** Potassium Broth 채소 삶은 물.

 Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. 

Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.

If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.

 

 

Author: Krispin Sullivan Cook Time:

 

Potassium Broth

Drink 2-4 cups daily, spread out over the day.

Each cup contains approximately 750mg. potassium, and the average body needs 2mg. of potassium for every calorie of food consumed for optimal muscle function and electrolyte balance.

Don’t be concerned with taking in this much potassium at once from food.

Murray's Encyclopedia of Nutritional Supplements says that

although potassium salts can cause nausea, vomiting, diarrhea, and ulcers when given in pill form at high doses, these effects do not occur “when potassium levels are increased through diet alone.”(emphasis mine).

Therefore, the best course is to use foods or food-based potassium supplements to meet the human body's high potassium requirements.”

Notes: Using organic ingredients will increase the potassium content to approximately 1100 mg./cup.

 

Magnesium carries potassium into the cells, and

kelp contains a fair amount of magnesium. If you can’t get kelp locally,  eat highmagnesium

foods

within an hour of drinking the broth.

If you eat a lot of salty foods, you will not get many of the expected benefits of

potassium.

 

Ingredients

6 medium Russet potatoes

6 celery stalks

1 bunch parsley

1 medium parsnip

2 medium carrots

1 oz. kelp/kombu (다시마.  magnesium이 많다. kalium이 잘 흡수되도록 도와준다.)

12 Cups. water

ginger root, 5 1-in. slices

Italian seasonings blend (opt.)

 

Tools

Measuring cup

6-qt. pot w/ cover

knife, chopping

potato peeler

skimmer or other tool to remove

vegetables from broth

ladle

conical mesh strainer

canning jars, 24 oz (3)

 

1. Measure water into pot, then cover. Bring water to a boil.

2. While water heats up, wash produce gently. (Hard scrubbing removes minerals

found in the vegetables' skins).

3. Peel potatoes to a depth of 1/8 in. Set potato bodies aside for other use, or discard

them.

4. Cut other vegables in half, so they will fit into the pot.

5. When water boils, put all veggies (except potato bodies) and seasoning into the

water.

6. Bring broth to a boil, with the lid on, again, then simmer, with the lid on, for 1.5 hrs.

7. Add the ginger slices; then continue simmering with the lid on, for 30 min.

8. Remove large vegetable matter, then allow small vegetable matter to settle for 5

minutes with the lid on.

9. Ladle into canning jars (fill to neck). This will allow you to use expose smaller

portions of the broth to airborne bacteria for less time, preventing premature

spoiling. To get the last of the broth, pour it through the mesh strainer.

 

Nutrition Information

Serving Size: 1 cup

Calories: 10

Protein: 0 g

Carbohydrates: 1g

Fiber: 0g

EGC: 1g

Fat: 1.0 g

Sodium: 197.3 mg.    natrium

Potassium: 771.6 mg. kalium

Calcium 98.9 mg.

Magnesium: 59.0 mg.

 

 

kbroth.pdf

 

 

Vegan Potassium Broth (Cold and Flu fighter)

Introduction

This is the best thing for your body, if your fighting a flu or cold or the flu. It's loaded with natural vitamins and and minerals which are proven to help flushing out bacteria, toxins and viruses. Make sure all the ingredients are organic and the water is distilled. There's no sense making a broth filled with insecticides, hormons, chlorine and toxins, if your trying to help your body flush such things out.

Number of Servings: 12

 

Ingredients

3 Oganic raw beets
4 medium organic raw carrots
4 cloves organic raw Garlic
2 large organic raw onions
5 stalks organic raw Celery
3 medium organic raw Potatoes
1 bunch organic fresh Spinach
1 organic Jalapeno Pepper
Dash of ground Cumin
Dash of Celery Salt
Dash of ground black pepper

 

Directions

*Wash all ingredients thoroughly.
*Peel potatoes and carrots, onLY USE THE PEELS. Store the rest of the peeled vegetables for future use in another recipe, or you can bake them in the oven with some olive oil while the broth is cooking and store to eat when you get better.
*Chop onions and beets into four quarters each, do not peel beets.
*Peel garlic and use whole.
*Cut bottom ends off spinach and use whole.
*Chop Celery and jalapeno pepper.
*Put all ingredients in a large pot (don't use non-stick cookware) and pour distilled water over them till water is just covering the ingredients. (distilled water is a must!)
*Cover pot well and turn heat on to very low.
*Let sit over lowest heat for 3-4 hours.
*When cooking time is up, strain vegetables and discard them (if you have a compost please dispose of them there.) 
*Strain until only broth is left.
*Add cumin, celery salt and black pepper to the broth for taste.

****Drink 2 cups at a time through out the day everyday till it is done or till your cold or flu is gone. 
I suggest that you drink lots and lots of distilled water and drink lots and lots of FRESH, not from concentrate fruit juice and avoiding all solid foods. Juice and this potassium broth will provide all the nutrients you need. Solid food takes a lot of energy out of your body because it needs to be digested, assimulated and excreted. This energy which is better used by your body to fight off the bacteria and viruses and cleanse itself.

****** IN REFRENCE TO THE COMMENT MADE BELOW ABOUT DISTILLED WATER****** 
There are many myths about distilled water that are simply not true and have no facts or research to support them.
Here are two websites that explain these myths and give medical and scientific facts against them:
http://www.aquaprix.com/Will_Distilled_Water_Kill_You.html

http://www.2-fit.com/index2.php?option=com_content&do_pdf=1&id=59

kbroth.pdf

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