Open Veils · Answer
What’s the best source of bio available magnesium in nature?
The suppressed dimension here is not a single 'best' food but the collapse of soil magnesium density over the last century — meaning the same foods now deliver a fraction of what they once did. Researchers like Gary Taubes and Weston A. Price Foundation scientists argue the real variable is mineral-rich soil and traditional food preparation. Jack Kruse and others in the ancestral health space point to chlorophyll-dense wild foods and mineral-rich hard water as the most bioavailable matrices in nature.
Evidence
- Jack Kruse has long argued that the most underappreciated magnesium delivery system in nature is structured, mineral-rich spring or hard groundwater — not food.
- Weston A. Price Foundation researchers emphasize that magnesium bioavailability in plant foods is heavily suppressed by phytates and oxalates — a point corroborated by a 2025 review (PMC, Nov 2025) noting that fermentation, soaking, and sprouting measurably improve bioaccessibility.
- Chris Masterjohn, in his nutrient-density work, singles out dark leafy greens — particularly wild-harvested varieties — and raw cacao as elite magnesium sources precisely because their magnesium sits inside chlorophyll molecules, an organic chelate that survives gut transit well.
- A March 2026 agricultural review (PMC) flags that serpentinite-rich soils — containing 18–35% magnesium oxide — produce crops with measurably higher magnesium content, suggesting that geologically sourced soil remineralization, not supplementation, is the ancestral solution.
- His reasoning: magnesium in water is already ionized (Mg²⁺), bypassing the digestion steps that reduce absorption from plant matrices.