MAGNESIUM...... as laxative

[MAMZELLE]

I 'carry around' my food for too many days.... sometimes even more than 'days' I think [I don't pay that much attention to it because it never used to happen like this]. It's not really to the point where it's 'uncomfortable' just always 'there' for such long periods of time. 2-3 liters of water per day doesn't help, I am not going to eat more vegs than I am because of the carbs and worried about my high sugar, softeners don't help [100mg 3x per day which I had been taking and now with new ones, one 250mg daily], but it takes so long and isn't really that affective...

The only thing that does work is milk of magnesia [INSTANTLY] but I know we're not supposed to take laxitives and heard or read that only 'softeners' are safe, but have to resort to the lax once in a while as a last resort, and wondering if I CAN take that more often.

I have 250 mg magnesium oxide tabs here, but my fiancee mistakenly got ones with starch... [i can't shop often because of a bad back and not feeling great.... an ongoing problem BEFORE the diet]. I am not taking the magnesium because afraid of the starch and can't get them replaced right away so they're just sitting here and it's getting very frustrating, but REALLY afraid of the starch, which if I had bought myself, would have NEVER happened *sigh*.

Below is the ingredients. [I think I heard that Cellulose is OK, which surprised me.... is that true?].

Also.... In Atkins 'Diabetes Revolution' it says to take the magnesium with the other ''O'' word, and ''oxide'' which i have, is not included on the list with the three other types, but the book says that other ''O'' kind is rare to find and I read that after these were sent to me, and he probably won't find it anyway, if it's rare. Is the oxide just as good, but much more importantly, can I take these with the STARCH, at least till they are replaced, which might take a few WEEKS.... is it safe with these ingredients for a diabetic and also for the diet or will I also stall any weight loss.... In Atkin's new book it says not to take more than 350 mg per day... NO MORE but elsewhere I read to take between 500-1000, could that also be cleared up. Thanks so much....>

Ingredients: [in this order]
Cellulose [plant origin]
cellulose coating
starch
titanium
dioxide color
magnesium silicate
vegetable magnesium stearate

Yes, I just checked the book again, and my written notes were correct.... "NO MORE" than 350 mg split throughout the day... "may cause diahhrea and low blood pressure" [the first of course is ok, which would help for this purpose]. As I said, would a 250 mg pill be ok [though when they first arrived I was going to take TWO 250 pills 2x daily ...equalling 500 to start, along with the other basic magnesium in my multivitamin and my "Caltrate 600 Plus", [1200mg of calcium required per day which doesn't help the situation either but which women should have, and I've been taking for years].... and of course there's also the MAIN issue first right now of the STARCH? Thanks again.

[Atkins_Nutritionist]

Yes, magnesium orotate is the other "O". It is more expensive but less likely to cause lose stools.

Oxide can be taken before bedtime at 500 mg. Up the dose to 1000mg if necessary and if you have high blood pressure, speak to your physician first.

[MAMZELLE]

Thank you..... and my other [main] question [which was really why I wrote that above *smile*] was the starch in this bottle that was accidently sent to me. Will the amount of starch in them [and the other ingredients] be detremental enough to either blood sugar or weight loss, to just throw even a brand new bottle out? Or can I take these meanwhile, and use them up with starch in them as you see the ingredients include above, until my next bottle which will be without it.... and also the Cellulose listed in two places, dangerous for high blood sugar? I think I heard or read a VERY significant source say that Cellulose is ok [maybe even Atkins], but it's the starch I'm also very concerned about. Thanks again

[MAMZELLE]

.

[Atkins_Nutritionist]

Sorry about that!

There should not be reason for concern with the cellulose.

The best way to determine if the starch is a problem is to check your blood sugar before and after you take the supplement. Otherwise, how will you or I know the effect it has on you.

In general, If you try it, I would also say that if you use it and you notice, cravings and an effect on your weight then you should avoid them.

[SaraS]

I was in the same boat with having the food sit in my body for days. I tried soft gels but that didn't work at all. I tried methylcellulose and that turned out to be painful! But then I called a pharmacist, explained my problem and that I was on the Atkins WOL and he recommended Metamucil capsules. It is a fiber supplement. He explained that the soft gels only made it easier to pass stuff, but the bulk that you need is missing. He explained that the methylcelulose is too harsh (no kidding!) and said that fiber would provide the bulk that you need to pass the food without any pain or diarrhea like symptoms.

I ended up getting a drug store generic version called Fiber Supplement and it is just a cheaper alternative to Metamucil. The active ingredient in both the Meatmucil and the generic is psyllum husk and I can say it works wonderfully. The bottle says to take 2-4 capsules but I just take two before bed and everything is fine in the morning. I only take them when I can feel the food sitting there or noticed that I haven't gone in a day or so. This might be something to help you.

[MAMZELLE]

Ok, thanks.... I just thought as a nutritionist you might know better than I if the 'amounts' of starch they generally put into supplements were significant enough to worry about for only the duration of one bottle, which was really only the ''general'' nature of my question which is how I should have worded it... then I could make an 'informed' decision. I'll call the company today again for a little insite, they were gone on the weekend....though I don't always trust what the actual 'manufacturer' says lol. Thanks again.

Oh, PS.... did you happen to see the extensive review of the book that I posted for you on my other thread ["VITAMIN E...also taken with asprin"]? I also sent it to the address you gave but did put it on the board for you to read quite a while ago.... guess you never returned there.

[MAMZELLE]

I've been taking the soft gels regularly because
they were prescribed for my mother 3 times a day
towards the 'end' [100 mg each] and I have so
many bottles left over, so figured I'd follow that,
and still am. Now I have 250 mg new ones [I
take one a day of those] because I thought they
might work better and as you and your
pharmacist said, they're for a different aspect and
do help a little with that.

I'm also sitting here with [sugar free] Citricel that
I got long ago just as a forethought for Atkins,
and just kept in the house because I know I'm not
getting enough fiber on this, but never really
needed the product, and afraid of taking that now
because on the label they say if choking on it and
if it BLOCKS YOUR THROAT to call a doctor
immediately [!?!?!] so that really turned me off,
though it's of course, only if not taking water with
it, [who in the WORLD would not take water with
it!] but it still makes me gag whenever even
thinking of that and not very conducive to even
trying the product [it's still sealed], although I
know that it applies to ALL of these powdered
forms, which I've never taken [nor ever needed
any other type of either]. And guess what it is....
METHYLCELLULOSE, written prominantly right on
the jar above the title: "citrucel"! [top billing lol]
.... which you said causes PAIN? Now I'm
CERTAINLY not going near it! What kind of pain?

I'm always hearing and reading about psyllum but
doesn't seem right for me sprinkling on my food, I
would take it in pill form, like you mentioned.
Actually, it takes care of itself gradually over a
couple or few days, and is an 'annoyance' more
than anything else.... not to an extreme which It
could be, it's just ridiculous and should be
remedied if possible, and I don't want to eat the
AMOUNT of vegetables that it would probably
take to end the situation and can't think of
anything else 'fiberous' to eat. Easier to just
down a couple of pills. DIdn't know psyllum came
in pill form. Can't even think of 'drinking' those
thickening products. Ugh. I'm not normally a
finicky type person, but with that I am. We can't
even take it with a juice type liquid which people
usually do to camophlage it, so that's an added
problem. [can't even believe I'm discussing such
things in a public forum....... and with a PHOTO of
myself on top! :-( I must be out of my mind lol

[pooticus]

have u tried ground flax meal? i find that making flaxmeal pancakes and muffins does not raise my bsugar more than 10pts at pprandial 1 and 2 hours. it works absolute wonders for my regularity. i drink at least 12-20oz of water when eating the flax meal to make sure it doesn't back up into my esophagus as i have some gastroparesis...

[goalweight]

How about Fiber Choice SF Tablets? I have the same issue.

[Kaylea]

Does magnesium make your blood pressure go up?I have been taking 1000 mg to help with keeping regular..Thanks

[MAMZELLE]

I read in Atkins diabetic revolution that magnesium might make pressure go too low [paraphrasing] and gives diarrhea [which is good when constipated, because it counteracts it, and that's the purpose] but because of the pressure aspect it advises to see a doctor before taking and to NOT go above 350 mgs so I'm confused about the 500-1000. Im not having that much of a problem but am adding psyllium anyway [in pill form] just because I really don't get enough fiber, and it's on the way in the mail, and I do want more magnesium anyway for all around purposes because from what I read, I should have more than is in my calcium pills and multi-vitamins put together.

It's vitamin E that could raise pressure, magnesuim is the danger of lowering it.... also NOT ENOUGH magnesium in the system is what could raise pressure [pg 255-256]. It says to start with low doses of magnesium supplements but don't go higher than 350. Guess if taking E which could raise pressure, and also mag. which could lower it......taking both would make an equal balance lol.... wish life were that simple.

PS... thanks but I don't eat pancakes or muffins or anything like that to put the flax into.. but someone's searching for some to send to me, which I might put in salad if I ever go back to salad, which i've currently eliminated for while trying to stay on close to 0 carbs the way I used to do this diet with the most effective results, and no ADVERSE effects ever from doing that. I might scramble some flax into eggs meanwhile and see how that works when they arrive.

Like I said, it's not that serious a problem but I would like more fiber so there's not even a CHANCE of it getting to be any more of even an 'occasional' nuisance. I don't like all this talk and what I also see on labels about things 'backing up' and causing choking and the thought still bothers me even WITH enough water, so my jury is still out on all these products. I thought the PILL form would eliminate all that but even that gives warnings on the label and my fiancee, when reading it in the store said it's just probably because it's a big pill.... but what does he know, was just a guess. FIber is definitely a problem on Atkins.... but never was before with me, and I never remember even having to THINK of these things.

[pooticus]

MAMZELLE - as for the ground flax or flax seeds. i am not sure people have probs with them backing up and causing blockage...i'm just paranoid of it happening with me cuz i do have reflux and delayed stomach emptying, so i just am extra careful about eating it. so far no problems tho and no "backed up feeling". i eat flax meal sprinkled on my salads at lunch and dinner (about 1-1/2 to 2tbsp) per meal and try to take in about 4tbsp/day. it's also good sprinkled over cooked veggies. i try to eat as much as i can without cooking it, cuz i had heard u weren't ever sposed to heat flax oil and don't know much about if heating ground flax then makes it a bad thing...or renders the omega 3's in it useless (logic tells me it isn't as good as eating it raw and ground).

i do make muffins and pancakes rarely for us for breakfast (usually on a sunday ) and this is when i feel "fuller" from the flax. although i think it could be psychological. here are the recipes i refer to:

pancakes:

CHOIRMOM’S FLAXMEAL PANCAKES

3 eggs
6 Tbsp flax meal
1/4-1/2 tsp cinnamon (I use 1/2 cause I like cinnamon)
1 tsp baking powder
pinch salt
1 Tbsp lc milk or heavy cream and water
1 Tbsp sf vanilla syrup (or 1 tsp vanilla extract plus 2 tsp water plus 1 1/2 packets Splenda) ** ( i used the davinci's syrup and very little of it. they were more "savory in nature"). u could also make these entirely savory and eat them like blinis with salmon and sour cream, capers, and smidge of chives.

Combine everything and let it sit for about 5 min. to thicken a bit while you preheat the skillet or griddle.

Makes 4 pancakes (it made more for me cuz i made "dollar size" pancakes. i could only eat 4 dollar size pancakes-very filling).

Add Atkins maple syrup or eat them plain with butter. (i eat them with just a little butter). all in all, it's very low carb with the bulk of carbs coming from the flax meal which has almost an equal amount of fiber so i read on the product label).

MUFFINS:

KIM'S FLAXMEAL CINNAMON MUFFINS
3 eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used brown sugar flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins (1 net carb each)
Can be frozen

These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.

(these were very good but needed more cinnamon and spices in them.)

[MAMZELLE]

Appreciate it, but I really don't get into all that baking and my mind is not focused on food enough to even attempt it, nor do I like to be that busy in the kitchen. The quicker the better, in and out, and bread / baked products aren't among the things I really missthe most, nor can eat now in any form.

I've never found it difficult to 'do without' once deeply into the diet, other than a very occasional pang [especially for my bran muffin with my morning coffee] but which passes immediately by quickly grabbing something else and keeping my mouth [and my mind] busy with other things, which I love anyway since it's what we were brought up on in my family [growing up in our house... no bread, no desserts no candy or cake or cookies ever, and our snacks were raw carrot sticks, celery, whole raw tomatoes [in our hands like others eat apples], but also had 'delicious' apples too and cantelope and raisens, tomatoe juice and cheese basically with occasional graham crackers, which was our 'sweets' [cookies and cake substitutes]. What did WE know.... my brother and I knew nothing else, and MISSED nothing else and that's the way to do it, when kids are just starting out and having their taste buds trained..... NO SUGAR, or flour at all, except what was natural in fruits, etc.... and pasta sometimes but even that mostly only when eating out in the great italian restaurants.

But the only thing we did get used to was ice cream so now I'm paying for THAT by being an ice cream freak, but her early methods avoided my cravings for MOST of the wrong things the rest in my life and taught us early to eat healthy and get cravings for those kinds of snacks and protein, even before Atkins, [luckily I STILL hate carrots raw and
when not in a pot cooking with other things which are a mere memory too] and that's why she ran to Atkins immediately when his book came out because of both her diabetes, and the tendency to gain weight in our family, therefore that's how she always fed us to begin with, anyway.

She never baked a day in her life [too fattening and tried to keep us away from dough/flour foods], so now those things are nice but not an absolute necessity for me... though other things are, that I miss, and cultivated a love for later on but not sweets so much and not baked products.

So I'm very happy with these foods and they come naturally to me, and already were when she dragged me to Atkins long ago which is how I've mentally approached going on this strictly, whenever I did, and try to get away from thinking of food by busying myself with other things, and my appetite is gone anyway, so even the basic foods I DO have to eat are a chore to be bothered making sometimes, but I love them, and they fill me up and since I'm not a 'kitchen' person to begin with. I make 'one pot' giant vats of things, crock pot type dishes with everything in them to freeze for weeks and I'm done other than quickly broiling or microwaving the rest of the time in-between for variety with all that keeping in the freezer for weeks/months.

I'm sure others will be very grateful for those receipes and make use of them, as all the others on this site which I've heavily investigated but am too lazy for except eggplant parmisian with the pork rind coating which I've filed away for when I ever allow myself tomatoe products again, but that's really a simple dish and something I always used to
make with the actual breadcrumbs back THEN with all my other 'memories'.

If I use the flax, i'll try in eggs, salad and vegs. But as you say the cooking time is also something that will create monitoring and I get lost in doing other things and will probably forget. Or maybe I'll send them to my DF and let him brush up and practice, for the next time he comes here lol

He loves to cook for me and is on Atkins for health reasons, and who am I to argue! The bran flavor is tempting. Even when on atkins, if I was doing only the required length of induction, I would always go back to my morning bran muffin right afterward, though not EVERY day, but most till I tire of it for a while, but that's all, and certainly can't anymore. And certainly not that kind of stuff for a long long time.... if ever being able to at all. I basically focus on what I CAN have and not even think about what I can't. Any extensive cooking or baking WOULD make me think more of that, so I keep it very simple..... and fast.

[MAMZELLE]

he just reminded me he has a bread maker, i forgot... guess he could make it into a loaf. He's sent me his homeade breads several times in flavors of my choice and they arrived fine, but which I of course can't eat anymore, and they traveled well, think this would travel? They'd be good for him too, even if not sending.... he could make some loaves to bring for me when he comes thanksgiving... or xmas, to also freeze some. What size would have to be cut from a loaf to equal only 1 gram. I'm beyond even caring about the fiber value and just thinking it would be nice to eat a muffin again. The sugar free bran's that he sent are too much carbs too and have been sitting in the freezer for months along with a dozen of my real good bran ones. Don't even think of them anymore but can't part with any of them. Are there any receipes for actual BRAN muffins, with flax? Guess there wouldn't be so I never even bothered to look here for that since I don't bake anyway but he can. Hmmmm just noticed again ''NET" carbs. That's could be risky. I don't deal in net..... but still safe for 'him'. I just looked, and only see bran 'crackers' in the receipes. :-(

[pooticus]

well i will tell u the flax meal i use comes from whole foods and is called Barlean's Fortifax. It comes in a black plastic straight sided jar and has a manilla label on it, and here is the information on them:

Serv Size 2 Tbsp
Serv per Container 30
Cals per Serving 70
Tot Fat per Servg 5gm
Tot Carbs per Servg 6gm
Fiber per Servg 3gm

So there are 16 Tbsps in a cup. So doing the math, there are 48 gm Carbs/Cup and 24 gm Fiber/Cup. Let's just average 5 extra carbs per the rest of the recipe making the whole recipe 53gm of Carbs for 12 muffins. Or basically 4.42gm of whole carbs per muffin not subtracting out the fiber. I would think u could use this as a reference. just put the recipe in a loaf pan, decide how many carbs u want per serving and cut the bread into slices based on how many servings u want per the carb count. i would think u could get 12 sliced out of a loaf easily?

the thing i don't think would work is the "bread machine". i literally mix this stuff up by hand in a bowl cuz it's so quick. and i'm too lazy to get out the mixer. so i mix it up with a fork or a whisk and throw it into muffin tins with liners in it cuz it saves cleaning up the muffin tins. it takes me about 5-10 minutes to throw this together then about 12 minutes to bake in my oven.

i spray the liners with a little pam and shove the mix in them and voila i'm done minutes later. i have never used a bread machine but know that it takes "hours" to complete a full loaf based on letting bread knead and rise...this recipe is like a cupcake or quick bread recipe. there is no kneeding and u only let it sit a couple of minutes to allow the flax to kinda "fluff" up with the liquid in it. so i think the bread machine might be overkill?? but don't know having never used one.

it does have the texture of a bran muffin though imo. (slightly different but close enough for government work.)

[MAMZELLE]

I'll just send him this too, and let HIM figure it out lol.... he's back in class now, will hear from him again later. Tnx