Superior Index Go to the next: Chapter 33
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FOODS - TABLE* | |||||
Name | Pro- | Fat | Carbo- | Ratio** | Ratio |
tein | hydrate | K Mg | K/NaCl | ||
Ca P | |||||
NaCl | |||||
Apples | 0.3 | 0.40 | 14.9 | 50-1 | 40-1 |
Apricots, fresh | 1.0 | 1.00 | 12.9 | 10-1 | 9-1 |
Artichokes, fresh | 2.9 | 0.40 | 11.9 | 1.8-1 | 0-7 |
Aspargues | 2.2 | 0.20 | 3.9 | 6.5-1 | 4.5-1 |
Bananas | 1.2 | 0.20 | 23.0 | 2.6-1 | 2.3-1 |
Stringbeans, green | 2.4 | 0.20 | 7.7 | 7.4-1 | 5-1 |
Beets | 1.6 | 0.10 | 9.6 | 3-1 | 2.5-1 |
Beet leaves | 2.0 | 0.30 | 5.6 | 9-1 | 5-1 |
Broccoli | 3.3 | 0.20 | 5.5 | 4.4-1 | 2.75-1 |
Brussels sprouts | 4.4 | 0.50 | 8.9 | 4-1 | 3-1 |
White cabbage | 1.4 | 0.20 | 5.3 | 5.7-1 | 3-1 |
Carrots | 1.2 | 0.30 | 9.3 | 4-1 | 3-1 |
Cauliflower | 2.4 | 0.20 | 4.9 | 6-1 | 4.4-1 |
Celery stalks | 1.3 | 0.20 | 3.7 | 1.6-1 | 1.1-1 |
Swiss Chard | 2.6 | 0.40 | 4.8 | 5-1 | 3-1 |
Cherries | 1.1 | 0.50 | 17.8 | 140-1 | 120-1 |
Corn | 10.0 | 4.00 | 74.0 | 10.5-1 | 5-1 |
Cucumber | 0.7 | 0.10 | 2.7 | 4.2-1 | 4-1 |
Currents, fresh | 1.6 | 0.40 | 12.7 | 33-1 | 26-1 |
Dates | 2.2 | 0.60 | 75.4 | 2.3-1 | 2-1 |
Egg plant | 1.1 | 0.20 | 5.5 | 5-1 | 4.4-1 |
Endive | 1.6 | 0.20 | 4.0 | 3.8-1 | 3-1 |
Figs, dried | 4.6 | 1.20 | 68.4 | 7.5-1 | 6-1 |
Figs, fresh | 1.4 | 0.40 | 19.6 | 39-1 | 29-1 |
Grapefruit | 0.5 | 0.20 | 10.1 | 100-1 | 90-1 |
Grapes | 1.4 | 1.40 | 14.9 | 150-1 | 125-1 |
** Potassium group. |
* Reprinted from Journal of the American Dietetic Association. Vol. 25, No. 4. April 1949.
FOODS - TABLE* | |||||
Name | Pro- | Fat | Carbo- | Ratio** | Ratio |
tein | hydrate | K Mg | K/NaCl | ||
Ca P | |||||
NaCl | |||||
Kale | 3.9 | 0.60 | 7.2 | 4-1 | 2-1 |
Kohlrabi | 2.1 | 3.00 | .. | 5-1 | 3.7-1 |
Leek | 1.5 | .. | 8.5 | 9.5-1 | 7-1 |
Lemonjuice | 0.9 | 0.60 | 8.7 | 17-1 | 14-1 |
Lettuce, head | 1.2 | 0.20 | 2.9 | 4-1 | 3-1 |
Orangejuice | 0.9 | 0.20 | 11.2 | 22-1 | 18-1 |
Molasses | .. | .. | 60.0 | 3-1 | 2.3-1 |
Cow's milk | 3.5 | 3.90 | 4.9 | 2.3-1 | 1-1 |
Oat flakes | 14.2 | 4.00 | 68.2 | 9-1 | 4-1 |
Onions | 1.4 | 0.20 | 10.3 | 9-1 | 6-1 |
Parsley root | 1.5 | 0.50 | 18.2 | 19-1 | 14-1 |
Peaches | 0.5 | .. | 12.0 | 27-1 | 25-1 |
Pears | 0.7 | 0.40 | 16.0 | 51-1 | 43-1 |
Peas, dried | 23.0 | 1.50 | 60.0 | 13-1 | 8-1 |
Plums, fresh | 0.7 | 0.20 | 13.0 | 110-1 | 99-1 |
Prunes, dried | 2.3 | 0.50 | 71.0 | 15-1 | 12-1 |
Potatoes | 2.0 | .. | 20.0 | 8-1 | 7-1 |
Radishes | 1.2 | 0.10 | 4.2 | 3.1-1 | 2.4-1 |
Raisins | 2.3 | 0.50 | 72.0 | 7.4-1 | 6-1 |
Rhubarb | 0.5 | 0.10 | 4.0 | 7-1 | 6-1 |
Spinach | 2.5 | 0.50 | 3.4 | 4.6-1 | 4-1 |
Squash E.P. | 1.2 | 0.30 | 7.5 | 17-1 | 15-1 |
Sweet Potato | 1.8 | 0.70 | 28.0 | 4.7-1 | 3.7-1 |
Tomatoes | 1.0 | 0.25 | 4.0 | 6.3-1 | 6-1 |
Turnips | 1.1 | 0.20 | 7.0 | 3.8-1 | 3-1 |
Turnip taps | 2.9 | 0.40 | 5.4 | 4.7-1 | 2.3-1 |
Water cress | 1.1 | 0.30 | 3.7 | 2.9-1 | 2-1 |
Water melon | 0.5 | 0.20 | 7.0 | 7-1 | 6-1 |
** Potassium group. |
FRUITS AND VEGETABLES | |||||
K | S | Ca | Mg | P | |
Apple, entire fruit | |||||
Gloucester, stony loam, | |||||
N.H. | 0.83 | 0.090 | 0.040 | 0.040 | 0.680 |
Apple, entire fruit | |||||
Maximum | 1.41 | 0.090 | 0.110 | 0.059 | 0.142 |
Minimum | 0.49 | 0.034 | 0.023 | 0.018 | 0.020 |
Mean | 0.78 | 0.060 | 0.040 | 0.029 | 0.067 |
Apple, edible portion | |||||
Maximum | 0.90 | ... | 0.177 | ... | 0.113 |
Minimum | 0.62 | ... | 0.021 | ... | 0.055 |
Mean | 0.74 | ... | 0.077 | ... | 0.071 |
Carrots, roots | |||||
Gloucestor, stony loam, | |||||
N.H.* | 5.92 | 0.150 | 0.376 | 0.187 | 0.350 |
Bridgehampton, very fine, | |||||
sandy loam, N.J. | 3.37 | ... | 0.320 | 0.170 | 0.320 |
Maximum | 5.95 | 0.180 | 0.560 | 0.250 | 0.650 |
Minimum | 0.48 | 0.130 | 0.240 | 0.120 | 0.140 |
Mean | 2.10 | 0.160 | 0.400 | 0.170 | 0.330 |
* no fertilizer, Nitrogen, Phosphate, Potash fertilizer used. |
FRUITS AND VEGETABLES | |||||
K | S | Ca | Mg | P | |
Cauliflower, edible portion | |||||
Maximum | 3.71 | 1.130 | 0.710 | 0.290 | 0.880 |
Minimum | 3.45 | 1.010 | 0.130 | 0.240 | 0.510 |
Mean | 3.58 | 1.070 | 0.350 | 0.260 | 0.760 |
Lettuce, head | |||||
Maximum | 7.91 | 0.310 | 1.380 | 0.440 | 1.050 |
Minimum | 2.69 | 0.250 | 0.330 | 0.040 | 0.190 |
Mean | 5.98 | 0.280 | 0.770 | 0.240 | 0.560 |
Oats, grain matured | |||||
Maximum | 1.71 | 0.090 | 0.510 | 0.410 | 0.400 |
Minimum | 0.78 | 0.070 | 0.210 | 0.130 | 0.160 |
Mean | 1.15 | 0.080 | 0.350 | 0.250 | 0.230 |
Peas, edible portion, | |||||
all sizes, fresh | |||||
Maximum | 1.89 | 0.150 | 0.430 | 0.220 | 0.780 |
Minimum | 0.79 | 0.090 | 0.100 | 0.150 | 0.230 |
Mean | 1.41 | 0.130 | 0.190 | 0.180 | 0.570 |
Sodium and Potassium Content of Public Water Supplies | ||
Sodium | Potassium | |
Place | mg./100 cc | mg./100 cc |
Boston, Mass. | 0.3 | 0.2 |
Chicago, Ill. | 0.3 | 0.1 |
Corpus Christi, Texas | 15.0 | 0.6 |
Los Angeles, Calif. | ||
Aqueduct source | 6.0 | 0.6 |
Metropolitan source | 17.0 | 0.5 |
River source | 5.0 | 0.5 |
New York, N.Y. | 0.3 | 0.2 |
Philadelphia, Pa. | 2.0 | 0.4 |
Pittsburgh, Pa. | 6.0 | 0.5 |
Portland, Ore. | 0.1 | 0.1 |
Richmond, Va. | 0.7 | 0.2 |
Rochester, Minn. | 0.7 | 0.2 |
Rochester, N.Y. | 0.3 | 0.2 |
San Antonio, Texas | 1.0 | 0.1 |
San Francisco, Calif. | 1.0 | 0.3 |
Santa Barbara, Calif. | 10.0 | 0.3 |
Tampa, Fla. | 0.5 | 0.1 |
Tulsa, Okla. | 0.3 | 0.4 |
* Taken from Journal of the American Dietetic Association, Volume 25, April 1949. Sodium and Potassium in Foods and Waters. Determination by the Flame Photometer. Charles E. Bills, Francis G. McDonald, William Niedermeier, and Melvin C. Schwartz. Research Laboratory, Mead Johnson and Company, Evansville, Indiana. (From Table 2).
Sodium and Potassium Content of Foods. Analysis made on Edible Portions of Unprocessed Foods except as otherwise designated.
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
. | ||||
All-Bran cereal | 1,400 | . | 1,200 | |
Almond, roasted in oil, salted | 160 | . | 710 | (too fat) |
Anchovy Paste | 9,800 | . | 200 | |
Apple sauce, canned | 0 | .3 | 55 | (loss of K) |
Apricot, dried | 11 | . | 1,700 | |
raw, with skin | 0 | .6 | 440 | |
Asparagus tips, fresh | 2 | . | 240 | |
Avocado | 3 | . | 340 | |
Baking powder, Alum type | 10,000 | . | 150 | (generally used) |
Phosphate type | 9,000 | . | 170 | |
Tartrate type | 7,300 | . | 5,000 | |
Banana | 0 | .5 | 420 | |
Barley, pearled | 3 | . | 160 | |
Beans, baked, Heinz, Navy | . | |||
with pork and tomato sauce, canned | 480 | . | 210 | |
with tomato sauce, canned | 400 | . | 140 | |
dry, Navy | 1 | . | 1,300 | |
green, in pods, canned | 410 | . | 120 | |
green, fresh | 0 | .9 | 300 | |
frozen | 2 | . | 110 |
Sodium and Potassium Content of Foods | |||
SODIUM | POTASSIUM | ||
Na | K | ||
FOOD | mg./100gm. | mg./100gm. | |
Lima beans, canned | 310 | 210 | |
fresh | 1 | 680 | |
frozen | 310 | 580 | |
Beef, corned | 1,300 | 60 | |
dried | 4,300 | 200 | |
lean, koshered, raw | 1,600 | 290 | |
lean, raw | 51 | 360 | |
Beets, raw | 110 | 350 | |
Bread, low-sodium-14 commercial "saltfree" breads: | |||
maximum | 76 | 200 | |
minimum | 4 | 72 | |
average | 28 | 120 | |
Broccoli, fresh | 16 | 400 | |
frozen | 13 | 250 | |
Brussels sprouts, fresh | 11 | 450 | |
frozen | 9 | 300 | |
Buttermilk, cultured | 130 | 140 | |
Cabbage | 5 | 230 | |
Candy Bars, (a) | 170 | 300 | |
(b) | 220 | 150 | |
marshmallow | 41 | 6 | |
milk chocolate | 86 | 420 | (cream) |
Cantaloupe | 12 | 230 | |
Caraway seed | 17 | 1,400 | |
Carrots, canned | 280 | 110 | |
scraped and trimmed | 31 | 410 | (see difference) |
Sodium and Potassium Content of Foods | |||
SODIUM | POTASSIUM | ||
Na | K | ||
FOOD | mg./100gm. | mg./100gm. | |
Catchup, tomato | 1,300 | 800 | |
Catfish (fiddler) Ohio River | 60 | 330 | |
Cauliflower, buds, fresh | 24 | 400 | |
buds, frozen | 22 | 290 | |
Celery, salt | 28,000 | 380 | |
seed | 140 | 1,400 | |
Stalks, less leaves | 110 | 300 | |
Cereals, dry | |||
All Bran | 1,400 | 1,200 | (do not use) |
Corn flakes | 660 | 160 | |
Farina, cream of wheat, quick cooking, enriched | 90 | 84 | |
Pablum | 620 | 380 | |
Rolled oats | 2 | 340 | (use all different types) |
Ry-Krisp | 1,500 | 600 | |
Wheat flakes | 1,300 | 320 | |
Chard, large leaves | 210 | 720 | |
small leaves | 84 | 380 | (use these) |
Cheese | |||
American Swiss | 710 | 100 | |
Cheddar | 700 | 92 | |
Cottage | 290 | 72 | (salted) see potcheese saltless. |
Cherries | |||
Sour, frozen in syrup | 2 | 78 | |
Dark, raw | 1 | 260 | (best) |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Chicken, raw, breast meat | 78 | . | 320 | |
leg meat | 110 | . | 250 | (cooked K lower) |
Cod, raw | 60 | . | 360 | |
frozen fillets | 400 | . | 400 | |
liver oil | 0 | .1 | 0 | |
salted, dried | 8,100 | . | 160 | |
Coffee, regular dry | 2 | . | 1,600 | |
Corn, flakes | 660 | . | 160 | |
Popcorn, popped, oiled and salted | 2,000 | . | 240 | |
Crackers, Graham | 710 | . | 330 | |
Rye, Ry-krisp | 1,500 | . | 600 | |
Crisco (vegetable shortening) | 4 | . | 0 | |
Currants, Zante, dried (Zante raisins) | 22 | . | 730 | |
Dandelion greens | 76 | . | 430 | |
Date, semi-dry, California | 1 | . | 790 | |
Dill, seed | 13 | . | 1,000 | |
Eggplant, less skin | 0 | .9 | 190 | |
Endive Greens | 18 | . | 400 | |
Figs, dried | 34 | . | 780 | |
raw | 2 | . | 190 | |
Flour, Buckwheat | 1 | . | 680 | |
Garlic, less skin | 6 | . | 510 | |
Gelatin, Dessert, flavored, Jell-O | 330 | . | 210 | |
Grapes, Concord, less seeds and skin | 3 | . | 84 | |
Emperor, less seeds with skin | 4 | . | 180 |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Grapefruit, fresh | 0 | .5 | 200 | |
Halibut, raw | 56 | . | 540 | |
steak, frozen | 460 | . | 500 | (do not use) |
Honey | 7 | . | 10 | |
Horse-radish, prepared | 96 | . | 290 | |
Ice Cream | 100 | . | 90 | |
Kale, leaves and midribs | 110 | . | 410 | |
Kumquat, pulp and rind, less seeds | 7 | . | 230 | |
Lemons, candied | 50 | . | 12 | |
fresh | 9 | . | 360 | |
Lentils, dry | 3 | . | 1,200 | |
Lettuce, head | 12 | . | 140 | |
leaf | 7 | . | 230 | |
Lime, pulp and juice | 1 | . | 100 | |
Liver, raw | . | |||
Calf | 110 | . | 380 | (important because of oxidizing enzymes) |
Goose | 140 | . | 230 | |
Maple syrup | 14 | . | 130 | |
Marmalade, orange | 13 | . | 19 | |
Matzoth, Americam style (salted) | 470 | . | 120 | |
Passover (unleavened bread) | 1 | . | 140 | |
Mayonnaise | 590 | . | 25 | |
Meat extract, flavored | 11,000 | . | 6,000 | (refrain) |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Milk, cow's: | . | |||
buttermilk, cultured | 130 | . | 140 | |
whole dry | 410 | . | 1,100 | |
liquid | 50 | . | 140 | |
Milk, human, from 4 mothers, | . | |||
49 to 77 days post-partum | 11 | . | 51 | |
Milk, human, from 10 mothers | . | |||
3 to 10 days post-partum | 37 | . | 68 | (nature arranged for growing baby, more K, less Na) |
Mushrooms, canned | 400 | . | 150 | (not to be used) |
raw | 5 | . | 520 | |
Mustard, greens | 48 | . | 450 | |
prepared paste | 1,300 | . | 130 | |
Nectarine, less skin | 2 | . | 320 |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Oats, rolled (oatmeal), dry | 2 | . | 340 | |
Okra, fresh | 1 | . | 220 | |
Oleomargarine | 1,100 | . | 58 | (for comparison only) |
Olives, green, pickled | 2,400 | . | 55 | |
Onions, less tops and dry skins | 1 | . | 130 | |
Oranges, Temple, pulp and juice | 3 | . | 220 | |
Parsley, fresh | 28 | . | 880 | |
Zante | 22 | . | 730 | |
Parsnip, scraped and trimmed, fresh | 7 | . | 740 | |
Peaches, dried | 12 | . | 1,100 | |
frozen in syrup | 3 | . | 120 | |
raw, less skin | 0 | .5 | 160 | |
Pears, Bartlett, canned in syrup | 8 | . | 52 | |
raw, less skin and core | 2 | . | 100 | |
Peas, dry, split | 42 | . | 880 | |
fresh | 1 | . | 370 | |
frozen | 100 | . | 160 |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Peppers, green, empty pods | 0 | .6 | 170 | |
Persimmon, wild | 0 | .6 | 310 | |
Pickle, dill | 1,400 | . | 200 | |
Pineapple, canned in syrup | 1 | . | 120 | |
raw | 0 | .3 | 210 | (too many aromatic acids) |
Plums, raw | 0 | .6 | 170 | |
Potatoes, chips | 340 | . | 880 | |
sweet, canned | 48 | . | 200 | |
raw, less skin | 4 | . | 530 | |
WHITE, CANNED | 350 | . | 240 | |
raw, less skin | 0 | .8 | 410 | (best) |
Pretzel | 1,700 | . | 130 | |
Prunes, dried | 6 | . | 600 | |
raw, with skin | 0 | .7 | 210 | |
Pumpkin, raw, less rind and seeds | 0 | .6 | 480 | |
Quince, raw, less skin and core | 0 | .7 | 290 | |
Raisins, seedless | 21 | . | 720 | |
Zante | 22 | . | 730 |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Rhubarb, frozen in syrup | 2 | . | 160 | . |
raw | 1 | . | 70 | . |
Rice, brown | 9 | . | 150 | . |
flakes | 720 | . | 180 | . |
wild (Ziazania) | 7 | . | 220 | . |
Sage | 20 | . | 670 | . |
Salt-theoretical value for pure NaCl | 39,342 | . | 0 | . |
Shortening, vegetable | 4 | . | 0 | . |
Soda, baking - theoretical value for | . | . | ||
pure NaHCO3 | 27,373 | . | 0 | . |
Soft Drinks | 18 | . | 0 | .6 |
Soup, beef, canned, diluted as served | 410 | . | 100 | . |
tomato, canned, diluted as served | 380 | . | 110 | . |
vegetable, diluted as served | 380 | . | 120 | . |
Spinach, canned | 320 | . | 260 | . |
frozen | 60 | . | 380 | . |
raw | 82 | . | 780 | . |
Squash, raw, Acorn, less rind and seeds | 0 | .4 | 260 | . |
Hubbard, less rind and seeds | 0 | .3 | 240 | . |
White summer, less rind, with seeds | 0 | .2 | 150 | . |
Yellow summer, less rind, with seeds | 0 | .6 | 200 | . |
Squash, cooked, frozen | 6 | . | 120 | . |
Sugar, light brown | 24 | . | 230 | . |
white | 0 | .3 | 0 | .5 |
Sodium and Potassium Content of Foods | ||||
SODIUM | POTASSIUM | |||
Na | K | |||
FOOD | mg./100gm. | mg./100gm. | ||
Tangerines, pulp and juice | 2 | . | 110 | . |
Tapioka, dry | 5 | . | 19 | . |
Tomatoes, canned | 18 | . | 130 | . |
catchup | 1,300 | . | 800 | . |
juice, canned | 230 | . | 230 | . |
raw, with skin | 3 | . | 230 | . |
Turnips, raw, leaves | 10 | . | 440 | . |
white, less skin and tops | 37 | . | 230 | . |
yellow (rutabaga) less skin and tops | 5 | . | 260 | . |
Watermelon, pink part of fruit | 0 | .3 | 110 | . |
Wheat Bran, crude | 15 | . | 980 | . |
Flakes, cereal | 1,300 | . | 320 | . |
Wild rice (Ziania), dry | 7 | . | 220 | . |
Yeast, compressed | 4 | . | 360 | . |
Zwieback | 250 | . | 150 | . |
In analyses of Swiss chard, it was observed that the immature leaves contained 84 mg. sodium per 100 gm. and the mature leaves 210 mg., this being the highest sodium concentration seen in any of the unprocessed plant products.
Throughout the survey it was noted that variations in sodium content were much wider than in potassium content. This was true not only for different products, but for different samples of the same product. To some extent, this was the result of human interference, but it was also evident in purely natural products. It was most evident, percentage-wise, in plant products of low sodium content. For example, three bananas showed 0.2, 0.6, and 0.8 mg. sodium per 100 gm., and similar differences were noted in other products on which several analyses were made.
Sodium chloride is employed for many purposes besides seasoning, preserving, pickling and koshering. As brine it is used (a) in the flotation process of sorting green peas from hardened peas and heavy extraneous matter, (b) for preventing enzymatic discoloring of freshly sliced apples and pears which are to be canned, (c) as a heat transfer and blanching agent in freezing foods, and (d) for regenerating base-exchange water softeners the sodium appears in the softened water as bicarbonate, and water thus treated is used in canning to prevent toughening of vegetables).
Sodium propionate is used to inhibit mold in bread, cake, and cheese. Sodium acid phosphate is used as an acidulating agent. The secondary phosphate is used for emulsifying process cheese, for stabilizing evaporated milk, and as the quickening agent in quick-cooking farina. Sodium acid sulphite is employed for sulphuring fruits prior to drying. These few examples may serve to explain the almost ubiquitous occurrence in processed foods of sodium in amounts greater than are present in the corresponding natural products.
From American Meat Institute | ||||||
New York Office | ||||||
Unit - 100 Grams | RAW CALVES | RAW LAMBS | ||||
LIVER | LIVER | |||||
Water | 70 | .8% | 70 | .8% | ||
Calories | 141 | . | 136 | . | ||
Protein | 19 | . | gr. | 21 | . | gr. |
Fat | 4 | .9 | gr. | 3 | .9 | gr. |
Carbohydrate - Total | 4 | . | gr. | 2 | .9 | gr. |
Ash | 1 | .3 | gr. | 1 | .4 | gr. |
Calcium | 6 | . | mg. | 8 | . | mg. |
Phosphorous | 343 | . | mg. | 364 | . | mg. |
Iron | 10 | .6 | mg. | 12 | .6 | mg. |
Vitamin "A" | . | . | ||||
Value - I.U. | 22,500 | . | IU | 50,500 | . | IU |
Thiamin | 0 | .21 | mg. | 0 | .4 | mg. |
Riboflavin | 3 | .12 | mg. | 3 | .28 | mg. |
Niacin | 16 | .1 | mg. | 16 | .9 | mg. |
Ascorbic Acid ("C") | 36 | . | mg. | 33 | . | mg. |
The composition of mammalion liver fluctuates a bit with the source of animal, seoson of the year, etc., so some variations may be expected. Richards Liver Powder has the following approximate composition:
Protein | 70% |
Carbohydrate | 12 to 15% |
Fat; less than | 0.5% |
Ash | 4.4% |
Moisture | 54% |
Thiamine | 7.1 | micrograms per gram |
Riboflavin | 120.0 | " " " |
Pyridoxine | 5.1 | " " " |
Ca. Pantothenate | 255.0 | " " " |
Nicotinic Acid | 305.0 | " " " |
Inositol | 935.0 | " " " |
Folic Acid | 40.0 | " " " |
Biotin | 4,040.0 | millimicrograms per gram |
Ascorbic Acid | 1.9 | milligrams per gram |
Choline | 10.0 | " " " |
B-12 | Approximately 1.5 microgram per gram |
Amino acid composition of liver protein (calculated to 16% nitrogen):
Arginine | 6.6 | Phenylalanine | 6.1 | Leucine | 8.4 |
Histidine | 3.1 | Cystine | 1.3 | Valine | 6.2 |
Lysine | 6.7 | Methionine | 3.2 | Glycine | 8.5 |
Tyrosine | 4.6 | Threonine | 4.8 | Serine | 7.3 |
Tyrptophane | 1.8 | Isoleucine | 5.6 | Glutamic Acid | 12.2 |
Aspartic Acid | 6.9 |
Mineral content (taken from Winton, "Structure and Composition of Food", Vol. III):
Potassium | 1.3 | -1.4% |
Sodium | 0.37 | -0.40% |
Calcium | 0.022 | -0.036% |
Magnesium | 0.085 | -0.094% |
Iron | 0.010 | -0.022% |
Copper | 0.008 | -0.016% |
Phosphorus | 1.6 | -1.7% |
ARMOUR CRUDE LIVER EXTRACT | |||||
Boron | 0.00019% | 0.0000015% | nil | 0.00017% | nil |
Silicon | 0.00089 | 0.000085 | 0.00010% | 0.00046 | 0.000022% |
Iron | 0.00080 | 0.0000055 | 0.00027 | 0.00086 | 0.000030 |
Sodium | 0.033 | nil | nil | 0.22 | nil |
Magnesium | 0.0068 | 0.000030 | 0.0020 | 0.0063 | 0.00024 |
Manganese | 0.00014 | nil | nil | 0.000060 | nil |
Lead | 0.00089 | nil | nil | 0.000077 | nil |
Aluminum | 0.00084 | 0.111134 | nil | 0.000042 | nil |
Calcium | 0.0086 | 0.000096 | 0.00019 | 0.011 | 0.000055 |
Copper | 0.00028 | 0.0000067 | 0.00010 | 0.000087 | 0.000023 |
Zinc | 0.00079 | nil | 0.0023 | nil | 0.0011 |
Nickel | 0.00037 | nil | nil | nil | nil |
Cobalt | 0.000024 | nil | nil | 0.00019 | nil |
Potassium | 0.024 | nil | nil | 0.060 | nil |
Chromium | 0.000056 | nil | nil | 0.000022 | nil |
Phosphorus | nil | nil | nil | nil | nil |
LEDERLE'S CRUDE LIVER EXTRACT | |||
Boron | 0.0017 | nil | 0.00047 |
Silicon | 0.0082 | 0.0063 | 0.0039 |
Iron | 0.00025 | 0.029 | 0.000033 |
Sodium | 0.29% | 1.1% | 0.44% |
Magnesium | 0.013 | 0.00073 | 0.0048 |
Manganese | 0.00021 | 0.00024 | 0.000021 |
Lead | nil | 0.0015 | nil |
Aluminum | 0.00027 | 0.00022 | 0.000055 |
Calclium | 0.036 | 0.017 | 0.19 |
Copper | 0.00025 | 0.00011 | 0.000030 |
Tin | nil | 0.012 | nil |
Nickel | 0.0011 | nil | nil |
Cobalt | 0.00025 | nil | nil |
Potassium | 0.025 | 0.022 | 0.066 |
Phosphorus | 0.083 | nil | nil |
Food and Description | Water | Food - Energy | Protein | Fat |
Pct. | Cal. | Gm. | Gm. | |
Liver - Calf, raw | 70.8 | 141 | 19.0 | 4.9 |
Sheep or Lamb, raw | 70.8 | 136 | 21.0 | 3.9 |
Food and Description | Carbohydrate | Ash | Calcium | Phosphorus | |
Total | Fiber | ||||
Gm. | Gm. | Gm. | Mg. | Mg. | |
Liver - Calf, raw | 4.0 | 0 | 1.3 | 6 | 343 |
Sheep or Lamb, raw | 2.9 | 0 | 1.4 | 8 | 364 |
Food and Description | Iron | Vit. A | Thi- | Ribo- | Niacin | Ascorbic |
value | amine | flavin | acid | |||
Mg. | I.U. | Mg. | Mg. | Mg. | Mg. | |
Liver - Calf, raw | 10.6 | 22,500 | 0.21 | 3.12 | 16.1 | 36 |
Sheep or Lamb, raw | 12.6 | 50,500 | 0.40 | 3.28 | 16.9 | 33 |
"In the last decade there has been a marked increase in the use of flame spectrophotometry for physiological studies of electrolyte changes in tissue fluids. As a rule, small numbers of control animals have been used since most studies are predicated on the belief that electrolyte concentrations in the blood normally remain stable within fairly narrow limits. For some time it has been appreciated that the functions of many organs undergo diurnal variation, but only recently has attention been focused on the fact that marked changes in serum constituents also occur."
TABLE I - Morning-evening and day-to-day comparison of serum ion levels (milliequivilents per liter in mole) SF = Wistar rats. All dates are 1955; "CV" represents coefficient of variation.
Expt. | Date | Body Wt. | Sodium | ||||
No. | bled | Time | N | (g ± σ) | X | σ | CV |
1 | 6 May | 11 a.m. | 11 | 281 ± 31 | 153.3 | 1.8 | 1.2 |
2 | 6 May | 11 p.m. | 11 | 294 ± 28 | 156.4 | 1.4 | 0.9 |
3 | 17 May | 11 a.m. | 12 | 195 ± 12 | 157.3 | 1.9 | 1.2 |
4 | 17 May | 11 p.m. | 10 | 189 ± 14 | 159.6 | 2.2 | 1.4 |
5 (Total) | 11 a.m. | 23 | 236 ± 10 | 155.4 | 2.7 | 1.7 | |
6 (Total) | 11 p.m. | 21 | 239 ± 12 | 157.9 | 2.4 | 1.5 |
Expt. | Body Wt. | Calcium | Potassium | ||||
No. | (g ± σ) | X | σ | CV | X | σ | CV |
1 | 281 ± 31 | 5.43 | 0.30 | 5.5 | 6.50 | 0.50 | 7.7 |
2 | 294 ± 28 | 5.23 | 0.18 | 3.4 | 5.83 | 0.50 | 8.5 |
3 | 195 ± 12 | 5.14 | 0.17 | 3.3 | 6.02 | 0.44 | 7.3 |
4 | 189 ± 14 | 5.21 | 0.18 | 3.4 | 5.48 | 0.26 | 4.7 |
5 (Total) | 236 ± 10 | 5.28 | 0.28 | 5.3 | 6.32 | 0.58 | 9.2 |
6 (Total) | 239 ± 12 | 5.22 | 0.18 | 3.4 | 5.66 | 0.43 | 7.6 |
TABLE II - Statistical analysis of serum ion data; P, probability; d.f., degrees of freedom; t = Fisher's test. The numbers in column 1 refer to the experiment numbers in column 1 of table 1.
Comparison | Sodium | Calcium | ||||
Experiments | t | d.f. | P | t | d.f. | P |
1 and 2 | 4.32 | 20 | < 0.01* | 1.80 | 19 | ≈ 0.10 |
3 and 4 | 2.51 | 20 | ≈ 0.02* | 0.89 | 20 | ≈ 0.40 |
5 and 6 | 3.14 | 42 | < 0.01* | 0.83 | 41 | ≈ 0.40 |
1 and 3 | 5.03 | 21 | < 0.01* | 2.74 | 21 | < 0.01* |
2 and 4 | 3.77 | 19 | < 0.01* | 0.24 | 18 | < 0.50 |
* See Appendix III. |
Comparison | Potassium | ||
t | d.f. | P | |
Experiments 1 and 2 | 3.06 | 20 | < 0.01* |
Experiments 3 and 4 | 3.31 | 19 | < 0.01* |
Experiments 5 and 6 | 4.20 | 41 | < 0.01* |
Experiments 1 and 3 | 2.61 | 21 | ≈ 0.02* |
Experiments 2 and 4 | 2.00 | 18 | ≈ 0.05* |
* See Appendix III. |
"The net effect of these investigations points to the need for considering diurnal and day-to-day variations in serum ions when dealing with electrolyte changes in animals. Rigid standardization of the time of sampling is mandatory in experiments when small numbers of animals are used to establish `normal' ion levels and when the interpretation of electrolyte shifts is predicated on the assumption that such levels represent a stable base line."
Name: Reverend, R.C. | ||||
DAILY SCHEDULE** FOR TREATMENT OF CASE NO. 5 | ||||
DATE | DURA- | JUICES 8 OZ. EACH | DIET DAILY | |
TION | VEG./ FRUIT | LIVER | ||
3/08 | 2 wks.1 | 1 orange, 5 apple-carrot, 4 green leaf | 22 | regular |
3/23 | 3 wks. | same | 2 | regular |
4/14 | 1 wk. | same | 2 | regular |
4/21 | 4 wks. | same | 2 | add daily 1/2 lb. potcheese3, 1 glass buttermilk or yogurt |
5/22 | 4 wks. | same | 2 | same |
6/22 | 5 wks. | same | 2 | buttermilk, yogurt, potcheese |
7/23 | 3 wks. | same | 2 | potcheese, 1 glass skimmed milk instead of buttermilk |
8/13 | 6 wks. | same | 2 | same, much raw food |
9/24 | 6 wks. | same | 2 | same |
11/02 | 6 wks. | same | 3 | same, juice of 6 1/2 lemons4 in orange & apple-carrot juices |
12/14 | 6 wks. | same | 3 | no more lemons4 |
1/25 | 9 wks. | 1 orange, 4 apple-carrot, 4 green leaf | 3 | same as last time |
3/29 | 7 wks. | same | 3 | same |
5/20 | ... | same | 3 | add 1/2 oz. fresh sweet butter, lean fish once weekly |
** for hourly schedule, see paragraph 32.4.1 |
1 Duration of the initial program is sometimes extended to 3 or 4 weeks, depending on the case (Chapter 28). In some cases the patient must later return to this initial treatment (paragraph 28_11).
2 In many cases the patient will benefit greatly by increasing the number of liver juices* to 3 or more daily (paragraph 26.1_5, 34.2_34).
3 Non-fat (uncreamed), unsalted cottage cheese may be used instead of potcheese.
4 The juice of 6 1/2 lemons was an addition to the therapy to fight the effects of a virus infection.
* In 1989, the use of raw liver juice was discontinue in the treatment of Gerson Therapy patients at the Mexican Gerson hospital. See Appendix III.
Name: Reverend, R.C. | ||||
MEDICATION, DAILY | ||||
DAILY SCHEDULE FOR TREATMENT OF CASE NO. 5 | ||||
DATE | ACIDOL | POTASSIUM | THYROID | LUGOL |
PEPSIN | COMPOUND | 1/2 Strength | ||
SOLUTION | ||||
3/08 | 3×2 caps. | 10×4 tsp | 5×1 gr. | 6×3 drops |
3/23 | 3×2 caps. | 10×2 tsp | 3×1/2 gr. | 6×1 drops |
4/14 | 3×2 caps. | 10×2 tsp | 3×1/2 gr. | 3×1 drops |
4/21 | 3×2 caps. | 8×2 tsp. | 2×1/2 gr. | 6×1 drops |
5/22 | 3×2 caps. | 8×2 tsp. | 3×1/2 gr. | 6×1 drops |
6/22 | 3×2 caps. | 10×2 tsp | 3×1/2 gr. | 6×1 drops |
7/23 | 3×2 caps. | 10×2 tsp | 3×1/2 gr. | 4×1 drops |
8/13 | 3×2 caps. | 8×2 tsp. | ... | 6×1 drops |
9/24 | 3×2 caps. | 8×2 tsp. | ... | 6×1 drops |
11/02 | 3×2 caps. | 6×2 tsp. | ... | 4×1 drops |
12/14 | 3×2 caps. | 8×2 tsp. | 3×1/2 gr. | 6×1 drops |
1/25 | 3×2 caps. | 6×2 tsp. | 2×1/2 gr. | 3×1 drops |
3/29 | 3×2 caps. | 7×2 tsp. | ... | 3×1 drops |
5/20 | 3×2 caps. | 6×2 tsp. | ... | 5×1 drops |
Name: Reverend, R.C. | ||||
MEDICATION, DAILY | ||||
DAILY SCHEDULE FOR TREATMENT OF CASE NO. 5 | ||||
DATE | NIACIN | PAN- | INJECTION | R.J. |
50 mg. | CREATIN | 50 mcg B-12 | Royal Jelly5 | |
+ 3cc LIVER | ||||
3/08 | 6×1 tabl. | 4×3 tabl. | one daily | ... |
3/23 | 6×1 tabl. | 4×3 tabl. | same | ... |
4/14 | 6×1 tabl. | 4×2 tabl. | same | ... |
4/21 | 6×1 tabl. | 3×1 tabl. | same | ... |
5/22 | 6×1 tabl. | 4×3 tabl. | same | ... |
6/22 | 6×1 tabl. | 4×3 tabl. | same | ... |
7/23 | 6×1 tabl. | 4×3 tabl. | every other day | ... |
8/13 | 4×1 tabl. | 3×3 tabl. | 2 weekly | ... |
9/24 | 4×1 tabl. | ... | 2 weekly | ... |
11/02 | 3×1 tabl. | ... | 2 weekly | ... |
12/14 | 5×1 tabl. | ... | 2 weekly | 2 caps daily |
1/25 | 6×1 tabl. | ... | 2 weekly | 2 caps daily |
3/29 | 6×1 tabl. | 3×3 tabl. | 1 weekly | 2 caps daily |
5/20 | 4×1 tabl. | 3×3 tabl. | 1 weekly | 2 caps daily |
5 The royal jelly was on experimental material, it is helpful but not essential.
Name: Reverend, R.C. | |||
DAILY SCHEDULE** FOR TREATMENT OF CASE NO. 5 | |||
DATE | COFFEE6 | CASTOR OIL | TESTS |
ENEMAS | TREATMENT | ||
3/08 | every 4 hrs. | every 2nd day | cbc |
3/23 | same | same | K in serum BMR |
4/14 | 3 daily | 2 a week | Urea N, uric acid in serum |
4/21 | same | same | K in serum BMR |
5/22 | same | same | K in serum cbc |
6/22 | same | same | Urea N, uric acid in serum |
7/23 | 2 daily | 1 weekly | Urea N, uric acid in serum |
8/13 | 3 daily | ... | Uric acid K in serum |
9/24 | 2 daily | ... | same |
11/02 | 2 daily | ... | Urine cbc |
12/14 | 2 daily | ... | K in serum |
1/25 | 2 daily | ... | K in serum cbc |
3/29 | 1 daily | ... | BMR cbc |
5/20 | 1 daily | ... | Urea N, uric acid in serum |
** for hourly schedule, see next section |
6 Coffee enemas may sometimes be required at 2 hour intervals (paragraph 26.1, 34.2_27, 34.2_67). If enemas are administered this frequently, physician must observe for signs of electrolyte imbalance.
Patients and assistants should read and understand Chapter 25, Chapter 26 and Appendix II before beginning treatment.
CAUTION: The following schedule reflects normal diet and dosages for the initial weeks of treatment. As suggested by the following notes, it is essential that the diet and dosages be regularly adjusted by a physician trained in the Gerson Therapy.
Nome: Start Date: ____________
Change Date: ____________MEDICATION | |||
TIME | (1), (9) JUICES | (1) DIET | LIN. SEED OIL |
8 oz. ea.+ | (1) DIET | Tbsp. paragraph 33.14_11 | |
8:00 | O | Breakfast | |
9:00 | G | ||
10:00 | AC | ||
11:00 | C | ||
12:00 | G | ||
1:00 | AC | Lunch | 1 |
2:00 | G | ||
3:00 | C | ||
4:00 | C | ||
5:00 | |||
5:30 | AC | ||
6:00 | G | ||
7:00 | AC | Dinner | 1 |
+ JUICE key: O=Orange G=Green AC=Apple-Carrot C=Carrot |
MEDICATION | ||||
TIME | ACIDOL PEPSIN caps | (3) POTASSIUM COMPOUND SOLUTION tsp. in juice | (4) LUGOL 1/2 Str. drops in juice | (5) THYROID 1 gr. tabl. |
8:00 | 2 | 4 | 3 | 1 |
9:00 | 4 | |||
10:00 | 4 | 3 | 1 | |
11:00 | NO MEDICATION | |||
12:00 | 4 | |||
1:00 | 2 | 4 | 3 | 1 |
2:00 | 4 | |||
3:00 | NO MEDICATION | |||
4:00 | NO MEDICATION | |||
5:00 | 4 | 3 | 1 | |
5:30 | 4 | 3 | ||
6:00 | 4 | |||
7:00 | 2 | 4 | 3 | 1 |
MEDICATION | |||
TIME | (6) NIACIN 50 mg. tabl. | (7) PANCREATIN tabl. | (8) ROYAL JELLY 50 mg. caps. |
8:00 | 1 | 3 | |
9:00 | |||
10:00 | 1 | ||
11:00 | NO MEDICATION | ||
12:00 | |||
1:00 | 1 | 3 | |
2:00 | |||
3:00 | NO MEDICATION | ||
4:00 | NO MEDICATION | ||
5:00 | 1 | 3 | |
5:30 | |||
6:00 | 1 | ||
7:00 | 1 | 3 |
(9) INJECTION 100 mcg. B-12 combined w/liver - ONCE DAILY
(10) COFFEE ENEMAS - EVERY FOUR HOURS OR MORE AS NEEDED
(10) CASTOR OIL TREATMENT - EVERY OTHER DAY
(11) TESTS - COMPLETE BLOOD COUNT; SERUM ELECTROLYTES; URINALYSIS; T3, T4
(1) The diet and juices are described on Chapter 25, and Chapter 33. The diet must be modified during reactions and flare-ups (paragraph 25.5, Chapter 27). Cultured dairy proteins (yoghurt & pot cheese) should be added at (not before) the sixth to eighth week according to the physician's judgement (paragraph 12_3, 20_4, 32.3_8). Exception: use churned, not cultured buttermilk. Because low nutrient levels and pesticide content of commercial produce may prevent healing, ORGANICALLY GROWN produce is extremely important (pp. Chapter 20, Chapter 23 and Chapter 24, 31_8, 34.2_33).
(2) Acidol Pepsin (Acidoll) is available from Key Co., 734 N. Harrison, St. Louis, MO 63122. Dosage: 2 before each meal (paragraph 31, 32.4_5, 33.14_11, 34.2_23, 34.2_34)
(3) Potassium (10% solution, see pg. 33.14_11) - Dosage (first 3-4 weeks): 4 tsp. in each of 10 orange-, carrot/apple-, and green-juices (10×4 daily). Thereafter, the physician will normally reduce the dosage to 10×2 for 20 weeks, then 8×2 for 12 weeks, and 6×2 for the duration of treatment. However, more frequent adjustments by the physician are common (paragraph 28_11-28_14, 32.4_5, 33.14_11, 34.1_8, 34.2_29, 34.2_32).
(4) Lugol's solution (half-strength) - dosage (first 3-4 weeks ONLY): 3 drops in each of 6 orange- and carrot/apple-juices (6×3 daily). Thereafter, the physician will normally reduce the dosage to 6×1 for 8 weeks, and 3×1 for the duration of treatment. DO NOT add to liver- or green-juice (paragraph 4_5, 28, 32.4_5, 33.14_11, 34.2_29).
(5) Thyroid - Dosage (first 3-4 weeks only): 5×1 grain daily. In the example case on paragraph 32.4_5, the dosage was reduced to 3×1/2 grain for 8 weeks, then 3×1/2 grain for 14 weeks. More frequent adjustments by the physician are common (paragraph 28, 28_4, 32.4_5, 33.14_11, 34.2_29). Tachycardia (pulse over 120) may indicate overdosage. Discontinue temporarily during menses.
(6) Niacin - Dosage: 50mg at least 6 times daily for 6 months. In advanced cases Gerson used 50mg every hour around the clock [Rev. Gastroenterol. 12(6) 419-425, Nov-Dec, 1945]. Reactions (hot, red skin) are temporary and harmless. Minor bleedings are no cause for concern, but discontinue during menses or in case of hemorrhoge (paragraph 14_37, 28_19, 32.4_5, 33.14_11).
(7) Pancreatin - Dosage: 3 tablets 4 times daily, or according to patient's needs. A few patients do not tolerate pancreatin well, but most benefit from it (paragraph 28_28-28_33, 32.4_5, 33.14_11, 34.2_34).
(8) Royal Jelly (not required) - dosage: 100mg in capsules or honey, 1/2 hour before breakfast. Do not take with hot food. Available from some health food stores (paragraph 32.4_5).
(9) Liver extract (crude) and B12 - Dosage: 3cc liver and 0.1mg B12 combined in a single syringe, injected into gluteus medius, daily for 4-6 months or more. The physician will normally reduce frequency gradually over the course of therapy. NOTE: Liver juice is an extremely important part of the liver medication - Dosage: 3 glasses daily (minimum) for full course of treatment, 18-24 months (paragraph 12_3-12_12, 26.1_5, 28_24-28_28, 32.4_5, 33.4_12, 33.14_11, 34.1_8, 34.2_23, 34.2_29, 34.2_34).179
(10) Coffee enemas (pg. 33.14_20) - Dosage (first 6 weeks, minimum): While lying on right side, retain for 12-15 minutes - EVERY FOUR HOURS. For limited periods of time, against severe pain, coffee enemas may be used as frequently as every two hours. However, physician must monitor serum electrolytes frequently. Castor oil - Dosage: 2 tbsp. by mouth, and five hours later a castor oil and soap enema (pg. 33.14_20) - EVERY OTHER DAY. Later, as necessary or as prescribed, (paragraph 12_7, 25.5-26.1, 26.1_10, Chapter 27, 28_4, 32.4_6, 34.1_8, 34.2_19-34.2_32, 34.2_67-34.2_80).
(11) Blood chemistry, Complete Blood Count, T3, T4, Urinalysis - All tests should be taken before beginning treatment and at 4-6 week intervals for at least the first 6 months. Test results may be affected by healing reactions and flare-ups, (paragraph 32.4_6, 34.2_57).
(9) All other medications - DO NOT abruptly discontinue ANY medications you are taking prior to using the Gerson Therapy. In certain cases, Gerson-trained physicians will advise gradual discontinuance.