Text 37201, 135 rader
Skriven 2013-05-24 07:52:14 av Dave Drum (1:18/200.0)
  Kommentar till text 37172 av MIKE ROBERTS (1:261/1381)
Ärende: Potassium
=================
-=> 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

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

I experimented with KCl as a salt substitute in an effort to get more potassium
in my diet - but, when it was "salty" enough it was waaaaaaay too bitter. So, I
went to using Morton's Lite which is a 50/50 mix of NaCl and KCl ... 
 
 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".

 MR> I remember reading a book by Robert Atkins about alternative medicine,
 MR> which most of the experts at the time called total absurdity. He stated
 MR> as You do, that Salt is not a problem. It is actually needed more than
 MR> it needs to be eliminated. And that cultures throughout history used
 MR> more salt than we do today and were healthier for it. Like anything, I

Izzat the diet guy? I have done the Atkins diet a few times. Wound up losing
more weight and keeping it off by watching portions and adjusting the timing of
my meals (nothing late at night).

 MR> suppose You can overdo. He also made the trash statements ( to the
 MR> powers that be of that time ) that eating Eggs gave You high cholestrol
 MR> was false, and blasted Margarine over butter as being the worst thing
 MR> You could do is to eat margarine over Real Butter. All things we now
 MR> know today, he was absolutely right, but about 40 years too soon to be

All stuff that I never worried about. I figured out a long time ago that your
body makes its cholesterol from the building blocks you give it. Eggs, liver,
etc., etc., etc. all have a lot of cholesterol in them - which your body
processes as just another fatty substance. I seem to hold my cholesterol at
around 120/30 no matter what. My croakers want me to get down under 100 total -
but, that ain't gonna happen. I tried their statins and all they did was give
me leg cramps. So, I don't do that any more.

 MR> able to be accepted. OTOH, it is the sugars, not the salt and the meat
 MR> that are killing us. With the epidemic of obesity and diabetes and now
 MR> linking alzheimers to it, I just heard the alzheimers bit on the radio
 MR> yesterday on the news. It's the high carb diet along with still eating
 MR> all the meat and salt and fats, that cause the last three to go haywire
 MR> on the body. He was on the cutting edge, but nobody listened back then.

Darwin was right, you know.
 
The main reason that kids are so plargy is that they are not being shooed
outside to "play". The only things that get exercised as they vegetate on the
couch is their thumbs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Apricot & Sausage Braid
 Categories: Breads, Fruits, Chilies, Pork
      Yield: 16 servings
 
      4 oz Andouille sausage; fine
           - chopped
    1/2 c  Fine chopped dried apricots
      1 ts Crushed red pepper
    1/2 c  Snipped fresh cilantro
      2 tb Honey
  3 1/2 c  All-purpose flour
      1 pk Active dry yeast
      1 ts Salt
    2/3 c  Warm water; 110øF/43øC
      2 lg Eggs; lightly beaten
    1/4 c  Olive oil
      1 lg Egg, lightly beaten
      1 ts Water
 
  In a large nonstick skillet cook sausage over medium-high
  heat until it starts to brown. Stir in apricots and
  crushed red pepper. Cook and stir for 1 minute. Stir in
  cilantro and honey. Remove from heat; cool.
  
  Meanwhile, in a large bowl combine 1 cup of the flour, the
  yeast, and salt. Add the 2/3 cup warm water, the two eggs,
  and the oil. Beat with an electric mixer on low to medium
  speed for 30 seconds, scraping sides of bowl constantly.
  Beat on high speed for 3 minutes. Stir in sausage mixture.
  Using a wooden spoon, stir in as much of the remaining
  flour as you can.
  
  Turn dough out onto a lightly floured surface. Knead in
  enough of the remaining flour to make a soft dough that is
  smooth and elastic (3 to 5 minutes total). Shape dough
  into a ball. Place in a lightly greased bowl, turning once
  to grease surface. Cover; let rise in a warm place until
  double in size (about 1 hour).
  
  Punch dough down. Turn dough out onto a lightly floured
  surface; divide dough into three portions. Cover; let rest
  for 10 minutes. Meanwhile, line a large baking sheet with
  parchment paper.
  
  Gently roll each dough portion into a 16-inch-long rope.
  Place the ropes 1 inch apart on the prepared baking sheet;
  braid. Cover. (To serve today, let rise in a warm place
  until nearly double in size [about 40 minutes]. Omit Step
  6 and continue as directed in Step 7.)
  
  Chill for at least 2 hours or up to 24 hours. Let stand at
  room temperature for 30 minutes before baking.
  
  Preheat oven to 350øF/175øC. In a small bowl combine the
  one egg and the 1 teaspoon water; brush over braid. Bake
  for 20 to 25 minutes or until loaf sounds hollow when
  lightly tapped. Cool on a wire rack. Store in the
  refrigerator.
  
  Makes: 16 servings
  
  Better Homes & Gardens | November 2012
  
  MM Format by Dave Drum - 14 November 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wish I had time for just one more bowl of chilli - Kit Carson's last words
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