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Note: The amount of information on the subjects below is expansive, depending on how far you want to go. In many instances, I have limited this message as it pertains to the USA and as it pertains to one specific patient for whom portions of this message is being researched. Initiates should go to each link provided to gain understandings specific to their situation.
In the first installment of Information Stupid it was explained that the more information we get the stupider we become. This is a sure sign we are living in a society and not a civilization. If you ask most people what does a banana contain, they will say potassium or Vitamin K.Or ask them to name a food high in potassium or Vitamin K and they will say, a banana.
This is the extent of our understanding because we have been bamboozled by funk faker perpetrators of knowledge whom we allow to dumb us down because they claim to be experts , scientists and companies wanting to sell bananas. There's more to a banana than potassium. All foods have more than one nutrient. Just as we think a banana is limited to potassium, we have the same retarded growth understandings for many other foods, for example, we think of a potato as starch or carbohydrate, but we should also think potassium. Likewise we like to be smart by drinking Gatorade or Pedialyte to replace electrolytes but we couldn't name a single electrolyte to save our lives.
By The Way, Vitamin K and Potassium are two different things.
Foods With More Potassium Per Serving Than One Banana
1. The list is long so I have only listed foods easy to get in the USA. Although the amount per serving for each food differs, it is usually 1 cup, but we can simply think of one serving as the amount we would eat at once as a side dish in a meal. Most of the MG (milligram) amounts are based on the food being cooked. I am certain you will get more MG if you eat the food raw (not re-cooked) when possible, naturally grown as possible and as fresh as possible (soon after harvesting):a) Banana....................451mg................32mg magnesium
b) Beet greens................1309mg
c) Lima beans..................969mg
d) Swiss chard............. .961mg................126mg magnesium https://tools.myfooddata.com/nutrition-facts/169135/wt1
e) Potato, baked........926mg.........................43mg magnesium
f) Yam...............................911mg
g) Baked beans................906mg................109mg magnesium https://tools.myfooddata.com/nutrition-facts/173731/wt1/1
h) Acorn squash...........................896mg
i) Spinach................................839mg........131mg magnesium.
j) Bamboo shoots....................805mg (likely same as sourweed shoots)
k) Prune juice............................707mg
l) Prunes, dried.........699 mg
m) Carrot juice...........................689mg
n) Plantains.................................663mg.................97mg magnesium
o) Raisins....................618mg
p) Butternut squash...................582mg
q) Parsnips......................572mg
r) Sweet potato..............572mg
s) Chrysanthemum leaves....569mg
t) Kiwi...............................562mg
u) Purslane.............................561mg
v) Kohlrabi...............................561mg
w) Broccoli raab.......................550mg
x) Pomegranate juice...............533mg
y) Mushrooms, portabella........529mg
z) Stewed tomatoes, canned...528mg
aa) Tomato juice..........................527mg
ab) Vegetable juice......................518mg
ac) Pumpkin................................505mg
ad) White beans..........................502mg
ae) Orange juice..............496mg....................92mg magnesium
af) Winter squash..............................494mg
ag) Artichoke......................................480mg
ah) Cantaloupe....................................473mg
ai) Dandelion greens.........................455mg
aj) Of course there are lots more foods with less potassium than a banana per serving, but are still good sources of potassium that can be added to the daily and weekly regimen of fruits and vegtables.
Remember, all these foods contain lysine and other amino acids.
https://www.dietaryguidelines.gov/food-sources-potassium
https://ods.od.nih.gov/factsheets/Magnesium-healthProfessional/
2. Adequate Intakes for Potassium
Age..................................................Male...................Female
a) Birth to 6 months...........................400 mg...............400 mg
b) 7–12 months...................................860 mg...............860 mg
c) 1–3 years..........................................2,000 mg...........2,000 mg
d) 4–8 years...........................................2,300 mg..........2,300 mg
e) 9–13 years.........................................2,500 mg...........2,300 mg
f) 14–18 years.........................................3,000 mg............2,300 mg
g) 19–50 years........................................3,400 mg............2,600 mg
h) 51+ years............................................3,400 mg............2,600mg
https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/
i)
a) Bananas contain: Potassium (mineral, electrolyte), B6, fiber, magnesium, Vitamin C and other nutrients. https://tools.myfooddata.com/nutrition-facts/173944/wt2/1
b) Most Americans do not consume enough potassium and consume too much sodium. Potassium and sodium work together as key electrolytes ( conduct electrical current). Potassium deficiency contributes to irregular heartbeat (arrhythmia) https://www.cdc.gov/salt/potassium.htm
c) Low Potassium is called Hypokalemia. Mild hypokalemia is characterized by constipation, fatigue, muscle weakness, and malaise. Moderate to severe hypokalemia can cause a large volume of dilute urine, encephalopathy in patients with kidney disease; glucose intolerance; muscular paralysis; poor respiration; and cardiac arrhythmias, especially in individuals with underlying heart disease.
d) Hypokalemia is rarely caused by low dietary potassium intake alone...but can also be caused by....laxative abuse and diuretic use....In fact, diuretic use is the most frequent cause of hypokalemia.
e) Magnesium depletion can contribute to hypokalemia by increasing urinary potassium losses and increasing the risk of cardiac arrhythmias. More than 50% of individuals with clinically significant hypokalemia might have magnesium deficiency.
4. Repeated for emphasis: Low potassium is a risk for people who use certain medications, including diuretics and laxatives.
a) Loop and thiazide diuretics increase urinary potassium excretion and can lead to hypokalemia.
b) Potassium- sparing diuretics, however, do not increase potassium excretion and can actually cause hyperkalemia. Although hyperkalemia can be asymptomatic, severe cases can cause muscle weakness, paralysis, heart palpitations, paresthesias (a burning or prickling sensation in the extremities), and cardiac arrhythmias.
c) Dehydration
6. Hypocalcemia is another electrolyte disorder that can cause arrhythmias. Some of the causes of hypocalcemia include:
a) Vitamin D inadequacy or vitamin D resistance
b) Renal disease or end-stage liver disease causing vitamin D inadequacy
c) Hypomagnesemia (low magnesium) or hypermagnesemia. In general, daily magnesium requirement is about 8 times less in milligrams than potassium needs. So, in general, the average adult needs between 300 to 500mg per day. In the list above, I have only included a few magnesium amounts; however most, if not all of the foods above contain magnesium. Check this link or search each food separately: https://ods.od.nih.gov/factsheets/Magnesium-healthProfessional/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3279267/
https://www.verywellhealth.com/causes-and-risk-factors-of-cardiac-arrhythmias-4160681
This is another message intended to help us go beyond being made information stupid by the surface fragmented understandings taught to us by those out of the know but know enough just to be dangerous. Another for instance, ask someone what is water and they will say H2O and possibly Hydrogen and Oxygen. Healthy Drinkable Water can contain Nitrogen, Chloride, Thiamin, Calcium, Magnesium and more. Water is a rich dense superfly superfood essential nutrient vitamin enzyme catalyst. Yes water is both a macro-nutrient and a micro-nutrient. Water is a liquid essence that comes from Waters that contains everything else, including solid essence, thus when separated or formulated into drinking water for organisms, it contains liquid and solid essence essentials that are there to assist in transformations because they themselves are transformations. And this is why, for instance, milk and blood contain both. Thus we drink and eat various forms of our birth waters in the placental sac of mother universe, mother galaxy, mother solar system, mother earth, earth mother. And this is why nectar is another food of the gods containing both, which is why honey is another superfood. All this is why it is normal, natural and healthy for many organisms and seeds to eat what is in their placenta and for some parents to lick this substance from their newborns and eat the placenta. It helps replenish the mother with essential nutrients.
Furthermore, all foods contain motherbirth, thus so do all organisms and all creations. This is the only way there can be unity. All food grows attached to something or contained within something, thus that food contains that which it is attached to or contained within. Same is true for all organisms and all creations.
Lastly, for now, using two well-known examples, apple cider vinegar contains what is called a “mother” and so does sourdough bread. Fermentation is a form of transformation that takes place in many, if not all organisms. One thing we have to release is the notion that oxygen is the only catalyst. We know carbon-dioxide is also. Any element can be a catalyst. What we call anaerobic and fermentation is normal for human cells. Thus fermentation is a common part of transformation throughout the universe. As within, so without. Also RNA/rNA (ribose-nucleic-acid) does just fine without oxygen. It's called deoxygenated (deoxy-ribose-nucleic-acid, DNA/drNA).
