Black beans are rich in plant protein, soluble fiber, and many minerals such as potassium and phosphorus. When cooked into water, especially thick water, some of these substances will dissolve into the solution.
Healthy kidneys have the ability to filter and eliminate excess minerals effectively, but kidney patients, especially chronic kidney failure, have a significantly reduced ability to eliminate potassium, phosphorus, ure and protein- metabolizing products.
Therefore, if you drink more black bean water, the total amount of minerals and filters will increase, leading to the kidneys having to work more than at the remaining ability level.
Black bean water can contribute to increased total fluid levels in the body. People with kidney disease often have to strictly control their daily water intake to avoid fluid retention, edema, high blood pressure or difficulty breathing. When drinking too much water, including black bean water, the kidneys may not be able to process it in time, causing overload of circulating volume.
However, it should be emphasized that not all kidney patients are affected equally. For people new to mild kidney disease, the filtering ability is still relatively good, using a small amount of black bean water often does not have a significant impact.
On the contrary, people with severe kidney disease or high potassium and phosphorus levels need to be more careful because of the risk of electrolyte imbalance.
When wanting to use black bean water, kidney patients should consult a doctor for instructions on the appropriate dosage and frequency, to avoid increasing the burden on the kidneys while maintaining balanced nutrition.
