Guava is a fruit rich in vitamin C, fiber and antioxidants, not containing too much potassium like some other fruits, but people with kidney disease still need to use it cautiously.
First of all, if a family member has kidney disease, housewives should prioritize choosing guava with a moderate size, not too big, because large guava varieties often have thick meat and higher sugar content, which can affect blood sugar control - an important factor for patients with kidney failure, especially those with diabetes. Guava has a light to slightly yellow color, firmly hand-held but not too hardened, which will help ensure natural ripeness, avoiding the use of ripening chemicals.
Next, you should choose guava with clear origin, prioritize organic products or grown naturally to reduce the risk of pesticide residues. People with kidney disease have the ability to eliminate toxins less than normal people. Therefore, eating fruit containing chemicals can increase the burden on the kidneys.
Another factor that housewives need to pay attention to is to avoid guava with chopped, withered or deep stains. These damages can create conditions for bacteria or fungi to grow, which is harmful to health. You should also choose fruits with soft seeds or low-seed varieties for easy digestion, because a weak digestive system can put indirect pressure on the kidneys.
Finally, even if you can choose safe guava, kidney patients should still eat it in moderation and should have their skin removed if they are worried about chemical residues. Washing under running water and soaking in diluted salt water is also a necessary step.
