Soy foods may be beneficial for people with chronic kidney disease (CKD), dialysis patients and those with a kidney transplant as a low-saturated fat, cholesterol-free meat replacement.
Among sauces, although light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect of potassium.
While soy sauce can add a lot of flavor to your favorite dishes, it does have some downsides. Because of the traditional way soy sauce is produced, each serving has very high levels of sodium. In fact, on average, one tablespoon of soy sauce contains more than half the recommended daily sodium we should be consuming.
Soy sauce and sodium intake.
Too much sodium can lead to long-term problems like high blood pressure. While soy sauce contains a lot of sodium, it's a better alternative than adding salt to flavor a dish.
Tamari or liquid aminos instead of soy sauce
Liquid aminos is a gluten-free, soybean-based seasoning. Coconut aminos are non-soybean option that come from the sap of a coconut tree. Brands to try: San-J Reduced Sodium Tamari, Braggs Liquid Aminos, Coconut Secret Organic Coconut Aminos.
Low sodium soy sauce is a good option for those watching their salt intake. It's also good for certain recipes where a lot of soy sauce is used for braising, and you want more control over salt levels.
One of the best ways to keep your blood pressure down is by eating less salt so choose a reduced salt soy sauce when you're cooking a stir-fry and go easy on the sauce.”
Daily home and nocturnal hemodialysis or peritoneal dialysis
You may consume milk alternatives for more dietary potassium if they do not have phosphorus additives. If you are on peritoneal dialysis and need more protein, soymilk is a protein-rich alternative.
Tofu is kidney-friendly because it is a plant-based protein source that is low in phosphorus, potassium, and sodium. Tofu is safe to eat for all the following conditions and treatments: Chronic Kidney Disease (CKD)/Transplant. Hemodialysis (3 times/week)
Potatoes are very high in potassium. Avoid baked potatoes or potatoes cooked in a microwave because all of the potassium stays inside the potatoes. Avoid scalloped and instant mashed potatoes as well as French fries. Peeling, cutting and soaking potatoes in water overnight leaches out some of the potassium.
Asian Food:
Dishes without sauces or with a light sauce are more suitable e.g. steamed whole fish, braised meats, crispy skin chicken, sweet sauces such as plum, lemon, orange, and sweet and sour may also be lower in salt.
You can use vegetables, grains and pasta as the main dish and small pieces of meat, poultry or fish as the side dish. You can also add low-protein pastas to help keep protein within limits.
Large amounts of fried foods are not recommended as part of a healthy diet for anyone, whether a person has chronic kidney disease (CKD) or not.
Some dishes that are typically lower in sodium (1) include steamed dumplings, stir-fried veggies, hot and sour soup, and moo goo gai pan.
So while you can replace soy sauce with salt in your recipe, you'll probably want to avoid a 1:1 ratio! Try putting in a quarter teaspoon of salt for every teaspoon of soy sauce, or simply put in half a teaspoon of salt per serving of your dish.
How can I reduce the saltiness of soy sauce? There are only 3 answers that I can think of . ..1) add water to the original soy sauce to dilute it 2) use less sodium soy sauce such as “Kikkoman's” 3) liquid aminos such as the brand “Bragg's”.
You likely associate balsamic vinegar with the Mediterranean region where it's produced. So it may seem strange that soy sauce–a staple of Asian cuisine—is a viable alternative. But because of soy sauce's similar color and acidic flavor, in small amounts, it can stand in with a one-to-one ratio to balsamic vinegar.
Hoisin Sauce
While it has a more complex consistency and flavor profile than soy sauce, it is a yummy option for those who want to take their stir-fry to the next level. Use hoisin sauce in a 1:1 exchange for soy sauce.
Chinese-style soy sauces traditionally are made with 100 percent soy, while Japanese-style soy sauces are made with a mix of soy and wheat (usually 50/50). This gives the Japanese sauces a sweeter, more nuanced flavor than their Chinese counterparts, which are usually saltier and more aggressive.