Dialysize (spelling?) Potatoes

[kellyt]

My nephrologist told me that if I wanted to eat potatoes I could just peel them, cut them up and soak them in cold water overnight.  Obviously, keep in the refrigerator when soaking.  He said that this will cause a lot of the potassium to exit the potato and sink to the bottom of the bowl.  I've only done it once because I'm not good at planning our meals ahead of time.  We've cut down on the amount of potatoes we normally eat, but we haven't been told to cut them out all together YET!  I hope someone finds this beneficial. 

[NolaGail]

Kellyt,

My neph told me to do that with potatoes when I was first diagnosed 25 years ago. You would think that in all these years with advanced technologies in this and that they woulld have come up with a better way by now .  Alas, I guess not!

NolaGail

[twirl]

I do that or usually I just use the tator as is but eat less.
I was told to cut, peel, and soak for 1-2 hours, throw out the paper, replace with water and do it for another hour.
It got to be a hassle so I take more binders and eat less potatoes. I do love a potato.

[kellyt]

I agree Nola.

twirl:  I do basically the same thing.  When we have a baked potato I just eat half and I don't eat the skin anymore.  I take my Tums and usually don't worry. 

[rose1999]

Dad's dietician says you can either do the soaking overnight in the fridge or you can bring them to the boil in a large pan of (unsalted) water, drain the water off, put fresh water in and boil as normal.

[kellyt]

Dad's dietician says you can either do the soaking overnight in the fridge or you can bring them to the boil in a large pan of (unsalted) water, drain the water off, put fresh water in and boil as normal.

That seems easier to me, especially since we don't plant our meals in advance.  I know...I'm a lazy wife.   

[glitter]

Following things affects to the amount of potassium in food:

Size: Smaller you cut the vegetables, better you get the potassium off.
Time: Longer you soak them, more potassium comes off.
Temperature: when you use use warm water in soaking and boiling vegetables, more potassium comes off.
Amount of water: more water you use in soaking and boiling, more potassium comes off.
You should also peel off the vegetables before cutting, soaking and boiling.




there were some great threads about this- I just cant find them.

[flip]

slice them thin and soak for about 4 hours

[Deanne]

Bringing this back up again because I saw recipes for french fries on another message board. This means I can make some of those french fry recipes! I knew about leaching spuds to reduce potassium, but since I only like my potatoes fried or baked (hate mashed potatoes  ), it ddn't occur to me earlier that I could leach them and then fry them. I'm kind of slow sometimes!

[Rerun]

Binders are for Phosphorous not Potassium.  Thus the name Phosphorous Binders!

                                                                       

[glitter]

if you dont have tons of time you can also slice them thin bring to a boil for 3 or 4 minutes- pour off the hot water and replace it with cold and do it again- gets rid of potassium and then you can make either mashed or scalloped or whatever. the irish kidney web-site has a lot of hints.

http://www.ika.ie/index.php?option=com_content&task=view&id=22&Itemid=49

[flip]

Two things are critical in leaching potassium out of potatoes...time and surface area. The potassium leaches only from the area that is in contact with the water. Slicing and dicing greates more surface area so more potassium is removed. Hot water is better and the more water the better. After all this trouble, you're still left with 50-60% of the potassium. Why bother? Just eat half as much.

[BRANDY]

If there is 50-60% potassium then how about eating half as much after you leach them?   where theres a will theres a  way