Yes! You can and should take magnesium and vitamin D together. In fact, the bioavailability of vitamin D largely relies on magnesium. Also, many nutrients wouldn't work efficiently without magnesium, further highlighting the importance of this mineral!
Many factors contribute to magnesium deficiency, including diets with refined and processed foods, chronic disease states (kidney disease, gastrointestinal disorders, cancer), medications (diuretics, insulin, proton pump inhibitors), stress, strenuous exercise, and vitamin D deficiency to name a few.
The Perfect Pair: KAL Magnesium Glycinate helps activate the action of Vitamin D, the “sunshine vitamin,” to support calcium absorption, strong bones muscle and immune health and more.
Magnesium deficiency is diagnosed via a blood test and sometimes a urine test. Your doctor may order the blood test if you have symptoms such as weakness, irritability, abnormal heart rhythm, nausea and/or diarrhoea, or if you have abnormal calcium or potassium levels.
In general, the two main causes of vitamin D deficiency are: Not getting enough vitamin D in your diet and/or through sunlight. Your body isn't properly absorbing or using vitamin D.
Vitamin D deficiency can lead to a loss of bone density, which can contribute to osteoporosis and fractures (broken bones). Severe vitamin D deficiency can also lead to other diseases: In children, it can cause rickets. Rickets is a rare disease that causes the bones to become soft and bend.
Therefore, conditions that affect the gut and digestion, like celiac disease, chronic pancreatitis, Crohn's disease, and cystic fibrosis, can reduce vitamin D absorption.
Don't use calcium, zinc, or magnesium supplements at the same time. Also, these three minerals are easier on your tummy when you take them with food, so if your doctor recommends them, have them at different meals or snacks.
A new review published in The Journal of the American Osteopathic Association found vitamin D can't be metabolized without sufficient magnesium levels, meaning vitamin D remains stored and inactive for as many as 50 percent of Americans.
You can test your magnesium levels by purchasing a simple at-home finger prick test kit which is then analysed at an accredited lab. Forth offers a number of blood tests which include magnesium such as our Nutri-check test and Menopause Health blood test.
The best food sources of vitamin D are oily fish, including salmon, mackerel, and sardines. Other sources include egg yolks, red meat, and liver. Vitamin D is added to some foods too, including breakfast cereals, plant milks and fat spreads.
How Long Does It Take To Recover From Vitamin D Deficiency? It can take a few weeks for your vitamin D levels to rise once you start taking supplements. Expect a 4-6 week recovery time if you don't have any underlying health issues that could slow down the recovery phase.
Having inadequate levels of vitamin D may correlate with unintentional weight gain. A study on women over the age of 65 found that participants with a lower vitamin D level experienced more weight gain. A systematic review of 23 different studies found similar associations between vitamin D deficiency and obesity.
A meta-analysis of randomized controlled trials that compared the effects of vitamin D2 and D3 supplements on blood levels found that D3 supplements tended to raise blood concentrations of the vitamin more and sustained those levels longer than D2. [76,77] Some experts cite vitamin D3 as the preferred form as it is ...
Yogurt, plant-based milks (like soy, almond, or oat milk), cereal, and orange juice are also commonly fortified. For example, Cheerios have 60 IU of vitamin D in each 1.5-cup serving. Adding more of these foods that are naturally rich in vitamin D or fortified with it can help increase your vitamin D intake.
[9,10] Low vitamin D leads to bone abnormalities (e.g., osteomalacia, osteopenia, and osteoporosis) and worsens muscle strength. [11] In otherwise healthy individuals, fatigue can be a manifestation of low vitamin D levels and its impact on reduced maximum functioning of skeletal muscles via vitamin D receptors.
Refining or processing of food may deplete magnesium content by nearly 85%. Furthermore, cooking, especially boiling of magnesium-rich foods, will result in significant loss of magnesium. The processing and cooking of food may therefore explain the apparently high prevalence of low magnesium intake in many populations.
Every organ in the body, especially the heart, muscles, and kidneys, needs the mineral magnesium. It also contributes to the makeup of teeth and bones.