What does Potassium do?
Potassium is one of the electrolytes that with sodium is involved in the maintenance of normal water balance, osmotic equilibrium, acid-base balance, and it is crucial to cardiovascular and nerve functions.
It is the primary positive cation found within the cells, and along with calcium serves an important role in heart muscle contractions, skeletal muscle contraction, nerve impulse transmissions, and the release of energy from food. Potassium is involved as a cofactor in several enzyme systems which include protein synthesis, carbohydrate metabolism, and it affects uptake of amino acids into cells.
In addition to calcium and magnesium, potassium helps maintain normal blood pressure, and next to iron, potassium is one of the most commonly prescribed minerals since some amounts are frequently lost when diuretics (water pills) are prescribed. For the same reason, serum potassium is commonly
measured as part of routine lab tests, although White Blood Cell, Red Blood Cell, or intracellular tests(Acu-Cell Analysis) are much better and more accurate indicators of a patient's potassium status
Similarly to zinc, there is no storage of potassium in the body, and it is easily lost in cooking, canning,and processing of foods, some is lost through perspiration, and the adrenal hormone aldosterone also stimulates the elimination of potassium by the kidneys. The intake of potassium is recommended to be twice that of sodium, however since there are indications that optimal dietary potassium may reduce the risk of stroke, those individuals who are already in a high risk cardiovascular category may want to make sure to meet or exceed that ratio.
All fruits, vegetables, grains and nuts are a good source of potassium, however the potassium / sodium ratio of these foods varies considerably, which can be used to one's advantage - not only for those who require more potassium, but also for people who lack sodium and retain too much potassium.
Sources with the highest potassium / sodium (K/Na) ratio include beans, peas, potatoes, grains, nuts and fruits - where for instance navy beans or bananas contain over 1000x more potassium than sodium,and Brazil nuts or corn contain over 700x more potassium than sodium. In contrast, spinach, celery, or beets contain only about 2.5x to 4x more potassium than sodium, with the same ratio applying to whole milk, chicken and lamb, while eggs, beef and fish contain between 6x to 10x more potassium than sodium. For the same reason, choosing potassium chloride to season one's food instead of sodium chloride (common table salt) may also be a better choice if it benefits someone's particular chemistry.
the rest is here...
http://www.acu-cell.com/znk.html#TXTANC7D3921E3E161540
It is the primary positive cation found within the cells, and along with calcium serves an important role in heart muscle contractions, skeletal muscle contraction, nerve impulse transmissions, and the release of energy from food. Potassium is involved as a cofactor in several enzyme systems which include protein synthesis, carbohydrate metabolism, and it affects uptake of amino acids into cells.
In addition to calcium and magnesium, potassium helps maintain normal blood pressure, and next to iron, potassium is one of the most commonly prescribed minerals since some amounts are frequently lost when diuretics (water pills) are prescribed. For the same reason, serum potassium is commonly
measured as part of routine lab tests, although White Blood Cell, Red Blood Cell, or intracellular tests(Acu-Cell Analysis) are much better and more accurate indicators of a patient's potassium status
Similarly to zinc, there is no storage of potassium in the body, and it is easily lost in cooking, canning,and processing of foods, some is lost through perspiration, and the adrenal hormone aldosterone also stimulates the elimination of potassium by the kidneys. The intake of potassium is recommended to be twice that of sodium, however since there are indications that optimal dietary potassium may reduce the risk of stroke, those individuals who are already in a high risk cardiovascular category may want to make sure to meet or exceed that ratio.
All fruits, vegetables, grains and nuts are a good source of potassium, however the potassium / sodium ratio of these foods varies considerably, which can be used to one's advantage - not only for those who require more potassium, but also for people who lack sodium and retain too much potassium.
Sources with the highest potassium / sodium (K/Na) ratio include beans, peas, potatoes, grains, nuts and fruits - where for instance navy beans or bananas contain over 1000x more potassium than sodium,and Brazil nuts or corn contain over 700x more potassium than sodium. In contrast, spinach, celery, or beets contain only about 2.5x to 4x more potassium than sodium, with the same ratio applying to whole milk, chicken and lamb, while eggs, beef and fish contain between 6x to 10x more potassium than sodium. For the same reason, choosing potassium chloride to season one's food instead of sodium chloride (common table salt) may also be a better choice if it benefits someone's particular chemistry.
the rest is here...
http://www.acu-cell.com/znk.html#TXTANC7D3921E3E161540