cooking methods for ckd to help reduce phosphorus, potassium, sodium and fat

Happy World Kidney Day! I hope you are celebrating this day by loving your kidneys just a little bit more. I have talked in previous posts about soaking vegetables to leach potassium, and boiling meats to decrease phosphorus. Today, I am going to discuss some actual studies that show that different cooking methods can help reduce phosphorus, potassium, sodium and fat. Namely soaking, boiling, using a pressure cooker, and stewing. The three main things I took away from these articles are: 1- a pressure cooker is the best method to use, 2- slicing your meat, rather than leaving it one solid piece works best, and 3- be sure and discard any of the water, juices, gravies, etc that the meat will produce. Do not consume it.

Below are the articles that I found that are the easiest to read, and the easiest to understand. There is also a video you can watch. 2 of the articles I read were from one website, and I can not upload them here. But, if you are interested in reading them leave me a note in the comments and I will try to get them to you.

Always remember to discuss any dietary changes you wish to make with your doctor, so you can be properly monitored to be sure the changes do not have any negative effects on your health.

Always remember, whole, unprocessed foods are going to give you the healthiest options of food choices.

https://www.kidneybuzz.com/dialysis-cooking-methods-to-cut-phosphorus-levels-help-reduce-death-rates-in-ckd-patients

https://healthyeating.sfgate.com/boiling-meat-rid-fat-11546.html

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/how-to-reduce-sodium#:~:text=Foods%20that%20are%20steamed%2C%20baked,usually%20cut%20the%20sodium%20too.

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