[moondaughter]

Hi guys,

I haven't attempted to make this myself (yet) but thought it worthy of posting here in case it would tweek the interest of the ambitious members of the forum.
This focuses on the bicarbonate form.


How to Make Magnesium Bicarbonate Water
Karen Vaughan, L.Ac., Registered Herbalist (AHG) posted this in on December 17th, 2009
It is nearly impossible to get enough magnesium in your diet from foods alone unless you eat lots of sea
vegetables (seaweed). Between the mid 1970s and mid 1990s, the USDA tracked the decline of magnesium by
about one third , probably due to industrial farming practices which deplete topsoil. If it isn’t in the soil, it isn’t
in the food. If you took the entire food supply grown in the US, assumed no waste and no food fed to animals,
and divided it by the population, there would still not be enough to nourish us. And magnesium is essential to
almost all cellular functions. Without magnesium we get spasms, sore muscles and joints, fuzzy thinking and
insulin resistance.
Magnesium dissolved in water (ionized) is considerably more bioavailable than is magnesium in solid
tablets or capsules. About 50% of the magnesium contained in magnesium/bicarbonate water is absorbed. This
is 12 times better than the absorption rate for magnesium oxide. So drinking 1 liter of
magnesium/bicarbonate water per day would correspond to taking five 500 mg magnesium oxide tablets
daily.
It can be challenging to get liquid forms of magnesium into the body, and the liquid forms are much better
adopted. You can make one form of liquid magnesium by adding 4 1/2 parts cider vinegar to one part
milk of magnesia. This might be the best form for people with blood sugar issues because 2-4 TBSP of
vinegar before meals helps reduce blood sugar spikes, so you get a double benefit. However not everyone
will drink vinegar, even in water.
This homemade magnesium/bicarbonate water, in its composition, is very close to brands like Noah’s California
Spring Water or Unique Water. The recipe is based on the reaction of magnesium hydroxide (in milk of
magnesia) with plain carbonated water according to the formula Mg(OH)2 + 2CO2 —> Mg(HCO3)2, thanks to
our friends at Wallerwater. Plain Milk of Magnesia (MoM) should be used in the recipe. The “active” ingredient should only be magnesium
hydroxide [Mg (OH)2], 400 mg per teaspoon (5 ml), and the “inactive” ingredient should only be purified water.
41.7% by weight of magnesium hydroxide is magnesium (Mg), so 5 ml of MoM has 167 mg of Mg, and 1
tablespoon has 500 mg of Mg (1 tablespoon = 15 ml).
To prepare the water follow these steps:
1. Chill a 1-liter bottle of unflavored seltzer, which is fully carbonated water. The seltzer should only contain
water and carbon dioxide (CO2). Club soda is carbonated water with a small amount of added sodium and is
also suitable.
2. Shake the bottle of Milk of Magnesia well, then measure out 3 tablespoons (45 ml) and have it ready. The
plastic measuring cup that comes with the MoM is accurate and ideal for the purpose.
3. Remove the bottle of unflavored seltzer from the refrigerator without agitating it. Open it slowly and
carefully to minimize the loss of CO2. As soon as the initial fizzing settles down, slowly add the
pre-measured MoM. Promptly replace the cap on the water bottle and shake it vigorously for 30 seconds or
so, making the liquid cloudy.
3a. After ½ hour or so the liquid will have cleared, and any un-dissolved magnesium hydroxide will have
settled to the bottom of the bottle. Again shake the bottle vigorously for 30 seconds or so, making the liquid
cloudy again. When the liquid again clears all of the magnesium hydroxide in the MoM should have reacted
with all of the CO2 to become dissolved (ionized) magnesium and bicarbonate.
If a small amount of un-dissolved magnesium hydroxide still remains in the bottom of the bottle as a sediment it
may be ignored.
Step 4: DILUTE THIS CONCENTRATE 11:1 TO MAKE DRINKABLE MAGNESIUM/BICARBONATE
WATER (WW). To make 4 liters of WW measure and transfer 1/3 liter of the concentrate (333 ml) into a 4 liter
container. Fill the container with 3 2/3 liters of plain, preferably purified water. Or, prepare a single glassful
of WW by adding 11 ounces of water to 1 ounce of the concentrate. This drinkable water will have
approximately 125 mg of Mg and 625 mg of bicarbonate per liter, at pH ~8.3. Other dilutions of the
concentrate may of course be made, if so desired.
This 1 liter of concentrated magnesium bicarbonate water will have approximately 1500 mg of magnesium
and approximately 7500 mg of bicarbonate. It should be kept in the refrigerator. You may note that the sides
of the bottle “cave in” when the liquid clears. This is a sign that the reaction is complete.
To make 4 liters of magnesium bicarbonate drinking water with approximately 125 mg of magnesium and
approximately 625 mg of bicarbonate per liter and a pH of approximately 8+ measure and transfer 1/3 liter of
the concentrate (333 ml) into a 4-liter container. Fill the container with 3 2/3 liters of plain or purified water, as
desired.
Magnesium dissolved in water (ionized) is considerably more bioavailable than is magnesium in pill form.
While this is not as concentrated as colloidal magnesium, it is considerably easier on the tastebuds. So while I
suggest loading with colloidal magnesium, this is good for maintenance.
The chemical formula is Mg(OH)2 + (CO2)2 --> Mg(HCO3)2
The dilution amount are quite striking as Willard Water appears to be most effective at the lowest dilution
amounts of 1:25,000. Dr. Jensen thinks this fits nicely with our current diluting directions as the amount that
actually gets to the cells in the body is probably fairly diluted as well.
The alkaline magnesium/bicarbonate water should be consumed throughout the day. It can be consumed with a
meal, but not in such quantities that it results in dilution of stomach acid.
Anyone not in the habit of drinking water should begin by consuming small daily amounts, and should take at
least a month to reach a consumption of 1 to 2 liters per day

https://www.youtube.com/watch?v=WMsx...bMHaQHY7Er7Png

[lurkingforacure]

I haven't tried the recipe you posted, but did want to ask what you think of the powder Magna Calm, which you mix in water and then drink?

Also, there is a product out there called magnesium oil which isn't oil at all but is water super-saturated with magnesium which you rub on the soles of your feet where there are lots of blood vessels. The theory is that the magnesium absorbs into your body just like it would it you were to take an epsom salt bath.

And then of course there are epsom salt baths which are great as well, because your entire body can absorb the magnesium from the bath water.

[moondaughter]

Originally Posted by lurkingforacure

I haven't tried the recipe you posted, but did want to ask what you think of the powder Magna Calm, which you mix in water and then drink?

Also, there is a product out there called magnesium oil which isn't oil at all but is water super-saturated with magnesium which you rub on the soles of your feet where there are lots of blood vessels. The theory is that the magnesium absorbs into your body just like it would it you were to take an epsom salt bath.

And then of course there are epsom salt baths which are great as well, because your entire body can absorb the magnesium from the bath water.

Hello LFAC,

Yes, I take Calm magnesium -it works very well though I have to take a lot of it and depend on it...bout a tablespoon heaping every other night before I go to bed. I am wondering though if this bicarbonate form might be as/or more effective with a lesser dose. Also I take magnesium threonate and I love epsom salt baths ( though I haven't noticed that they stimulate peristalsis) and will try the magnesium oil ...I have some but haven't tried it on my feet.
Kind Regards
MD

[johnt]

To set the context for this thread:
"In humans, magnesium showed a protective effect against PD in a Japanese population (OR 0.33, 95% CI 0.17–0.73 for highest quartile >312.9 mg/day)"[1].

I take this to mean that a person in the upper 25% of the population, measured by magnesium consumption, has about one third the risk of having PD compared to the rest of the population. Two caveats: the association may not be causal; OR, odds ratio, has some strange properties which make it unstable, I'm treating it as though it approximates to RR, relative risk.

[1] is well worth a read for anyone interested in the relationship between diet and PD.

Reference:

[1] BioMed Research International Volume 2015 (2015), Article ID 672838,
"Dietary Factors in the Etiology of Parkinson’s Disease"
Zeynep S. Agim and Jason R. Cannon
http://www.hindawi.com/journals/bmri/2015/672838/

John