Where are you getting your Potassium from?
I still do get issues with the legs cramping though, and when it becomes an issue I'll take a potassium pill or two. Each one is only 3% of RDA (not sure what the strength is) so I don't worry about getting TOO much, but that seems to be enough to settle the cramping down somewhat.
HW 258 SW 246.4 CW 166.8 GW 160
(reflects loss from all-time high weight in November 2009)
HW: 258lbs SW: 240 CW: 140 I am 5 foot 7 and 30 years old
VSG 12/21/10 Plastics: Tummy tuck, breast lift, and augmentation 11/3/11
Soon to be veterinarian!! xoxo
I just posted the recipe for potassium broth below if you are concerned about your levels - it is low calorie, low carb, tastes pretty good plus adds to your daily fluid intake!
Lori H.
Here is more info regarding potassium intake and also the recipe for potassium broth if anyone is interested:
Servings: 9
Potassium Broth
Drink 2-4 cups daily, spread out over the day. Each cup contains approximately 750
mg. potassium, and the average body needs 2mg. of potassium for every calorie of food
consumed for optimal muscle function and electrolyte balance.
Don’t be concerned with taking in this much potassium at once from food. Murray's
Encyclopedia of Nutritional Supplements says that although potassium salts can cause
nausea, vomiting, diarrhea, and ulcers when given in
effects do not occur “when potassium levels are increased
(emphasis mine). Therefore, the best course is to use foods or food-based potassium
supplements to meet the human body's high potassium requirements."
Notes: Using organic ingredients will increase the potassium content to approximately
1100 mg./cup.
Magnesium carries potassium into the cells, and kelp contains a fair amount of
magnesium. If you can’t get kelp locally, you can mail-order it from Maine
Coast Sea Vegetables (www.http://www.seaveg.com/) in bulk. Otherwise, take
a magnesim supplment (chelated form, e.g., citrate, malate), or eat highmagnesium
foods
(http://www.nal.usda.gov/fnic/foodcomp/Data/SR15/wtrank/wt_rank.html)
within an hour of drinking the broth.
If you eat a lot of salty foods, you will not get many of the expected benefits of
potassium.
pill form at high doses, thesethrough diet alone."Ingredients
6 medium Russet potatoes
6 celery stalks
1 bu. parsley
1 med. parsnip
2 med. carrots
1 oz. kelp/kombu
12 C. water
ginger root, 5 1-in. slices
Italian seasonings blend (opt.)
Tools
Measuring cup
6-qt. pot w/ cover
knife, chopping
potato peeler
skimmer or other tool to remove
vegetables from broth
ladle
conical mesh strainer
canning jars, 24 oz (3)
1. Measure water into pot, then cover. Bring water to a boil.
2. While water heats up, wash produce gently. (Hard scrubbing removes minerals
found in the vegetables' skins).
Broths
Author: Krispin Sullivan Cook Time: 2.5 hrs.
Servings: 9
Prep. Time: 30 min.3. Peel potatoes to a depth of 1/8 in. Set potato bodies aside for other use, or discard
them.
4. Cut other vegables in half, so they will fit into the pot.
5. When water boils, put all veggies (except potato bodies) and seasoning into the
water.
6. Bring broth to a boil,
7. Add the ginger slices; then continue simmering
8. Remove large vegetable matter, then allow small vegetable matter to settle for 5
minutes
9. Ladle into canning jars (fill to neck). This will allow you to use expose smaller
portions of the broth to airborne bacteria for less time, preventing premature
spoiling. To get the last of the broth, pour it through the mesh strainer.
with the lid on, again, then simmer, with the lid on, for 1.5 hrs.with the lid on, for 30 min.with the lid on.Nutrition Information
Serving Size:
Calories: 10
Protein: 0 g
Carbohydrates: 1g
Fiber: 0g
EGC: 1g
Fat: 1.0 g
Sodium: 197.3 mg.
Potassium: 771.6 mg.
Calcium 98.9 mg.
Magnesium: 59.0 mg.
1 cup 
