Name: 10.4 礦物質。鈉、鉀、氯、鎂： (10.4 Minerals: Sodium, Potassium, Chloride, Magnesium)
Uploaded: 2021-01-14T05:45:49.000Z
Duration: 8 min 21 s
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- WELCOME TO THE FOURTH SECTION IN OUR SERIES ON MINERALS.

THEY'RE THE MAIN ELECTROLYTES IN OUR BODY.

POTASSIUM IS THE MAIN INTRACELLULAR CATION,

IT'S CALLED AN ANION AND EXISTS MOSTLY OUTSIDE OF THE CELL,

POSITIVE AND A NEGATIVE CHARGE WILL ATTRACT.

AND SODIUM CHLORIDE IS ALSO KNOWN AS SALT,

AND WHAT THAT MEANS IS THAT AS LONG AS THERE

AND NEGATIVELY CHARGED IONS ON EITHER SIDE,

IF THERE IS TOO FEW OR TOO MANY, CELLS WILL EITHER SHRINK OR

EXPAND AND NOT FUNCTION TO THEIR FULL POTENTIAL,

SO ELECTROLYTES HELP TO MAINTAIN BLOOD VOLUME,

BLOOD PRESSURE, HELP TRANSPORT NERVE IMPULSES,

AND IN PARTICULAR CHLORIDE IS PART OF HYDROCHLORIC ACID,

WHICH IS IMPORTANT IN KEEPING THE pH LOW IN THE STOMACH.

LOOKING AT SOME OF THE SOURCES OF SODIUM,

MOST PEOPLE GET MOST OF THEIR SODIUM OR MOST OF THEIR EXCESS

EXCESS SODIUM IS ASSOCIATED WITH HYPERTENSION,

WHICH WE'LL DISCUSS LATER, BUT DOES NOT CAUSE HYPERTENSION.

I WANT TO LOOK AT JUST SOME SOURCES OF SODIUM.

SOME OF THESE WILL BE SURPRISING, SOME NOT.

YOU DON'T NORMALLY THINK ABOUT A LOT OF SALT IN CEREAL,

BUT 220 MILLIGRAMS IN SPECIAL K. REMEMBER,

THE UPPER LIMIT IS 2300 MILLIGRAMS, AND REMEMBER,

BUT WE'RE LOOKING TO LIMIT SODIUM FROM PROCESSED FOODS,

ALMOST A GOOD SOURCE OF SODIUM, AND THIS IS COMING

FROM SOMETHING THAT DOESN'T EVEN TASTE SALTY.

WHEN WE TALKED ABOUT DESSERT FOOD A LITTLE BIT,

THIS IS, YOU KNOW, IT'S NOT CONSIDERED A GOOD SOURCE,

AND THIS IS WHERE YOU CAN REALLY GET THE SODIUM TO ADD UP,

BECAUSE YOU'RE GETTING IT FROM THINGS LIKE DESSERT FOOD.

AND THAT'S WHY YOU'RE GOING TO FIND A LOT OF SODIUM THROUGHOUT

A LOT OF DESSERT PRODUCTS EVEN IF THEY DON'T TASTE SALTY.

AND THE ONLY REASON I SHOWED THE PLANTERS PEANUTS IS TO

SHOW THAT IT ACTUALLY HAS LESS SODIUM THAN THOSE TWO PRODUCTS,

AS SOON AS IT HITS YOUR MOUTH, IT STIMULATES THOSE TASTE BUDS

TO GET THAT SALTY TASTE AND IT'S OVERWHELMING.

BUT IF IT'S MIXED INTO THE FOOD, YOU WON'T TASTE IT AS MUCH.

IT ACTUALLY GETS COVERED BY SOME OF THE OTHER FLAVOR,

NOW SOMETHING TO THINK ABOUT IF YOU ARE COOKING AND YOU'RE

TRYING TO LIMIT THE AMOUNT OF SODIUM YOU'RE ADDING TO FOODS,

USUALLY WANT TO DO IT AFTER OR RIGHT ON TOP,

AND THIS ONE IS A SURPRISING ONE BECAUSE THIS IS

FROM WEIGHT WATCHERS, AND I ONLY PICKED THIS BECAUSE

THEIR BARBECUED CHICKEN WAS PRETTY HIGH AT 637 MILLIGRAMS.

OVER A QUARTER OF YOUR AMOUNT OF SODIUM THAT

YOU NEED FOR THE DAY IS FROM THIS ONE MEAL.

THIS IS VERY COMMON WITH A LOT OF PACKAGED PROCESSED TV

DINNERS THAT YOU'RE GOING TO THROW INTO THE MICROWAVE,

AND THEN LASTLY, THIS IS FROM CAMPBELL'S WEBSITE,

BAKED POTATO WITH CHEDDAR AND BACON BITS,

SO THAT'S A WHOPPING DOSE FOR JUST ONE CUP,

SO THAT'S SOMETHING THAT MANY PEOPLE WOULDN'T

JUST AS WE DISCUSSED, AS WELL AS IN CELL INTEGRITY,

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10.4 礦物質。鈉、鉀、氯、鎂： (10.4 Minerals: Sodium, Potassium, Chloride, Magnesium)

process

integrity

consider

amount