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Low potassium also increases the risk of an abnormal heart rhythm, which is often too slow and can cause cardiac arrest. [ 1 ] [ 3 ] Causes of hypokalemia include vomiting, diarrhea , medications like furosemide and steroids , dialysis , diabetes insipidus , hyperaldosteronism , hypomagnesemia , and not enough intake in the diet. [ 1 ]
Grandma’s warnings about catching a cold walking barefoot on a chilly floor or going outside with wet hair have some truth.. Colder temperatures, especially in winter months, won’t cause a ...
Low potassium is caused by increased excretion of potassium, decreased consumption of potassium rich foods, movement of potassium into the cells, or certain endocrine diseases. [3] Excretion is the most common cause of hypokalemia and can be caused by diuretic use, metabolic acidosis , diabetic ketoacidosis , hyperaldosteronism , and renal ...
Weather. 24/7 Help. ... sweet potatoes, and avocados into your diet. For magnesium-rich foods, you can eat almonds, dark chocolate, spinach, and whole grains. Here are the recommended daily intake ...
Fatigue is a state of tiredness (which is not sleepiness), exhaustion [1] or loss of energy. [2] [3]Fatigue (in the medical sense) is sometimes associated with medical conditions including autoimmune disease, organ failure, chronic pain conditions, mood disorders, heart disease, infectious diseases, and post-infectious-disease states. [4]
This is one of the largest collections of public domain images online (clip art and photos), and the fastest-loading. Maintainer vets all images and promptly answers email inquiries. Open Clip Art – This project is an archive of public domain clip art. The clip art is stored in the W3C scalable vector graphics (SVG) format.
It's not just you: hot weather really does make you lazy and less productive -- and there's a simple scientific explanation for why that is so.
Potassium can be detected by taste because it triggers three of the five types of taste sensations, according to concentration. Dilute solutions of potassium ions taste sweet, allowing moderate concentrations in milk and juices, while higher concentrations become increasingly bitter/alkaline, and finally also salty to the taste.