The #1 Reason Magnesium Glycinate Is NOT the Best Magnesium?
Updated: Jun 7
Contrary to belief and how 100's of blog posts have implied this as the best form of Magnesium, continue to find out the real deal.
Here's the deal. When we speak of biochemistry, molecular structures, Dalton weights, coordination chemistry, electron sharing and defining characteristics of chemical compounds, we speak accuracy.
In the supplement world, clear and concise depiction of what and ingredient is, can change the chemical reactions of how the body reacts to it.
For instance, in botany the Latin root definition accurately describes the specific plant variation and hence % of active component in the plant species.
In chemistry, 1000 Daltons is the size difference between the ability of an object penetrating a surface, or not. This identification and accuracy also plays a role in food ingredients as well.
For instance, the ingredient carrageenan; which is used as an emulsifier and thickening agent, has been associated with causing inflammation in the intestinal tract, however there are many sources of carrageenan and depending on the source may be the contributing factor behind the inflammations. 1 These variations are based on the Dalton size and structure of the source.
The below is an excerpt from a study done on carrageenan.
Review of these data demonstrated that exposure to undegraded as well as to degraded carrageenan was associated with the occurrence of intestinal ulcerations and neoplasms. This association may be attributed to contamination of undegraded carrageenan by components of low molecular weight, spontaneous metabolism of undegraded carrageenan by acid hydrolysis under conditions of normal digestion, or the interactions with intestinal bacteria. Although in 1972, the U.S. Food and Drug Administration considered restricting dietary carrageenan to an average molecular weight > 100,000, this resolution did not prevail, and no subsequent regulation has restricted use. Because of the acknowledged carcinogenic properties of degraded carrageenan in animal models and the cancer-promoting effects of undegraded carrageenan in experimental models, the widespread use of carrageenan in the Western diet should be reconsidered.2
We bring this to light because of the generalized term of carrageenan is now under the microscope when in fact it may be a variation of this particular ingredient.
The bigger picture and point of discussion is the need of precise clarification of what ingredient is in a supplement and or food product.
Let's come full circle and discuss Chelate Minerals and more specifically Magnesium Bisglycinate Chelate vs Magnesium Glycinate .
There are many articles which claim that the molecular structure; as Magnesium glycinate is the best magnesium form when it comes to absorption.
Two questions we must ask about the labeling and the specific ingredient:
what studies have been conducted on this magnesium 'variation'
'how' the actual ingredient is manufactured.
Minerals come in numerous 'variations'.
As for Magnesium, a few common variations include:
Most of the Magnesium studies pertaining to Magnesium being favorable with;
have been done using the Magnesium Bisglycinate Chelate, or Lysinate Glycinate Chelate forms of magnesium.
The KEY adjective is: Chelate.
The term Chelate is derived from the Latin root name to 'claw'. The specific 'bond' between the amino acid and mineral is what identifies it as a chelate.
Mineral chemistry is the same as math; electrons need to add up, size and spacial differentiation create the strength and integrity to make or break a molecular structure.
There are numerous brands within the supplement industry failing to properly identify the chemical structure , especially for chelate minerals. This identifying term, classification, structure(as a chelate), is not being included on their label.
There are only 2 reasons for this:
Not enough room in the SFP to include due to many ingredients to list and the FDA required minimum font size will not allow for 'all' the details to be included
The ingredient is not 'fully bonded' to the amino acid and is simply 'combined' or added into the blend.
This SIMPLE detail, which actually isn't 'simple', makes all the difference in the functional outcome of the supplement you are taking.
The bond between the Magnesium and amino acid; forming a chelate, is what:
What makes it absorb better
Reduces the laxation, diarrhea (adverse events)
Produces faster outcomes; reversing physiological issues and deficiency symptoms
Bottom line is Magnesium Glycinate is not the best Magnesium.
Magnesium Chelate as; Magnesium Lysinate Glycinate Chelate or Magnesium Bisglycinate Chelate have the clinical studies proving their efficacy3.
The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.