Eating soy products correctly can nourish the kidneys, but eating them incorrectly can damage them! Doctors recommend these 4 types of soy products the most

1. Tofu is the best choice. During the production process, a large amount of purine and phytic acid are removed. It is not only easy to digest, but also has a considerable amount of high-quality protein. The original flavor of steamed tofu or the delicious home-cooked stewed cabbage with tofu are both perfect matches. Kidney patients should eat them 2-3 times a week to enjoy both deliciousness and health.

2. Soy milk can also be used in moderation. For those in the early stages of kidney disease, a cup of 200-250ml of pure soy milk every day is like injecting vitality into the body and replenishing high-quality protein. Remember, do not add sugar, otherwise the pressure on kidney metabolism will quietly increase.

3. Dried tofu can occasionally come to the rescue. Choose a low-salt flavor that perfectly combines calcium and protein. Cut it into small pieces and stir-fry it in a pan. Eat it 1-2 times a week to satisfy your cravings and replenish your nutrition.

4. Although yuba is very tempting, due to its extremely high protein content, patients with mid- to late-stage kidney disease must control their diet and eat less. When early-stage patients eat yuba, the amount must be strictly controlled to less than 30 grams at a time to prevent the kidneys from being "overburdened" during filtration.