Text 37136, 81 rader
Skriven 2013-05-23 06:32:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MIKE ROBERTS
Ärende: Potassium
=================
-=> MIKE ROBERTS wrote to DAVE DRUM <=-

 -> Since I am allergic to 'nanners I needed to find alternate sources of
potassium
 -> beyond the KCl and its mixes and the potassium supplements - so I dug this
out
 -> some time ago. Note that bananananas rank way down the list of foods rich
n
 -> potassium.

 MR> Don't know if You can handle Low sodium V-8 Juice. but You can buy like
 MR> a case of that for about 9 bucks and it has "about" 1200mg per can. I
 MR> disliked the flavor at first, but got to actually like it. being liquid
 MR> it assimilates fast also. Just a thought for a supplement to other
 MR> stuff. Especially this time of year when potassium and liquids tend to
 MR> leave us fast.

I don't care for V8 style juices in any key. I really like tomato juice -
especially Red Gold Not From Concentrate and will drink it in preference to
Coca Cola most days. I only use V8 if it's called for in a recipe. I never did
worry about sodium levels - even when my croaker and RD were screeching about
"That's got too much salt". Nyuk, nyuk, nyuk - I have proven to be right -
again - the salt ain't hurting me. Just making the food taste "right".

As a type 2 diabetic AND the owner/user of both a stent and a pacemaker this
was good news.

"Any diabetic with high blood pressure who walks into George Jerums’ Melbourne
clinic will get the standard advice: if their salt intake is high, they should
halve it. This is despite the fact that when Professor Jerums and his former
PhD student, Dr Elif Ekinci, studied the salt intake of 638 elderly type-2
diabetics who went through his clinic at Heidelberg's Austin Health, they found
that those who ate less salt were significantly more likely to die.

What we found was the people with the lowest sodium intake had the worst
cardiovascular outcomes.

After 10 years, it emerged that for every extra 2.3 grams of sodium (equal to
about a teaspoon of salt) in their urine over a day, their risk of dying fell
by 28 per cent. Even though those who ate more salt tended to be fatter, fewer
died from 'all causes' and, contrary to what we’ve been told about the dangers
of salt to the heart, fewer died from heart disease and stroke."

http://www.wisdomsofhealth.com/salt_not_evil

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt-Crusted Baked Trout
 Categories: Seafood, Herbs, Citrus
      Yield: 4 Servings
 
      5 lb Kosher Salt
      4    Whole trout, heads on or off
           - scaled, gutted, 8 oz each
    1/4 c  Olive oil
      1    Fresh lemon; in wedges
           Fresh herbs to your liking
           Fresh ground pepper
 
  Preheat oven to 500øF/260øC. Pour 2/3 of the salt into a
  large, shallow baking pan. Spread the salt fairly evenly
  and place in the oven for 5 minutes.
  
  Wipe the trout to remove excess moisture. Place herbs
  inside of the trout. Remove the pan from the oven and
  arrange the trout on the salt so that they do not touch.
  Cover the fish with the remaining salt and bake for 15
  minutes. Remove from oven.
  
  Using a metal spatula, crack off the salt. Brush off all
  remaining salt and place on serving plate. Drizzle with
  olive oil. Serve immediately garnished with lemon wedge
  and pepper.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Knowledge is power - if you know it about the right person! Ethel Mumford
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