Many foods are high in magnesium and can help you prevent and treat many of the conditions associated with high blood pressure, heart disease, diabetes, arthritis, and more.
A list of some of the most commonly consumed fruits and vegetables in Ireland has been compiled by the British Institute of Food and Drink and the Health and Wellbeing Agency (HWE).
It’s the first time a list of the world’s most commonly eaten foods has been published in English, and the Irish Times was among the first publications to publish it.
The HWE, an independent health care research body, aims to make health information available free of charge to the general public and to provide information on a range of topics.
“We hope the list of foods with the highest amount of magnesium in them is helpful and encourages you to consume them,” said Professor Eamonn Deasy, director of the Irish Institute for Health Metrics and Evaluation (IHEM), the body that produced the list.
“It could help you lose weight, reduce your risk of heart disease or cancer, or just help to improve your wellbeing.
The list of items on the list is not a scientific study, and has not been validated by independent scientists.”
The list includes foods with high levels of magnesium such as berries, berries, cherries, strawberries, plums, blueberries, apricots, pears, and pomegranates.
The research has been based on a survey of 1,000 people aged 18 to 65 in Ireland.
The Irish government is currently considering a ban on the sale of artificial sweeteners and flavourings that contain too much magnesium, which the HWE says could result in people not being able to enjoy some of their favourite foods.
“There is some evidence that people who are overweight or obese may not be able to reduce their blood pressure because they do not have enough magnesium in their diet,” said Deasy.
“However, the evidence is not so strong that we need to ban artificial sweetener and flavouring.”
The HHEM recommends that people in the UK and Europe should be eating about 1,200 mg of magnesium per day, or 1,300 mg of calcium.
It recommends a daily intake of 400 mg of potassium.
“Our recommendations are based on the evidence that the body is able to use magnesium as a regulator of calcium and magnesium in the blood,” said HWE head of research Dr Andrew Deasy in a statement.
“This is based on studies showing that it lowers the risk of hypertension, osteoporosis and many other health conditions.”
Deasy said the study was conducted by two organisations, the Health & Social Care Information Centre and the Institute of Health and Social Care.
The two organisations analysed the results of a questionnaire they had sent to 1,500 adults across Ireland, with the results reported to the HHE and the HSW.
The survey found that the average daily intake from fruits and vegetable consumption in Ireland was 468 mg of sodium, while the average intake from fruit and vegetable intake in the United Kingdom was 1,838 mg of salt.
The researchers found that people with a normal blood pressure were more likely to consume an average of 469 mg of total salt, while people with high cholesterol and diabetes were more often consuming 469 and 439 mg of each, respectively.
The average daily amount of salt in potatoes was 946 mg per 100 grams.
Deasy explained that because the sodium content of a potato is a function of its acidity, a potato with a high amount of sodium will have a high concentration of potassium ions, and vice versa.
“Potatoes are high on the sodium list and people in Northern Ireland have higher levels of potassium than people in Wales or Scotland,” said deasy.
Deasey said the results showed that while the UK is the world leader in the consumption of salt, the HSE did not have the same problem in Ireland as the UK does.
“In Ireland, people in high salt areas tend to be more likely than people at lower salt areas to eat a lot of processed foods, especially processed dairy products,” said Dr Deasy who added that in Northern Irish communities, salt was an important part of a community culture and people were aware of the risks associated with consuming too much salt.
Deased salt intake is a health risk in the general population as well, according to the National Health Service.
People in Northern Europe, Asia and Australia tend to eat more sodium, and people from Europe are also more likely not to take regular vitamins and minerals.
The data suggests that it is important for people to reduce the amount of processed food they eat.
“For those who are particularly vulnerable, it’s important to reduce salt intake to as little as possible,” said Marie O’Brien, the director of nutrition at the IHEM, in a press release.
“As we age, our bodies are gradually losing sodium in the salt that we eat, so it