DMSO might be good to get it in through the skin without a needle.
Also, do a websearch for the recipe for Magnesium Bicarbonate.
Or I could paste it below. It's not new, but just as well to make sure
one knows about it.
R
Magnesium Bicarbonate recipes (from Curatorial Care of Works of Art on Paper, Anne F. Clapp)
1. Made with proprietary soda water:
1 bottle of soda water (Canadian Club) 300 ml. or 10 1/2 fl.oz.
Powdered Magnesium Carbonate 6 gm. or 9 teaspoons
Put the magnesium carbonate in an empty bottle of slightly greater capacity
than the soda water bottle and one with a tightly fitting cap or cork.
Place both bottles in a refrigerator overnight or until thoroughly chilled.
The reason for keeping the materials cold is to increase the quantity of the
magnesium carbonate that will go into solution. As quickly as the operation can
be done, open the soda water bottle and pour the charged water into the
magnesium carbonate bottle. Cap firmly and agitate gently for a short period.
Return to the refrigerator. Keep the magnesium carbonate from settling for the
next half hour by repeating the periods of gentle agitation and return to the
refrigerator. Allow the excess magnesium to settle for several hours or
overnight. Siphon off the clear liquid. Keep firmly capped and cool.
2. Made with a soda water siphon:
The most convenient way to make magnesium bicarbonate water is with a standard,
strong walled, soda water siphon. It must be modified by cutting a generous
inch off the siphon tube so that its end will be clear of the sediment of
undissolved magnesium carbonate.
Distilled water or de-ionized water 300 ml or 10 1/2 fl.oz.
Powdered Magnesium Carbonate 6 gms or 9 teaspoons
Put all ingredients and the siphon bottle in the refrigerator until they are thoroughly chilled.
As quickly as possible so that the temperatures will remain low, mix the water and magnesium carbonate, and funnel the mixture into the siphon bottle.
Discharge the carbon dioxide cartridge.
Return to the refrigerator and allow the undissolved magnesium to settle for a number of hours or overnight.
Siphon off the clear liquid.
Keep firmly capped and cool.
Erling Waller and Jackie Burgess' “Unique Water”Recipe:
It contains 120 mg of magnesium and 650 mg of bicarbonate per liter and
has a pH of 8.3.
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 completely to
refrigerator temperature a 1-liter bottle of fully carbonated water.
Carbonated waters such as /Canada Dry Seltzer/, which consist of only
water and carbon dioxide (CO2), are suitable. Club sodas such as
/Schweppes Club Soda /are also suitable; they are carbonated water with
a small amount of added sodium.
2. Shake well the bottle of MoM, then measure out as accurately as
possible 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 carbonated water 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.
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. However, if a small
amount of un-dissolved magnesium hydroxide still remains in the bottom
of the bottle as a sediment it may be ignored. 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.
4. 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 a4-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 solid tablets or capsules. About 50% of the
magnesium contained in magnesium/bicarbonate water is absorbed[4,5].
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.
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.
Recipe for Enriching Water with Magnesium Hydroxide:
FOUR EASY STEPS FOR MAKING THE MAGNESIUM/BICARBONATE DRINKING WATER
CALLED "WW", USING MAGNESIUM HYDROXIDE IN "MILK OF MAGNESIA", AND CARBON
DIOXIDE IN "CARBONATED WATER"
The chemical formula is Mg(OH)2 + (CO2)2 --> Mg(HCO3)2
Step 1: CHILL COMPLETELY TO REFRIGERATOR TEMPERATURE A 1 LITER BOTTLE OF
"FULLY CARBONATED" WATER. Carbonated waters such as "Canada Dry Seltzer"
which consist of only water and carbon dioxide (CO2) are suitable. "Club
sodas" such as "Schweppes Club Soda" are also suitable; they are
carbonated water with a small amount of added sodium.
Step 2: SHAKE WELL A BOTTLE OF PLAIN MILK OF MAGNESIA (MoM), THEN
MEASURE OUT AS ACCURATELY AS POSSIBLE 3 TBS (45 ml) AND HAVE IT READY.
The plastic measuring cup that comes with the MoM is accurate and ideal
for the purpose. Use only plain MoM without flavorings, sweeteners,
mineral oil, or other additives. The "active ingredient" should be only
magnesium hydroxide (Mg(OH)2), 400 mg per teaspoon (5 ml), and the
"inactive ingredient" should be only purified water. 41.7% by weight of
magnesium hydroxide is magnesium (Mg), so 1 teaspoon of MoM has 167 mg
of Mg, and 1 tablespoon (TBS) has 500 mg of Mg (1 TBS = 15 ml).
Step 3: REMOVE THE BOTTLE OF CARBONATED WATER FROM THE REFRIGERATOR
WITHOUT AGITATING IT. REMOVE THE CAP SLOWLY AND CAREFULLY TO MINIMIZE
THE LOSS OF CO2. SLOWLY ADD THE PREMEASURED MoM, THEN PROMPTLY REPLACE
THE CAP. Next, shake the bottle vigorously for 15 to 30 seconds, making
the liquid cloudy. After 1/2 hour or so the liquid will have cleared,
and any un-dissolved Mg-hydroxide will have settled to the bottom of the
bottle. Again shake the bottle vigorously for 15 to 30 seconds, making
the liquid cloudy again. When the liquid again clears all of the Mg
hydroxide in the MoM should have reacted with all of the CO2 to become
dissolved (ionized) magnesium and bicarbonate. However, if a small
amount of un-dissolved Mg hydroxide still remains in the bottom of the
bottle as a sediment it may be ignored. This 1 liter of concentrated
magnesium bicarbonate water will have 1,500 mg of magnesium and 7,500 mg
of bicarbonate. This concentrate must be diluted in order to be "WW".
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
<http://curezone.com/c/?http://curezone.com/conversions.asp> 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.
I'm not sure where I got this:
*7. Magnesium Bicarbonate*
Magnesium bicarbonate is a complex hydrated salt that exists only in
water under specific
conditions. It does not occur in a solid form. Water containing
magnesium bicarbonate is
considered to be appropriately mineralised. Indeed, medical research
from many countries has
demonstrated that people live longer when they drink water that is
appropriately mineralised. When
consumed, magnesium bicarbonate rapidly enters body cells. This occurs
because magnesium is an
intracellular element and magnesium functions as a bicarbonate
co-transporter into cells:
When magnesium bicarbonate enters body cells, the concentrations of
bicarbonate ions inside body
cells are increased. The bicarbonate derived from magnesium bicarbonate
produces hydroxide ions
(OH-) inside body cells which neutralise the acid (H+) from carbon
dioxide concentrations, ATP
hydrolysis and other sources. This occurs via a series of sequential and
simultaneous reactions:
i. Magnesium bicarbonate enters body cells and dissociates to increase
bicarbonate ion
concentrations inside body cells.
ii. The principal acid-base reaction involving bicarbonate ions produces
carbonate (CO3
2-) ions.
iii. Some carbonate ions react with water to produce hydroxide ions and
more bicarbonate ions.
iv. Hydroxide ions neutralise the acid produced from carbon dioxide
concentrations and ATP
hydrolysis (and neutralise acid derived from other sources) to form water.
Magnesium Bicarbonate Page 2
Note: The carbon dioxide molecules (CO2) produced in reaction (ii) above
only produce one acid
group (H+) in five hundred molecules whereas the carbonate groups (CO3
2-) produced in reaction (ii)
above produce many more hydroxide ions. Hence, there is a net production
of hydroxide ions
relative to acid in body cells (by a factor of about one hundred)
despite the presence of carbon
dioxide.
In addition to the above reactions, some hydroxide ions react with
carbon dioxide directly to produce
bicarbonate ions without acid:
This direct reaction of hydroxide ions with carbon dioxide is considered
to occur also at the active
site of an intracellular enzyme called carbonic anhydrase. This direct
reaction is very important in
slowing of the ageing process.
In the body, the intracellular enzyme carbonic anhydrase is the enzyme
that greatly accelerates the
production of acid (strictly, protons) from carbon dioxide and water:
Carbonic anhydrase enzyme is ubiquitous in body cells and constitutes up
to ten percent of the
soluble protein in most body cells. It is one of the fastest enzymes
known: each carbonic anhydrase
enzyme produces from ten thousand to one million acid groups (H+) per
second.
The acid (H+) produced by carbonic anhydrase enzyme is pumped by proton
pump enzymes into
cell organelles such as lysosomes, phagosomes, endosomes and ruffled
membranes. In the
presence of magnesium bicarbonate, less acid is produced by carbonic
anhydrase enzyme. This
occurs because magnesium bicarbonate increases the concentrations of
bicarbonate ions inside
body cells. Bicarbonate ion concentrations decrease the formation of
acid by carbonic anhydrase
enzyme (Le Chatelier's principle) and also produce hydroxide ions as
described above. Hydroxide
ions react with carbon dioxide directly at the active site of the
carbonic anhydrase enzyme to form
bicarbonate ions without acid:
Irrespective of the kinetic mechanism, in the presence of magnesium
bicarbonate less acid (fewer
protons) is produced in the carbonic anhydrase enzyme reaction. As a
consequence, less acid (fewer
protons) is pumped into lysosomes and ruffled membranes by proton pump
enzymes.
It is to be emphasised that magnesium bicarbonate assists in the
maintenance of cell homeostasis.
As stated previously, intracellular homeostasis is very dependent on the
"here and now": it is very
dependent on the immediate maintenance of ideal biochemical conditions.
Because magnesium
bicarbonate decreases the production of acid from carbon dioxide in body
cells, when magnesium
bicarbonate is present in body cells then the time dependency for carbon
dioxide elimination from
the lungs and the time-dependency for acid elimination by the kidneys do
not operate as adversely
on the homeostasis of body cells. Ageing is greatly delayed.
Magnesium bicarbonate increases considerably the energy production in
body cells. This energy
increase occurs in several ways. First, magnesium bicarbonate protects
the natural organic and
inorganic phosphate buffers in the cytoplasm of cells. This is
important, particularly in muscle cells
and brain cells (neurons). Second, magnesium bicarbonate neutralises the
acid produced as a result
of metabolic processes and ATP hydrolysis. This allows more ATP to be
hydrolysed; that is, more
energy can be utilised. Third, magnesium bicarbonate buffers the
mitochondria in body cells from
excess acid concentrations which improves mitochondrial function and
allows more ATP to be
produced. When more ATP can be hydrolysed and more ATP can be produced,
body cells have
sufficient energy for optimum function. When body cells have optimum
function, the energy levels
and the physical performance of the body are enhanced. See Appendix for
details of magnesium
bicarbonate and mitochondrial function.
During strenuous types of exercise, muscle metabolism can increase to
sixty times normal. This
increase is higher than the corresponding increase in blood flow which
increases to twenty times
normal. As a result, carbon dioxide concentrations increase greatly in
muscle cells and tissues
during strenuous exercise and add to the acid load in the muscles.
Normally, muscle cells contain
concentrations of organic and inorganic phosphates that are able to
buffer the acid load in
exercising muscles. Indeed, there are about twenty times the
concentrations of phosphates inside
cells than there are outside cells. However, during strenuous exercise
the phosphate buffers are
overwhelmed and the muscles become acidic. Muscle acidity results in
poor performance and
fatigue.
When strenuous physical activities are undertaken, the consumption of
magnesium bicarbonate
protects the natural organic and inorganic phosphate buffers inside
muscle cells. This minimises
fatigue caused by acidity. Energy and physical performance are enhanced.
Tim Rowe wrote:
Hi Steve,
Magnesium Chloride (ideally introduced transdermally) is often
excellent for migraine.
Best,
Tim
--
http://timrowe.posterous.com
http://twitter.com/timvox
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