Little by little we're seeing more facets (as in a precious stone) of this authentic elixir against Parkinson´s disease.

Magnesium from food (very green leafy vegetables, nuts,
wholemeal bread...) and supplements (carbonate, citrate, chloride...) is laxative, neuroprotective, fights stress, intervenes in the synthesis of levodopa, prevents Parkinsonism by the toxic MPTP in mice (Oyanagi 2010), improves nerve impulse and muscle contractions, helps to better control the bladder of urine -incontinence-, a chelating agent of heavy metals and aluminium (Yasui 1992), prevents the aggregation of spontaneous alpha-synuclein and that is produced by iron (Golts 2002), really important for genes and the hopeful Epigenetics -which controls genes, put simply- (Piovesan 2012), and so on.

The magnesium concentration in Parkinson's patients is low. A link has been observed between the level of magnesium and the duration and severity of the disease (Barbiroli 1999). We need to read this last one a thousand times.

There are hundreds of scientific studies. Some of the authors are prestigious neuroscientists such as Vink, Piovesan, Oyanagi, Durlach, Wallach, Yasui…

Natural sources of magnesium are less because of modern "mania" of refining everything: whole sugar, sea salt, wholemeal bread... and the inexplicable use of magnesium-free fertilizers that impoverish the soil.

The doctor or pharmacist should be consulted in order to adapt the changes to each person, according to their personal situation (age, illnesses, medicines, food). When something new feels wrong, there are always different options. The knowledge and experience of the specialists indicated are very important.

"The father of the disease could have been anyone,
but there's no doubt the mother was the bad diet."
Ancient Chinese proverb