MAGNESIUM CHLORIDE (NIGARI), flakes
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Magnesium Chloride is a chemical compound (MgCl2 ) which has been produced from seawater after the Sodium Chloride has been removed, and the water has evaporated.
This product has been thoroughly tested for purity and is considered food grade.
Origin: Japan / China
Common use: In the culinary world, it is most commonly used as a coagulant in the preparation of tofu from soy milk also known as Nigari in Japan or Lushui in China.
Magnesium Chloride may also be useful as a topical application in baths or as sprays (aka Magnesium oil) for transdermal absorption to help correct magnesium deficiencies.
Recipe for "Magnesium Oil":
- Bring ½ cup of water to a boil in a non-aluminum saucepan. Turn off the heat and stir in ½ cup of magnesium flakes until dissolved. When cool, pour into a spray bottle.
- You just created a highly saturated Magnesium solution and when applied to the skin it feels somewhat greasy (thus the name). Avoid sensitive skin areas to reduce stinging sensation.
- Possible benefits include reduced muscle cramping, improved sleep, help with headaches, and as an anti-stress agent.
Storage: Store in a cool, dark, dry place
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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I use the flakes to make magnesium “oil” (it’s not really oil! Just feels slippery) which you can buy ready made ata huge price. Or mix your own! Use warm water that’s safe for drinking, mix half water, half flakes. Shake or stir to completely dissolve. Get a spray bottle like the kind sold for olive oil, not a fine mister.