Salt and water are indispensable elements in a person’s life, but if not properly grasped, they can cause an increase in the workload of human organs and induce or accelerate organ damage. This is especially true for the elderly and patients who already have combined hypertension, nephritis and cardiovascular diseases. In our practical work, we found that most patients with kidney disease generally accept the concept of salt restriction, but very few of them can really achieve precise and effective salt control to meet the standard. It is because these so-called “small problems” are not in place, many patients with kidney disease can not be cured. Today some tips to help you effectively control the intake of salt and water. The human body’s physiological requirement for salt is about 3 grams. For patients with kidney disease, a daily intake of 6g of salt is enough to meet the physiological and gustatory needs of the body, and will not increase the workload of the kidneys, you must have this concept of cooking connoisseurs, but many patients will emphasize the concept of consuming low-sodium salt will not increase the burden on the kidneys. Is this true? There are many brands of salt available in supermarkets today, such as seaweed salt, low sodium salt, mushroom salt, and so on. The back of these salt bags are labeled with the ingredients of the salt in detail. The ingredients of each brand of salt are mainly sodium chloride, but also contain some potassium chloride, potassium iodate, potassium ferricyanide, etc. The more potassium chloride, potassium iodate, potassium ferricyanide, etc. in the ingredients, the less sodium chloride will be present and the lighter the taste will be. Is “low sodium salt” suitable for all people? In fact, when chronic kidney disease progresses to CKD stage 5, especially in maintenance dialysis patients, the kidney’s ability to excrete potassium gradually decreases, making it easy for hyperkalemia to occur. However, in addition to sodium in salt, MSG, soy sauce, pickled vegetables, salted meat, soy bean curd, yellow sauce, preserved fruits and dried fruits, and purchased foods are also high in sodium. How to precisely control salt on the basis of satisfying taste needs? Let’s take a look at these charts: 1. Don’t throw away the cap of the beer bottle after drinking, it is a good helper for salt control! A bottle of wine bottle cap can hold 6g of salt, just the amount of your day. 2, want to eat salted duck eggs, a salted duck egg contains 4g of salt, if you eat a salted duck egg one day, then you can only eat 2g of salt again today. 3, do not think that there is no salt in soy sauce, 30ml of soy sauce is equivalent to 6g of salt Oh! If you stir-fry today with 30ml of soy sauce, then you can not eat salt. 4, some people do not like to eat salt, eat anything like dipping sauce, please always remember: 20g of salty sauce has 6g of salt in it! The patient’s family must work together on a salt control plan, to support the patient and create an environment where he can limit salt. Do not put all kinds of seasonings when cooking. Many foods actually taste very good and need to be felt by heart, so if you eat lighter, you will naturally not want to drink water. Excess salt will cause you to increase your water intake due to thirst. And excessive water intake for some patients with acute nephritis and acute renal failure with oliguria, nephrotic syndrome, chronic renal failure with oliguria and swelling is not allowed, because the water drank into the water can not be discharged, water storage in the body to aggravate edema, but also easy to aggravate hypertension, all reasonable water control is particularly important for this part of the patient.