high iq explanation of mewing check this shit out !!!!!!!

[Deleted member 14166]

possible suicidefuel for people past there teens

 

[ifyouwannabemylover]

 

[coolguy1]

 

[hebbewem]

I already have a good jaw and mening is cope

 

[randomvanish]

Bone Remodeling​

 

[kalefartbomb]

Eat traditional foods and keep your tongue in place. This is something people have known since the dawn of time but people are having to rediscover due to disinformation.

Studies have shown that calcium absorption from various vegetables is either inferior or comparable to calcium absorption from dairy with bioavailability estimates ranging between 20 and 40%, although Brassica sp. vegetables showed slightly higher absorption. Phytate and oxalate content determine the efficiency of calcium absorption from vegetables. Phytic acid, or inositol polyphosphate, as well as oxalate, or ethanedioate, form insoluble and non-digestible complexes with divalent cations such as Fe2+, Zn2+, Ca2+, and Mg2+, which limits the bioavailability of these minerals. Oxalate is the conjugate base of oxalic acid, which is present in high amounts in certain vegetables such as spinach, cabbage, broccoli, brussels sprouts, beetroot, and rhubarb.

Fish is the best source of bioavailable magnesium. Magnesium can be derived in moderate amounts from fruits and vegetables. Magnesium from dark green leafy vegetables was shown to have a bioavailability of 25–35% . Magnesium is assumed to be absorbed as the ion rather than as in the form of a complex . The absorption of magnesium is inhibited by oxalate found in many vegetables. As explained for calcium above, oxalic acid can form indigestible complexes with divalent cations at physiological pH. It has been shown before that addition of oxalate-rich vegetables to the diet resulted in negative zinc and magnesium balances. Spinach, an oxalate rich vegetable, indeed showed lower magnesium bioavailability as compared to kale, a vegetable low in oxalate. Other known dietary based inhibitors of magnesium absorption are phytic acid, cellulose, lignin, and possibly pectin.

Vitamin D3 is obtained from the sun, and from certain animal foods as we all know. Vitamin K in its most bioavailable form (K2 MK7) is best found in dairy and animal foods generally.