Soaking to reduce potassium and phosphorus content of foods

To achieve and maintain normal serum potassium and phosphorus levels reducing potassium and phosphorus intake is frequently recommended for adults living with chronic kidney disease (CKD). Exploring food preparation methods to reduce potassium and phosphorus content appears warranted. The study aim was to determine the impact of soaking foods in hot water on potassium and phosphorus content in a variety of plant and animal-based foods.
Source: Journal of Renal Nutrition - Category: Urology & Nephrology Authors: Tags: Original Research Source Type: research