Calcium, magnesium, lemon juice (or ACV)...soup

Yesterday I made a beautiful vegetable soup with many fresh veggies from the garden.

And Epsom Salts were on my mind because I want to be ready for my first olive oil, grapefruit juice, and Epsom Salts liver flush.

I know that magnesium and calcium need some lemon juice to be in the form the body accepts most readily.

So, I was looking at my pot of soup and it dawned on me that there was no way that pot DIDN'T contain lots of calcium and magnesium. It only lacked the bit of lemon juice needed to make these available.

I found my last piece of lemon in the fridge, was dying, but I added a squeeze to my soupbowl, anyway. (I drank less than a teaspoon of Epsom Salts in warm water, too.)

This morning I used a splash of apple cider vinegar (ACV), and didn't put a piece of butter in my soupbowl. Nor did I have a slice or two of dh's pumpkin loaf for sinkers.

(My, oh my, I am feeling virtuous!)

What do you think, am I getting the value of calcium and magnesium from the soup?

They say it makes you sleepy, maybe that's why I am sitting here drowsing.......... Tweet