Text 37172, 136 rader
Skriven 2013-05-23 10:22:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av DAVE DRUM
Ärende: Potassium
=================
-=> In a Subspace Msg From Dave Drum to Mike Roberts <=-

 -=> MIKE ROBERTS wrote to DAVE DRUM <=-
 
 
 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

 DD> I don't care for V8 style juices in any key. I really like tomato
 DD> juice - especially Red Gold Not From Concentrate and will drink it in
 DD> preference to Coca Cola most days. I only use V8 if it's called for in
 DD> a recipe. I never did worry about sodium levels - even when my croaker

 The potassium levels in the low sodium is increased to make up for the
 fact the sodium is not there. I personally don't actually find a
 similarity in the taste, but can get used to a bit of Potassium, but it
 takes getting used to. Full sodium products for the most part have a
 lot less potassium.

 DD> and RD were screeching about "That's got too much salt". Nyuk, nyuk,
 DD> nyuk - I have proven to be right - again - the salt ain't hurting me.
 DD> Just making the food taste "right". 

I remember reading a book by Robert Atkins about alternative medicine,
which most of the experts at the time called total absurdity. He stated
as You do, that Salt is not a problem. It is actually needed more than
it needs to be eliminated. And that cultures throughout history used
more salt than we do today and were healthier for it. Like anything, I
suppose You can overdo. He also made the trash statements ( to the
powers that be of that time ) that eating Eggs gave You high cholestrol
was false, and blasted Margarine over butter as being the worst thing
You could do is to eat margarine over Real Butter. All things we now know
today, he was absolutely right, but about 40 years too soon to be able
to be accepted. OTOH, it is the sugars, not the salt and the meat that
are killing us. With the epidemic of obesity and diabetes and now
linking alzheimers to it, I just heard the alzheimers bit on the radio
yesterday on the news. It's the high carb diet along with still eating
all the meat and salt and fats, that cause the last three to go haywire
on the body. He was on the cutting edge, but nobody listened back then.



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

 yep, I think salt is just taking the fall..


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

OTOH, don't forget, Potassium is good too, works hand in hand with the
sodium. ;-) I know when I ended up in the hospital with diabetic
acidosis, My electrolytes were totally screwed up due to the frequent
urination. They tried to give me potassium via IV. That was the most
painful thing I have ever experienced, that and a kidney stone. Finally
agreed to drink liquid potassium. About 4 days of that and I was a
different person. I, even now, during summer will eat extra potassium
rich foods and even pop a few potassium tabs, though I hear they don't
do much as it is very hard to assimilate much from them and the dose is
so low.

Good luck on Your quest for potassium rich foods, it does depend on ones
tastes and even tolerances.

: Grilled Apricot Chicken Skewers.

 Apricots provide the potassium in this protein-rich dish. A side of steamed
 or sauteed spinach boosts the potassium benefits even more.

INGREDIENTS

1/2 cup 100% apricot whole-fruit preserves
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon toasted sesame oil
2 teaspoons dried sage
1 tablespoon honey (optional)
2 boneless, skinless chicken breasts, washed, trimmed of fat, and cut
lengthwise into 8 long strips pinch of ground black pepper


DIRECTIONS

1.
Place 8 wooden skewers in a 13" x 9" baking pan and add water to cover.

2.
In a large bowl, combine the preserves, vinegar, water, sesame oil, and sage
and mix well. Pour half the marinade into a smaller bowl and reserve.
This second bowl of marinade will be used to glaze the chicken while
grilling. If it is not thick enough, add the honey and mix.

3.
Add the chicken to the large bowl of marinade, cover, and refrigerate for
30 minutes.

4.
Brush the grill rack with a little olive oil, or coat with cooking
spray. Heat the grill to medium-low.

5.
Insert a skewer through the length of each chicken strip. Discard the marinade.

6.
Arrange the skewers on the grill. Sprinkle with the pepper. Cook for 20
minutes, turning twice and brushing several times with the smaller bowl
of marinade to coat. Check for doneness by cutting into the center of
one of the thickest pieces The chicken should no longer be pink, and the
juices should run clear.

Serving Suggestions

Serve with brown or wild rice, prepared according to the package
directions, and grilled zucchini or yellow squash. Just cut the squash
or zucchini in half, brush lightly with olive oil, sprinkle with a
little pepper, and grill for 4 minutes per side.



Have a good One!
Mike

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