TED'S VIEWS ON JAPANESE CALCIUM AND MAGNESIUM HYDROXIDE

Dear David:

1) What do you think of that new Japanese Calcium called 3A Calcium, with is a combination of Calcium hydroxide and Calcium Oxide?

A good product should have some calcium and some magnesium, but the preferred form is those that buffers your pH against extremes. This seemed to be too alkaline and does not buffer.

A better form is actually in the form of bicarbonates, such as magnesium bicarbonate, calcium bicarbonate, or potassium bicarbonate. It helps your pH to be stable enough within a narrow range instead of going between too low or too high of a pH.

If we really want to be fair, mineral compounds should closely resemble that of the body's electrolyte solution which is made up of mostly salt, bicarbonate, magnesium, calcium, and phosphate. The ideal ratio is about 1:1 for magnesium and calcium, but our diets are already too high in calcium as it is, so I never really recommend them at all, so magnesium would be something to consider.

2) What do you think of Magnesium Hydroxide vs other kinds of magnesium for helping supply magnesium, and to adjust pH, and with the least amount of stomach troubles?

Usually they cause stomach troubles because you are taking far too much. If you follow the instructions as per directions, they were designed to cause stomach troubles at that dosage to solve constipation. If I take a magnesium with the least stomach trouble, then magnesium citrate would case the least. Magnesium chloride is quite fine, if you take in small amounts, but this also applies to other form. However, I would prefer magnesium citrate, or magnesium chloride. Taken at only 100-250 mg, and taken not necessarily everyday either, but usually once or twice a week.

To adjust the pH, ideally 90% of the solution must be baking soda and 9% is potassium bicarbonate with only a pinch 1% of disodium phosphate. However in practice, this is not possible, so a simpler solution would be to just get a freshly squeezed lemon juice and add baking soda until the fizzing stops, then add water to 1/2 glass of water. The lemon has both potassium, phosphates, calcium, and vitamin C. Best of all lemon is the only formula when alkalized causes the ORP (oxidation reduction potential) to be in the antioxidation of at least less than -100 millivolts to -300 millivolt, depending on the mix. This is quite healthy as nearly all foods are of positive charge, while this formula is the only one that has a negative charge and helps the body recover.