Cobalt helps regulate nervous system functions, and is recommended for the treatment of related disorders: spasms, migraines, hot flushes, palpitations, etc.
The human body cannot synthesize cobalt and so depends on food sources for an adequate supply. The daily recommended dosage for this oligo-element has not been clearly established. Most experts place it around 0.12 milligrams.
Cobalt is mainly found in animal foods: meat, milk and dairy products, seafood, etc.
Studies have shown that persons suffering from spasmophilia regularly exhibit low magnesium levels.
Modern food preparation methods have made today’s diet magnesium deficient. In addition, persons who want to lose weight tend to eat few magnesium-rich foods (almonds, beans, chocolate, dried fruit, etc.) because they are high in calories.
If you think you lack magnesium:
– Eat a lot of wheat germ; add it to salads, soups, cooked vegetables, and use wheat germ instead of breadcrumbs for breaded dishes.
– Add the following foods to salads and cooked dishes: raw spinach, dandelion and beet leaves, snails (if you like them), chopped almonds.
– Eat cold salads made with lentils, kidney beans, string beans, chick peas, cabbage or broccoli, seasoned with a little olive oil and some diced onion or shallots. These also contain a lot of magnesium.
Calcium is also recommended in the treatment of some cases of spasmophilia.
IMPORTANT NOTE: Do not take calcium and magnesium supplements at the same time as their effects cancel each other out.
– Be conscientious about your overall hygiene.
– Eat a balanced diet containing lots of fresh fruit and vegetables, and make sure to provide your body with all the nutrients it needs.
– Some medical treatments (diuretics, some oral contraceptives, etc.) cause magnesium deficiencies. Persons who show a tendency towards spasmophilia should increase their magnesium intake considerably.
Magnesium-rich juice: drink a glass every morning
– 2 slices of pineapple
– 1 or 2 oranges
– a teaspoon of wheat germ powder
– a quarter of a teaspoon of dolomite or green clay.
– 5 ounces (150 grams) of potato flakes
– 1 tablespoon of brewer’s yeast
– 3 eggs
– 3 tablespoons milk
– 1 teaspoon palm oil
– ¼ chicken
– 1 slice of calves liver
– 2 teaspoons of grated cheese (gruyere)
– 3 parsley stalks
– salt and pepper
Cut the liver and chicken into small pieces. Chop the parsley. Mix the potato flakes, yeast, eggs, oil and milk until smooth. Add the liver, chicken, cheese and chopped parsley. Season to taste and bake for 30 minutes.
– 3 tablespoons of wheat flakes
– 3 tablespoons of buckwheat flakes
– 3 tablespoons of oat flakes
Soak the wheat flakes in lukewarm water for an hour. Mix in the chopped tomatoes, parsley and onion and press into cakes. Bake without grease.
– celery stalks
– mild onion
– olive oil
– cider vinegar
Thinly slice the beetroots and celery, and season to taste. Both beets and celery are rich in a substance called rubidium, which helps balance the nervous system.