Low potassium and vitamin d

[Alyjod3]

I have had my blood checked several times in the last 6 months and every time my vitamin d and potassium seem to be low or at the lowest number in the range. Yesterday my potassium was 3.3 the range was 3.5-5. My vitamin d was at 17 out of 30-100 back in November. The doctor gave me supplements and it came up but still was at the very bottom of the range. I've also been having gastrointestinal issues for a while( gerd, excessive gas) . Had a colonoscopy and endoscopy which were both normal. I have a thyroid goiter with abnormal texture and a nodule. I'll be seeing an endocrinologist in may.
I eat foods with vitamin d and potassium. Bananas, potatoes, milk, vegetables, fruit, chicken.
Is there anything known to cause both vitamin d deficiency and low potassium even if your getting both from the foods you eat.

[gymdandee]

At times a team! :>)
Plenty of times a post about supplements and you don't mention the different types. I've always recommended fermented soy! and knocked regular soy. I have eaten fermented soy, Wild Bore, Insects, snake, Ostrich,
and phylaannelids. I'm sure I left some out. Now I have to stop consuming
Turmeric. I probably consume turmeric like you drink water.  

[Paxiled]

Gym, I'm not picking on you, just stating that these are very good foods for people to eat, but are also very hard to like.  I'm not sure you really eat these foods much, as you're pretty anti-soy, so I have no way of knowing if you know the difference between the miso, for example, most people are eating and the miso that has the beneficial effects you're advocating.  As for magnesium and the like, I almost never tell people what to do in any case -- I mostly tell them what to avoid, because I don't really know what's best.  I have my own beliefs on the best form of supplements and will state them if it's called for, but there's a difference between eating and taking a supplement -- taking is just swallowing a pill, whereas to get the benefit of eating something it has to both be in the from to provide that benefit and also taste good enough to be eaten again.  It's not any knock on you, it's just advice for how you can better help people get the benefits of what you're recommending.  That makes us a team, right?  

[gymdandee]

You're one to talk! You would at times make a statement for instance about Magnesium and not state what types are out in the market and how they differ. I could go on about other blunders of yours but you do understand!
When I suggest something and if the person tries it and doesn't like it then they can try something else. As you would state what one person likes another might not like.

[Paxiled]

Gym, what I'm saying is, when you say tempeh and miso, you speak as if this is one thing.  It isn't.  Also, natto has a taste that very few Americans can stand -- it's very strong.  But there's a whole lot of misos out there so just telling someone to eat miso isn't saying anything -- which miso?  For example, the miso soup you get in American Japanese restaurants might not have any real miso in it at all and will have sugar in it.  Plain soy miso is too strong for most Americans, so what most Americans eat is either white barely miso, which is mixed with pearl barley, not a very nutritious grain, or white rice miso, also not very nutritious.  Some miso is aged a few days, some several years -- the longer it's aged, the stronger the taste.  So miso isn't just one thing, it's a host of different tastes and ingredients, and while all are fermented, they are quite different in how healthful they are.  Same is true with tempeh -- you can get plain soy tempeh, but you can also get it mixed with several grains or with seaweed or with aduki beans, etc.  Most people in American eat instant miso soup, which is powdered and isn't fermented very long so it isn't very healthful.  Kind of like instant oatmeal.  I was just trying to explain that eating miso isn't as simple as you make it sound -- you have to choose which miso, and also figure out how to get it now that Whole Foods has driven most of the really good health foods stores out of business.  Buying at an Oriental grocery can be dicey -- lots of added sugar, and lots of false labeling if you choose the wrong store.  Natto, by the way, is usually eaten as a condiment, so it is eaten at any meal.  Miso is eaten as a condiment or as a soup.  Tempeh is a staple of Indonesian cuisine.  But you still have to buy high quality.  Then there's the issue of preparation -- tempeh has a strong taste plain that most Americans, including me, find repulsive, but if you know how to cook it you can turn it into delicious recipes.  I'm just trying to explain, if you want to discuss miso and tempeh, it's like discussing wine -- you can't tell someone to go drink some wine -- which wine?  Which wine are they likely to actually consume?  Once you learn this, you know which miso to eat in which season of the year, and which ones you're likely to continue to eat.  And as for oxalic acid, it's in every green vegetable.  It's especially high in cooked spinach.  Phytic acid is found in all grains and many vegetables including legumes, but while it does have the laboratory effect of leaching out minerals, it doesn't seem to have that effect in humans who eat grains and vegetables -- they aren't lacking in nutrients.  Something else is involved, including preparation methods.  That was my point.  And also, koji isn't just one thing either -- there are different varieties.  Oriental cooking is very sophisticated, and requires more explanation if you really want people to get the value and the desire to consume it again.  I've told you this before, in one of the health foods stores I managed, owned by a macrobiotic, we carried several kinds of koji, several kinds of natto, dozens of kinds of miso, and many forms of tempeh.  Most would not be eaten twice by your average American, so if you want to teach people how to eat healthfully, you need to understand the food you're discussing and how to get it into people's mouths.  Peace.

[gymdandee]

I only suggest fermented! Non-fermented soy also contain substances like
Goitrogens, that can block or reduce the production of thyroid hormones.
Phytic Acid, binds with minerals in your body and removes them.
Oxalic Acids, cause inflammation and can prevent the absorption of calcium.
Enzyme Inhibitors, block the body's natural enzymes to break down food into nutrients that can be assimilated.
The fermentation breaks down enzyme inhibitors, produces phytase which neutralizes phytic acid, and decreases the goitrogenic properties of soy. Most  Asian soy recipes involve fermentation.
Miso is made by fermenting soybeans with  koji bacteria.
Tempeh Is soybeans that's are fermented with a type of fungus.
Natto is a traditional staple of the Japanese diet fermented with the Mitoku natto spores and is often eaten at breakfast. It is very high in protein, vitamins, and minerals, especially vitamin K.
Natto is made with  Nattomoto Powder (Natto Spores).
I'm talking about soy source.


      

[Paxiled]

By the way, tempeh and miso are highly processed foods, and some miso products are in powder form.  If you've ever seen tempeh or miso, they don't look much like a soy bean, if you've ever seen a fresh soy bean (a fresh soy bean is green and round and comes in a pod like any other bean and can be eaten that way).  It's not whether a food is processed or not, it's whether the processing produces a healthful food or not and whether unhealthful additives are present.  There are miso and tempeh products that are not healthful, and miso and tempeh aren't just things -- there are hundreds of different types of miso and they have different properties and taste and levels of benefit, and many types of tempeh.  Most miso and most tempeh are combined with grains before fermentation, and I would assume that would eliminate it from your "paleo" diet.