magnesium

“It's actually a cofactor for both enzymes that convert vitamin D three into the circulating form of vitamin D that we go and we measure. It's called 25 hydroxy vitamin D and then eventually into the active steroid hormone. And so there's been studies showing t…”

“Almost half of the US population, they get insufficient magnesium intake.”

“I mean, it's about a hundred, I would say anywhere between a 120 to a 150 milligrams per dose. Like once you get above that, you're not really absorbing more. You're just kind of causing more GI distress.”

“When you cook it does actually increase the bioavailability of not just magnesium, other minerals as well that are bound to that, that fiber matrix that which has phytate there.”

“Almost half of the US population is deficient in, or I would say they're, they get insufficient magnesium intake.”