10c-naturalcalm-raspberrylemon-blMagnesium is the most important mineral your body needs; activating 325 processes and regulating the other major minerals – Calcium, Potassium, and Sodium. Eighty percent of the population in North America are magnesium deficient and have an unhealthy balance of 10 Calcium to 1 Magnesium.1 A healthy ratio should be 2 Calcium: 1 Magnesium for bones and 2 Magnesium to 1 Calcium for the heart, brain, and muscles.

Dr. Carolyn Dean MD. ND, indicates that there are over 100 symptoms and co-factors of magnesium deficiency, some of which include: tension, migraines/headaches, irritability, muscle pain, muscle cramps, muscle twitching, fatigue, restless legs, nerve problems, PMS, menstrual cramps, osteoporosis, and Raynard’s syndrome.

The recommended daily allowance for adults is 3-4 mg per pound of body weight; children, pregnant and nursing mothers require 4-5 mg per pound of body weight. The following things deplete magnesium: caffeine, alcohol, stress, perspiration, sugar, and too much calcium.

Natural Calm’s Magnesium citrate powder is a proprietary formula made up from magnesium carbonate and citric acid. It was developed 38 years ago and is the top selling magnesium powder in North America. Natural Calm powder becomes ionic when dissolved in hot (boiling) water and is very absorbable because the magnesium ion is readily available to the cells for effective relief.

Natural Calm is proudly Non-GMO Project Verified. GMO means genetically modified organism, which is a novel organism created by scientists when they genetically modify or engineer food plants. Scientists have cited many health and environmental risks with genetically modified (GM) foods. Our certification is 3rd party audited for full transparency.

Natural Calm:
• Builds strong bones and teeth
• It produces and transports energy
• Is necessary for the synthesis of protein, fats and carbohydrates
• Helps to transmit nerve signals
• Helps to relax muscles
• Helps prevent magnesium deficiency

1. “Dietary Magnesium and C-reactive Protein Levels,” Journal of the American College of Nutrition, Vol. 24, No. 3, 166-171 (2005).