Word: magnesium
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Dates: during 2000-2009
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...your grandparents' days, it also contains fewer nutrients - at least according to Donald R. Davis, a former research associate with the Biochemical Institute at the University of Texas, Austin. Davis claims the average vegetable found in today's supermarket is anywhere from 5% to 40% lower in minerals (including magnesium, iron, calcium and zinc) than those harvested just 50 years ago. (Read about Americans' Incredible, Edible Front Lawns...
Strate says it's conceivable that eating nuts may help prevent the development of diverticulitis. Nuts are rich in minerals like zinc and magnesium, which are known to contribute to a healthy colon, and they have anti-inflammatory properties. Likewise, popcorn contains lutein, a micronutrient that also has anti-inflammatory characteristics. Though many nutrition experts encourage consumption of nuts and seeds today, when the Health Professionals Follow-Up Study began in 1984, they weren't exactly considered a health food...
...completed on a very tight budget. Since it began in 2001, more than 150 students have participated. Necessity has sometimes forced them to come up with innovative solutions: For example, the team decided that instead of using a bell housing (which contains the car's clutch) made of expensive magnesium, students designed and built a lightweight substitute made of cheap, sturdy iron. Hayashi won't disclose the car's total development costs, but he says it will cost some $785,000 just to compete at Le Mans. Funds have come from Tokai University, sponsors, and from Hayashi's own pocket...
...Byung Roh, the company's president. Like other mining-company executives, Yoon knows that North Korea and China between them have roughly 80% of the world's supply of another key mineral used in producing iron, steel and other basic industrial products: magnesite, which Yoon's company refines into magnesium...
...then Mascha countered by explaining that about 75% of the fine-water experience is mouthfeel--basically, how many bubbles there are and how big they are. Some 20% comes from how dense the liquid is with minerals such as calcium and magnesium--which, to my shock, is listed on the side of most bottles as the TDS: total dissolved solids. The remaining 5%, Mascha claimed, comes down to pH balance: slightly alkaline waters taste sweet; acidic ones have a tinge of sourness...