Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.
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Adding Magnesium to Water

Thursday, 08 Oct 2009 01:16 PM


Question: You recommend adding magnesium to distilled water. What form and source should I use?




Dr. Blaylock's Answer:

I use magnesium citrate/malate, which I remove from the capsule. You can use magnesium citrate as well. I use a fourth of a capsule to each gallon of water. This will add sufficient magnesium, but will not affect the water’s taste. Magnesium is one of the most important elements in water for preventing cardiovascular diseases and protecting the brain.





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