Tweaking recipes to lower potassium and phosphorus?

[Jenna JM]

I have recipes that I would love to lower both potassium and phosphorus *and sodium* by either less of a specific ingredient OR eliminating/substituting ingredients. I am most concerned with legumes and beans *it has been very difficult for me to give these up* and asian foods which traditionally come with a high sodium level. Is this possible to do or must I consider giving up these recipes completely?

CKD level 3A, STRICT vegan for over 40 years, 69 y/o, female and active

[Anthony Valentine, Kidney-Friendly Chef]

I don’t think you need to give these recipes up. I’m sure they can be converted to more of a kidney-friendly recipe. Find the ingredients with the highest sodium, potassium, and phosphorus and look for “alternatives” or “substitutes” on Google. Then, you can just play around making the recipe. Hope this helps!

[Lauren Budd Levy MS, RDN, CSR, FNKF]

You can leach potassium from beans and legumes by soaking overnight and then removing the water. Rinsing canned products and choosing no salt added products also helps. Coconut aminos are a great low sodium option for high sodium soy sauce products as well. You do not need to give up completely.

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