all their organs and systems functioned normally, and they did not have a family history of cardiovascular problems – then they probably wouldn’t need to take nutritional supplements.  However, given the epidemic proportions of cardiovascular problems and the marked prevalence of their risk factors, it appears there are extremely few who wouldn’t benefit from taking a little extra magnesium and vitamin C each day.

Potentiated Magnesium (pMg) is an advanced form of the essential mineral magnesium (Mg) and vital vitamin C, featuring Maxcelint Uptake for enhanced intestinal absorption and optimum cellular utilization (with 100% uptake), and is the same form used in the pMg worldwide patents (encompassing the U.S., Canada, Japan, China, France, Germany, and the United Kingdom).  Potentiated Magnesium supports and helps maintain the balance, stability, structural integrity and normal function of the cardiovascular system, cellular function, energy production, muscle function, respiratory function, and balances calcium metabolism.  pMg is magnesium and vitamin C at their full potential.  

(See “Unbalanced Calcium Metabolism,” “The Role of Calcium,” “Potentiated Magnesium,” “How pMg Works,” ”Magnesium,” and “Vitamin C” for more information.)

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Calcium metabolism is how the mineral calcium is used in the body on the cellular level.  All ingested nutrients are broken down by the body into their smallest usable components (molecules or ions) and utilized by the cells so they are able to function.  A mineral ion is an electrically charged molecule (or atom) of a mineral element (such as calcium or magnesium), and is the actual form of the mineral that is used by the cells.  Unbalanced calcium metabolism is the faulty use of calcium ions on the cellular level.

Within each cell are numerous organ-like structures called organelles that have specific functions.  One of the functions of the endoplasmic reticulum organelle is to act as a storage unit for the mineral calcium (known as calcium sequestration), and making it available for use when needed (such as to trigger muscle contractions and blood clot formation).  If too much calcium is allowed to enter the cell, because there isn’t enough balancing magnesium on-site to properly regulate it (magnesium is a natural calcium channel blocker), then the excess calcium causes the endoplasmic reticulum to fill up and spill over, flooding the interior of the cell with calcium ions.

Because ions have an electrical charge they are reactive, not unlike radicals.  In this regard, excess and unbalanced calcium ions act similar to the way in which free radicals act.  Excess and unbalanced calcium ions within the cells inhibit normal cellular function, causing dysfunction and eventually damaging the cells.  Such cell dysfunction and damage leads to eventual (and premature) cell demise – the source of many degenerative health conditions and premature aging.  The cells that get the greatest direct exposure to unbalanced calcium are the protective cells that line the interior of the arteries, the endothelial cells, because of their direct contact with the contents of the bloodstream (the body’s transport system for ingested nutrients, and where calcium is dumped if drained from the bones).

Damage to the endothelial cells is what sparks inflammation, which can be measured with a C-reactive protein (CRP) blood test.  It is the damage and inflammation together that trigger the formation of dystrophic calcification (as a sort of repair “patch” for the damage).  The damage is contributed to by free radicals, which causes even more damage, and it is this damage that stimulates the immune system’s inflammation signaling cytokines – forming a vicious cycle (which forms the basis for the dystrophic calcification to continue to slowly and insidiously grow and buildup).

This process can affect the function of the cardiovascular system, the kidneys, and the eyes.  It is contributed to by calcium being leached from the bones (the result of the regular consumption of acid-forming foods and drinks, such as meat, dairy products and sodas, as alkaline calcium attempts to buffer the excess acid), which weakens the bones.  This is also contributed to by the excess consumption of calcium (from food) and calcium supplements.

The damage (and resulting inflammation) that affects the cardiovascular system tends to occur where the arteries are the weakest and/or undergo the most amount of strain or blood turbulence, typically at the bifurcation (division) of the coronary arteries (that provide the heart with its blood supply), the carotid arteries (that provide the brain with its blood supply), and around the continuously opening and closing heart valves.  Gradual weakening of the blood vessels occurs beforehand with inadequate intakes of vitamin C (the anti-scurvy vitamin) over time.

Basically, excess calcium ions that are not properly balanced by adequate magnesium ions on an ongoing basis causes the metabolic condition of unbalanced calcium metabolism, which causes the endothelial cells that line the already weakened arteries to malfunction, eventually damaging these cells and artery lining, which causes arterial inflammation, which in turn triggers dystrophic calcification deposits.  The basic sequence: Too much calcium and not enough magnesium intake > unbalanced calcium metabolism > too much cellular calcium > endothelial cell dysfunction > endothelial cell damage > damage caused inflammation > dystrophic calcification formation and buildup in a sub-scurvy weakened cardiovascular system.

This cycle explains why, once started, arterial calcification always continues to grow and increase as time passes – unless the cycle is broken at the source – by balancing calcium metabolism, and is assisted by keeping the arterial system strong.

An adequate intake of the essential mineral magnesium (in its most bioavailable form), consumed on a daily basis, is the only thing that is able to balance calcium metabolism.  An adequate intake of vitamin C is the only thing that is able to prevent sub-scurvy.

The basic cause of unbalanced calcium metabolism, and weakened blood vessels, is the habitual consumption of an improper diet, and is contributed to by a lack of regular exercise which causes a drain of calcium from the bones and dumps it into the bloodstream.

Improper Diet

An improper diet consists of: 1. Habitual consumption of an excess amount of foods that contain excessive amounts of calcium (such as dairy and meat products); 2. Habitual consumption of foods that cause calcium to be leached out of the bones and dumped into the bloodstream (such as acid-forming animal foods, processed foods, sugar and other refined carbs, and sodas, even “diet” sodas, because of their high phosphoric acid content, all of which can upset the normal pH balance of the blood); and 3. Habitual consumption of calcium-fortified foods and excess calcium supplements (ostensibly for bone health).  (See “The Role of Calcium” for informative and insightful information about how calcium is actually used in the human body, with optimum amounts suggested for health that do not contribute to unbalanced calcium metabolism.)

A diet that primarily consists of animal foods (meat and dairy) and processed foods causes a shift in the blood’s normal and critically important pH balance from slightly alkaline to acidic.  When this occurs, alkaline calcium is drawn from the bones in an effort to correct this imbalance and return the blood to its normal pH balance.  Alkaline fruit and vegetable consumption and regular exercise (especially regular walking) are the best ways to maintain a normal pH balance of the blood and prevent a calcium drain from the bones.  The best way to maintain or even increase bone density and strength is to exercise regularly, and to regularly consume pH balancing fruits and vegetables.  From a pH balancing standpoint, plant foods balance animal foods.  Balance is the key.

Contributing to an improper diet is the regular consumption of excess amounts of saturated fats (from animal foods), and consuming any amount of the especially unhealthy trans fats (hydrogenated and partially hydrogenated vegetable oils in processed foods), both of which can spark free radical production that can contribute to damage of the endothelial cells that line the arteries – which can be controlled to a large extent by the naturally occurring antioxidants in fruits and vegetables.  Trans fats (vegetable oils that have had hydrogen molecules added transforming a polyunsaturated fat into more of a hydrogen saturated fat, thus called “hydrogenated”), and excess saturated fats (from meat and dairy products) are considered the “bad fats.” From an antioxidant and health standpoint, plant foods balance animal foods (and trans fats shouldn’t be consumed at all).

Also contributing to an improper diet is the predominate consumption of omega-6 polyunsaturated vegetable oils in favor of the much healthier omega-3 fatty acids (from fish and seafood) and non-hydrogenated omega-9 fatty acids (from olive, canola and peanut oils, avocados, peanuts, olives, nuts and seeds).  (All dietary fats and oils are composed of fatty acids.)  Diets where omega-6 fatty acids predominate are known to accentuate free radical production and have been implicated in various health conditions.  A healthy diet is one where omega-3 fatty acids and non-hydrogenated omega-9 fatty acids have a dominant balance over omega-6 fatty acids.  Omega-3 fatty acids and non-hydrogenated omega-9 fatty acids are considered the “good fats.”

Some food producers in an effort to extend product shelf life ruin an otherwise healthy oil (such as olive oil or canola oil) by hydrogenating it, thus transforming it into a decidedly unhealthy trans fat.

“Interesterification,” a process that has replaced hydrogenation in some products such as certain brands of margarine to make the oil into a solid, unfortunately also changes the molecular structure of the oil similar to hydrogenation, which carries with it untold health consequences when regularly consumed over time.  Also, excessive cooking heat, or the charring of meat, can change the molecular structure of fats and oils rendering them unhealthy (the excessive heat and charring forms substances thought to be especially unhealthful if consumed).  Olive oil, with its low heating threshold (aka: smoke point), is especially susceptible to breakdown, while canola oil and coconut oil, with their higher heating threshold, are thought to be better choices for cooking.

It has also been found that processed and cured meat products are particularly unhealthy, primarily because of their high sodium content and the preservatives sodium nitrate (NaNO3) and sodium nitrite (NaNO2) which together are thought to be especially unhealthy and can affect the colon, breasts, prostate, and pancreas.  (Reference: Pulse, April 23, 2005, Vol. 65, Issue 16, page 10.)  Research has shown that sodium nitrite can react with protein-rich foods, such as meat, to produce particularly unhealthy N-nitroso compounds when cooked, especially when using high heat.  (Reference: World Cancer Research Fund UK, et al.)  Recent research has indicated that the regular consumption of processed meat products increases the risk of cardiovascular problems by 42% (reported by the journal Circulation, 2011), and increases the risk of blood glucose problems by 19% (reported by Agence France-Presse, 2011).

Another very significant aspect of an improper diet is the regular or excessive consumption of carbohydrates (carbs) that have been refined, which are known as “bad carbs” (refined grain products, all forms of sugar, and alcohol).  The refining process literally strips away the nutrient value while leaving only the “bad carb” portion.  When ingested, the body can’t distinguish between ordinary white refined sugar and any other form of “bad carb” which are rapidly taken up and converted to blood glucose (blood sugar).  Because they are refined they require less processing by the body and is why they are quickly converted to blood glucose.  This explains the so-called “sugar high” when eating excessive amounts of sweets, and contributes to the slight “buzz” an infrequent drinker may sometimes feel with only a sip or two of an alcoholic beverage on an empty stomach.  The brain preferentially needs a continuous supply of blood glucose to function, but when the refined “bad carbs” are consumed they spike the blood glucose level which is quickly delivered to the brain via the bloodstream (which is especially a problem for those with blood glucose problems).  The regular consumption of refined carbs, sugar, sugar-laden foods, or alcoholic beverages leads to weight gain, obesity, insulin resistance, and eventually to more serious blood glucose problems, and is a contributory factor in free radical production and damage to the endothelial cells that line the interior of the arteries.  Blood glucose problems, which is caused by the habitual consumption of refined carbs and sugar-laden foods (i.e., the “bad carbs”), is the fundamental inability of the body (on the cellular level) to properly process glucose and utilize insulin.  (See “The Advanced Glycemic Index” and the mineral “Chromium” for more details about insulin resistance and blood glucose problems, and their link to cardiovascular problems.)

“Bad carbs” should not be confused with the “good carbs” (100% whole grain products, legumes, vegetables, whole fresh fruits, and foods that contain dietary fiber), which are taken up by the body and converted into blood glucose in a slower and more steady manner (not causing a spike of blood glucose or insulin levels), and are needed by the body to provide metabolism energy in a healthful way.

Metabolism is the series of dynamic processes by which food is converted into energy on the cellular level for generating body heat (which is vital for life and is distributed throughout the body via the bloodstream), and to support the life-sustaining function of the cells.  The energy potential of food is measured in calories.  A “calorie” is not a physical thing but rather is a measurement of body heat potential, similar to the way in which a “degree” is not a physical thing but rather a measurement of temperature.  Hence, when calories are “burned” they stoke the metabolism to generate body heat and facilitate cell function.  As a result (and even though a little misleading), the word “energy” is often synonymously interchanged for the word “calories,” especially by food producers for product promotion purposes, with it being much easier to promote a food that supplies “energy” rather than saying it supplies “calories.”  The number of calories per gram of food are: Fats = 9, Alcohol = 7, Protein = 4, and Carbs = 4.  However, carbohydrates are the body’s preferred source for energy, while fats are the secondary source, with protein being spared as the last source.  The major nutrients can be thought of as providing: Protein for structure, Carbs for energy, and Fats for protection.  (See “Nutrients – The Basis of Life & Health” for more detailed information.)

“Bad carbs” used to be called “empty calories” (which they are) because they contain no healthful nutrients and only provide calories.  The consumption of empty calories (“bad carbs”) causes a quick elevation in blood glucose (blood sugar), an excess of which is converted into triglycerides (blood fats) and readily stored in adipose tissues as body fat (excess dietary fat is also stored as body fat, but because refined “bad carbs” are taken up quicker they are stored as body fat much more readily).  This is compared to the “good carbs” which requires more processing by the body before they are converted into blood glucose, which is also slowed by their fiber content (which is missing in the refined “bad carbs”), thus preventing a blood glucose flood.

Chronically elevated blood glucose (measured with a simple blood test) causes eventual insulin resistance, which can lead to more serious blood glucose problems, and is readily transformed into triglycerides.  Elevated blood triglycerides (which is also measured with a simple blood test) is the root cause of body fat storage and weight gain, and is especially susceptible to free radical damage.  Elevated blood glucose and elevated blood triglycerides (caused by the regular consumption of “bad carbs”) are well-established as promoting obesity and are risk factors for cardiovascular problems.  In addition to being a major risk factor for cardiovascular problems, elevated triglycerides is also one of the best predictors of impending serious blood glucose problems.

Interestingly, and in addition to lung and cardiovascular problems, it is well-known that smokers are especially prone to dystrophic calcification in the carotid arteries that supplies the brain with its vitally needed blood supply, while the regular daily intake of adequate vitamin C is thought to somewhat help counter some of the damage done by smoking.  This is yet another example of how what we put in our mouth affects our health.

The Remedy

Simply put, the remedy for unbalanced calcium metabolism and a fragile vascular system is regularly consuming a proper diet, assisted by regular exercise.

Not consuming enough of the foods that contain the balancing mineral magnesium (such as a variety of plant foods and seafood), results in insufficient magnesium that is needed to balance excess calcium.  Only magnesium can balance calcium metabolism.

Not consuming enough of the foods that contain the blood vessel-strengthening vitamin C (such as a variety of fruits and vegetables), results in insufficient vitamin C that is needed to maintain the structural integrity of the blood vessels.  Only vitamin C can maintain the structural integrity of the vascular system and prevent the deficiency condition of “scurvy.”

Consuming a proper diet on a regular basis is the foundation of health, and especially supports heart health.  However, if the damage has already been done as a result of habitually consuming an improper diet, then perhaps it’s time to consider supplementing the diet with magnesium and vitamin C – in their most effective form available – in addition to switching over to a proper diet and engaging in regular exercise.

(See “Proper Nutrition” and “Regular Exercise” in the “Five Pillars of Health,” “Potentiated Magnesium,” “How pMg Works,” “The Role of Calcium,” “Magnesium,” and “Vitamin C” for more insightful information.)

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To understand unbalanced calcium metabolism and how it is the underlying cause of dystrophic calcification, it is important to understand the basics of how the mineral calcium is actually used in the human body.

We have been led to believe that the consumption of large amounts of the mineral calcium are necessary to maintain good health in adulthood, primarily to prevent or remedy the thinning and weakening of bones.  This has been fueled by quite successful ads by the dairy industry (“Got Milk?”), and by food manufacturers adding calcium to everything from breakfast cereals (up to 60% of the Daily Value) to orange juice (35% of the Daily Value).  This is easy to understand.  It propels an otherwise mundane product by providing an advertising “hook” to grab the consumers’ attention and make them feel they are getting something that is good for them.  The government has fueled this notion with their food labeling precept by requiring the listing of the “Percent Daily Value” for calcium, which is generally perceived as somehow placing a higher degree of value on the amount of dietary calcium that should theoretically be consumed each day.

A closer look at calcium and its biological role in the function of the human body reveals some very interesting and quite significant incongruities when compared with the food manufacturer’s marketing hype, and adds real perspective to the true value of dietary calcium – as well as its shortcomings.

Calcium

Calcium (Ca), like all minerals, originates in the earth.  Thus, calcium is a natural constituent of soil and water and enters the diet naturally with the consumption of plants grown in soil and from the water we drink.  We also get calcium from eating animal flesh and especially by consuming dairy products (cows eat the plants which concentrates calcium in their milk).  According to the U.S. government, the high consumption of dairy products by the U.S. population is what contributes 55-60% of their calcium intake.  In addition, calcium recently has been added to all manner of manufactured foods as so-called “fortification,” and is even the main ingredient in most antacid preparations (the most popular selling over-the-counter medication consumed in the U.S.).  Added to this is the barrage of calcium supplement promotions – primarily by the manufacturers of the calcium supplements themselves, and by well-meaning if not fully knowledgeable doctors, article writers, and some talk-show and show-biz personalities.

Calcium & Bones

Calcium has several important functions in the human body.  Calcium helps form bones throughout the formative years (childhood up to about the age of 20-25) during which longitudinal (length) bone growth occurs.  After the longitudinal bone growth stops, their thickness and density continues to grow until about age 30-35 when peak bone mass is believed to be established.  However, once peak bone mass has been established, and contrary to popular belief, supplemental calcium intake has very little impact on bone loss.

Many people (including most doctors) don’t fully realize that although calcium is a major component of bone, it is only one of several factors that are essential for the proper utilization of calcium and for bone formation and strength.  Other essential nutrients required for proper calcium utilization and bone formation and strength include:  Magnesium, copper, zinc, manganese, fluorine, silicon, boron, silica, strontium, folic acid, vitamin B-6, vitamin C and vitamin D, as well as adequate protein amino acids to form collagen (all of which are available in a well-balanced diet, primarily based on plant foods and seafood).  Fundamentally, bones are formed from collagen (with the aid of vitamin C) and are then hardened with calcium and the other minerals, with this being known as “mineralization.”  It is mineralization that makes bones hard and gives them their strength, especially during the formative years.

The greatest need for dietary calcium for proper bone mineralization is during the longitudinal bone growth years (to about age 20-25), followed by the mineralization requirements to achieve peak bone mass (about age 30-35).  After achieving peak bone mass, the body’s requirement for calcium drops sharply.  Achieving peak bone mass is important for bone health.  The greater the peak bone mass, the greater the retained bone density and bone strength as we age.

Unfortunately, we have been led to believe that large intakes of calcium are important as we age to retain bone strength.  However, large intakes of calcium in older adults tends to actually make bones more brittle, while it is the mineral magnesium (which is an important part of bone mineralization) that helps keep bones more flexible.  And, flexible bones are less susceptible to fracture than brittle bones – a particularly important consideration for older adults.  Plus, the best and most bioavailable source for calcium is that which is naturally present in food, rather than from supplements and fortified foods.

Bone loss gradually occurs as we age – especially if physically inactive.  Bone loss in women is accelerated during menopause as a result of reduced estrogen production, with bone loss in men generally lagging about 10-15 years behind that of women.  Bone loss occurs in both men and women with physical inactivity – especially as we age.  (Reference: “Physical Activity and Health – A Report of the Surgeon General, Executive Summary”)

Heredity influences bone mass (those who have big bones tend to come from parents with big bones), while hormones and physical activity influences bone mass and bone metabolism, which is known as “remodeling.”

Bone remodeling is a life-long process where two things occur: Bone Formation and Bone Resorption.  In adults, old bone is continuously removed (resorption) and is balanced with new bone being added (formation), with this occurring at the rate of about 5-10% per year (up to 50% per year in young children).  It is these two processes of bone remodeling that control the reshaping and replacement of bone during growth (and following an injury), with it being the balance between formation and resorption that is one of the most important factors in bone health – and, as it turns out, in heart health.

Bone, a dynamic functioning structure, responds to functional demands and physical demands (such as exercise).  Like muscles, bone is capable of growth and strength improvements with exercise stimulation (albeit more slowly than muscles because of bone’s greater hardness structure and density than muscles).  Bone remodeling is bone metabolism, and is basically how bone functions.  If bone remodeling becomes out of balance, with greater bone loss than bone being added, the bones get weaker and become subject to easier breakage.  Anyone with this will also have unbalanced calcium metabolism and dystrophic calcification – the result of overloading the bloodstream with the excess calcium lost from the bones.

Unbalanced bone metabolism is a contributory factor in unbalanced calcium metabolism – the underlying cause of dystrophic calcification (calcium deposits in soft tissues), which is a ticking time bomb within (as it is called in the 2005 book “The Calcium Bomb” by Douglas Mulhall & Katja Hansen).  (See “Unbalanced Calcium Metabolism” for more details.)

Calcium Uses

During the bone’s formative years, until peak bone mass is reached at about age 30-35, about 99% of the calcium consumed is used for bone growth.  The bones are the body’s storehouse for calcium, with calcium accounting for about 1 to 2% of adult human body weight.  With calcium being heavily promoted in dairy products, manufactured foods, and calcium supplements – ostensibly to ward off weak bones – it is commonly believed that bone is 100% calcium.  However, this is not correct.  It has been scientifically determined that bone contains only 32.3% calcium by weight – a little less than one-third of bone.  With 99% of the calcium in the human body being stored in the bones and teeth, it is easy to overlook the remaining 1%.

The remaining 1% of calcium (that is not stored in the bones and teeth) is present in the blood, in extracellular fluid, inside cells, in muscle and vascular tissues, and is critical in such vital functions as: (1) Nerve impulse transmissions; (2) Muscle and blood vessel contractions; (3) Membrane permeability; (4) Blood coagulation and blood clotting; and (5) To help maintain the pH balance of the blood.  These vital functions are so important that in the face of inadequate calcium intake or absorption, calcium stored in the bones is sacrificed (i.e., drawn out of the bones) to maintain adequate calcium levels in the blood and tissues necessary for the vital functions to occur.  The amount of calcium concentration in the blood and tissues is believed to be maintained by interactions with several hormones and other nutrients, most notably magnesium and phosphorus.  Magnesium balances calcium, and how it is used in the human body.

Calcium also has a negative side.  In the past, most just thought that excessive amounts of calcium intake only overburdened the excretory efforts of the kidneys, induced constipation, and increased the risk of urinary tract stone formation (kidney stones), which it does.  However, the most recent research is beginning to provide a better understanding of exactly how excess calcium is used and affects the body.  Excess calcium intake, especially with insufficient intake of the balancing nutrient magnesium, disrupts and unbalances calcium metabolism (the bodily process by which calcium is utilized).  Chronically unbalanced calcium metabolism causes dystrophic calcification (unnatural calcium deposits in soft tissues), and has been established as the underlying cause of dystrophic calcification that most affects the endothelial cells of the cardiovascular system, and also affects the kidneys and the eyes.

Calcium ions (the actual calcium particles that are used in the body) are distinguished by them containing a positive electrical charge, hence calcium being a cation electrolyte, which when unbalanced may give rise to its ability to attract and fuse to negative charged soft tissue (as in dystrophic calcification).  Like calcium ions, magnesium ions are also a cation electrolyte, which may help to shed light on how adequate ingested magnesium would be available and on-site to balance calcium metabolism.

A closer look at how calcium is used in the adult human body, and how much is actually needed for its biological functions, is quite revealing.

First of all, and quite importantly, calcium is not used in the sense that it is degraded in large amounts during its biological functions and then needs to be continually replenished.  Rather, it is fundamentally withdrawn from storage, used, and then returned to storage.  This simple fact about calcium is often overlooked.  Calcium’s use is typified in muscle contractions: Ionic calcium is stored in the endoplasmic reticulum portion of muscle cells, from which it is released to activate muscle contractions, then after use it is returned to the endoplasmic reticulum organelles for storage – with very little calcium loss.

Secondly, the amount of calcium needed by the adult human body for all its biological functions is much less than most people commonly believe, and is certainly much less than most people consume.

In a landmark study of calcium consumption and arterial calcification by British researcher Dr. Stephen Seely (Department of Cardiology, University of Manchester, The Royal Infirmary, Manchester England, U.K.), the daily requirements of the human body for calcium were carefully delineated.  Dr. Seely, who is a longtime specialist in the study of diet and its connection to arterial calcification formation and buildup, carefully calculated the daily requirements for dietary calcium, and in so doing carefully took into account all bodily requirements and all possible daily losses of calcium, and even took into account the relatively poor assimilation nature of dietary calcium.

Dr. Seely calculated, with considerable convincing evidence, that the amount of dietary calcium, from all sources (food and supplements combined), needed by the human body to completely satisfy all bodily requirements for the health and normal function of most healthy people under normal conditions, and at the same time does not contribute to unbalanced calcium metabolism and arterial calcification formation and buildup, to be:

      650 mg per day for women in their last trimester of pregnancy and during lactation;

      325 mg per day for youngsters and young adults (up to 35 years of age);

      220 mg per day for middle-aged adults (36-47 years of age); and

      170 mg per day for older adults (48 and older).

These represent significant differences from the amount of dietary calcium commonly recommended and actually ingested by most people in the U.S. and in other countries that consume the typical Western diet – where cardiovascular problems are of epidemic proportions.  (Reference: “Is Calcium Excess in Western Diet a Major Cause of Arterial Disease” by Dr. Stephen Seely,  International Journal of Cardiology, 1991, Vol. 33, pages 191-198)

Furthermore, it is interesting to note that in most Asian and African countries the average daily intake of calcium is around 300-400 mg per day.  And in several epidemiological studies it has been found that in countries where the calcium intake is 200-400 mg per day arterial calcification is non-existent, and blood pressure does not increase with age.  By contrast, in countries where the calcium intake is around the RDA/DRI arterial calcification buildup and elevated blood pressure are common, while in countries where the calcium intake is well in excess of the RDA/DRI arterial calcification buildup and elevated blood pressure are rampant.  (Reference: World Health Organization)

The RDA

The 10^th Edition of the Recommended Dietary Allowances (RDA), published by the National Research Council of the National Academy of Sciences in 1989, has some interesting and often overlooked things to say about calcium intake levels:

“Infants and Children – Infants thrive on an average intake of 240 mg of calcium from 750 ml of human milk, of which they retain approximately two-thirds.  The retention of calcium from formulas based on cow’s milk is less than one-half.  Therefore, the recommendation for formula-fed infants is 400 mg/day for the first 6 months of life.  An allowance of 600 mg/day would suffice for the next 6 months and 800 mg/day at ages 1 to 10 years.  These latter allowances are arbitrary, since specific data on requirements of this age group are lacking.” (emphasis added)

The report goes on to say:

“Adults and Adolescents – An optimal calcium intake is difficult to define, given the substantial adaptive capacity and long lag period before changes in status can be detected.  It is not surprising that recommendations in different countries vary widely, from a low of 400 mg/day for women in Thailand to a high of 1,000 mg for both sexes over 75 years of age in the Netherlands.  Concern for the high proportion of postmenopausal women at risk for osteoporosis has led some to suggest that the RDA for calcium should be increased markedly (NIH, 1984).  This subcommittee is not persuaded by the evidence in hand that the long-standing RDAs should be revised upward in response to this medical concern.” (emphasis added)

The report continues with:

“Nor is the subcommittee convinced that levels should be lowered to those recommended by international groups (e.g., FAO, 1962) despite the evidence that many population groups seemingly maintain satisfactory status with much lower intakes of calcium than the RDA.” (emphasis added)

The Council goes on to recommend:

“An intake of 1,200 mg is recommended for both sex groups from age 11 to 24 years, [and] throughout pregnancy and lactation, irrespective of age.  For older age groups, the previous allowance of 800 mg is retained.”

It is interesting to note that the most authoritative government recommendations (theoretically) of its time, the RDA (National Research Council of the National Academy of Sciences), hedges by saying: (1) “An optimal amount of calcium intake is difficult to define;” (2) These are our recommendations but they are “arbitrary;” (3) We’re not sure because “data is lacking;” and (4) Perhaps most importantly, completely ignoring the evidence of other international groups, they state: “Many population groups seemingly maintain satisfactory status with much lower intakes of calcium than the RDA.”  This is an interesting dichotomy.  They make intake recommendations, but then heavily qualify them with statements of uncertainty.

Another important aspect of the RDA that is almost always overlooked by everyone, doctors included, is that the RDA is for:  “A total calcium intake for people in good health.”  That means the total amount of calcium from all sources combined – diet and supplementation – and for people who have good health.  In fact, the RDA book specifically warns about too much supplemental calcium intake: “Supplementation to a total calcium intake much above the RDA is not recommended.”  Further stating: “These amounts of calcium can easily be obtained if dairy products are included in the diet.”  Addressing bone health, the RDA book goes on to say: “A balanced diet furnishes, in addition to calcium, other nutrients necessary for bone health”…and discourages arbitrary calcium supplementation.

Finally, the RDA book states: “Ingestion of very large amounts [of calcium] may result in hypercalciuria, hypercalcemia, and deterioration in renal [kidney] function in both sexes.”

“Hypercalciuria” is excess calcium in the urine (also caused by excess consumption of animal protein and/or caffeine), which can cause havoc with the kidneys.  “Hypercalcemia” is excess calcium in the blood, which promotes and contributes to unbalanced calcium metabolism – an important health issue that is completely ignored by the RDA (as well as by the newer DRI).

Also, excess phosphorus intake, found in high concentrations in processed foods and sodas (diet and regular), increases kidney fractional tubular reabsorption of calcium, further contributing to unbalanced calcium metabolism.

(Reference: “Recommended Dietary Allowances,” 10^th Edition, National Research Council, National Institutes of Health, 1989)

Then there is the DRI.

The DRI

Dietary Reference Intakes (DRI) to the rescue?  In 1997 the DRI was first published by the Institute of Medicine of the National Academy of Sciences, ostensibly as an updated version of the RDA.  After reviewing the 75 pages devoted to calcium, and analyzing the complex data presented, one realizes the updated information is essentially the same, but with a couple of glaring exceptions – the recommended DRI is higher in adults and older children than the RDA (but at least they recognized that the RDA in infants and young children was too high).  Their DRI for calcium is: 210 mg/day for infants up to 6 months of age (compared to an RDA of 240 mg for breast-fed infants, and 400 mg for formula-fed infants); DRI of 270 mg/day for infants 7-12 months of age (compared to an RDA of 600 mg/day for infants 7-12 months of age); DRI of 500 mg/day for children 1-3 years of age; DRI of 800 mg/day for children 4-8 years of age (compared to an RDA of 800 mg/day for children 1-10 years of age); DRI of 1,300 mg/day for ages 9-18 years, and DRI of 1,000-1,300 mg/day (depending on age) for pregnant or lactating women (compared to an RDA of 1,200 mg/day for ages 11-24 years, and for pregnant or lactating women); DRI of 1,000 mg/day for adults 19-50 years of age (compared to an RDA of 800 mg/day for adults 24-51+ years of age); and a DRI of 1,200 mg/day for adults 51-70+ years of age (compared to an RDA of 800 mg/day for older adults in the same age group).  The DRI also shows a Tolerable Upper Intake Level (UL) of calcium for adults (19-70 years of age) at a whopping 2,500 mg/day.  Interestingly, the biggest increase for calcium from the RDA to the DRI is for the age group of adults when most cardiovascular dystrophic calcification problems are most likely to become apparent (51-70+ years of age).

Apparently, the Institute of Medicine when it published the DRI never saw the Los Angeles Biomedical Research Institute at Harbor-UCLA Medical Center study in which several of their bedridden patients were given high doses of calcium supplementation in an effort to prevent and remedy bone loss (from immobilization).  The result of their study showed a marked increase in calcium blood levels, unbalanced calcium metabolism, and accelerated arterial calcification buildup – which was verified with state-of-the-art electron-beam CT heart scans – and they still had bone loss anyway.

Almost all of the information in the DRI deals with calcium in relation to bone, and almost completely ignores the role of calcium in the other important functions of the human body – especially the role of calcium in unbalanced calcium metabolism.  The DRI almost touched on this topic when it discussed hypercalcemia (excess calcium in the blood) when it stated: “The syndrome of hypercalcemia and, consequently, renal insufficiency with or without metabolic alkalosis is associated with severe clinical and metabolic derangements affecting virtually every organ system (Orwoll, 1982).”

One of the things the DRI did express was to demonstrate the beneficial impact weight-bearing exercise has on preventing calcium loss from bones, bone metabolism, bone density and strength, and that calcium supplementation alone (without exercise) does not have the same benefits as exercise alone: “Under the extreme condition of immobilization, rapid bone loss occurs despite consumption of 1,000 mg/day of calcium (LeBlanc et al., 1995).”

(Reference: “Dietary Reference Intakes,” Institute of Medicine, National Academy of Sciences, 2006)

Calcium Intake

So, the question is: How much calcium does the average adult typically get in their diet each day, and how does that amount compare to how much calcium is actually needed by the human body for normal function and health?

Some useful insight is provided by the book “Cardiovascular Disease, Potentiated Magnesium And The True Fountain Of Youth” researched and written by orthomolecular biochemistry researcher Michael W. Dixon, which was first published in February 2000 (appropriately, February is National Heart Month), and states:

“Taking a closer look at a likely scenario, from a calcium intake point of view, is very revealing.  A typical ‘lite’ breakfast might include: a cup of cereal (fortified with as much as 60% of the ‘Daily Value’ for calcium, which equals 480 mg of calcium), a cup of low fat or skim milk on the cereal (30% calcium = 240 mg), a glass of orange juice (fortified with 35% calcium = 280 mg), and a vitamin/mineral supplement that contains only 400 mg of calcium (many contain much more than that).  This represents a total calcium intake of 1,400 mg – almost double the RDA for the entire day – just from this one ‘lite’ meal.”

“Imagine that at lunch and at dinner similar amounts of calcium are ingested.  In this example, that’s a total daily intake of calcium of around a whopping 4,200 mg per day – more than 10 times the amount of dietary calcium the human body actually needs to maintain good health.  Now, imagine what this amount of excessive calcium intake would do to the calcium/magnesium balance of the human body if this amount of calcium is ingested day in and day out for years – for decades!  A strong contribution to unbalanced calcium metabolism results.”

It is interesting to note that these figures were based on the RDA for calcium.  And, as we know, the DRI for calcium is even higher than the RDA for adults – especially older adults – the most vulnerable group for unbalanced calcium metabolism, endothelial cell dysfunction and damage, dystrophic calcification, arterial calcification formation and buildup, and restricted arterial blood flow (which can increase blood pressure), eventually manifesting as cardiovascular, kidney and eye problems.

No matter which figures you use, the RDA or the DRI, it is easy to see just how easily a person who consumes a typical American diet ingests an enormous amount of calcium every day.  It is just as easy to see how consuming excessive amounts of calcium each day strongly contributes to unbalanced calcium metabolism, all the while thinking you are doing something healthy for yourself by ingesting calcium supplements, and by consuming dairy products and foods fortified with calcium – especially without the important balancing mineral magnesium from plant foods and seafood.  And, let us not forget the strong contribution to unbalanced calcium metabolism caused by: (1) The calcium drain from bones (and dumped into the bloodstream) as a result of the lack of regular exercise (especially weight-bearing exercise such as walking); and (2) Consuming the typical American diet, which is highly acidic and as a result negatively impacts the important pH balance of the blood, contains excessive amounts of phosphorous (from animal foods and sodas, including diet sodas), and contains excessive sodium (which, in addition to contributing to the calcium drain from bones, also contributes to elevated blood pressure) – all of which are involved with unbalanced calcium metabolism, the underlying cause of dystrophic calcification and arterial calcification formation and buildup (the well-established precursor to potentially serious cardiovascular events).

Unbalanced Calcium & Blood Pressure

Excessive intake amounts of unbalanced calcium can also affect blood pressure.  One of the typical areas of the arterial system prone to dystrophic calcification is the aorta.  The aorta is the body’s largest artery, and is that portion of the vascular system that connects the heart to the main artery branches that provide the body with its blood supply.  It sits above the heart, bends (the aortic arch) and branches (to supply the upper body with blood), and runs down the center of the body where it branches (to supply the lower body with blood).  Rather than being just a static hollow tube, the aorta is a critically important, dynamically functioning part of the arterial system.  The aorta functions by virtue of its elasticity, and works in conjunction with the blood pumping action of the heart.  The heart has two basic cycles: Systole (the upper blood pressure number reading known as “systolic” when blood pressure is taken), and Diastole (the lower blood pressure number reading known as “diastolic” when blood pressure is taken).

During systole, the contraction of the heart pumps the blood out of the heart and propels it through the arteries throughout the body (everywhere throughout the body except the coronary arteries that supply the heart with its blood supply).  As the blood is pumped out of the heart during systole it immediately goes into the aorta.  As the blood hits the bend of the aortic arch (the first part of the aorta), the pressure from the force of the blood temporarily expands it, and in so doing imparts a temporarily stored dynamic expansion energy in the aortic arch.

During diastole the heart relaxes so it can fill its pumping chambers with blood, and it is at this time (during diastole) that the aortic arch releases its temporarily stored expansion energy – propelling the blood directly into the heart’s coronary arteries.  The heart is unique among all of the body’s organs in its dependence upon the diastolic pressure to provide its blood supply, while the rest of the body relies upon the systolic pressure for its blood supply.

The diastolic pressure that feeds the heart muscle with its blood supply is dependent upon the elasticity of the aortic arch.  If the diastolic pressure is reduced because of lessened aortic arch elasticity, the body tries to compensate by elevating the systolic pressure to maintain the diastolic pressure – which is obviously critical to supply the heart with its own blood supply.  Basically, lessened aortic arch functional elasticity (the result of dystrophic calcification buildup) necessitates a higher systolic pressure in an attempt to expand the aortic arch to its previous normal volume so that the diastolic pressure is not allowed to drop.

Arterial calcification formation and buildup is systemic, and forms where the endothelial cells that line the arteries are damaged – commonly where there is blood turbulence, such as at artery bifurcations (divisions) and at the bend of the aortic arch.  If dystrophic calcification is also present in the heart’s coronary arteries (which is common), the narrowing of them increases blood flow resistance which will also cause an increase in blood pressure.  As blood pressure increases, so does the workload of the heart.  As the workload of the heart increases, so does its need for oxygen and nutrients so it can function.  This is why CoQ10 is so important for normal cardiovascular energy.

Elevated blood pressure contributes to arterial damage.  As dystrophic calcification takes hold and gradually continues to increase in the aorta and other arteries, there is a gradual spiraling cycle of increasing blood pressure at the expense of the normal function of the arteries, and the functional reserve and overload capacity of the heart.  This is believed to be one of the basic causes of elevated blood pressure, and is the fundamental reason why it also affects the normal function of the heart.

Calcium Channel Blockers

In a seemingly classic example of the right hand not knowing what the left hand is doing, it is interesting to note that calcium channel blocker drugs are a commonly prescribed medication for certain forms of cardiovascular problems, yet most doctors continue to recommend calcium supplements to their patients.  Apparently, it hasn’t occurred to them that calcium supplements are part of the problem.  Calcium channel blockers are a class of drugs that slow the influx of calcium ions into smooth muscle cells (the heart muscle cells and artery muscle cells), resulting in a decreased arterial resistance and oxygen demand.  This class of drugs are used for various cardiovascular problems.  (Reference: “The 19^th Edition of Taber’s Cyclopedic Medical Dictionary”)

One of the most important things that magnesium does in the body is its use as a natural calcium channel blocker, thus providing all of the natural health benefits of this important essential mineral, without any of the deleterious side effects associated with the doctor-prescribed calcium channel blocker drugs.

A side note about prescription drugs:  It spite of being useful for certain maladies, under certain conditions, virtually all prescription drugs have side effects to one extent or another – some quite severe.  It is known that more than 100,000 people a year (in the U.S. alone) die from prescription drugs – from their side effects, an interaction between the combination of drugs taken (including over-the-counter drugs), and/or an allergic reaction – plus well over 750,000 deaths in the U.S. each year from errors made while in the hospital.  (Reference: “Death by Medicine” by Drs. Gary Null, Carolyn Dean, Martin Feldman, Debora Rasio and Dorothy Smith, 2003, and The Journal of The American Medical Association (JAMA), Vol. 284, No. 4, July 26, 2000, by Barbara Starfield, MD, MPH, Johns Hopkins School of Hygiene and Public Health – “106,000 non-error prescription drug deaths per year, plus an unknown number of non-reported adverse events;” plus “783,936 deaths per year from conventional medicine mistakes.”)

Calcium Source

With a better understanding of how calcium functions in the human body, and its connection to unbalanced calcium metabolism, dystrophic calcification, and arterial calcification formation and buildup, it becomes important to look at and consider the primary source of calcium in the typical American diet – dairy products and calcium supplements.

Cow’s milk has been used as a food by humans for thousands of years.  But not until the advent of pasteurization in 1862 by Louis Pasteur and Claude Bernard (a brilliant scientist in his own right known as “The Father of Physiology”), coupled with the modern mass production techniques employed and refined since the beginning of the 20^th century, has broad scale consumption of milk and dairy products become the norm in all age groups – including adults.

To help the absorption of the calcium content of milk, vitamin D became a standard additive in the 1930s.  In an historical accident, vitamin D was interestingly misnamed a “vitamin,” with it actually being a hormone.

The wholesale increase in the consumption of milk and dairy products was probably also due in part to the leftover collective consciousness from our European ancestors who reminded us of the childhood disease of “rickets” (skeleton deformation due to the lack of vitamin D) common in Europe in the past.  Not knowing any better, and to the glee of the milk producing industry, the virtues of milk were (and still are) being heavily promoted.  As children were growing up all over the U.S., it was common to hear well-meaning parents encourage their children to: “Drink your milk, it’s good for you.”  These things occurred generationally over the last 100 years or so – which corresponds with the sharp increase of cardiovascular problems seen in the U.S. during that same time period.

Milk has often been promoted as the “perfect food.”  In fact, with the advent of self-serving entities like the National Dairy Council, the Milk Advisory Board, and Dairy Management, Inc., milk has practically been raised to deity status (well, sacrosanct anyway).  As it turns out, milk is the perfect food – for nursing offspring.  Milk contains all of the nutrients (and in their proper proportion) needed for healthy growth and development, and is nature’s way of providing for the young before they are able to eat more solid foods.  This is fundamentally true of all nursing mammals.  Human breast milk is perfect for nursing human babies, and cow’s milk is perfect for nursing calves.

Because calves double their birth weight in about 47 days (compared to human babies who double their birth weight in about 180 days), and because calves grow into adult cows and bulls that are much larger and heavier than adult humans (and in a much shorter period of time than it takes humans to grow into adults), the nutrient content of cow’s milk has been designed by Mother Nature to support this growth.  It is easy to see why the nutrient content of cow’s milk is so much more (with about 4 times more calcium) than what Mother Nature designed for human babies.  Could a calf survive on human milk?  Of course not.  Why then should we think that humans should be able to maintain their health by consuming cow’s milk?  The species are different, their nutrient requirements are different, their growth rates are different, and accordingly the nutritional content of their milk are different.

It would seem that Mother Nature has more inherent wisdom than the self-serving councils and boards which have been ostensibly set-up to “educate” the public, but have actually been set-up to promote the sale of cow’s milk and dairy products.

Some interesting facts about cow’s milk and dairy products:

Lactose (the naturally occurring sugar in cow’s milk) facilitates calcium absorption from cow’s milk.  Dairy products are the leading cause of food allergies (primarily from lactose and milk proteins).  Bovine growth hormone (bGH) can increase a dairy cow’s milk production by as much as 30%, but the small residual amounts found in commercial milk and dairy products are suspect in contributing to certain forms of abnormal cell growth (primarily of breast and prostate tissue).  The FDA does not require milk producers to list the use of bGH or any other substance (such as antibiotics, a common practice) used in milk production.  Cow’s milk has high phosphorus levels and is acidic, which disrupt the important pH balance of the blood and as a result tends to draw calcium from bones to maintain the proper pH balance.  There is 10 times more calcium in cow’s milk than there is magnesium.  The regular consumption of milk or dairy products causes excess cellular calcium to interfere with the proper use of insulin’s ability to deliver glucose (blood sugar) into the cells for energy.  The naturally occurring calcium content of plant foods is actually assimilated more efficiently than the calcium content of animal foods – including cow’s milk.

Human beings are the only species on earth that continue to drink milk as adults – and that milk is from a different species.

In regards to over-recommended calcium supplements (recommended ostensibly for bone strength and health), the concentrated calcium in calcium supplements is used differently, and not well, by the body than the calcium that is naturally present in food, and as a result it contributes to unbalanced calcium metabolism and dystrophic calcification.  Moreover, and contrary to popular belief, the calcium in calcium supplements tend to make bones brittle and as a result more susceptible to fracture.  By contrast, the balancing mineral magnesium tends to make bones flexible and as a result less susceptible to fracture.  The most body-useable source for calcium is that which is naturally present in food rather than from calcium supplements.

The adult biological requirement for calcium can easily be met by plant foods (from fresh green vegetables, whole grains, legumes, nuts and seeds).  Add a wide variety of other vegetables and fresh fruits, and fish and other seafood (and plenty of fresh water), and you will have what constitutes a proper diet.  However, the foundation of health, youthful vitality, and an increased “Health Span” is not just from a proper diet.  The real basis, as with everything in nature, is a balanced proper diet.

Balance

Everything in nature requires balance to survive.  The human body is no exception.  We breathe in oxygen and exhale carbon dioxide (while plants do just the opposite).  The human body is in a continuous state of building up (anabolism) and tearing down (catabolism).  Obviously, maintaining that balance is absolutely critical for life.  When that balance exists, allowing the cells and body to function in a normal way, a condition of homeostasis is said to exist.  Homeostasis, the state of equilibrium (balance), is required for health and survival.

The foods and fluids we eat and drink provide the nutrients necessary for the structure and function of the human body – and for life to exist.  Each nutrient has specific functions within the body.  As with everything else in nature, the nutrients we take in must be in balance.  Too much or too little of one or more nutrient can spell disaster.  A severe nutrient shortage or massive nutrient intake throws the balance off so much that life cannot be sustained.  If the imbalance is not severe but instead chronic, then that imbalance will cause impaired body function.  Such impaired body function occurs imperceptively at first on the cellular level, but eventually manifests as degenerative health conditions and an abbreviated life span.  The cardiovascular system (heart and blood vessels) is no exception, fully requiring proper balance for its normal function and health.  The two most important minerals required to be in balance for the normal healthy function of the cardiovascular system are calcium and magnesium – along with adequate vitamin C for maintaining the structural integrity of the blood vessels.

The typical American diet (aka the Standard American Diet or “SAD”) throws the necessary balance askew.  Too much animal foods, with hefty amounts of dairy products, along with too much processed foods, manufactured foods, junk foods, sodas, and calcium fortified foods – with the added insult of large amounts of calcium supplements – completely throws off the balance.  Concurrently, the lack of sufficient intake of plant foods and seafood (which contain the balancing nutrients) – lacking the especially important nutrients magnesium and vitamin C – completes the imbalance.  This imbalance between calcium and magnesium is at the very heart of unbalanced calcium metabolism, while suboptimal amounts of vitamin C of long duration significantly weaken the blood vessels (along with other collagen structures, such as bone and joints), which sets the stage for blood vessel damage.

Unbalanced calcium metabolism in a weakened arterial system of long duration is the fundamental underlying cause of endothelial cell dysfunction and damage, dystrophic calcification, arterial calcification formation and buildup, and restricted blood flow – the well-established contributors to elevated blood pressure and cardiovascular problems, which is the number one cause of an abbreviated life span in the U.S. and in all industrialized countries around the world who predominately consume the Western diet.

The obvious remedy: Balance calcium metabolism.

(See “Calcium,” “Magnesium,” “Potentiated Magnesium,” “How pMg Works,” “The Importance of Magnesium & Vitamin C,” “Unbalanced Calcium Metabolism,” “Back To Basics With Mother Nature” and “The Five Pillars of Health” for more details.)

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Although most of us probably don’t think about it, we are, in every sense of the word, part of Nature.  Because we are at the top of the food chain, have a degree of intelligence, and possess awareness, it is easy to forget that fundamental precept.  From the strongest and most intelligent, to the weakest and most feeble of mind, our very existence is in the hands of nature.  Within the entire Universe nothing is more powerful than nature.  The basic law that governs the existence of everything in nature, including us, is balance.  Everything within nature requires balance to survive.

With humans being an integral part of nature, the fundamental law of balance applies to the human body as well.  The human body functions as a result of balance.  When the human body functions in its optimum state of equilibrium (balance) it is said to be in the condition of homeostasis.

Anything that is in excess or inadequate disrupts balance.  When the internal environment of the body is disrupted and out of balance, normal body functions falter leading to a weakened system and eventual breakdown.  When normal body functions breakdown this leads to degenerative states, which can lead to conditions that may eventually threaten survival.  Moderation and variety in nutrient intake tends to balance dietary excesses and inadequacies, which help to facilitate normal body function.  This becomes especially important as we age, to help offset or slow the decline that inevitably occurs with age.

When the human body is provided with all the basic raw materials it needs to maintain homeostasis, the basis of which is proper nutrition with optimum nutrient intake, this is said to be orthomolecular homeostasis (i.e., nutrient provided balance).  It is orthomolecular homeostasis that forms the basis for balance and puts the body in sync with nature.  When imbalances are kept in check with moderation, and nutrient balance is maintained with orthomolecular homeostasis, the result is Balanced Moderation.  In a real sense, the healthy survival of mankind is reliant upon balanced moderation.  Thus, in a sense, understanding nutrient basics will help ensure the future.  Nutrient basics are the key.  (See “Nutrients – The Basis of Life & Health” for more detailed information.)

With the discovery of the underlying cause of dystrophic calcification (unbalanced calcium metabolism), and the extraordinary development of the super mineral that has demonstrated 100% uptake (not just bioavailability but actual uptake, without a hydrophilic laxative effect) and can naturally balance calcium metabolism (Potentiated Magnesium), the full power and wisdom of Mother Nature is at hand – which represents a quantum leap forward in natural good health.

(See “The Five Pillars of Health,” “Unbalanced Calcium Metabolism” and “Potentiated Magnesium” for more information.)

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