the standard american diet is lacking in potassium

Hey Vibrant You!

Want to know what every single cell in your body is craving—every single day?

Want to know what humans used to get in abundance in their diets (we’re talking 10,000 milligrams daily) and now, with a modern Standard American Diet, are sorely lacking (3,000 milligrams daily, and that’s if you’re lucky)?

Want to know what happens when you burn any plant to ash?

Of course you do!

A fun historical anecdote: That burnt plant material, if added to water and left to evaporate, leaves a residue called pot ash. Humans have been putting that residue to all kinds of uses since, well, forever. Soap. Glass-making. Fertilizer. Bleach…Why do we buy anything at the store again?!

In 1807, scientists discovered a new element in this pot ash, which they called…potassium! Get it? Pot-ash-ium? 😉

Yep, that key nutrient most of us are lacking is none other than potassium. The recommended daily minimum is 4,700—and 98% of Americans (and, presumably, Australians consuming a Standard American Diet) are not getting enough.

To put things in perspective, 4,700 milligrams of potassium would be the equivalent of at least five bananas. 

Bananas are just one source of this crucial element! Plants, as that potassium-rich pot ash demonstrates, are chalk-full of it. Get your plant-based eating on, and you’ll have all the potassium you need!

Want to go plant-based, but scared to begin? That’s why I’m here! Check out Wild Nutrition: Your 30-Day Revolution to Plant-Based Vitality, and start thriving today.

xx

Donna

Sources:
Cogswell ME, Zhang Z, Carriquiry AL, Gunn JP, Kuklina EV, Saydah SH, Yang Q, Moshfegh AJ. Sodium and potassium intakes among US adults: NHANES 2003-2008. Am J Clin Nutr. 2012 Aug 1.
Eaton SB, Konner M. Paleolithic nutrition. A consideration of its nature and current implications. N Engl J Med. 1985 Jan 31;312(5):283-9.
Jew S, AbuMweis SS, Jones PJ. Evolution of the human diet: linking our ancestral diet to modern functional foods as a means of chronic disease prevention. J Med Food. 2009 Oct;12(5):925-34.