Sodium and Potassium Limit for CKD

Switch From Salt to Natural Flavorings 

Sodium is found in virtually every food you eat, including table salt, which contains sodium chloride. Our bodies need sodium to fuel nerve and muscle functions. We also need this mineral to keep our body fluids at a balanced level. 

However, too much sodium can be harmful for people with kidney disease. When your kidneys are not functioning properly, excess sodium and fluids can build up in your body. This can result in swollen ankles, a surge in blood pressure, and shortness of breath.

Whether you’re on dialysis or not, the National Kidney Foundation (NKF) states that limiting these high-sodium salt and salt seasonings is beneficial for your health:

Use Organic Herbs and Spices in Lieu of Salt and Seasonings

Removing salt significantly reduces the flavor in your foods. To flavor up your dishes without stocking up on sodium, use spices and herbs. Dried spices come in whole and ground forms, while herbs can be either fresh or dried.

A dash of a herb or spice is enough to perk up the flavor of any food. To seal in their flavor, store them in airtight containers and in a cool dry place.

Get rid of salt and processed seasonings and start filling your spice rack with these natural herbs and spices:

Common Grocery Items for CKD Patients

How do I use these herbs and spices?

Here are some shopping and cooking tips:

IMPORTANT NOTE: Dried and fresh herbs contain potassium, with dried herbs having concentrated amounts of the nutrient. The U.S. Department of Agriculture says that 1 tablespoon of dried basil has 26 mg of potassium per gram, while a tablespoon of fresh basil has only 3 mg per gram. You may also have to skip salt substitutes and flavor enhancers as they contain some form of potassium.

Too much potassium can cause irregular heartbeats which, in serious cases, can lead to heart attack. Make sure to control your use of herbs and spices. Work with your dietitian in determining your daily potassium limit and stick to it.

The list above doesn’t cover all the herbs and spices that are easy on your kidneys. You can explore new flavors as you please. But always consult your renal dietitian first before spices and herbs.

Next is to discover some cooking techniques that can make your food gentler on your renal health. 

Explore Cooking Methods that Reduce Potassium

Did you know that the way you cook some vegetables and legumes can affect their potassium content? Read on to learn which cooking methods have this effect.

1. Double boiling (or leaching) - You can remove huge amounts of potassium from potatoes and sweet potatoes by boiling them twice. This way, you can safely eat them (in moderation) without accumulating potassium in your blood.

Here’s how to double-boil carrots, potatoes, sweet potatoes, and yams:

• Wash the vegetables under running water, then peel.
• Dice the vegetables.
• Prepare water (in room temperature) that’s twice the amount of the vegetables. Put the vegetables in the water.
• Boil the water.
• Pour out and drain the water. Replace it with room-temperature water (still twice the amount of the vegetables.
• Boil the water again. Cook the vegetables until they’re tender.
• Drain water and discard.

2. Soak and cook - Legumes like beans, peas, lentils, and peanuts are traditionally a no-no for people with kidney disease. They may be rich in fiber and vitamins, but they also contain high levels of potassium. 

But according to a recent study titled Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet, soaking and cooking legumes reduces their potassium and phosphorus content, making them safer to eat for CKD patients.

• Soak legumes in a bowl of water and leave it for 12 hours (or longer).
• Drain the soaking water and rinse legumes in room-temperature water.
• Boil them in fresh water or cook them in a pressure cooker. 

Bonus Tip: Keep Your Kitchen As Clean As Possible

Follow these food safety tips after grocery shopping:

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