Potassium Goal crazy hard even with right food/labelling
Options
Replies
-
lynn_glenmont wrote: »Spadesheart wrote: »I'm just gonna put this here, and I don't fully endorse it as apparently having too much potassium is dangerous and getting potassium this way is too easy.
Artificial salt is pure potassium.
I use half salt for my daily salt intake. Half salt is half table salt and half potassium. Just using that to get your daily teaspoon of salt adds 1300 mg of potassium. The difference in flavour is negligible.
Not sure what product you're referring to when you talk about artificial salt, but if it were pure potassium -- well, it wouldn't be pure potassium anymore by the time you exposed it to air for a few seconds, because it would oxidize. And if you somehow managed to move it from a vacuum into your mouth before it could oxidize in the air, it would react with the water in the saliva in your mouth and literally burn you. Not just a sensation of burning, mind you, but actual flames.
If it were pure potassium, why would they call it artificial salt? Potassium isn't a salt. It's an element. I can't imagine that it would taste remotely like salt before it started burning your taste buds. Potassium chloride is a salt. But it's only a little more than half potassium.
This is a weird, loong response to semantics man. Obviously it's not explosive potassium, that kind of goes without saying.
The ingredient exists, it's a simple Google search away.
Ingredients include: SALT, POTASSIUM CHLORIDE, CALCIUM SILICATE, MAGNESIUM CARBONATE, SUGAR, POTASSIUM IODIDE.
7 -
one of these 1,000
0 -
Spadesheart wrote: »lynn_glenmont wrote: »Spadesheart wrote: »I'm just gonna put this here, and I don't fully endorse it as apparently having too much potassium is dangerous and getting potassium this way is too easy.
Artificial salt is pure potassium.
I use half salt for my daily salt intake. Half salt is half table salt and half potassium. Just using that to get your daily teaspoon of salt adds 1300 mg of potassium. The difference in flavour is negligible.
Not sure what product you're referring to when you talk about artificial salt, but if it were pure potassium -- well, it wouldn't be pure potassium anymore by the time you exposed it to air for a few seconds, because it would oxidize. And if you somehow managed to move it from a vacuum into your mouth before it could oxidize in the air, it would react with the water in the saliva in your mouth and literally burn you. Not just a sensation of burning, mind you, but actual flames.
If it were pure potassium, why would they call it artificial salt? Potassium isn't a salt. It's an element. I can't imagine that it would taste remotely like salt before it started burning your taste buds. Potassium chloride is a salt. But it's only a little more than half potassium.
This is a weird, loong response to semantics man. Obviously it's not explosive potassium, that kind of goes without saying.
The ingredient exists, it's a simple Google search away.
Ingredients include: SALT, POTASSIUM CHLORIDE, CALCIUM SILICATE, MAGNESIUM CARBONATE, SUGAR, POTASSIUM IODIDE.
Most common one in the US is Morton Light. That's what I use in cooking and for table salt. Cuts my sodium intake in half and replaces it with potassium chloride.2 -
Drink apple cidar vinegar. It's all potassium.5
-
dukeingram wrote: »Drink apple cidar vinegar. It's all potassium.
11mg per tablespoon. You'd have to drink a lot.3 -
I don't see a reason to switch at this time, but out of curiosity, is cooking with the potassium salt a thing and does it work like salt or no? (I assume no.) I never add salt to cooked food, but I learned long ago that adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable I do find it makes a huge difference.0
-
Who questions salt/seasoning your food for cooking ! I can only imagine what Gordon Ramsay would say.adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable
No idea about the potassium salt for cooking, sounds weird though, maybe just use less salt.
Isn't salt just an issue for the average person if you are not eating healthily? (Junk food/processed etc)
0 -
I don't see a reason to switch at this time, but out of curiosity, is cooking with the potassium salt a thing and does it work like salt or no? (I assume no.) I never add salt to cooked food, but I learned long ago that adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable I do find it makes a huge difference.
I have tried straight potassium chloride and find it unpalatable: too bitter and with an odd aftertaste.
I do cook with the 50/50 light salt blend as well as use it for my table salt, and can taste very little difference between it and regular iodized salt.
That said, I'm not a good cook (just now learning how at age 58 😱), and do not have an educated food palate. Serious cooks and serious foodies may not like the light salt.1 -
What is up with members here being obsesses with potassiun?
Potassium is present in most fruits and veggies, and potassium is well regulated in our body. As long as your you don't have any underlying health problems causing you to loose potassium you shouldn't worry about.
1 -
Daisy_Girl2019 wrote: »What is up with members here being obsesses with potassiun?
Potassium is present in most fruits and veggies, and potassium is well regulated in our body. As long as your you don't have any underlying health problems causing you to loose potassium you shouldn't worry about.
Because the app says I don't eat enough fruits and veggies. My plate does not look like
0 -
Who questions salt/seasoning your food for cooking ! I can only imagine what Gordon Ramsay would say.adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable
No idea about the potassium salt for cooking, sounds weird though, maybe just use less salt.
Isn't salt just an issue for the average person if you are not eating healthily? (Junk food/processed etc)
I'm often over recommended salt levels via foods like raw sauerkraut, kim chi, miso, cheese . . . certainly processed, but not what I'd consider "junk" or (outside of the salt
) "unhealthy". I do like salt unnaturally much, though. (BP is fine, BTW.) 2 -
Daisy_Girl2019 wrote: »What is up with members here being obsesses with potassiun?
Potassium is present in most fruits and veggies, and potassium is well regulated in our body. As long as your you don't have any underlying health problems causing you to loose potassium you shouldn't worry about.
I obsess over everything, Daisy. In fact, I'm so OCD I use Cronometer in addition to MFP so I can track my nutrients down to the individual amino acids. In my defense, A) I'm a nerd and I adore numbers and spreadsheets and graphs, and B ) I'm in the process of transitioning to a 80%-ish plant-based diet. Coming from a lifetime meat/starch/fat/junk food background, I'm having to learn "everything nutrition" from the ground up. It's been fun, actually.4 -
sharondesfor935 wrote: »I don't see a reason to switch at this time, but out of curiosity, is cooking with the potassium salt a thing and does it work like salt or no? (I assume no.) I never add salt to cooked food, but I learned long ago that adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable I do find it makes a huge difference.
I have tried straight potassium chloride and find it unpalatable: too bitter and with an odd aftertaste.
I do cook with the 50/50 light salt blend as well as use it for my table salt, and can taste very little difference between it and regular iodized salt.
That said, I'm not a good cook (just now learning how at age 58 😱), and do not have an educated food palate. Serious cooks and serious foodies may not like the light salt.
I am a good cook; the difference in flavour is quite negligible with the half salt, other than the intensity of the saltiness isn't quite as strong, I'd say 80ish %. I'm sure it will bother someone, but calorie counting and maintaining nutrition is hard. Sometimes the concessions have to be made, and you do get used to them. This one is quite benign.
I buy pure potassium salt and mix it 50/50 with table salt, ends up being quite a bit cheaper.1 -
Spadesheart wrote: »lynn_glenmont wrote: »Spadesheart wrote: »I'm just gonna put this here, and I don't fully endorse it as apparently having too much potassium is dangerous and getting potassium this way is too easy.
Artificial salt is pure potassium.
I use half salt for my daily salt intake. Half salt is half table salt and half potassium. Just using that to get your daily teaspoon of salt adds 1300 mg of potassium. The difference in flavour is negligible.
Not sure what product you're referring to when you talk about artificial salt, but if it were pure potassium -- well, it wouldn't be pure potassium anymore by the time you exposed it to air for a few seconds, because it would oxidize. And if you somehow managed to move it from a vacuum into your mouth before it could oxidize in the air, it would react with the water in the saliva in your mouth and literally burn you. Not just a sensation of burning, mind you, but actual flames.
If it were pure potassium, why would they call it artificial salt? Potassium isn't a salt. It's an element. I can't imagine that it would taste remotely like salt before it started burning your taste buds. Potassium chloride is a salt. But it's only a little more than half potassium.
This is a weird, loong response to semantics man. Obviously it's not explosive potassium, that kind of goes without saying.
The ingredient exists, it's a simple Google search away.
Ingredients include: SALT, POTASSIUM CHLORIDE, CALCIUM SILICATE, MAGNESIUM CARBONATE, SUGAR, POTASSIUM IODIDE.
You said "artificial salt is pure potassium." The first ingredient in the product you're talking about is salt (sodium chloride). So not only is it not pure (elemental) potassium, it's not even pure potassium chloride. That's not semantics. It's just facts.3 -
Who questions salt/seasoning your food for cooking ! I can only imagine what Gordon Ramsay would say.adding a bit of salt when cooking intensifies flavors and while that sounds possibly questionable
No idea about the potassium salt for cooking, sounds weird though, maybe just use less salt.
Isn't salt just an issue for the average person if you are not eating healthily? (Junk food/processed etc)
Like I said, I'm not worried about it for myself or planning to buy potassium salt, just curious if the potassium salt was also used for cooking and how it compared.0 -
sharondesfor935 wrote: »Daisy_Girl2019 wrote: »What is up with members here being obsesses with potassiun?
Potassium is present in most fruits and veggies, and potassium is well regulated in our body. As long as your you don't have any underlying health problems causing you to loose potassium you shouldn't worry about.
I obsess over everything, Daisy. In fact, I'm so OCD I use Cronometer in addition to MFP so I can track my nutrients down to the individual amino acids. In my defense, A) I'm a nerd and I adore numbers and spreadsheets and graphs, and B ) I'm in the process of transitioning to a 80%-ish plant-based diet. Coming from a lifetime meat/starch/fat/junk food background, I'm having to learn "everything nutrition" from the ground up. It's been fun, actually.
I love looking at all the nutrients on Cron too. It actually makes logging more fun.0 -
I usually make or surpass the goal for potassium because I eat a lot of squash (even zucchini is high) and mushrooms, eggplant, and other random vegetables. From what I've read, potassium supplements are not the greatest solution, the RDA is too low, and despite doctors rarely mentioning it, potassium is important for many reasons, one big one being it can help keep blood pressure under control. I log for it using USDA entries when I am able to find them. I want to know I'm getting close at least. Just one quick overview: https://www.healthline.com/nutrition/what-does-potassium-do#section70
-
If you like avocados- half an avocado had 550mg!
0 -
I usually make or surpass the goal for potassium because I eat a lot of squash (even zucchini is high) and mushrooms, eggplant, and other random vegetables. From what I've read, potassium supplements are not the greatest solution, the RDA is too low, and despite doctors rarely mentioning it, potassium is important for many reasons, one big one being it can help keep blood pressure under control. I log for it using USDA entries when I am able to find them. I want to know I'm getting close at least. Just one quick overview: https://www.healthline.com/nutrition/what-does-potassium-do#section7
Sufficient potassium is one of the ideas behind the DASH diet, which is focused on blood pressure, as well as being just generally healthy (fiber is another one).
I find that when I eat lots of vegetables and a variety, which is my preference anyway, my potassium numbers are good.2
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.4K Introduce Yourself
- 43.5K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 390 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 921 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions