Magnesium and Cauterized Minerals From Supplements







cooked food



Quick question, first is where to get magnesium?


Okay, magnesium occurs in all food. High in parsley and green leafy vegetables, high in milk, it's high in cheeses, all dairy products are very high in it.


What about nuts? Almonds?


Yeah, but almonds are too difficult to digest for any human, but if you have nut formula, you will get a certain amount, but you can't get all the phytic acid out, so I only recommend it once or twice a week.

Meat is your best source of magnesium. Just remember that you don't need all of those counterbalancing minerals when you're eating a raw diet. When you pasteurize, even when you just take the milk up to 141°, you cauterize 50% of the calcium to balance that toxic mineral and the potassium is destroyed at like 97°. It's altered 97 degrees.

So, you have all these mineral imbalances. You have to have a lot of other minerals: potassium, magnesium to deal with all of these cauterized minerals. When you're eating it raw, there's no excessive need for calcium, and excessive need for magnesium or potassium.


What does cauterize mean?


Burn, solidify. Take clay, and when you fire it, what happens? Turns it sharp and hard. That's cauterized. It solidifies that it, it just seals it into a form where it can't be bioactive anymore.

[Attendee #2]

If you boil mineral water, all the white cauterized minerals on the bottom?


That's cauterized minerals and that's what comes out your teeth.


That's inside the kettle and all that.


It's inside your body. Everything you eat that's cooked forms that in the body, you have all that mineral product, that chalk. It's all very poor mineral relationship.

That's why everybody has osteoporosis and breaks. They get brittle bones as they get older.

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