Food Soaking Method | Lower Phosphorus & Potassium in Kidney Diet
This video is about an old technique or food soaking method where you soak your food in boiling water to reduce the potassium and phosphorous content. This comes from the Journal of Renal Nutrition July 2022 and they did soaking on a variety of foods and they found by soaking your foods for five to ten minutes you can reduce the potassium and phosphorous content.
Now you would do this if you were at risk or you had elevated potassium or phosphorous levels. If you had normal levels this isn’t something you’d want to do because it really doesn’t show a benefit or we don’t know of the benefit at this point. So you do this if you’re having an issue and you’re looking to control it.
Let’s get into some of these foods. Soaking foods resulted in a reduction of potassium and phosphorus. Potassium reduction in beef, green leafy vegetables, and grains was 40 to 49. In chicken, fish, and non-leafy vegetables it was 30 to 39 percent, and tubers that’s potatoes, yams cassava, was 10 to 20 percent. Phosphorus reduction in grains and beans was 30 to 39 percent and non-leafy vegetables 20 to 29 percent and beef chicken and fish 10 to 20 percent.
The conclusion is soaking foods for five to ten minutes in boiling water, so you boil the water first put your food in there for five to ten minutes, can really make an impact on those potassium and phosphorus levels.