Phosphorus is a dangerous substance that causes increased load on the kidneys, and controlling the amount of phosphorus in the diet can slow down the progression of kidney failure. Patients with kidney disease should be on a phosphorus-restricted diet, no more than 800mg per day, and we have listed ways to do so and a list of foods in the previous issue. In this issue, we talk about another important trace element in the body, potassium. Why is it important to limit potassium intake in chronic renal failure? Potassium maintains the mobility of nerves and muscles, and is involved in maintaining a normal heartbeat pattern. However, weakened kidney function can lead to accumulation of potassium in the blood, muscle paralysis, slow heartbeat, stoppage of heartbeat, and other symptoms, so it is especially important to control how to control the intake of potassium. How to achieve a potassium-restricted diet? Means to reduce potassium in cooking include: (1) First immerse green leafy vegetables in a large amount of water for more than half an hour, then pour off the water and put them back into a large amount of boiling water to sizzle; (2) Root vegetables such as potatoes, which contain high potassium, should be peeled, sliced into thin slices, and boiled after being immersed in water; (3) It is recommended that more winter melon soup be eaten, e.g., winter melon, loofah and so on, as they contain a lower level of potassium than the soup of green leafy vegetables, and the soups made of the vegetables are all containing potassium; (4) Salt substitute and salt substitute products sold in the market are also available for sale. (4) Salt substitutes and salt-free soy sauce sold in the market contain a lot of potassium and should not be used more often. Which foods are high in potassium? What are the low potassium foods?