Voor voldoende hydratatie zijn zouten net zo belangrijk als water.
Zouten (zijn mineralen+chloride) moeten altijd met voldoende
water ingenomen worden. Een oplossing met daarin ongeveer 1 % zouten is
optimaal. Welke zouten zijn er voor een optimale vochthuishouding?
Ongezuiverd zout is veel gezonder dan geraffineerd zout.
Vaak potassium (Kalium) tekort bij CVS.
En ook vaak magnesium tekort.
Potassium has to come from food.
CFS
and decrease of intra-cellular Potassium (Kalium)
Normal potassium levels (both intra and
extracellular) are essential for initiating a full muscle contraction
and neural transmission. Approximately 80% of the body potassium is
found in muscle and a further 10% in the brain. The remainder is in the
blood stream and other organs. Potassium is primarily an intracellular
ion.
A number of medical conditions that cause low
potassium are associated with fatigue. Previous studies in Chronic
Fatigue Syndrome (CFS) have not demonstrated an abnormality in the level
of serum potassium but the present studies have concentrated on
intra-cellular potassium and its relationship with CFS.
An initial study of Total Body Potassium (TBK)
measured by whole body counting in 20 matched pairs of patients and
controls matched for age, weight and sex showed that there was a
significant decrease in the values of those persons who had CFS as
defined by the British, Australian and American clinical criteria. Eight
pairs of subjects in this study had a whole body DEXA scan which showed
no significant difference in the amount of lean body mass or total bone
mass.
There was overlap in the levels of TBK in patients
with CFS and controls so further investigations were undertaken to
define the abnormality.
Patients with CFS were divided into two groups,
those with fatigue symptoms only and those patients who had a mixed
symptomatology of fatigue and myalgia. This was defined by patient
assessment of their disability at the medical consultation.
Fifty-one subjects with CFS only (29) or myalgia/fatigue
(22) were studied with a TBK a full biochemical profile and the results
were analysed for these 2 groups. The CFS group with fatigue only,
showed a significant reduction in the level of TBK and in one half of
these the reduction in TBK was greater than 10% of the normal
estimated for age weight and sex. The serum potassium levels were normal
in all subjects.
In the myalgic group there was no reduction in
TBK. There was no correlation in the TBK with age, sex, duration of
illness, reduction in daily living activities and time for recovery from
exercise. Nor was there any correlation with any allergic symptomatology
or recurrent chronic infections. There was a strong inverse correlation
of the TBK and the total time spent resting (p=0.02).
These investigations show that in approximately
50% of subjects with CFS where fatigue is the primary symptom there is a
significant reduction in the level of TBK. This decrease in TBK is not
found if there are myalgic symptoms even if there is associated fatigue.
Longer term studies are needed to define this
abnormality further, whether it fluctuates with the disease and its
progression is unknown.
This finding of a lowered TBK has great
significance as a possible marker of CFS with fatigue and also points a
way to improving therapy by determining the effects of normalising the
intracellular potassium.
Excessive outdoor exercise, particularly during the
hottest times of the day, causes you to sweat profusely. Combined, the
two make it difficult for your body to maintain healthy potassium
levels.
Potassium is involved in the storage of
carbohydrates for use by muscles as fuel. It is also important
in maintaining the body's proper electrolyte and acid-base (pH)
balance. Potassium may also counteract the increased urinary
calcium loss caused by the high-salt diets typical of most
Americans, thus helping to prevent bones from thinning out at a
fast rate.
In addition, a diet that is high in sodium and
low in potassium can negatively impact potassium status. While the
typical American diet, which is high in sodium-containing processed
foods and low in fruits and vegetables, contains about two times more
sodium than potassium, many health experts recommend taking in at least
five times more potassium than sodium.
Natrium is in het lichaam een van de
elektrolyten (naast
kalium-ionen,
chloride-ionen en
kaliumwaterstofcarbonaat). Het helpt om de balans tussen het vocht
in en buiten de cellen te handhaven door middel van
osmose.
Het ion is van belang bij een aantal transportmechanismen over de
celwand. Het meeste natrium bevind zich in het
bloedplasma en speelt een rol in de vochtbalans van het lichaam.
De opneembaarheid
van mineralen is afhankelijk van de vorm waarin deze wordt
aangeboden. Er zijn anorganische mineraalverbindingen en organische
mineraalverbindingen. Anorganische verbindingen worden over het algemeen
slecht door het lichaam opgenomen en worden slecht getransporteerd.
Voorbeelden van anorganische verbindingen zijn:
Veel minder goed opgenomen: Oxiden, sulfaten, fosfaten,
carbonaten, hydroxiden, chloriden, selenaten en selenieten.
Organische mineraalverbindingen worden over het algemeen redelijk tot
goed in het spijsverteringskanaal opgenomen en kunnen goed naar de
cellen worden getransporteerd. Voorbeelden van organische verbindingen
zijn:
Goed opgenomen: chelaten, gluconaten, glycinaten, citraten,
ascorbaten en picolinaten.
Een deel van het calcium moet toch in de calcium carbonaat
vorm zijn speciaal voor de wervelkolom, daar komt bijvoorbeeld
calcium hydroxyapatite niet terecht.
Voor de beste opname moet ook calcium carbonaat worden genomen
Voor calcium: Microcrystalline calcium
hydroxyapatite compound (MCHC)
Vibrant Life Bone Dense Calcium
hydroxyapatite is
een calcium phosphate en zit in koeienmelk.
Goed beter best:
Source Naturals
Life Minerals Calcium, magesium en kalium in verschillende
goed opneembare soorten.
usd 12 per 120 bij bijvoorbeeld amazon.com 4 tabl. / dag
(met een calcium carbonaat erbij)
Now Full spectrum mineral Caps: calcium hydroxyapatite (goed
opneembaar, goede vorm omdat het gelijk is aan de vorm in het lichaam)
alle mineralen prima opneembaar alleen deel magnesium in oxide vorm
ander deel citrate. Veel minder hoge dosering van alle
spore elementen - 50% dan Source Naturals
usd 16 per 240
4 tabl. / dag
(met een calcium carbonaat erbij)
Let op
er zijn onder bijna dezelfde naam, maar zonder'"caps" veel mindere
kwaliteit full spectrum mulimineralen te koop van Now.
Solgar chelated solamins multimineral: minder goed deel magnesium
oxide, kalium chloride.
Bonusan Multi Mineral Forte minder goed calcium carbonaat en
kalium chloride
Orthica Mineral Max - wat minder
deel magnesium oxide, kalium chloride.
Jarrow bevat calcium malate maar magnesium oxide en kalium chloride
De Tuinen - mindere kwaliteit.
Beste mogelijk: 2 stuks
Source Naturals
Life Minerals en 2 stuks
Now Full spectrum mineral Caps en 1
calcium carbonaat
per dag.
Samenstelling rehydratie vloeistof ORS
Oral Rehydration Solution
mmol/liter
ORS SPORTDRANK
COLA
Aquarius
Glucose
100
-
700
Sacharose
-
190
-
Na
60
9,6
2
Kalium
20
0,6
-
Citraat
10
?
-
chloride
80
6,7
?
Osmolaritiet
225
350
750
Vergelijk
Ingrediënten |
LoSalt
mineraalzout |
LoSalt
mineraalzout met Jodium |
Gewoon
zout |
Kaliumchloride
|
66,0% min.
|
66,0% min.
|
---
|
Natriumchloride
|
33,3% max.
|
33,3% max.
|
99,7% min.
|
Jodium
|
---
|
50 mg/kg (Kl)
|
---
|
Antiklontermiddel
(Magnesiumcarb.)
|
0,5%
|
0,5%
|
0,2%
|
100 gram LoSalt mineraalzout bevat 13,1 gr
natrium en 34,6 gr kalium.
2
gram LoSalt mineraalzout bevat 262 mg natrium en 692 mg kalium.
De concentratie van natrium in het plasma wordt nauw
gereguleerd (135-145
mmol/L) door het
antidiuretisch hormoon en het dorstmechanisme. Het zijn beide
functies van de [hypothalamus], samen verantwoordelijk voor de
vochtbalans. De totale hoeveelheid natrium die zich in het lichaam
bevindt wordt daarentegen binnen de gewenste grenzen gehouden door
volumesensoren in het hart en de grote bloedvaten (via het
atrium-natriuretische peptide) en het RAAS (renine-angiotensine-aldosteron
systeem). Men spreekt in dit geval van de zoutbalans, die ervoor zorgt
dat het plasmavolume en de bloeddruk op peil blijven.
Diuretica (plastabletten) kunnen ervoor zorgen dat het natrium in de
urine komt en uit het lichaam verdwijnt. Er verdwijnt dan ook water uit
het lichaam door het toenemen van de hoeveelheid urine. In het
laboratorium kan de natriumconcentratie worden bepaald in ontstold bloed
(vaak ontstold door heparine) door de cellen af te draaien en het plasma
af te pipetteren. Daarin kan dan met behulp van ion-selectieve
elektroden het gehalte aan natrium in het bloed of urine bepaald worden.
Solutions:
Oral rehydration solution should contain
complex carbohydrate or 2% glucose and 50 to
90 mEq/L of Na. Sports drinks, sodas,
juices, and similar drinks do not meet these
criteria and should not be used. They
generally have too little Na and too much
carbohydrate to take advantage of Na/glucose
cotransport, and the osmotic effect of the
excess carbohydrate may result in additional
fluid loss. |
|
|
ORS
Na 90, K 20, Cl 80, citrate 10, and glucose 111
(standard WHO ORS) or
Reduced ORS Na 75, K 20, Cl 65, citrate 10, and
glucose 75 (WHO reduced-osmolarity ORS
Reduced
Natriumchloride NaCl 0.52 gram/ 200 ml
Glucose
2.7 gram/ 200 ml
Kaliumchloride KCl 0.3 gram/ 200 ml
Trisodium Citrate
0.58 gram/ 200 ml
ORS wordt toegediend in geval van ernstige
diarree
in combinatie met
braken, waardoor het lichaam kan uitdrogen. Drinken van water zonder
toevoegingen blijkt geen effect te hebben; het water verlaat het lichaam
binnen de kortste keren weer.Toevoegen van
een kwart theelepel
zout en een eetlepel
suiker aan een glas
water
zorgt ervoor dat het vocht opgenomen kan worden. De juiste concentratie
van met name de zouten vergemakkelijkt de opname van het water door de
darmen. Suiker en zout worden gezamenlijk opgenomen in de darmen,
waarbij water wordt meegetrokken. Zo zal het watertekort in het lichaam
afnemen.
Het is te koop bij de
apotheek. Een oraal rehydratiemiddel kun je ook zelf maken volgens
het onderstaande recept:
Ga uit van 1 liter schoon (steriel) water, en voeg
daaraan toe:
Het laatste ingrediënt is alleen voor de smaak, om
het geheel wat drinkbaarder te maken. Vooral voor kinderen kan dat
belangrijk zijn.
Rehydratievloeistof kan ook worden gemaakt met
kant-en-klare zakjes waarin naast keukenzout en suiker ook
kaliumzout
en
bicarbonaat is toegevoegd die eveneens een rol spelen bij de
zoutbalans en het vochtevenwicht..
Zeezout
De zee is zout omdat er 'zout' in opgelost is. In één liter zeewater zit
ongeveer 35 gram, een hoeveelheid vergelijkbaar met drie afgestreken eetlepels
keukenzout. Maar er is meer aan de hand. Het zout in zeewater is in feite een
mengsel van vele zouten. Ruim driekwart van dat mengsel bestaat uit 'steenzout',
dat wij in gezuiverde vorm als keukenzout kennen.
Zeezout wordt gewonnen door zeewater in te dampen en wordt gebruikt als een
ingediënt in de keuken en sommige cosmetische producten.
In het zeewater bevinden zich diverse zouten in opgeloste toestand. Eén liter
zeewater bevat ongeveer 35 gram zouten:
natriumchloride 68 %
magnesiumchloride 14 %
natriumsulfaat 11 %
calciumchloride 2 %
magnesiumbromide 2.2 %
Chloride (Cl-) 55.03%
Sodium (Na+) 30.59%
Sulfate (SO42-) 7.68%
Magnesium (Mg2+) 3.68%
Calcium (Ca2+) 1.18%
Potassium (K+) 1.11%
Bicarbonate (HCO3-) 0.41%
Bromide (Br-) 0.19%
Borate (BO33-) 0.08%
Strontium (Sr2+) 0.04%
Everything else 0.01%
Door deze samenstelling heeft zeezout een andere smaak dan keukenzout dat
voornamelijk uit natriumchloride bestaat.
Zeezout wordt door sommigen beschouwd als een gezonder alternatief voor
keukenzout.
Dode Zeezout
Het Dode Zeezout heeft een heel andere samenstelling dan het zout van de oceanen,
het bevat veel meer van zouten zoals magnesiumchloride (53%) en kaliumchloride
(37%) en relatief veel minder natriumchloride en ziet er daardoor wat doffer uit
dan kristallen zuivere keukenzout.
magnesium chloride (MgCl2) 50.8% 51
mg/gram
sodium chloride (common salt, NaCl) 30.4%. 30 mg/gram
calcium chloride (CaCl2) 14.4%, 14 mg/gram
potassium chloride (KCl) 4.4%, 4.4 mg/gram
sodium chloride
In comparison, the salt in the water of most oceans and seas is
approximately 97%
Boron, Chromium, Cobalt, Copper, Fluorine,
Iodine, Iron, Manganese, Molybdenum, Nickel, Rubidium, Selenium, Silicon,
Strontium, Vanadium, and Zinc.
Blood serum
Magnesium 1.7 to 2.2 mg/dL
Serum Calcium: 8 to 10 mg/dl
(bound calcium plus free calcium)
Normal potassium levels measured in the serum range from 3.5 to 5.0 mEq/liter.
Daily intake
Sodium 2400 mg (=6 g salt)
Potassium (kalium) 3500 mg
Calcium 1000 mg
Magnesium 400 mg
Manganese 5 mg
Phosphorus 1000 mg
Zinc 15 mg
Chlorine 3400 mg (in
chloride form)
other
Himalaya zout video
Himalaya zout is een
ongeraffineerde en natuurzuivere zout die een zuiverende en geneeskrachtige
eigenschappen heeft, dit in tegenstelling tot ons huidige geproduceerde
chemische zout, waarin voornamelijk natrium en chloor zit. In het Himalayazout
bevinden zich 84 natuurlijke elementen, mineralen en sporenelementen.
Color - Light pink with variations of white
and red.
Odor - Salty
Sodium Chloride 98.32%
Calcium 0.4%
Potassium 0.12%
Sulphur 0.11%
Magnesium 0.1%
Iron 0.06%
Phosphorus 0 .05%
Iodine 0 .002%
Manganese 0 .0015%
Copper 0.001%
Zinc 0.0006%
While our body only requires the minute amount of 0.007 ounces of salt per day,
most of us suffer from a lack of salt, even though we're over-saturated with
sodium chloride. When our consumption of salt is less than 0.007 ounces per day,
salt craving kicks in. The average, per capita, daily consumption of table salt
in the U.S. is between 0.4 ounces and 0.7 ounces. However, our body is only able
to excrete 0.17 ounces to 0.25 ounces a day through our kidneys, depending on
our age, constitution and sex. The body recognizes table salt as an aggressive
cellular poison, an unnatural substance, and wants to eliminate it as quickly as
possible in order to protect itself. This causes a constant overburden on our
organs of excretion. In almost every preserved product, salt is used as part of
the preservation process. So, by adding salt to the already salted food, the
body receives more salt than it can get rid of. The body now tries to isolate
the over-dose of salt in this process. Water molecules surround the sodium
chloride in order to ionize it into sodium and chloride to neutralize it. For
this process, the water is taken from our cells as the body sacrifices its most
perfectly structured cell water in order to neutralize sodium chloride. With
this, the dehydrated body cells die
Drink
Myhill's Magic Minerals (or make up with a cream to rub
onto skin)
This is a mix of minerals which you make
up in water or fruit juice, all essential for human metabolism
and increasingly lacking in modern food supplies. It contains
minerals in the correct proportion for human requirements. The
amounts given below are elemental weights of the pure mineral.
These amounts are those considered desirable from modern
nutrition research and are mostly above the "Recommended Daily
Amount" (RDA). These RDA amounts were set down in 1941 and are
now outdated. If better preparations come available or I learn
more about essential minerals, then the composition of MMMs may
change. The new formulation of MMMs contains B12 (1mg per gram)
and vitamin D 1,000iu per gram. I am also sourcing lithium - in
doses of 1mg per day; this is protective against dementia
(lithium to treat mental disorders is used in hundreds of
milligrams).
Per one gram of
MMM Myhill Magic Minerals
- Calcium (as calcium chloride) — 60
mgs 6 %
- Magnesium (as magnesium chloride) —
70 mgs 7%
- Potassium (as potassium chloride) —
40 mgs 4 %
- Zinc (as zinc chloride) — 6 mgs
- Iron (as ferric ammonium chloride) —
3 mgs
- Boron (as sodium borate) — 2 mgs
- Iodine (as potassium iodate) — 0.3 mg
- Copper (as copper sulphate) — 0.2 mg
- Manganese (as manganese chloride) —
0.2 mgs
- Molybdenum (as sodium molybdate) — 40
mcg
- Selenium (as sodium selenate) — 40
mcg
- Chromium (as chromium chloride) 40
mcg
- Vitamin B12 — 1,000 mcg
- Vitamin D (as cholecalciferol) —
1,000iu
Potassium intake
The average American is
deficient in potassium and the U.S. Government has done
national studies which measure the average adult American as
getting about 2,500 mg a day in their diet, whereas the
adequate intake of potassium for adults is 4,700 mg per day.
Which
Form of Potassium is Best?
Potassium bicarbonate or citrate
An important consideration when
selecting a potassium supplement is its form. The potassium
bicarbonate form helps to neutralize acid or alkalinize you.
This is in marked contrast to a chloride form that will
acidify you. Therefore note if the potassium you are getting
is like that in fruits and vegetables, the bicarbonate form.
It is wise to avoid potassium chloride.
Potassium Bicarbonate powder is approximately 39.05%
elemental potassium.
Supplements only contain some 100 mg elemental potassium.
Potassium has to come from food.
Potassium has to come
from food.
More potassium and more magnesium, less sodium.
Potassium is fairly abundant in the body with a total
content of about 135 grams (3500 mmol). Most, 98% to be
exact, is found inside the cells, while the remaining 2% or
about 2700 mg is found outside the cells, more specifically
in blood serum. Blood serum level is normally maintained
between 3.5 and 5.3 mmol/L. Humans evolved on a diet rich in
potassium and low in sodium, so the body is designed to
retain sodium and excrete potassium. Homeostasis (level
between 3.5 - 5.3 mmol/L or 3.5 - 5.3 mEq/L) is maintained
by excretion through the kidneys matching oral intake and by
shifting potassium between intracellular and extracellular
compartments.
Unfortunately, our modern diet tends to produce sodium
overload and potassium depletion (hypokalemia).
A low magnesium level (hypomagnesemia) increases potassium
excretion and it is difficult to remedy hypokalemia without
first attaining normal magnesium levels.
One study found that 42% of people with low magnesium levels
also had low potassium levels.
The Scottish researchers also outline, in considerable
detail, what can be done to remedy hypokalemia. They suggest
that supplementation with potassium, on its own, is unlikely
to increase levels significantly. The problem is that
increased potassium intake activates the
renin-angiotensin-aldosterone system (RAAS) which promptly
proceeds to generate large amounts of aldosterone which, in
turn, causes potassium to be excreted and more sodium to be
retained. They estimate that a serum potassium increase of
just 0.25 mmol/L results in an aldosterone increase of
50-100%.
For those with low potassium levels the Scottish researchers
recommend supplementation with potassium and magnesium
combined with an aldosterone blockade to prevent increased
potassium excretion.
Bij het syndoom of de ziekte van
Conn maken de bijnieren te veel van het hormoon
aldosteron aan. Dit hormoon regelt de zout- en
waterhuishouding in het lichaam, en daarmee de
bloeddruk. Door een teveel aan aldosteron ontstaat
een (soms ernstig) verhoogde bloeddruk (maligne
hypertensie). Dit kán gepaard gaan met een laag
kaliumgehalte in spieren en bloed, maar dit is lang
niet altijd het geval.
De aandoening openbaart zich meestal in de
leeftijdsklasse 30-50 jaar.
De klachten zijn vaak
heel algemeen van aard. Hierdoor kan het
lang duren voor het syndroom herkend wordt
en de juiste diagnose wordt gesteld.
Klachten kunnen zijn:
- Algemene moeheid
- Spierzwakte
- Spierkramp
- Vaak hoofdpijn
- Overmatige dorst
(polydipsie)
- Vaker plassen (polyurie),
vooral 's nachts
- Hartkloppingen (bradycardie)
- Tinteling in
bijvoorbeeld handen en voeten
Het overmatig
eten van drop kan verschijnselen
geven die lijken op het syndroom
van Conn. Het
zoethoutwortelextract in drop
bevat Glycyrrhizinezuur, een
stof die de omzetting van
cortisol in het inactieve
cortison remt. Omdat cortisol
een soortgelijk effect heeft als
aldosteron op de
aldosteronreceptor in de nier,
zal het overmatige cortisol de
werking van aldosteron gaan
nabootsen.
High potassium (Kalium K) foods
(more than 200 mg per serving):
One papaya (781 mg).
One cup of prune juice (707). pruimen sap
One cup of cubed cantaloupe (494) or diced honeydew melon (461).
One small banana (467).
One-third cup of raisins (363). rozijnen
One medium mango (323) or kiwi (252).
One small orange (237) or one-half cup of orange juice (236).
One medium pear (208).
One-half cup of cooked pinto beans (400), lentils (365), or
dried peas (355).
One cup of soy milk (345).
Three ounces of baked or broiled salmon (319).
Six ounces of yogurt (398).
One cup of 2 percent white milk (377).
One cup of tomato juice (535) or chopped or sliced tomato (400).
One baked sweet potato, with skin (508).
One-half of a medium avocado (450).
One-half of a medium potato, with skin (422). halve aardappel
met schil
Brussel sprouts, boiled 1 cup
(494) spruitjes gekookt
Spinach, boiled 1 cup (838)
spinazie
Swiss chard, boiled 1 cup 960.75
snijbiet
Crimini mushrooms, raw 5 oz-wt (635) koffie kleurige
champignons
Broccoli, steamed 1 cup (505)
Tuna, yellowfin, baked/broiled 4 oz-wt (645) Tonijn
Dates, chopped (581) Dadels
Figs, dried, five (666) Vijgen gedroogd
Grape juice, 1 cup (334) Druivensap
World's Healthiest Foods ranked as quality sources of:
potassium |
Food |
Serving
Size |
Cals |
Amount
(mg) |
DV
(%) |
Nutrient
Density |
World's
Healthiest
Foods Rating |
Swiss chard, boiled snijbiet |
1 cup |
35.0 |
960.75 |
27.4 |
14.1 |
excellent |
Romaine lettuce |
2 cup |
15.7 |
324.80 |
9.3 |
10.7 |
very good |
Crimini mushrooms, raw |
5 oz-wt |
31.2 |
635.04 |
18.1 |
10.5 |
excellent |
Spinach, boiled
spinazie |
1 cup |
41.4 |
838.80 |
24.0 |
10.4 |
excellent |
Celery, raw |
1 cup |
19.2 |
344.40 |
9.8 |
9.2 |
very good |
Basil, dried, ground |
2 tsp |
7.5 |
103.00 |
2.9 |
7.0 |
good |
Mustard greens, boiled |
1 cup |
21.0 |
282.80 |
8.1 |
6.9 |
very good |
Fennel, raw, sliced |
1 cup |
27.0 |
360.18 |
10.3 |
6.9 |
very good |
Broccoli, steamed |
1 cup |
43.7 |
505.44 |
14.4 |
6.0 |
very good |
Winter squash, baked, cubes |
1 cup |
80.0 |
895.85 |
25.6 |
5.8 |
very good |
Cucumbers, slices, with peel |
1 cup |
13.5 |
149.76 |
4.3 |
5.7 |
good |
Blackstrap molasses |
2 tsp |
32.1 |
340.57 |
9.7 |
5.5 |
very good |
Tomato, ripe |
1 cup |
37.8 |
399.60 |
11.4 |
5.4 |
very good |
Turnip greens, cooked |
1 cup |
28.8 |
292.32 |
8.4 |
5.2 |
very good |
Collard greens, boiled |
1 cup |
49.4 |
494.00 |
14.1 |
5.1 |
very good |
Summer squash, cooked, slices |
1 cup |
36.0 |
345.60 |
9.9 |
4.9 |
very good |
Eggplant, cooked, cubes |
1 cup |
27.7 |
245.52 |
7.0 |
4.6 |
very good |
Cantaloupe, cubes |
1 cup |
56.0 |
494.40 |
14.1 |
4.5 |
very good |
Green beans, boiled |
1 cup |
43.8 |
373.75 |
10.7 |
4.4 |
very good |
Kale, boiled |
1 cup |
36.4 |
296.40 |
8.5 |
4.2 |
very good |
Brussel sprouts, boiled Spruitjes gekookt |
1 cup |
60.8 |
494.52 |
14.1 |
4.2 |
very good |
Carrots, raw
Wortel rauw |
1 cup |
52.5 |
394.06 |
11.3 |
3.9 |
very good |
Turmeric, powder |
2 tsp |
16.0 |
114.48 |
3.3 |
3.7 |
good |
Beets, Boiled |
1 cup |
74.8 |
518.50 |
14.8 |
3.6 |
very good |
Asparagus, boiled |
1 cup |
43.2 |
288.00 |
8.2 |
3.4 |
very good |
Papaya |
1 each |
118.6 |
781.28 |
22.3 |
3.4 |
very good |
Bell peppers, red, raw, slices Paprika |
1 cup |
24.8 |
162.84 |
4.7 |
3.4 |
good |
Cauliflower, boiled |
1 cup |
28.5 |
176.08 |
5.0 |
3.2 |
good |
Apricots |
1 each |
16.8 |
103.60 |
3.0 |
3.2 |
good |
Ginger root |
1 oz-wt |
19.6 |
117.65 |
3.4 |
3.1 |
good |
Yam (Dioscorea species), cubed, cooked |
1 cup |
157.8 |
911.20 |
26.0 |
3.0 |
good |
Strawberries Aardbei |
1 cup |
43.2 |
239.04 |
6.8 |
2.8 |
good |
Kiwifruit |
1 each |
46.4 |
252.32 |
7.2 |
2.8 |
good |
Chili pepper, dried |
2 tsp |
25.5 |
126.00 |
3.6 |
2.5 |
good |
Cod, baked/broiled |
4 oz-wt |
119.1 |
586.28 |
16.8 |
2.5 |
good |
Lima beans, cooked |
1 cup |
216.2 |
955.04 |
27.3 |
2.3 |
good |
Cabbage, shredded, boiled |
1 cup |
33.0 |
145.50 |
4.2 |
2.3 |
good |
Banana |
1 each |
108.6 |
467.28 |
13.4 |
2.2 |
good |
Grapefruit |
0.50 each |
36.9 |
158.67 |
4.5 |
2.2 |
good |
Onions, raw
Ui |
1 cup |
60.8 |
251.20 |
7.2 |
2.1 |
good |
Halibut, baked/broiled |
4 oz-wt |
158.8 |
653.18 |
18.7 |
2.1 |
good |
Tuna, yellowfin, baked/broiled Tonijn |
4 oz-wt |
157.6 |
645.25 |
18.4 |
2.1 |
good |
Snapper, baked/broiled |
4 oz-wt |
145.2 |
591.95 |
16.9 |
2.1 |
good |
Oranges sinaasappel |
1 each |
61.6 |
237.11 |
6.8 |
2.0 |
good |
Potato, baked, with skin aardappel met huid |
1 cup |
133.0 |
509.96 |
14.6 |
2.0 |
good |
Avocado, slices |
1 cup |
235.1 |
874.54 |
25.0 |
1.9 |
good |
Yogurt, low-fat |
1 cup |
155.1 |
572.81 |
16.4 |
1.9 |
good |
Watermelon, diced |
1 cup |
48.6 |
176.32 |
5.0 |
1.9 |
good |
Pinto beans, cooked |
1 cup |
234.3 |
800.28 |
22.9 |
1.8 |
good |
Green peas, boiled |
1 cup |
134.4 |
433.60 |
12.4 |
1.7 |
good |
Sweet potato, baked, with skin |
1 each |
95.4 |
306.05 |
8.7 |
1.7 |
good |
Lentils, cooked |
1 cup |
229.7 |
730.62 |
20.9 |
1.6 |
good |
Kidney beans, cooked |
1 cup |
224.8 |
713.31 |
20.4 |
1.6 |
good |
Figs, fresh |
8 oz-wt |
167.8 |
526.18 |
15.0 |
1.6 |
good |
Plum |
1 each |
36.3 |
113.52 |
3.2 |
1.6 |
good |
Prunes |
0.25 cup |
101.6 |
316.63 |
9.0 |
1.6 |
good |
Cow's milk, 2% |
1 cup |
121.2 |
376.74 |
10.8 |
1.6 |
good |
Raspberries |
1 cup |
60.3 |
186.96 |
5.3 |
1.6 |
good |
Split peas, cooked |
1 cup |
231.3 |
709.52 |
20.3 |
1.6 |
good |
Soybeans, cooked |
1 cup |
297.6 |
885.80 |
25.3 |
1.5 |
good |
Goat's milk |
1 cup |
167.9 |
498.74 |
14.2 |
1.5 |
good |
Scallops, baked/broiled |
4 oz-wt |
151.7 |
444.46 |
12.7 |
1.5 |
good |
Grapes |
1 cup |
61.6 |
175.72 |
5.0 |
1.5 |
good |
1 cup = 240 millilitres
(water= 240 gram / flour = 140 gram)
Wat betreft verzuring
staan tegenover de basische producten als groente en fruit:
Vlees, vis, zuivelproducten, witmeel en suiker. Deze producten verzuren het
lichaam en gaan daarmee tegen de alkalische werking van groente en fruit in.
Bijna alle wat meer eiwitten bevattende voedselsoorten zijn zuur.
Behalve amandelen.
Zout:
1 snee bruinbrood (35 g) |
ca 0,5 g keukenzout |
1 snee krentenbrood (35 g) |
ca 0,3 g keukenzout |
1 croissant (40 g) |
ca 0,9 g keukenzout |
1 plak Goudse kaas (48+) (20 g) |
ca 0,5 g keukenzout |
1 plak Maasdammer kaas (45+) (20 g) |
ca 0,3 g keukenzout |
1 plak schouderham (15 g) |
ca 0,4 g keukenzout |
1 plak bacon (15 g) |
ca 0,6 g keukenzout |
1 plak runderrookvlees (15 g) |
ca 1,5 g keukenzout |
Augurken, per
stuk |
90 mg |
|
Beschuit
|
25 mg
|
|
Boter
|
30 mg
|
|
Brood
|
190 mg
|
|
Casselerrib
|
120 mg
|
|
Cervelaatworst
|
140 mg
|
|
Cornedbeef
|
150 mg
|
|
Cracker
|
25 mg
|
|
Gebraden gehakt
|
110 mg
|
|
Gistenextract
(Marmite) |
140 mg
|
|
Kaas
|
200 mg
|
|
Kalkoenfilet
|
380 mg
|
|
Ketjap manis,
per eetlepel |
730 mg |
|
Koekje |
30 mg |
|
Leverpastei |
120 mg
|
|
Mayonaise, per
eetlepel |
45 mg
|
|
Melk
|
70 mg
|
|
Mosterd, per
theelepel |
20 mg
|
|
Ontbijtkoek
|
65 mg
|
|
Pinda’s, per
eetlepel |
50 mg
|
|
Pindakaas
|
40 mg
|
|
Rookvlees
|
430 mg
|
|
Sambal oeloek,
per theelepel |
140 mg
|
|
Smeerkaas
|
170 mg
|
|
Soep
|
670 mg
|
|
Tomatenketchup,
per eetlepel |
180 mg
|
|
Fosfor (P):
Fosfor is een mineraal dat in onze voeding en
het lichaam voorkomt in de gebonden toestand als fosfaat. Het
voorziet de cellen van energie in de vorm van
adenosinetrifosfaat ATP. ATP is de belangrijkste vorm van
chemische energie in al onze cellen. Verder is fosfor onmisbaar
voor de productie van fosfolipiden, zoals onder vele andere
lecithine, die voor het transport van vetten door het lichaam
zorgdragen.
Het is ook onmisbaar bij tal van enzymprocessen in het lichaam.
Fosfaat is een bouwsteen en geeft samen met calcium structuur
aan het skelet (botten) en onze tanden en kiezen. De kans op een
tekort aan fosfor (hypofosfatemie) is maar klein. De
koolzuurhoudende frisdranken bijvoorbeeld, bevatten zeer veel
fosforzuur wat op zich weer slecht is voor onze botten. Een
tekort aan fosfor uit zich in gebrek aan eetlust, spierpijn of
spierzwakte, nervositeit, lusteloosheid en vermoeidheid.
De belangrijkste natuurlijke leveranciers van fosfor zijn
karnemelk, havermout, tarwekiemen, verschillende kazen, müesli,
tarwemeel, knäckebröd, magere vleeswaren, kipfilet, vis, schaal-
en schelpdieren.
|
Fosfor zit vooral in melkproducten, kaas,
vlees, vis, ei en volkorengraanprodukten.
1 glas halfvolle melk (150 ml): 140 mg
Plak kaas (20 gram) : 100 mg
100g vis: 200 mg
75g vlees (75 gram): 185 mg
50g peulvruchten: 80 mg
Aanbevolen dagelijkse opnamehoeveelheid Fosfor |
|
Leeftijd |
Fosfor (milligram) |
0-5
maand |
300 |
6 -
11 maand |
500 |
1 -
10 jaar |
700 |
11
- 14 jaar |
900 |
15
- 18 jaar |
1000 |
Volwassenen |
800 |
Vrouwen na menopauze |
1000 |
60
- plussers |
1000 |
zwangerschap |
1000 |
borstvoeding |
1000 |
Phosphorus is a major structural component of bone in the form
of a calcium phosphate salt called
hydroxyapatite.
Phospholipids (e.g., phosphatidylcholine) are major
structural components of
cell membranes. All energy production and storage are
dependent on
phosphorylated compounds, such as adenosine triphosphate (ATP)
and
creatine phosphate.
Nucleic acids (DNA
and
RNA), which are responsible for the storage and transmission
of genetic information, are long chains of phosphate-containing
molecules. A number of
enzymes,
hormones, and
cell-signaling molecules depend on phosphorylation for their
activation. Phosphorus also helps to maintain normal acid-base
balance (pH)
by acting as one of the body's most important
buffers. Additionally, the phosphorus-containing molecule
2,3-diphosphoglycerate (2,3-DPG) binds to
hemoglobin in red blood cells and affects oxygen delivery to
the tissues of the body
(1).
Nutrient interactions:
Fructose
A study of 11 adult men found
that a diet high in fructose (20% of total calories) resulted in
increased urinary loss of phosphorus and a negative phosphorus
balance (i.e., daily loss of phosphorus was higher than daily
intake). This effect was more pronounced when the diet was also
low in magnesium
(3). A potential mechanism for this effect is the lack of
feedback inhibition of the conversion of fructose to
fructose-1-phosphate in the liver. In other words,
fructose-1-phosphate accumulates in the cell but this compound
does not inhibit the enzyme that
phosphorylates fructose, which consumes large amounts of
phosphate. This phenomenon is known as phosphate trapping
(1). This study's finding is relevant because fructose
consumption in the U.S. has been increasing rapidly since the
introduction of high fructose corn syrup in 1970, while
magnesium intake has decreased over the past century
(3).
Calcium and vitamin D
Dietary phosphorus is readily
absorbed in the small intestine, and any excess phosphorus
absorbed is excreted by the kidneys. The regulation of blood
calcium and phosphorus levels is interrelated through the
actions of parathyroid hormone (PTH) and vitamin D (diagram).
A slight drop in blood calcium levels (e.g., in the case of
inadequate calcium intake) is sensed by the parathyroid glands,
resulting in their increased secretion of PTH. PTH stimulates
conversion of vitamin D to its active form (calcitriol) in the
kidneys. Increased calcitriol levels in turn result in increased
intestinal absorption of both calcium and phosphorus. Both PTH
and vitamin D stimulate bone
resorption, resulting in the release of bone mineral
(calcium and phosphate) into the blood. Although PTH stimulation
results in decreased urinary excretion of calcium, it results in
increased urinary excretion of phosphorus. The increased urinary
excretion of phosphorus is advantageous in bringing blood
calcium levels up to normal because high blood levels of
phosphate suppress the conversion of vitamin D to its active
form in the kidneys
(4).
Is high phosphorus
intake detrimental to bone health?
Some investigators are
concerned about the increasing amounts of phosphates in the diet
which can be attributed to phosphoric acid in soft drinks and
phosphate additives in a number of commercially prepared foods
(5, 6). Because phosphorus is not as tightly regulated by
the body as calcium,
serum phosphate levels can rise slightly with a high
phosphorus diet, especially after meals. High phosphate levels
in the blood reduce the formation of the active form of vitamin
D (calcitriol) in the kidneys, reduce blood calcium, and lead to
increased PTH release by the
parathyroid glands. However, high serum phosphorus levels
also lead to decreased urinary calcium excretion
(2). If sustained, elevated PTH levels could have an adverse
effect on bone mineral content, but this effect has only been
observed in humans on diets that were high in phosphorus and low
in calcium. Moreover, similarly elevated PTH levels have been
reported in diets that were low in calcium without being high in
phosphorus
(7). Recently, a controlled trial in young women found no
adverse effects of a phosphorus-rich diet (3,000 mg/day) on
bone-related hormones and biochemical markers of bone
resorption when dietary calcium intakes were maintained at
almost 2,000 mg/day
(8). At present, there is no convincing evidence that the
dietary phosphorus levels experienced in the U.S. adversely
affect
bone mineral density. However, the substitution of
phosphate-containing soft drinks and snack foods for milk and
other calcium rich foods does represent a serious risk to bone
health (see
Calcium).
Deficiency
Inadequate phosphorus intake
results in abnormally low
serum phosphate levels (hypophosphatemia). The effects of
hypophosphatemia may include loss of appetite,
anemia, muscle weakness, bone pain,
rickets (in children),
osteomalacia (in adults), increased susceptibility to
infection, numbness and tingling of the extremities, and
difficulty walking. Severe hypophosphatemia may result in death.
Because phosphorus is so widespread in food, dietary phosphorus
deficiency is usually seen only in cases of near-total
starvation. Other individuals at risk of hypophosphatemia
include alcoholics, diabetics recovering from an episode of
diabetic ketoacidosis, and starving or anorexic patients on
refeeding regimens that are high in calories but too low in
phosphorus
(1, 2).
The Recommended Dietary
Allowance (RDA)
The recommended dietary
allowance (RDA)
for phosphorus was based on the maintenance of normal serum
phosphate levels in adults, which was believed to represent
adequate phosphorus intake to meet cellular and bone formation
needs
(2).
Recommended Dietary Allowance
(RDA) for Phosphorus |
Life Stage |
Age |
Males (mg/day) |
Females (mg/day) |
Infants |
0-6 months |
100 (AI) |
100 (AI) |
Infants |
7-12 months |
275 (AI) |
275 (AI) |
Children |
1-3 years |
460 |
460 |
Children |
4-8 years |
500 |
500 |
Children |
9-13 years |
1,250 |
1,250 |
Adolescents |
14-18 years |
1,250 |
1,250 |
Adults |
19 years and
older |
700 |
700 |
Pregnancy |
18 years and
younger |
- |
1,250 |
Pregnancy |
19 years and
older |
- |
700 |
Breast-feeding |
18 years and
younger |
- |
1,250 |
Breast-feeding |
19 years and
older |
- |
700 |
Sources
Food sources
Phosphorus is found in most
foods because it is a critical component of all living
organisms. Dairy products, meat, and fish are particularly rich
sources of phosphorus. Phosphorus is also a component of many
polyphosphate food additives and is present in most soft drinks
as phosphoric acid. Dietary phosphorus derived from food
additives is not calculated in most food databases, so the total
amount of phosphorus consumed by the average person in the U.S.
is not entirely clear. A large survey of nutrient consumption in
the U.S. found that the average phosphorus intake was 1,495
mg/day in men and 1,024 mg/day in women. The Food and Nutrition
Board estimates phosphorus consumption in the U.S. has increased
10% to 15% over the past 20 years
(2).
The phosphorus in all plant
seeds (beans, peas, cereals, and nuts) is present in a storage
form of phosphate called phytic acid or phytate. Only about 50%
of the phosphorus from phytate is available to humans because we
lack
enzymes (phytases) that liberate phosphorus from phytate
(9). Yeasts possess phytases, so whole grains incorporated
into leavened breads have more
bioavailable phosphorus than whole grains incorporated into
breakfast cereals or flat breads
(2). The table below lists a number of phosphorus rich foods
along with their phosphorus content in milligrams (mg). For more
information on the nutrient content of foods, search the
USDA food composition database.
Food |
Serving |
Phosphorus (mg) |
Milk, skim |
8 ounces |
247 |
Yogurt, plain
nonfat |
8 ounces |
385 |
Cheese,
mozzarella; part skim |
1 ounce |
131 |
Egg |
1 large, cooked |
104 |
Beef |
3 ounces, cooked* |
173 |
Chicken |
3 ounces, cooked* |
155 |
Turkey |
3 ounces, cooked* |
173 |
Fish, halibut |
3 ounces, cooked* |
242 |
Fish, salmon |
3 ounces, cooked* |
252 |
Bread, whole
wheat |
1 slice |
57 |
Bread, enriched
white |
1 slice |
25 |
Carbonated cola
drink |
12 ounces |
40 |
Almonds# |
1 ounce (23 nuts) |
134 |
Peanuts# |
1 ounce |
107 |
Lentils# |
1/2 cup, cooked |
178 |
*A 3-ounce serving is
about the size of a deck of cards.
#Phosphorus from nuts, seeds, and grains is about 50%
less bioavailable than phosphorus from other sources
1 cup = 240 millilitres
(water= 240 gram / flour = 140 gram)
Alkaline |
Slightly
Acidic |
Very Acidic
|
|
Golden Delicious Apples |
Winesap apples |
|
Pears: Bartlett, Comice, Bosc,
Seckel |
Other pears |
|
Grapes |
Nectarines, Greengage Plums |
|
Plums |
Other apricots |
|
Very ripe apricots |
Morello Cherries |
|
Bing Cherries |
|
|
Peaches |
|
|
Figs |
|
|
Yellow plums (mirabelles) |
|
|
Melons |
|
|
Watermelon |
|
Berries
Alkaline |
Slightly Acidic |
Very
Acidic |
|
Strawberries, big and sweet |
Strawberries, small and tart |
|
Gooseberries |
Red Currants in bunches |
|
Blueberries |
Black Currants |
|
|
Sea Buckthorn |
|
|
Mulberries |
Citrus
Fruits
Alkaline |
Slightly Acidic |
Very
Acidic |
|
Clementines |
Mandarins |
|
Lemons |
Oranges |
|
Blueberries |
Citron |
|
|
Grapefruit |
Exotic
Fruits
Alkaline |
Slightly Acidic |
Very
Acidic |
Bananas |
Mangos |
Pineapples |
|
Pomegranates |
Kiwis |
|
Persimmons |
Citron |
|
|
Grapefruit |
Dried Fruit
Alkaline |
Slightly
Acidic |
Very Acidic
|
Raisins
Rozijnen |
Prunes |
Tart apricots, sulfur treated
|
Sweet Apricots, dried naturally |
Pears |
|
Bananas |
Apples |
|
Dates
Dadels |
Peaches |
|
|
Figs |
|
|
Mangos |
|
Vegetables
Alkaline |
Slightly
Acidic |
Very Acidic
|
Potatoes
Aardappelen |
Green Vegetables |
|
Grasses |
|
|
Salad Greens: Chicory, Escarole,
Lettuces, Mache, Dandelion |
|
|
Green Cabbage |
|
|
Celery Stalks
|
|
|
Green Beans
|
|
|
Fennel |
|
|
Beet Greens |
|
|
Artichokes |
|
|
Broccoli |
|
|
Brussel Sprouts |
|
|
Asparagus |
|
|
Colored
Vegetables
Alkaline |
Slightly
Acidic |
Very Acidic
|
Spinach |
Carrots |
|
Red Beets |
Endive |
|
Red Cabbage |
Celeriac |
|
Yellow Beans |
Salsify |
|
Sweet Potatoes |
Artichoke |
|
Peppers
|
Cauliflower |
|
Garlic |
Radishes |
|
|
Turnips |
|
|
Onions |
|
|
Shallots |
|
Fruiting
Vegetables
Alkaline |
Slightly
Acidic |
Very Acidic
|
Edible Gourds |
Avocado |
Eggplant |
Zuchini |
Tomato |
Sour Pickles |
Squash |
|
|
Cucumber |
|
|
Nuts
Alkaline |
Slightly
Acidic |
Very Acidic
|
Almonds Amandelen |
Cashews |
Walnuts |
Brazil Nuts |
Sesame Seeds |
Hazelnuts |
Black Olives in oil |
Pine nuts |
Peanuts |
|
Coconuts |
Pecans |
|
Green Olives |
Pistachios |
|
|
Pumpkin Seeds |
|
|
Olives in Brine or vinegar
|
Cereal Grains
Alkaline |
Slightly
Acidic |
Very Acidic
|
Corn |
Wheat |
White Rice |
Buckwheat |
Brown Rice |
Couscous |
|
Rye |
Semolina |
|
Barley |
|
|
Spelt |
|
|
Millet |
|
|
Quinoa |
|
|
Pilpil |
|
|
Whole Semolina |
|
|
Cream of Rice |
|
Breads
Alkaline |
Slightly
Acidic |
Very Acidic
|
|
Whole Grain Bread (without
yeast) |
Yeast Bread |
|
Dark Bread |
White Bread |
Other Grains
Alkaline |
Slightly
Acidic |
Very Acidic
|
|
Crackers - Whole Grain |
Crackers - White Flour |
|
Pasta - Whole Grain |
Pasta - White Flour |
|
Cereal - Whole Grain soaked for
about 10 hours |
Sugar Frosted Cereal
|
|
Naturally Baked Corn Flakes
|
Sweetned Granola |
|
Granola Bar - Whole Grain with
little sugar |
Granola Bar - With lots of sugar |
|
Cookies and Cakes - Whole Grain
with little sugar |
Cookies, Cakes - White Flour
with sugar |
|
Cookies and Cakes - Whole Grain
with little sugar |
Cookies, Cakes and - White Flour
with sugar |
|
Cookies and Cakes - Whole Wheat
|
Pies and White Cake Flour
|
Dairy Products
Alkaline |
Slightly
Acidic |
Very Acidic
|
Raw Whole Milk |
Pasteurized Milk |
Ultrapasteurized Milk
|
Banana Smoothie |
Fruit Smoothie |
Chocolate Milk |
|
Creme Fraiche |
|
Fresh Butter |
|
Heated Butter used in cooking
|
Soft Unriped Cheeses - Well
drained |
Soft Unriped Cheeses - Slightly
drained |
|
|
Soft Cheeses - Camembert, Brie,
fresh young cheese with little fat content |
Soft Cheeses - Camembert, Brie,
old cheese with high fat content |
|
Hard Cheeses - Swiss, Provolone |
Hard Cheeses - Stronger flavor,
Parmesan |
Acidophilous Milk |
Yogurt Drinks without sugar
|
Yogurt Sweetened with Fruit
|
Fresh Whey
|
Slightly Aged Whey |
Aged Whey |
Fresh Buttermilk |
|
Aged Buttermilk |
Egg Yolk |
Whole Eggs |
|
Meat and Fish
Alkaline |
Slightly
Acidic |
Very Acidic
|
|
White Meat - Chicken, Rabbit,
Veal, Young Lamb |
Red Meat - Cow, Mutton, Pig,
Cold Cuts |
|
Lean Fish - Whiting, Sole,
Flounder, Trout, Perch |
Fatty Fish - Salmon, Carp,
Herring, Mackerel |
|
Oysters |
Crustaceans - Lobster, Shrimp,
Crayfish, Mussels |
Miscellaneous
Foods
Alkaline |
Slightly Acidic |
Very
Acidic |
Raw Cane Sugar - Succanat |
Maple Syrup, Honey |
White, Brown Sugar |
Sea Salt |
Table Salt |
Fatty Fish - Salmon, Carp, Herring, Mackerel |
Virgin Cold Pressed: Sunflower,
Olive, Safflower, etc. |
Heat Pressed: Sunflower,
Olive, Safflower, etc. |
Peanut, Walnut, Hazelnut oils
used in cooking (heated) |
nonhydrogenated vegetable
margarine
|
|
hydrogenated margarine (palm or coconut oil |
Beverages
Alkaline |
Slightly
Acidic |
Very Acidic
|
Water with pH of 7 - 10
|
Tap Water |
Heavily Carbonated |
Herbal Tea - Mint, Verbena,
Linden, etc. |
Herabl Tea - Green Tea,
Birchbark, Rose Hips, Fruit peels |
Coffee, Black Tea, Hot Chocolate
with sugar |
Green Juices from Grasses -
Wheat Grass |
Tomato Juice |
Commercial Lemonade |
Fresh Vegetable Juice
|
Fresh Lemonade |
Soda |
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Beer |
Liqueurs, Cordials |
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wine |
Strong Spirits |
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leidingwater en hoeveelheid mineralen
Bepaling watertype |
Duitse Hardheid |
Franse Hardheid |
Concentratie zouten |
type water |
0 tot 4 dH |
0 tot 7 fH |
0-20 mg/l |
zeer zacht water |
4 tot 8 dH |
7 tot 15 fH |
20-40 mg/l |
zacht water |
8 tot 12 dH |
15 tot 22 fH |
40-60 mg/l |
gemiddeld water |
12 tot 18 dH |
22 tot 32 fH |
60-80 mg/l |
vrij hard water |
18 tot 30 dH |
32 tot 55 fH |
80-120 mg/l |
hard water |
>30 dH |
>55 fH |
>120 mg/l |
zeer hard water |
Voorbeeld bronwater Spontin
Totaal opgeloste deeltjes 240 mg/l
Calcium (Ca++)
38 mg/l
Magnesium (Mg++)
15 mg/l
Natrium (Na+)
14 mg/l
Kalium (K+)
2.5 mg/l
Bicarbonaat (HCO3-) 180 mg/l
Chloride (Cl-)
19 mg/l
Sulfaat (SO4--)
28 mg/l
Nitraat (NO3-)
6.5 mg/l
Silica (SiO2)
19 mg/l
Kringen onder de ogen is ook vocht tekort
Als mensen het hebben over hun wallen, dan hebben ze het meestal eigenlijk over
kringen: de donkere kleur onder hun ogen. Bij een kring hebben we het over de
groef onder de wal, het greppeltje. Deze is donker van kleur. Deze kleur kan
genetisch bepaald zijn, maar ontstaat ook door een gebrek aan vocht onder het
oog. Bijvoorbeeld als je een tekort aan vocht in je lichaam hebt. Of doordat je
vochthuishouding door een of andere reden in de war is door ziekte of slecht
slapen. Hierdoor wordt de huid onder je ogen dunner, en kijk je als het ware
door de huid heen. Dan zie je de kleur van het grijze botvlies van je schedel,
en de blauwige bloedvaten: dat is de kring. De huid onder de ogen is slechts 0.5
mm dik tegenover 2 mm op de rest van het lichaam. Het bloed in de aderen komt
hier heel dicht onder de buitenkant van de huid. Als de huid doorzichtiger wordt
door slaapgebrek of vocht of voedingsstoffen en ijzer tekort worden de aderen
zichtbaar. Remedie: goed slapen, ijzer en andere mineralen nemen en voldoende
water drinken.
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