Re: Magnesium, the co-factor, part one.

Yes, if the magnesium levels in the food was as it used to be a 100 years ago (halved since then) it would be the green stuff.

Blood, seawater and chlorophyll are very similar, only the main mineral are switched. Respectively iron, salt, magnesium.

Lead us to our cravings; like chocolate; used to be something I needed bad, but not anymore.
The raw cacao beans I sometimes nibble; are perhaps the most concentrated source of magnesium. They also fulfill my need for the bitter taste, which is important according to TCM

EDIT; link to a site I use quite often;
http://whfoods.org/genpage.php?tname=nutrient&dbid=75