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Magnesium Oil


Mrs. Smith

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Mrs. Smith Explorer

I have some lingering muscle pain since being gluten free 4mos.,although it is much improved. I am taking magnesium in the morning and at night. I think its giving me loose stool and gas/bloating. I have read alot about Magnesium oils. They absorb transdermally and people with fibromyalgia have claimed it to be a "miracle" on some of the testimonies. Has anyone tried it? I take epsom salt baths, but I cant take them everyday. I have a busy life and the mag is upsetting my tummy. Is this really the best way to get more magnesium? It really does help with my muscle pain!


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ravenwoodglass Mentor

Perhaps you could try magnesium supplements that don't have 'oil'. Do you know what form of 'oil' it is?

Mrs. Smith Explorer

I take a supplement but I am wondering about using the oil. You spray it on your skin and it absorbs through your skin. It completely bypasses your digestive tract. Just wondering if anyone has used it.

sugarsue Enthusiast

I have not tried it yet but I am interested in it. I have tried the creams that are available which I find helpful but not as good as the bath. We use the baths and oral supplements right now but I would not mind giving this a try. If you do it, I would be interested in your thoughts.

ravenwoodglass Mentor
I take a supplement but I am wondering about using the oil. You spray it on your skin and it absorbs through your skin. It completely bypasses your digestive tract. Just wondering if anyone has used it.

I misunderstood the original query and thought the oil was an oral preperation. I would still want to know what the vehicle, the oil, was composed of. If it was not a gluten source, or for me soy, I might give it a try. I have never heard of it though.

ang1e0251 Contributor

I haven't tried it but I am interested in it. It is reference on Dr. Carolyn Dean's website under her name. She has a link to buy it.

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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