♪ Bob and Brad ♪
♪ The two most famous ♪
♪ Physical therapists ♪
♪ On the internet. ♪
- Hi folks, Brad Heineck, physical therapist.
- Hey, I'm Chris, the pharmacist.
- And we just did a video on potassium
and how critical it is to stay healthy
in regards to muscle contraction, nerve conductivity,
and basically it fits our motto
of how to be healthy, fit, and pain free.
And I was so excited about it,
I wanted to go through and show some of the food groups
that are high in potassium that Chris and I eat,
and Bob does too, he's not here today,
and some things that you can eat as well
to improve your life, health style,
and heart in particularly.
- Absolutely. - Cut down on the salt,
increase potassium. - Yep.
- And you're gonna have a healthier heart.
- Exactly, there is a relationship.
And so when you eat a high diet in potassium,
or potassium containing foods, it knocks down the sodium,
so, it also helps with kidney stones.
- Excellent, and one more point I wanna go on
before we hit foods is,
if you wanna try supplement potassium,
these are a much better source of potassium
as opposed to taking pills or supplements.
- Yeah, the FDA actually limits the amount of potassium
that they will be able to put in each capsule.
It's limited to 99 milligrams,
so you'd have to eat several capsules
to get what you're gonna be getting
from these types of foods.
- Right, so that's 99 milligrams--
- Versus hundreds. - These are hundreds.
- Hundreds of milligrams. - Yes.
- And so, yeah, and the reality of it is, too,
a lot of stomach upset.
So I mean, some people, you know
let's say there's an allergy to certain things,
I mean, and you have to,
definitely do it with your doctor's guidance--
- Yep. - Don't just go willy nilly
and take it.
- But if you're a healthy person,
you can eat all this you want
and you're gonna be nothing but healthy.
- Correct. - Okay.
- It's gonna make a big difference.
- Let's go on.
Shall we start left? - All right, left to right.
- Our left, their right. - Okay.
- To right, right to left for them.
- There we go. - Okay.
Let's start with bananas.
Everyone, it seems like, knows about potassium in bananas,
don't they? - Yep, bananas? Love 'em.
- So typically you're gonna eat 'em raw.
What do we have? I've got some information.
422 milligrams versus that 90 milligrams--
- 99 in a capsule, so. - Yeah, so there you go.
Peel it, eat it, that's typically how most people eat it,
except for banana bread.
- There you go. - I don't know
if it maintains the potassium when you bake it.
- A lot of times, what I've read at least,
most of the things, is cooking can vary things
from about five to 10% for the most part.
But I mean, there are some nuances to that
with the foods that you cook and eat too.
- Typically the higher the heat
the more the nutrient level may drop.
- And boiling versus steaming makes a difference, too.
So, I mean, there's, you know, like corn,
you know it's one of those things,
that cooked corn is better than--
- Raw. - Raw.
- So, not to be, yeah.
Don't go raw corn.
This is a beautiful example.
I don't know if this is a fruit or a vegetable.
- That is--
- Cantaloupe. - Cantaloupe.
Well, I would say it's got seeds, so I'm gonna go fruit.
- (laughs) There we go.
Whatever, 427 milligrams from the source I got.
You'll get different numbers for these sources,
we know they're all high.
This is one of--
- Your favorites. - My favorite foods.
Yes, the avocado.
I started to eating-- - Super food.
- Eating them a couple years ago,
and I usually have four to five per week.
I just cut 'em open and eat it raw.
You can make all kinds of--
- Oh, guacamole. - Guacamole, yes,
and put a bunch of other-- - Best stuff ever.
- Just keep the salt out of it, by the way.
(both laugh)
All right.
The next one, this is a big hitter
that I have not been familiar with,
but Chris, you eat these on a regular basis.
- I do, daily. Beets.
So it's kind of interesting with the way potassium goes.
Less potassium here, more potassium here.
- So-- - Kinda funky.
- How do you, do you just eat this raw,
like this? - Yeah. No, no.
(laughs) I'm not gonna, no, it's kinda--
- Tastes like a beet.
- Yeah, it's pretty earthy.
So, it's red, you're gonna have red teeth.
Look like it smacked you in the lips.
- So you cook yours, or how?
- Actually, no, I actually usually blend 'em.
So what I do is I take a beet every day.
When I take 'em home, I cut this off.
I'll use this like in a salad.
This I will actually peel. - Yep.
- And I throw it in the blender, straight up.
No, no cooking. - All by itself?
- All by, well no, I put it in there with an orange.
- Okay.
- Which all has a lot of potassium.
- Yep. - I put it in there with kale,
I put it in there with spinach,
some pineapple, some raspberry, and some blueberries.
- Which gives me a good idea.
At the end of this video, hang on,
we're gonna blend all this up that's practical
into a smoothie, and then we'll tell you
what it tastes like. - We're gonna see
what it tastes like.
- So you take this, has a higher level of potassium--
- Much higher level actually.
- So do not throw this away.
- No, no. I mean, it makes a great salad.
You can mix it in with other salad parts if you want.
I use the leaf right on a burger myself, so.
- Cool! And they look healthy.
You can just tell, they got--
- They are a good green, pretty color,
they got the red veins, so.
- Make sure you wash it,
particularly, in my mind, if it's not organic
there may be some-- - Pesticides.
- Pesticides that you wanna wash,
and if you wash 'em for--
- About 30 seconds.
You wanna run running water over it for at least 30 seconds.
With respect to that, too, stores carry food detergents also
that some people feel that they wanna go to the Nth degree.
But most studies suggest just running cool water
for 30 seconds is--
- So food detergent is like a soap made for
cleaning food. - Yeah, I believe
it's a surfactant type that's made specifically
to take care of all the things that may be on there.
- We don't have detailed information on that,
but it is available.
Look at this, dried apricot.
- Favorite of Tanner's. - There you go.
Make sure you get the ones without sugar.
- [Chris] Yes
- Apricots-- - They're sweet naturally.
- Yeah. - I don't think you need it.
- Figs.
- Yeah, excellent. - Figs got it.
Now there's a rule of thumb that goes along with these,
and what about the color?
- Yeah, I mean, basically, you know, to me,
the rule of thumb
if you're just looking for things with potassium,
orange and yellow typically you're gonna,
anything orange and yellow, you're gonna find it,
like oranges, bananas, cantaloupe, apricot,
sweet potato, which we're gonna get to.
- Sure. - So I mean,
are gonna be higher in potassium naturally,
but you're not gonna go wrong with the greens.
- Yeah.
- I mean things that we didn't bring out today, kiwi.
- Yes.
- It's actually more than a banana.
- Oh, yeah. - Tomatoes
are an excellent source of potassium.
- What'd you say?
- Tomatoes. - Oh, tomatoes.
I thought you said potatoes.
- Oh, potatoes, well, potatoes are awesome, so.
I'm Irish, so I love 'em.
- So this potato,
I understand there's more potassium in the skin area,
so you don't wanna peel it
if you wanna get high potassium.
- Yeah, wanna do a baked potato if you can,
'cause most of the nutrients in any potato, or sweet potato,
are actually contained within the skin itself.
- Sure. - We need Jordan here.
- This is what I, I eat this.
I've read in some books, potatoes,
maybe this is a better option than this.
- Yes.
- You can argue, there's people all over
that will argue differently,
and it's like politics and religion.
I don't care
about arguing about nutrition. - They're both good.
- Right.
- They're both good. - Okay, the next one.
Let's go to, now this is interesting.
They say white beans.
So I got some baby lima beans, which are white,
great northern beans,
I don't know if that's got anything
to do with Wisconsin and Minnesota people.
- [Chris] Why not?
- But anyways, this is, can you pronounce that?
I can't even read it--
- Cannelloni. - There you go.
Basically a white bean. - White kidney beans.
- White kidney beans.
So those are a nice source when you're making--
- Soups. - Yeah.
- I think that's probably a staple for that.
- That's, I'm not a cook
kind of a person. - No.
- If I can't make it easily-- - Not a good one.
- Yeah. Now this one is very interesting.
This is our number 10th one.
This is prune juice.
Very high in calcium-- - And fiber.
- And fiber, it's a great, great juice.
This is, happens to be organic.
I like to stick with organic personally if I can.
- Yep. - It costs more,
but I like the idea of lacking, of no--
- Less chemicals.
- Chemicals from the, what they have to grow things so well.
So anyways, there we go.
Now what we are going to do,
is we're gonna grind this all up
and we're gonna condense it down in about 30 seconds,
whatever Tanner and the guys can do on that end,
and we're gonna put it in one of this,
this is called the Magic Bullet
and this Magic Bullet is gonna make
something so high in potassium,
we will not have to worry about eating anything
for the rest of the day.
We're gonna have our level.
- That's incredible. - All right.
- That's incredible. I'm fired up.
- Let's do this..
(upbeat music)
Now, here comes Tanner.
He is our outstanding camera man.
And, yeah.
And he also, how many instruments do you play?
- A lot. (everyone laughs)
- Let's taste this
and give out a grade. - All right, here we go.
- Potassium, to potassium
- Skol!
- It's not bad.
- Not actually that bad.
- As a matter of fact-- - It's pretty banana-ey.
- I think we should make some more.
- I would drink this.
- If it was Saturday night
I would put something else in there.
(Chris and Tanner laugh)
Just kidding.
I was talking more prune juice, is what I was thinking.
- Exactly.
- That's good,
that tasted really good. - Makes for a better Sunday.
- I think the beans ground up really well.
- There we go.
- It was a major high coup.
All right.
- It's a winner. A potassium party it is.
- There we are. Thanks guys.