Talk:Potassium in nutrition and human health: Difference between revisions
imported>Chris Day (→Tables) |
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!colspan=6|Near-Neutral Foods | |||
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|[[Legume]]s | |[[Legume]]s | ||
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|-0.4 | | -0.4 | ||
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!colspan=6|Bicarbonate-Producing Foods | |||
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|'''Bicarbonate-Producing Foods: Means''' | |'''Bicarbonate-Producing Foods: Means''' | ||
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|-13.2 | | -13.2 | ||
|31.9 | |31.9 | ||
|7.4 | |7.4 | ||
|29 | |29 | ||
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Filling in all the values is a bit more tedious... - [[User:Fredrik Johansson|Fredrik Johansson]] 23:06, 10 April 2007 (CDT) | Filling in all the values is a bit more tedious... - [[User:Fredrik Johansson|Fredrik Johansson]] 23:06, 10 April 2007 (CDT) | ||
Revision as of 19:59, 17 November 2007
Starting New Article
--Anthony.Sebastian (Talk) 23:20, 18 January 2007 (CST)
Great to see a new project here Anthony. This will be come to approval more easily that the ambitious challenge of Systems biology I'd guess. I don know much specifically about the topic but hope to pich in on occasion with editing perspective. My scanning stopped at one-tripleple digit millimolar for instance . Might not 5-100 be smoother . Ill see if I can uncover other points but reverse those which dont work of course David Tribe 15:18, 26 January 2007 (CST)
- Thanks, David. Nice to have another brain looking in. Needed something new to keep from getting stale and mired in "Systems Biology". Besides, Larry keeps asking for new articles. They don't come gattling out of the keystroking digits, however--though you seem to have a neverending supply. --Anthony.Sebastian (Talk) 17:45, 27 January 2007 (CST)
Tables
Those tables should probably be converted to wikicode. Fredrik Johansson 21:36, 10 April 2007 (CDT)
- Do not know how to do that. Could you do it, then put them here on the Talk page for my review? --Anthony.Sebastian (Talk) 21:52, 10 April 2007 (CDT)
Here's a start:
| Food Group | # Items | Net Acid Load | Potassium | Protein | Protein |
|---|---|---|---|---|---|
| meq/100 kcal | meq/100 kcal | g/100 kcal | g/100 meq Potassium | ||
| Acid-Producing Foods | |||||
| Fish | 8 | 14.6 | 8.1 | 16.8 | 207 |
| Meat | 3 | 12.4 | 7.6 | 18.4 | 242 |
| Poultry | 2 | 7.8 | 4.7 | 13.4 | 287 |
| Egg | 1 | 7.3 | 2.4 | 8.3 | 339 |
| Shellfish | 3 | 7.3 | 18.4 | 18.0 | 159 |
| Cheese | 9 | 3.3 | 0.8 | 7.1 | 982 |
| Milk | 4 | 1.3 | 6.4 | 5.7 | 90 |
| Cereal Grains | 7 | 1.1 | 2.6 | 3.2 | 153 |
| Acid producing foods: Means | 6.9 | 6.4 | 11.4 | 308 | |
| Near-Neutral Foods | |||||
| Legumes | 6 | -0.4 | 12.6 | 10.6 | 100 |
| Bicarbonate-Producing Foods | |||||
| Bicarbonate-Producing Foods: Means | -13.2 | 31.9 | 7.4 | 29 | |
Filling in all the values is a bit more tedious... - Fredrik Johansson 23:06, 10 April 2007 (CDT)
Mg
I see Mg turning up more and more in Western Medicine therapies for various conditions and actually seeing small blurbs about it in JAMA etc. You seem to know a lot about K+, what do you know about Mg2+ in relation to human health? -Tom Kelly (Talk) 21:49, 10 April 2007 (CDT)
- Tom, subjedct for another article, but will allude to it here. --Anthony.Sebastian (Talk) 21:53, 10 April 2007 (CDT)
- Great, I'm just curious about it as well. Thanks!-Tom Kelly (Talk) 21:56, 10 April 2007 (CDT)