High Potassium Learning Center

The Romans used lime (calcium oxide), clacked lime (calcium hydroxide), and hydraulic cement in construction works. Calcium (Latin calx , meaning "lime") was first isolated in its metallic form by Sir Humphrey Davy in 1808 through the electrolysis of a mixture of calcium oxide and mercury oxide. Chelated calcium refers to the way in which calcium is chemically combined with another substance. Calcium citrate is an example of such a chelated preparation. Calcium may also be combined with other substances to form preparations such as calcium lactate or calcium gluconate. Calcium carbonate can be refined from limestone, natural elements of the earth, or from shell sources, such as oyster. Shell sources are often described on the label as a "natural" source. Calcium carbonate from oyster shells is not "refined" and can contain variable amounts of lead. Calcium is the most abundant mineral in the human body and has several important functions. More than 99% of total body calcium is stored in the bones and teeth where it supports the structure. The remaining 1% is found throughout the body in blood, muscle, and the intracellular fluid. Calcium is needed for muscle contraction, blood vessel constriction and relaxation, the secretion of hormones and enzymes, and nervous system signaling. A constant level of calcium is maintained in body fluid and tissues so that these vital body processes function efficiently. The body gets the calcium it needs in two ways. One method is dietary intake of calcium-rich foods including dairy products, which have the highest concentration per serving of highly absorbable calcium, and dark, leafy greens or dried beans, which have varying amounts of absorbable calcium. Calcium is an essential nutrient required in substantial amounts, but many diets are deficient in calcium. The other way the body obtains calcium is by extracting it from bones. This happens when blood levels of calcium drop too low and dietary calcium is not sufficient. Ideall...

The medicinally used part of licorice is the root and dried rhizome of the low-growing shrub Glycyrrhiza glabra . Currently, most licorice is produced in Greece, Turkey, and Asia. Licorice has been used in ancient Greece, China, and Egypt, primarily for gastritis (inflammation of the stomach) and ailments of the upper respiratory tract. Ancient Egyptians prepared a licorice drink for ritual use to honor spirits of the pharaohs. Its use became widespread in Europe and Asia for numerous indications. In addition to its medicinal uses, licorice has been used as a flavoring agent, valued for sweetness (glycyrrhizin, a component of licorice, is 50 times sweeter than table sugar). The generic name "glycyrrhiza" stems from ancient Greek, meaning "sweet root." It was originally used as flavoring for licorice candies, although most licorice candy is now flavored with anise oil. Licorice is still used in sub-therapeutic doses as a sweetening agent in herbal medicines, lozenges, and tobacco products (doses low enough that significant adverse effects are unlikely). Licorice has a long history of medicinal use in Europe and Asia. At high doses, there are potentially severe side effects, including hypertension (high blood pressure), hypokalemia (low blood potassium levels), and fluid retention. Most adverse effects have been attributed to the chemical component glycyrrhiza (or glycyrrhizic acid). Licorice can be processed to remove the glycyrrhiza, resulting in DGL (deglycyrrhizinated licorice), which does not appear to share the metabolic disadvantages of licorice.

Licorice, Glycyrrhiza glabra , is a purple and white flowering perennial, native of the Mediterranean region and central and southwest Asia. It is cultivated widely for the sweet taproot that grows to a depth of four ft (1.2 m). Licorice is a hard...