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Low potassium and vitamin d
I have had my blood checked several times in the last 6 months and every time my vitamin d and potassium seem to be low or at the lowest number in the range. Yesterday my potassium was 3.3 the range was 3.5-5. My vitamin d was at 17 out of 30-100 back in November. The doctor gave me supplements and it came up but still was at the very bottom of the range. I've also been having gastrointestinal issues for a while( gerd, excessive gas) . Had a colonoscopy and endoscopy which were both normal. I have a thyroid goiter with abnormal texture and a nodule. I'll be seeing an endocrinologist in may.
I eat foods with vitamin d and potassium. Bananas, potatoes, milk, vegetables, fruit, chicken.
Is there anything known to cause both vitamin d deficiency and low potassium even if your getting both from the foods you eat.
I eat foods with vitamin d and potassium. Bananas, potatoes, milk, vegetables, fruit, chicken.
Is there anything known to cause both vitamin d deficiency and low potassium even if your getting both from the foods you eat.
I think that's the Quakers -- and why they're always quaking. The Amish won't take you -- you're too old and they're definitely not into the Paleo diet.
Pax, I'm going to convert and move to Intercourse, Blue Ball or PORN-HUB P.A. and become Amish.
Yeah, but the elastic, assuming you're wearing cotton sweats, is made of petroleum even in cotton. Same with your socks -- the elastic that holds them up is made of petroleum. It's everywhere, even when you try to avoid it.
No wonder you have problems at the gym sitting on the equipment, though of course you're wearing gym clothes most likely made of microfibers which are petroleum products and probably wear socks which almost always have some petroleum in them. Of course, given the amount of petroleum spewed into the environment, including the one in your home with all the plastic in there, if you're indeed always wearing your birthday suit it's going up your -- well, you know where.
Pax. "wear clothes with petrochemicals in them" Sorry but I walk around in my birthday suit.
Gym, actually, it's aduki, but pronounced azuki. It's the closest approximation to trying to write Japanese in English. Every 25 pound bag of it we got, every week, was spelled aduki. But again, pronounced azuki in Japanese. As to soy, has anyone studied the people who eat it the most to determine whether it causes any of these things? Do Chinese and Japanese, who eat tofu at least once a day (they put in that miso soup, by the way) and who eat soy beans in the pod in several ways and who consume soy milk and have for centuries, do they have any of these problems? Lab experiments on animals are interesting, and I don't know where "reports" from humans are coming from, but I've asked this before -- in a society where all of us are smothered every day by petrochemicals which are far more estrogenic and toxic than soy why do you insist on focusing on soy? Not that this isn't important research, but every day you handle plastic and wear clothes with petrochemicals in them and eat food grown in petrochemicals but you continue to blame these things on soy. So that's my continued issue here -- I know, obviously, because I worked so long in health food stores, an awful lot of people who ate a lot of soy. None of them had any of these problems. All of them were pretty thin. All of them were ridiculously healthy. Now, I've always felt that was more because they were the type of people who worked hard at it and ate a lot of vegetables -- I don't think anyone needs to eat soy to be healthy provided they have an alternative source of food -- but the fact is, most Americans eat very little soy. Although you're correct that there are a lot of soy derivatives in food, the quantities are tiny. But we have a huge population, the most populated places on Earth, in Asia where people have been eating soy daily, both in fermented and non-fermented forms for centuries. If the estrogenic claims are true it's really hard to see how we ever got a billion Chinese. If the thyroid claims were true, we should see it in this population (although perhaps with the Japanese the daily consumption of seaweed compensates for it). So again, are there any studies of the people who eat the most soy? Are vegetarians in the US, who eat more soy one would assume than the rest of us, showing these problems? We have real people to study, we really don't need animal studies in this case. Soy is a staple food, not just an occasional treat for billions of people, so why don't we see it in those people? And don't answer that they eat mostly fermented soy, because it isn't true -- though they do eat fermented soy products, they also eat a ton of tofu and fresh soybeans and other forms of unfermented soy products -- most of the fermented soy products they eat in small quantities as condiments. Just saying, the proof is there waiting, yet you never cite any studies of people who eat soy the most. I'm still waiting, because if soy isn't actually a problem food it's extremely nutritious, relatively inexpensive, and plentiful, so to avoid it would be a huge loss.
Pax. My good friend who I talk or text to just about every day his last name is Bore. Pax. It's azuki or adzuki not aduki. only against soy.
Some say soy is a toxin, and is particularly toxic to thyroid patients. Various experts and organizations, including the Weston Price Foundation, are vocally opposed to soy.
There are experts who suggest that some soy as long as it is in unprocessed food form, or fermented forms, and not genetically modified may be safe for thyroid patients, as long as it's eaten only in moderation.
A U.S. government-sponsored review of 200 different studies on soy, published in 2005, found very limited evidence of health benefits from soy. Primarily a small reduction in "bad" LDL cholesterol, and a small percentage of women who have a minor reduction in hot flashes when using soy during menopause. The Journal of the American Medical Association has reported that isoflavones do not improve cholesterol levels, cognitive function or bone mineral density. The American Heart Association backtracked on its earlier support of soy, and is now saying that there is no evidence that soy has specific benefits for heart health or for lowering cholesterol. Research on the use of soy and isoflavones for cancer prevention is also inconclusive. And there is no evidence that soy can "cause" weight loss except as part of the simple equation of substituting a lower fat, lower-calorie protein source for a fattier, higher-calorie protein as part of a weight loss effort. In general, at present, there is insufficient data to suggest that soy has a protective role against any medical conditions or diseases.
There are long-standing concerns that soy may have negative effects on thyroid function and hormonal health. Soy falls into a category of foods known as goitrogens vegetables, grains and foods that promote formation of goiter an enlarged thyroid. Some goitrogens also have a definite antithyroid effect, and appear to be able to slow thyroid function, and in some cases, trigger thyroid disease. These concerns have been studied for years, but were raised specifically by Food and Drug Administration (FDA) researchers Daniel Doerge and Daniel Sheehan. Doerge and Sheehan were the FDA's key experts on soy. In 2000, Doerge and Sheehan wrote a letter of protest to their own employer, protesting the positive health claims for soy that the FDA was approving at the time. They wrote there is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolize of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants and adults.
Since publication of their letter, Doerge and Sheehan have refined their concerns, and in the journal Environmental Health Perspectives, suggested that for soy to cause toxicity, there need to be several factors, including iodine deficiency, defects of hormone synthesis, or additional goitrogens in the diet. They also stated that: "Although safety testing of natural products, including soy products, is not required, the possibility that widely consumed soy products may cause harm in the human population via either or both estrogenic and goitrogenic activities is of concern. Rigorous, high-quality experimental and human research into soy toxicity is the best way to address these concerns."
Some say soy is a toxin, and is particularly toxic to thyroid patients. Various experts and organizations, including the Weston Price Foundation, are vocally opposed to soy.
There are experts who suggest that some soy as long as it is in unprocessed food form, or fermented forms, and not genetically modified may be safe for thyroid patients, as long as it's eaten only in moderation.
A U.S. government-sponsored review of 200 different studies on soy, published in 2005, found very limited evidence of health benefits from soy. Primarily a small reduction in "bad" LDL cholesterol, and a small percentage of women who have a minor reduction in hot flashes when using soy during menopause. The Journal of the American Medical Association has reported that isoflavones do not improve cholesterol levels, cognitive function or bone mineral density. The American Heart Association backtracked on its earlier support of soy, and is now saying that there is no evidence that soy has specific benefits for heart health or for lowering cholesterol. Research on the use of soy and isoflavones for cancer prevention is also inconclusive. And there is no evidence that soy can "cause" weight loss except as part of the simple equation of substituting a lower fat, lower-calorie protein source for a fattier, higher-calorie protein as part of a weight loss effort. In general, at present, there is insufficient data to suggest that soy has a protective role against any medical conditions or diseases.
There are long-standing concerns that soy may have negative effects on thyroid function and hormonal health. Soy falls into a category of foods known as goitrogens vegetables, grains and foods that promote formation of goiter an enlarged thyroid. Some goitrogens also have a definite antithyroid effect, and appear to be able to slow thyroid function, and in some cases, trigger thyroid disease. These concerns have been studied for years, but were raised specifically by Food and Drug Administration (FDA) researchers Daniel Doerge and Daniel Sheehan. Doerge and Sheehan were the FDA's key experts on soy. In 2000, Doerge and Sheehan wrote a letter of protest to their own employer, protesting the positive health claims for soy that the FDA was approving at the time. They wrote there is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolize of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants and adults.
Since publication of their letter, Doerge and Sheehan have refined their concerns, and in the journal Environmental Health Perspectives, suggested that for soy to cause toxicity, there need to be several factors, including iodine deficiency, defects of hormone synthesis, or additional goitrogens in the diet. They also stated that: "Although safety testing of natural products, including soy products, is not required, the possibility that widely consumed soy products may cause harm in the human population via either or both estrogenic and goitrogenic activities is of concern. Rigorous, high-quality experimental and human research into soy toxicity is the best way to address these concerns."
And for everyone, some people are very avid about recommending krill oil in place of fish oil from other sources. I feared that this would deplete the krill, which most of the largest life in the oceans depends on for sustenance. Recent analysis of the krill around Antarctica have now proven this to be happening, as huge trawlers, probably Russian, are scooping up all the krill from that area to make fish oil. We all have to ask, is it worth eliminating whales, seals, penguins, and other sea animals for what is just a slight benefit over other sources of fish oil? The problem with krill is that they're very tiny shrimp, and so it takes a huge number of them to make the oil. And now they're disappearing from the ocean.
By the way, I won't ever eat wild boar -- I don't eat pork. It's my one year-long deference to my faith, though I don't follow the other rules except during Passover. Do you follow any of the dietary rules? I didn't growing up, but decided as an adult to give up pork, and decided to follow the stupid Ashkenazi rules even though they make no sense at all.
Why do have to stop? The blood thinner aspect? Actually, with my failed prostate operation I might take more turmeric than water! By the way, it's wild boar, not bore. Unless you're eating a very crazy but very dull person. But you're right, I often don't get into the details of supplements because they're actually very individual -- some do better with ones others don't absorb well. Usually I tell people to do some homework or see a professional if they don't know their supplements. I'm just a lot more cautious than you about giving specific advice. But here's a question for you -- if you recommend not eating unfermented soy beans for their phytic acid and oxalic acid content, then do you also suggest people avoid all unfermented beans? Pinto, black turtle, aduki, anasazi, lentils, peas, string beans, peanuts, kindney, etc etc.? And all grains, as they also contain phytic acid unless they're fermented? Or at least soured or sprouted? That's pretty radical.
At times a team! :>)
Plenty of times a post about supplements and you don't mention the different types. I've always recommended fermented soy! and knocked regular soy. I have eaten fermented soy, Wild Bore, Insects, snake, Ostrich,
and phylaannelids. I'm sure I left some out. Now I have to stop consuming
Turmeric. I probably consume turmeric like you drink water.
Plenty of times a post about supplements and you don't mention the different types. I've always recommended fermented soy! and knocked regular soy. I have eaten fermented soy, Wild Bore, Insects, snake, Ostrich,
and phylaannelids. I'm sure I left some out. Now I have to stop consuming
Turmeric. I probably consume turmeric like you drink water.
Gym, I'm not picking on you, just stating that these are very good foods for people to eat, but are also very hard to like. I'm not sure you really eat these foods much, as you're pretty anti-soy, so I have no way of knowing if you know the difference between the miso, for example, most people are eating and the miso that has the beneficial effects you're advocating. As for magnesium and the like, I almost never tell people what to do in any case -- I mostly tell them what to avoid, because I don't really know what's best. I have my own beliefs on the best form of supplements and will state them if it's called for, but there's a difference between eating and taking a supplement -- taking is just swallowing a pill, whereas to get the benefit of eating something it has to both be in the from to provide that benefit and also taste good enough to be eaten again. It's not any knock on you, it's just advice for how you can better help people get the benefits of what you're recommending. That makes us a team, right?
You're one to talk! You would at times make a statement for instance about Magnesium and not state what types are out in the market and how they differ. I could go on about other blunders of yours but you do understand!
When I suggest something and if the person tries it and doesn't like it then they can try something else. As you would state what one person likes another might not like.
When I suggest something and if the person tries it and doesn't like it then they can try something else. As you would state what one person likes another might not like.
Gym, what I'm saying is, when you say tempeh and miso, you speak as if this is one thing. It isn't. Also, natto has a taste that very few Americans can stand -- it's very strong. But there's a whole lot of misos out there so just telling someone to eat miso isn't saying anything -- which miso? For example, the miso soup you get in American Japanese restaurants might not have any real miso in it at all and will have sugar in it. Plain soy miso is too strong for most Americans, so what most Americans eat is either white barely miso, which is mixed with pearl barley, not a very nutritious grain, or white rice miso, also not very nutritious. Some miso is aged a few days, some several years -- the longer it's aged, the stronger the taste. So miso isn't just one thing, it's a host of different tastes and ingredients, and while all are fermented, they are quite different in how healthful they are. Same is true with tempeh -- you can get plain soy tempeh, but you can also get it mixed with several grains or with seaweed or with aduki beans, etc. Most people in American eat instant miso soup, which is powdered and isn't fermented very long so it isn't very healthful. Kind of like instant oatmeal. I was just trying to explain that eating miso isn't as simple as you make it sound -- you have to choose which miso, and also figure out how to get it now that Whole Foods has driven most of the really good health foods stores out of business. Buying at an Oriental grocery can be dicey -- lots of added sugar, and lots of false labeling if you choose the wrong store. Natto, by the way, is usually eaten as a condiment, so it is eaten at any meal. Miso is eaten as a condiment or as a soup. Tempeh is a staple of Indonesian cuisine. But you still have to buy high quality. Then there's the issue of preparation -- tempeh has a strong taste plain that most Americans, including me, find repulsive, but if you know how to cook it you can turn it into delicious recipes. I'm just trying to explain, if you want to discuss miso and tempeh, it's like discussing wine -- you can't tell someone to go drink some wine -- which wine? Which wine are they likely to actually consume? Once you learn this, you know which miso to eat in which season of the year, and which ones you're likely to continue to eat. And as for oxalic acid, it's in every green vegetable. It's especially high in cooked spinach. Phytic acid is found in all grains and many vegetables including legumes, but while it does have the laboratory effect of leaching out minerals, it doesn't seem to have that effect in humans who eat grains and vegetables -- they aren't lacking in nutrients. Something else is involved, including preparation methods. That was my point. And also, koji isn't just one thing either -- there are different varieties. Oriental cooking is very sophisticated, and requires more explanation if you really want people to get the value and the desire to consume it again. I've told you this before, in one of the health foods stores I managed, owned by a macrobiotic, we carried several kinds of koji, several kinds of natto, dozens of kinds of miso, and many forms of tempeh. Most would not be eaten twice by your average American, so if you want to teach people how to eat healthfully, you need to understand the food you're discussing and how to get it into people's mouths. Peace.
I only suggest fermented! Non-fermented soy also contain substances like
Goitrogens, that can block or reduce the production of thyroid hormones.
Phytic Acid, binds with minerals in your body and removes them.
Oxalic Acids, cause inflammation and can prevent the absorption of calcium.
Enzyme Inhibitors, block the body's natural enzymes to break down food into nutrients that can be assimilated.
The fermentation breaks down enzyme inhibitors, produces phytase which neutralizes phytic acid, and decreases the goitrogenic properties of soy. Most Asian soy recipes involve fermentation.
Miso is made by fermenting soybeans with koji bacteria.
Tempeh Is soybeans that's are fermented with a type of fungus.
Natto is a traditional staple of the Japanese diet fermented with the Mitoku natto spores and is often eaten at breakfast. It is very high in protein, vitamins, and minerals, especially vitamin K.
Natto is made with Nattomoto Powder (Natto Spores).
I'm talking about soy source.
Goitrogens, that can block or reduce the production of thyroid hormones.
Phytic Acid, binds with minerals in your body and removes them.
Oxalic Acids, cause inflammation and can prevent the absorption of calcium.
Enzyme Inhibitors, block the body's natural enzymes to break down food into nutrients that can be assimilated.
The fermentation breaks down enzyme inhibitors, produces phytase which neutralizes phytic acid, and decreases the goitrogenic properties of soy. Most Asian soy recipes involve fermentation.
Miso is made by fermenting soybeans with koji bacteria.
Tempeh Is soybeans that's are fermented with a type of fungus.
Natto is a traditional staple of the Japanese diet fermented with the Mitoku natto spores and is often eaten at breakfast. It is very high in protein, vitamins, and minerals, especially vitamin K.
Natto is made with Nattomoto Powder (Natto Spores).
I'm talking about soy source.
By the way, tempeh and miso are highly processed foods, and some miso products are in powder form. If you've ever seen tempeh or miso, they don't look much like a soy bean, if you've ever seen a fresh soy bean (a fresh soy bean is green and round and comes in a pod like any other bean and can be eaten that way). It's not whether a food is processed or not, it's whether the processing produces a healthful food or not and whether unhealthful additives are present. There are miso and tempeh products that are not healthful, and miso and tempeh aren't just things -- there are hundreds of different types of miso and they have different properties and taste and levels of benefit, and many types of tempeh. Most miso and most tempeh are combined with grains before fermentation, and I would assume that would eliminate it from your "paleo" diet.
Gym, is that really you? Recommending soy and dissing dairy? Have we switched personalities?
D3 it sticks around longer in the body, which is exactly what you want.
A normal result is anywhere between 16 and 74 ng/mL. But you should aim to keep yours above 30 (and as close to 50 as you can if breast, colon, or prostate cancer happen to run in your family).
I also suggest you try to soak up some sun! (unless,you burn easily).
Bare face and arms outdoors for about 20 minutes, three times week.
vitamin K at least 100 micrograms a day. And magnesium, too at least 400 milligrams a day (make sure your calcium supplement has
at least half as much magnesium as calcium). Look for citrate, orotate, malate, and glycinate forms of this mineral, which are better absorbed. Zinc, manganese, silicon, boron, and potassium are also important which explains why a diet high in vegetables is better bone health.
I also suggest fermented Soy That would be like tempeh and miso.
Don't be buying processed soy products the kind found in the form of powders and other fake soy-based foods.
Even though the recommended daily amount of calcium in this country is 1,200 mg, this is not well supported by science. In fact, most people are probably fine with just 600 to 800 mg of calcium a day from supplements. This is the standard you’ll find in Great Britain after examining the same data used by U.S. advisers, their authorities came up with a daily recommendation of only 700 mg a day.
Does the dairy industry have the same hold on the people of England?
I think not!
Over 80 percent of the world is actually unable to digest dairy products.
Most milk in this country comes from cows that have been pumped full of hormones and antibiotics.
A normal result is anywhere between 16 and 74 ng/mL. But you should aim to keep yours above 30 (and as close to 50 as you can if breast, colon, or prostate cancer happen to run in your family).
I also suggest you try to soak up some sun! (unless,you burn easily).
Bare face and arms outdoors for about 20 minutes, three times week.
vitamin K at least 100 micrograms a day. And magnesium, too at least 400 milligrams a day (make sure your calcium supplement has
at least half as much magnesium as calcium). Look for citrate, orotate, malate, and glycinate forms of this mineral, which are better absorbed. Zinc, manganese, silicon, boron, and potassium are also important which explains why a diet high in vegetables is better bone health.
I also suggest fermented Soy That would be like tempeh and miso.
Don't be buying processed soy products the kind found in the form of powders and other fake soy-based foods.
Even though the recommended daily amount of calcium in this country is 1,200 mg, this is not well supported by science. In fact, most people are probably fine with just 600 to 800 mg of calcium a day from supplements. This is the standard you’ll find in Great Britain after examining the same data used by U.S. advisers, their authorities came up with a daily recommendation of only 700 mg a day.
Does the dairy industry have the same hold on the people of England?
I think not!
Over 80 percent of the world is actually unable to digest dairy products.
Most milk in this country comes from cows that have been pumped full of hormones and antibiotics.
Unless your milk is fortified with Vitamin D it isn't in there. D is gotten mostly by being in the sun at peak hours. Vitamin D supplements only work if they're natural Vitamin D3, and often doctors don't know the difference. Since you do seem to be eating foods with potassium, a question would be, what's the balance of foods you're eating? Potassium is an electrolyte in balance with other electrolytes such as calcium and magnesium and zinc -- too much of any of them can leach out the others. Milk is a classic leacher, as it's very high in calcium but deficient in magnesium. People who eat a lot of dairy often find themselves low in magnesium because of this. More balanced foods are the green leafy vegetables. And the above comment is correct, you could have absorption issues.
Sounds like you're having absorption issues.
You could try 1 teaspoon Bragg's Organic Apple Cider Vinegar in a glass of water 1-3x daily before meals to help work with stomach issues.
Try Vitamin D topically. They have cream or you can open a soft gel capsule and rub the contents onto your skin (on areas covered with clothing so the sun rays aren't degrading it).
Try magnesium topically. They have magnesium oil. It can sting. You can dilute it with more water. Spray on skin (not delicate or freshly shaven areas). Magnesium bath flakes in a foot bath to soak feel and absorb magnesium.
You could try 1 teaspoon Bragg's Organic Apple Cider Vinegar in a glass of water 1-3x daily before meals to help work with stomach issues.
Try Vitamin D topically. They have cream or you can open a soft gel capsule and rub the contents onto your skin (on areas covered with clothing so the sun rays aren't degrading it).
Try magnesium topically. They have magnesium oil. It can sting. You can dilute it with more water. Spray on skin (not delicate or freshly shaven areas). Magnesium bath flakes in a foot bath to soak feel and absorb magnesium.
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