Potassium Rich Archives

I recently had a blood test before a surgery and my potassium was so low, they weren’t sure if they could do the surgery. I was given four huge potassium pills which got my potassium level up enough to do the surgery. I did some research on potassium and what affects low potassium can have on a person and my finding astounded me. What I found (on good reliable medical websites) was that if you have low potassium levels, you can have a glucose intolerance in the blood, meaning it can cause high blood sugar levels. I have been struggling with high blood sugar levels (in the 200’s) for the past four years (since 2006). I went back through my medical history and four years ago, I was given a diuretic to help me prevent kidney stones. My research also found that diuretics cause low potassium because the potassium in your body is flushed out through pee. Now with that said, is it possible that my high blood sugar was caused by me using a diuretic which lowered my potassium to scary levels?

I just need some answers because I have never had any signs of diabetes except for the higher blood sugar and if potassium being low was the cause, maybe I don’t have diabetes after all. Maybe by increasing my intake of potassium rich foods will allow me to control my sugar levels. What do you think?

SOME HEALTH GUIDELINES FOR RAMADAN

This article provides useful advice on how to avoid some common problems encountered in Ramadan. If followed, it would enable one to fast comfortably and enjoy fully the spiritual benefits of Ramadan.

During the holy month of Ramadan, our diet should not differ very much from our normal diet and should be as simple as possible. The diet should be such that we maintain our normal weight, neither losing nor gaining.

However, if one is over-weight, Ramadan is an ideal time to normalize one’s weight.

In view of the long hours of fasting, we should consume slow digesting foods including fiber containing-foods rather than fast-digesting foods.

Slow digesting foods last up to 8 hours, while fast-digesting foods last for
only 3 to 4 hours.

* Slow-digesting foods are foods that contain grains and seeds like barley, wheat, oats, millet, semolina, beans, lentils, whole meal flour, unpolished rice, etc. (called complex carbohydrates) .
* Fast-burning foods are foods that contain sugar, white flour, etc. (called refined carbohydrates) .
* Containing-containi ng foods are bran-containing foods, whole wheat, grains and seeds, vegetables like green beans, peas, sem (papry), marrow, mealiest, spinach, and other herbs like methie, the leaves of beetroot (iron-rich), fruit with skin, dried fruit especially dried apricots, figs and prunes, almonds, etc.
* The foods eaten should be well balanced, containing foods from each food group, i.e. fruits, vegetables, meat/chicken/ fish, bread/cereals and dairy products.
* Fried foods are unhealthy and should be limited. They cause indigestion, heartburn, and weight problems.

AVOID

* Fried and fatty foods.
* Foods containing too much sugar.
* Over-eating especially at sehri.
* Too much tea at sehri. Tea makes you pass more urine taking with it valuable mineral salts that your body would need during the day.
* Smoking cigarettes. Smoking and anything which is bad for health is Forbidden in Islaam, since Smoking is unhealthy and one should stop it completely. If you have this bad habit, it is good time to stop it now and for ever.

EAT

* Complex carbohydrates at sehri so that the food lasts longer making you
less hungry.
* Haleem is an excellent source of protein and is a slow-burning food.
* Dates are excellent source of sugar, fiber, carbohydrates, potassium and
magnesium.
* Almonds are rich in protein and fiber with less fat.
* Bananas are a good source of potassium, magnesium and carbohydrates.

DRINK

* As much water or fruit juices as possible between iftar and bedtime so
that your body may adjust fluid levels in time.

CONSTIPATION

Constipation can cause piles (hemorrhoids) , fissures (painful cracks in anal canal) and indigestion with a bloated feeling.

Causes: Too much refined foods, too little water and not enough fiber in the diet.

Remedy: Avoid excessive refined foods, increase water intake, and use bran in baking, brown flour when making roti.

INDIGESTION AND WIND

Causes: Over-eating. Too much fried and fatty foods, spicy foods, and foods that produce wind e.g. eggs, cabbage, lentils, carbonated drinks like Cola also produce gas.

Remedy: Do not over-eat; drink fruit juices or better still drink water.

Avoid fried foods; add ajmor to wind-producing foods.

LETHARGY (’low blood pressure’)

Excessive sweating, weakness, tiredness, lack of energy, dizziness, especially on getting up from sitting position, pale appearance and feeling faint are symptoms associated with "low blood pressure". This tends to occur towards the afternoon.

Causes: Too little fluid intake, decreased salt intake.

Remedy: Keep cool, increase fluid and salt intake.

Caution: Low blood pressure should be confirmed by taking a blood pressure reading when symptoms are present. Persons with high blood pressure may need their medication adjusted during Ramadan. They should consult their doctor.

HEADACHE

Causes: Caffeine and tobacco-withdrawal, doing too much in one day, lack of sleep, hunger usually occur as the day goes by and worsens at the end of the day. When associated with "low blood pressure", the headache can be quite severe and can also cause nausea before Iftar.

Remedy: Cut down caffeine and tobacco slowly starting a week or two before Ramadan. Herbal and caffeine-free teas may be substituted. Reorganize your schedule during the Ramadan so as to have adequate sleep.

LOW BLOOD SUGAR

Weakness, dizziness, tiredness, poor concentration, perspiring easily, feeling shaky (tremor), unable to perform physical activities, headache, palpitations are symptoms of low blood sugar.

Causes: in non-diabetics: Having too much sugar i.e. refined carbohydrates especially at suhur (sehri). The body produces too much insulin causing the blood glucose to drop.

Remedy: Eat something at sehri and limit sugar-c

chemistry help..ten points will be given?

12. H2O2 H2O + O2
What type of reaction is represented by the equation above?

13. For each of the following pairs, predict which element as an atom would displace the other element as an ion from a compound in aqueous solution.
(a) iron and sodium
Iron displaces sodium or
Sodium displaces iron
(b) silver and copper
Copper displaces silver or
Silver displaces copper
(c) zinc and hydrogen (in HCl)
Zinc displaces hydrogen or
Hydrogen displaces zinc

14. Potassium chlorate is a rich source of oxygen. It decomposes upon heating to produce potassium chloride and oxygen. Which of the following represents the correctly balanced equation for this reaction?
4 KClO3 4 KCl + 6 O3
2 KClO3 2 KCl + 3 O2
KClO3 KCl + O3
2 KCl + 3 O2 2 KClO3

Chemical Equation.?

Potassium chlorate is a rich source of oxygen. It decomposes upon heating to produce potassium chloride and oxygen. Write a correctly balanced equation for this reaction. (Use the smallest whole numbers possible. Type your answers using the format 2Ca(OH)2 for 2 Ca(OH)2.)

i was wondering if u could tell me how much it would cost to get all the ingriendent on the list then ttry to tell me how much u think a bakery would charge me for them to make this…the ingreiendts and directions for the bread is all here…please just try to guess

The recipe for this wonderful bread is as follows:
Recipe One
•4 cups of water
•3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
•1.5 (one & one half) cups of canola oil
•1.5 (one & one half) cups of natural unrefined sugar
•16 ounces of honey
•16 ounces of molasses
•4 ounces of powdered soya milk (half cup)
•1 teaspoon sea salt
•1 teaspoon cinnamon
•1 teaspoon ground nutmeg
•2 teaspoons baking powder (non aluminium)

Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees Fahrenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees Fahrenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread….. Good luck and good health .. bon appetite!

directions
1.Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start.
2.After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7×3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
3.Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
thats wats i was plan on doing tichur

I have been noticing a lot of snalt build-up on my lizard’s nose. It’s so bad that it’s gotten to the point that it covers her nostrils! I have heard that reducing potassium in her diet would help. The only thing she will really eat is Romaine lettuce, and that is very rich in potassium. Is there any other way that I could help her without injuring her in anyway?

Question 1
Potassium-40 can be used to date ________ that are ________ old.
a. fossils . . . thousands of years
b. potassium-rich fossils . . . millions of years
c. sedimentary rocks . . . hundreds of years
d. volcanic rocks and associated fossils . . . hundreds of millions of years

Question 2
Studies of skull structure suggest that the main genetic differences between humans and chimpanzees are
a. differences in the proteins our genes can produce.
b.due to the fact that humans have a greater total number of genes, which makes humans more complex.
c. due not so much to the genes themselves, but rather in how genes are expressed during development.

Question 3.
Scientists evaluating the Cretaceous mass extinctions have concluded that
a.many factors, including climate change, volcanic activity, and an extraterrestrial impact, may have played a role.
b. only an extraterrestrial impact could have caused such a big extinction event.
c. there is no evidence of increased volcanic activity during the late Cretaceous.

Question 4
The three-domain system
a. subdivides the prokaryotes into two different domains.
b. is based upon the presence or absence of cell walls.
c. subdivides the eukaryotes into two different domains.
d. no longer recognizes eukaryotes as a monophyletic group.

Question 5
How can a phylogenetic tree be used to make predictions?
a.Features shared between two groups are likely to have been present in their common ancestor.
b. Current trends of evolution will continue into the future. Complex models can be used to accurately predict future branching patterns and the nature of future adaptations.
c. An existing organism’s characteristics can be confidently assumed to fit the patterns in the tree.This procedure eliminates the need to collect data about organisms through direct observation or sampling.
d.Features found in one clade are likely to be found in other clades inhabiting different environments.

Question 6
Geologists have evidence that over the past 1.5 billion years,
a. Earth’s land masses have been entirely submerged in water on three occasions.
b.Earth’s land masses have joined into a single continent and split back apart again on three occasions.
c.Earth’s continents have remained essentially in their current shape and positions.

PLease help Im studying for a test. Please dont guess. Thank you so much in advance

i was wondering if u could tell me how much it would cost to get all the ingriendent on the list then ttry to tell me how much u think a bakery would charge me for them to make this…the ingreiendts and directions for the bread is all here…please just try to guess

The recipe for this wonderful bread is as follows:
Recipe One
•4 cups of water
•3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
•1.5 (one & one half) cups of canola oil
•1.5 (one & one half) cups of natural unrefined sugar
•16 ounces of honey
•16 ounces of molasses
•4 ounces of powdered soya milk (half cup)
•1 teaspoon sea salt
•1 teaspoon cinnamon
•1 teaspoon ground nutmeg
•2 teaspoons baking powder (non aluminium)

Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees Fahrenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees Fahrenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread….. Good luck and good health .. bon appetite!

directions
1.Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start.
2.After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7×3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
3.Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
im not tryna sell the bread im just tryna make it to eat its weight loss bread……im not the smartest person in the world so i dont want to make the bread myslef…..u dont make it like a normal bread i guess u have to lt the bread sit longer i guess….and i just wanted sombody to guess thank

homework help please help !!!!!!?

8. igneous rock forms when
a. minerals crystallize from a solution.
b. sand grains are cemented together.
c. magma cools and solidifies.
d. minerals grains in a rock recrystallize

9. A___ is a common structure found in metamorphic.
a. ripple marks c. sill
b. fold d. layer

10. The process in which sediment is removed from its source and transported is called
a. deposition c. weathering
b. erosion. d. uplift

11. mafic rock are
a. light colored rocks are rich in calcium, iron, and magnesium.
b. dark colored rocks are rich in aluminum, potassium, silica, and sodium.
c. light-colored rocks are rich in aluminum, potassium, silica, and sodium.
d. dark-colored rocks are rich in calcium, iron, and magnesium

SHORT ANSWER !!!

12. EXPLAIN how composition and texture are used by scientists to classify rocks. _________________________________

13. DESCIBE two ways a rock can undergo metamorphism. ________________________________________

14. EXPLAIN why some minerals only occur in metamorphic rocks. __________________________________________

15. DESCRIBE how each type of rock changes as it moves through the rock cycle. ___________________________________________

16. DESCRIBE two ways rocks were used by early humans and ancient civilizations. _________________________________

please answer these are due 2morrow morning please have them 100% right each please
thanks

what foods are rich in potassium?

What are the dangers of having a low potassium body content?

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