Stay Hydrated! Keep An Eye On Your Electrolyte Balance
Mrs Tracye found out the hard way the other day about electrolyte imbalance and what happens to you when this occurs! She fainted and fell and injured herself pretty badly. She also spent 24 hours in the hospital. I am on my way back to health but the foggy brain (the lick I took to the head was significant) will take time to clear... as will all the scrapes and bruises! SO please boys stay hydrated! DRINK plenty water; gatorade; powerade; eat fruit..... Take care of yourselves and when we tell you to visit the bubblers alot at camp we MEAN IT!
Electrolytes are substances that become ions in solution and acquire the capacity to conduct electricity. The balance of the electrolytes in our bodies is essential for normal function of our cells and our organs.
Common electrolytes that are measured by doctors with blood testing include sodium, potassium, chloride, and bicarbonate. The functions and normal range values for these electrolytes are described below.
Sodium: Sodium is the major positive ion (cation) in fluid outside of cells. The chemical notation for sodium is Na+. When combined with chloride, the resulting substance is table salt. Excess sodium (such as from fast food hamburger and fries) is excreted in the urine. Sodium regulates the total amount of water in the body and the transmission of sodium into and out of individual cells also plays a role in critical body functions. Many processes in the body, especially in the brain, nervous system, and muscles, require electrical signals for communication. The movement of sodium is critical in generation of these electrical signals. Too much or too little sodium therefore can cause cells to malfunction, and extremes (too much or too little) can be fatal. A Normal blood sodium level is 135 - 145 milliEquivalents/liter (mEq/L), or in international units, 135 - 145 millimoles/liter (mmol/L).
Potassium: Potassium is the major positive ion (cation) found inside of cells. The chemical notation for potassium is K+. The proper level of potassium is essential for normal cell function. Among the many functions of potassium in the body are regulation of the heartbeat and function of the muscles. A seriously abnormal increase of potassium (hyperkalemia) or decrease of potassium (hypokalemia) can profoundly affect the nervous system and increases the chance of irregular heartbeats (arrhythmias), which, when extreme, can be fatal.
The normal blood potassium level is 3.5 - 5.0 milliEquivalents/liter (mEq/L), or in international units, 3.5 - 5.0 millimoles/liter (mmol/L).
Chloride: Chloride is the major anion (negatively charged ion) found in the fluid outside of cells and in blood. An anion is the negatively charged part of certain substances such as table salt (sodium chloride or NaCl) when dissolved in liquid. Sea water has almost the same concentration of chloride ion as human fluids. Chloride also plays a role in helping the body maintain a normal balance of fluids.
The balance of chloride ion (Cl-) is closely regulated by the body. Significant increases or decreases in chloride can have deleterious or even fatal consequences:
Increased chloride (hyperchloremia): Elevations in chloride may be seen in diarrhea, certain kidney diseases, and sometimes in overactivity of the parathyroid glands.
Decreased chloride (hypochloremia): Chloride is normally lost in the urine, sweat, and stomach secretions. Excessive loss can occur from heavy sweating, vomiting, and adrenal gland and kidney disease.
The normal serum range for chloride is 98 - 108 mmol/L.
Bicarbonate: The bicarbonate ion acts as a buffer to maintain the normal levels of acidity (pH) in blood and other fluids in the body. Bicarbonate levels are measured to monitor the acidity of the blood and body fluids. The acidity is affected by foods or medications that we ingest and the function of the kidneys and lungs. The chemical notation for bicarbonate on most lab reports is HCO3- or represented as the concentration of carbon dioxide (CO2). The normal serum range for bicarbonate is 22-30 mmol/L.
Fitness Tips > Fitness Products
Unlike protein, carbohydrates and fats, vitamins do not yield usable energy when broken down. They assist the enzymes that release energy from carbohydrates, proteins and fats, but they do not provide energy themselves. (thus, beware of claims for "energy vitamins" or for diets that replace foods with vitamin supplements)
Vitamins and minerals are widely available from the natural foods we eat. So, before you reach for the vitamin jar, try eating your vitamins from natural foods. Here are some of the best sources for electrolytes:
Note the nutritional powerhouses: spinach and broccoli. Now you know why your mother always forced you to eat your vegetables as a child!
Minerals or Electrolytes: (what they do and where to find them naturally)
Sodium
Maintains fluid and electrolyte balance, supports muscle contraction and nerve impulse transmissions
salt, soy sauce, bread, milk, meats
Chloride
Maintains fluid and electrolyte balance, aids in digestion
salt, soy sauce, milk, eggs, meats
Potassium
Maintains fluid and electrolyte balance, cell integrity, muscle contractions and nerve impulse transmission
potatoes, acorn squash, artichoke, spinach, broccoli, carrots, green beans, tomato juice, avocado, grapefruit juice, watermelon, banana, strawberries, cod, milk
Calcium
Formation of bones and teeth, supports blood clotting
milk, yogurt, cheddar cheese, Swiss cheese, tofu, sardines, green beans, spinach, broccoli
Phosphorus
Formation of cells, bones and teeth, maintains acid-base balance
all animal foods (meats, fish, poultry, eggs, milk)
Magnesium
Supports bone mineralization, protein building, muscular contraction, nerve impulse transmission, immunity
spinach, broccoli, artichokes, green beans, tomato juice, navy beans, pinto beans, black-eyed peas, sunflower seeds, tofu, cashews, halibut
Iron
Part of the protein hemoglobin (carries oxygen throughout body's cells)
artichoke, parsley, spinach, broccoli, green beans, tomato juice, tofu, clams, shrimp, beef liver
Zinc
A part of many enzymes, involved in production of genetic material and proteins, transports vitamin A, taste perception, wound healing, sperm production and the normal development of the fetus
spinach, broccoli, green peas, green beans, tomato juice,lentils, oysters, shrimp, crab, turkey (dark meat), lean ham, lean ground beef, lean sirloin steak, plain yogurt, Swiss cheese, tofu, ricotta cheese
Selenium
Antioxidant. Works with vitamin E to protect body from oxidation
seafood, meats and grains
Iodine
Component of thyroid hormones that help regulate growth, development and metabolic rate
salt, seafood, bread, milk, cheese
Copper
Necessary for the absorption and utilization of iron, supports formation of hemoglobin and several enzymes
meats, water
Manganese
Facilitates many cell processes
widespread in foods
Fluoride
Involved in the formation of bones and teeth, helps to make teeth resistant to decay
fluoridated drinking water, tea, seafood
Chromium
Associated with insulin and is required for the release of energy from glucose
vegetable oils, liver, brewer's yeast, whole grains, cheese, nuts
Molybdenum
Facilitates many cell processes
legumes, organ meats
Electrolytes are substances that become ions in solution and acquire the capacity to conduct electricity. The balance of the electrolytes in our bodies is essential for normal function of our cells and our organs.
Common electrolytes that are measured by doctors with blood testing include sodium, potassium, chloride, and bicarbonate. The functions and normal range values for these electrolytes are described below.
Sodium: Sodium is the major positive ion (cation) in fluid outside of cells. The chemical notation for sodium is Na+. When combined with chloride, the resulting substance is table salt. Excess sodium (such as from fast food hamburger and fries) is excreted in the urine. Sodium regulates the total amount of water in the body and the transmission of sodium into and out of individual cells also plays a role in critical body functions. Many processes in the body, especially in the brain, nervous system, and muscles, require electrical signals for communication. The movement of sodium is critical in generation of these electrical signals. Too much or too little sodium therefore can cause cells to malfunction, and extremes (too much or too little) can be fatal. A Normal blood sodium level is 135 - 145 milliEquivalents/liter (mEq/L), or in international units, 135 - 145 millimoles/liter (mmol/L).
Potassium: Potassium is the major positive ion (cation) found inside of cells. The chemical notation for potassium is K+. The proper level of potassium is essential for normal cell function. Among the many functions of potassium in the body are regulation of the heartbeat and function of the muscles. A seriously abnormal increase of potassium (hyperkalemia) or decrease of potassium (hypokalemia) can profoundly affect the nervous system and increases the chance of irregular heartbeats (arrhythmias), which, when extreme, can be fatal.
The normal blood potassium level is 3.5 - 5.0 milliEquivalents/liter (mEq/L), or in international units, 3.5 - 5.0 millimoles/liter (mmol/L).
Chloride: Chloride is the major anion (negatively charged ion) found in the fluid outside of cells and in blood. An anion is the negatively charged part of certain substances such as table salt (sodium chloride or NaCl) when dissolved in liquid. Sea water has almost the same concentration of chloride ion as human fluids. Chloride also plays a role in helping the body maintain a normal balance of fluids.
The balance of chloride ion (Cl-) is closely regulated by the body. Significant increases or decreases in chloride can have deleterious or even fatal consequences:
Increased chloride (hyperchloremia): Elevations in chloride may be seen in diarrhea, certain kidney diseases, and sometimes in overactivity of the parathyroid glands.
Decreased chloride (hypochloremia): Chloride is normally lost in the urine, sweat, and stomach secretions. Excessive loss can occur from heavy sweating, vomiting, and adrenal gland and kidney disease.
The normal serum range for chloride is 98 - 108 mmol/L.
Bicarbonate: The bicarbonate ion acts as a buffer to maintain the normal levels of acidity (pH) in blood and other fluids in the body. Bicarbonate levels are measured to monitor the acidity of the blood and body fluids. The acidity is affected by foods or medications that we ingest and the function of the kidneys and lungs. The chemical notation for bicarbonate on most lab reports is HCO3- or represented as the concentration of carbon dioxide (CO2). The normal serum range for bicarbonate is 22-30 mmol/L.
Fitness Tips > Fitness Products
Unlike protein, carbohydrates and fats, vitamins do not yield usable energy when broken down. They assist the enzymes that release energy from carbohydrates, proteins and fats, but they do not provide energy themselves. (thus, beware of claims for "energy vitamins" or for diets that replace foods with vitamin supplements)
Vitamins and minerals are widely available from the natural foods we eat. So, before you reach for the vitamin jar, try eating your vitamins from natural foods. Here are some of the best sources for electrolytes:
Note the nutritional powerhouses: spinach and broccoli. Now you know why your mother always forced you to eat your vegetables as a child!
Minerals or Electrolytes: (what they do and where to find them naturally)
Sodium
Maintains fluid and electrolyte balance, supports muscle contraction and nerve impulse transmissions
salt, soy sauce, bread, milk, meats
Chloride
Maintains fluid and electrolyte balance, aids in digestion
salt, soy sauce, milk, eggs, meats
Potassium
Maintains fluid and electrolyte balance, cell integrity, muscle contractions and nerve impulse transmission
potatoes, acorn squash, artichoke, spinach, broccoli, carrots, green beans, tomato juice, avocado, grapefruit juice, watermelon, banana, strawberries, cod, milk
Calcium
Formation of bones and teeth, supports blood clotting
milk, yogurt, cheddar cheese, Swiss cheese, tofu, sardines, green beans, spinach, broccoli
Phosphorus
Formation of cells, bones and teeth, maintains acid-base balance
all animal foods (meats, fish, poultry, eggs, milk)
Magnesium
Supports bone mineralization, protein building, muscular contraction, nerve impulse transmission, immunity
spinach, broccoli, artichokes, green beans, tomato juice, navy beans, pinto beans, black-eyed peas, sunflower seeds, tofu, cashews, halibut
Iron
Part of the protein hemoglobin (carries oxygen throughout body's cells)
artichoke, parsley, spinach, broccoli, green beans, tomato juice, tofu, clams, shrimp, beef liver
Zinc
A part of many enzymes, involved in production of genetic material and proteins, transports vitamin A, taste perception, wound healing, sperm production and the normal development of the fetus
spinach, broccoli, green peas, green beans, tomato juice,lentils, oysters, shrimp, crab, turkey (dark meat), lean ham, lean ground beef, lean sirloin steak, plain yogurt, Swiss cheese, tofu, ricotta cheese
Selenium
Antioxidant. Works with vitamin E to protect body from oxidation
seafood, meats and grains
Iodine
Component of thyroid hormones that help regulate growth, development and metabolic rate
salt, seafood, bread, milk, cheese
Copper
Necessary for the absorption and utilization of iron, supports formation of hemoglobin and several enzymes
meats, water
Manganese
Facilitates many cell processes
widespread in foods
Fluoride
Involved in the formation of bones and teeth, helps to make teeth resistant to decay
fluoridated drinking water, tea, seafood
Chromium
Associated with insulin and is required for the release of energy from glucose
vegetable oils, liver, brewer's yeast, whole grains, cheese, nuts
Molybdenum
Facilitates many cell processes
legumes, organ meats
posted by Auntie Tracye at 4:33 PM
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