Does anyone leach their vegetables to lower the potassium (K) Since I mostly eat vegetables, I have been experimenting with the process of soaking my veggies for 2 -3 hours, changing the water a couple of times and then cook them. Sometimes I boil them, sometimes I roast. It does not change the taste.
I have found so much conflicting information on what vegetables are high in K and what is not. One site said green beans but I have not seen that elsewhere. So I check the potassium level elsewhere and then I keep a running diary of my K intake for the day keeping it below 2000mg, which is less than half of a "normal" American diet.
I have to wait to see if my K in my labs improve. They aren't high, remaining from 4.7 to 4.9 but I am trying to prevent them from going over 5.
sciencedirect.com/science/a...
kidney.org/atoz/content/pot...