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Kidney Diet Tips

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September 16, 2014

How can I make my kidney diet foods tasty?

Herbs and spicesWhenever a diet limits sodium, people tend to think that means their food will be bland. However, think of a low-salt diet as an invitation to introduce your taste buds to new sensations.

Here are some ideas to give your renal diet foods extra flavor: Read more…

April 10, 2014

DaVita Diet Helper “How to” Part 2: Meal Planner Pre-planned Meals

The Meal Planner feature in DaVita Diet Helper provides pre-planned meals, or allows you to create your own meals. The pre-planned meals, or DaVita suggested meals, provide kidney-friendly menus and recipes for 3 meals and 2 snacks each day. These meals are designed to meet daily nutrition targets for protein, sodium, potassium and phosphorus selected in the meal plan settings.  The meals are on a 2 week rotation, plus additional meals are available in the “Substitute” list. Read more…

September 19, 2013

Kidney Diet Tips: Pumpkin and Kidney Diets

PumpkinsYesterday a  farmer friend delivered a fresh pumpkin to my mom’s front porch. Yes, it’s that time of the year— the beginning of fall harvest, cooler evenings, and soon-to-be leaves turning vibrant colors in celebration of another year passing.

As we were discussing what to do with the pumpkin, the question came up “How does pumpkin fit into a diet for stage 3 CKD?”  To answer, I’ve gathered  some kidney diet tips facts and figures on pumpkin  to share with you. Read more…

August 21, 2013

Summer cookout recipes for a kidney diet

iStock_000016880339XSmallLabor DayThe end of summer is approaching, and August  and September weekends are best times to stay out of the kitchen and plan a few last summer cookouts. One great way to stick to your kidney diet and still enjoy a backyard cookout is to host it at your house. Read more…

January 3, 2013

A Fresh Food Start for Your Kidney Diet

Happy New Year!

This is my favorite time of the year to not only reflect on the past year, but to start changes that will make 2013 even better. Today, my focus is on fresh foods in the kidney diet as a healthy change. The whole nation is experiencing a transformation in how we think about our food, with a renewed focus on

  • where and how food is grown
  • how it goes from the farm to food distributors, then to our tables
  • the amount of food processing and impact it has on personal health and the health of our country

This food transformation has an impact on kidney diet and food recommendations. New research on the best foods for kidney diets and health outcomes will further influence recommendations made by kidney health professionals in the future. Gaining control over how and what we eat means choosing fresh foods and preparing food at home instead of relying on takeout, fast foods, convenience foods and restaurants. Dietary Guidelines for Americans 2010, used in policy making, education materials and nutrition programs, is a valuable resource with guidance for building healthy eating patterns and making healthy choices.

For kidney patients, a fresh food start means lower sodium, phosphorus and potassium intake from processed foods, and more control over what goes in or stays out of the foods consumed. Think about ways you can make a fresh start with your foods in 2013. Here are some of my suggestions. Read more…

June 7, 2012

Save your kidneys with a DASH Diet

A big question after diagnosis of kidney disease is “What can I eat to save my kidneys?” If you are in early stages 1 or stage 2 chronic kidney disease (CKD), or if you have normal kidney function but are at high risk for kidney disease, today’s kidney diet tips may save your kidneys and prevent or delay the need for dialysis in the future.

The June issue of Renal and Urology News contains an article by Alison Steiber, PhD, RD, LD titled “DASH-style Diet Effective in Preventing, Delaying CKD Progression”.  DASH stands for Dietary Approaches to Stop Hypertension, so as you may guess part of the focus is to reduce sodium intake, which is recommended for anyone with high blood pressure or kidney disease.

The DASH diet is rich in fruits, vegetables, and low fat dairy products. Emphasis is on lean proteins such as fish and poultry, whole grain products, legumes and nuts. The DASH diet is reduced in red meats, sweets, added sugars and sugar-containing beverages.

Composition-wise, the DASH diet is high in calcium, potassium, magnesium, phosphorus, protein and fiber. Calcium, potassium and magnesium in the diet play a role in reducing blood pressure.

 

 

 

Steiber explores several DASH diet studies and makes observations for those with CKD:

  • The DASH diet and variations of the DASH diet are proven to result in significant reductions in blood pressure.
  • High potassium and phosphorus content of the DASH diet usually is not an issue in early stages of CKD, as these restrictions may not be prescribed until stage 3 or stage 4 CKD. (Dialysis patients are not advised to follow a DASH diet due to high potassium and phosphorus content.)
  •  ACE inhibitors prescribed for blood pressure control may cause more potassium retention, so routine monitoring is important.
  • A vegetarian DASH-style diet rich in fruits, vegetables, whole grains and nuts but lower in protein may reduce protein (albumin) in the urine (measured as albumin excretion rate) in patients with proteinuria.
  • The DASH diet is associated with lower risk of kidney stone development.

High blood pressure, protein in the urine, and kidney stones are damaging to the kidneys and can speed the progression of kidney failure. For early stage CKD consider a DASH or vegetarian DASH-style diet to reduce blood pressure, reduce protein in the urine, prevent kidney stones and save your kidneys.

For more information on the DASH diet check out “Your Guide to Lowering Your Blood Pressure with Dash”  or go to the National Heart, Lung and Blood Institute to read more about DASH.

Consult your doctor or dietitian for advice on the best diet for your individual needs. 

 Kidney diet resources from DaVita.com

April 24, 2012

The Delicious Dietitian: A new line of kidney-friendly seasonings and vinegars

How about some new flavor blends to spice up your every day meals?

I’ve discovered  a new line of spice blends and vinegars created with the kidney diet in mind. Jen Neese, CEO and Founder of The Delicious Dietitian, once worked as a dietitian in the renal community, plus her grandmother was a hemodialysis patient. Jen took her passion for flavor and her compassion for kidney patients and  created a line of kidney-friendly spice blends and wine vinegars. Each unique blend is intense in flavor, adding depth to vegetables, meats, salads, dressings, sauces and just about any other dish you want to try.

  • Seafood: a blend with lemon zest, sweet paprika, onion and ginger
  • Creole: Rich, warm Lousiana Bayou cooking flavors, including garlic, onion and thyme
  • Italian Mediterranean: a hearty balanced blend of basil, oregano and thyme
  • Southern All Purpose: a hint of French flavors with lavender
  • Southwest: savory south of the border taste
  • Thai: exotic Asian curry, ginger, garlic with additional herbs to balance the flavors

I tried the Southern All Purpose blend on sliced eggplant,  sauteed in olive oil until tender–excellent and tasty, no salt needed. If you have low potassium greens, like kale or turnip greens, add a splash of one of the fruit wine vinegars and a sprinkle of the Thai blend. For blackened fish or chicken, try the Creole. One word of caution–go light on the seasonings because a little bit goes a long way with these intense flavors!

The wine vinegars are produced from apple, muscadine and blueberry, giving a fruity mild flavor that lingers on the taste buds. I mixed the red muscadine wine vinegar with  extra virgin olive oil and the Italian Mediterraneon blend and served over spring mixed greens.

Jen is aware of the importance of regulating sodium, potassium and phosphorus in the kidney diet. Her products are not only free of sodium. There’s no potassium chloride or phosphate additives either. In addition, this dietitian made sure many people dealing with health issues could benefit from her product line. There’s no sugar, gluten, MSG or fillers added to any of the spice blends or vinegars.

If you are interested in trying these flavor enhancing products, visit The Delicious Dietitian website or download the TDD Flyer.

 

What are your favoite ways to use seasoning blends and vinegars?

 

 

 Kidney diet resources from DaVita.com

April 10, 2012

Kidney Diet Tips: How Much Potassium in Salad Greens?

What’s not to love about a cold salad served in a chilled bowl with your favorite salad dressing? Today’s kidney diet tips will help if you’re following a low potassium diet but love salad greens.  As you can see from the chart below, all the salad greens listed are less than 200 mg potassium for a 1 cup portion.  Mix and match the ones you like best. The goal is to stay below 200 mg potassium for one salad.  If you want a larger portion, select the lowest potassium greens, arugula and green or red leaf lettuce.

Salad Greens Portion Potassium Phosphorus Sodium Protein
Arugula 1 cup

74

10

5

.5

Butterhead 1 cup

131

18

3

.7

Endive 1 cup

157

14

11

.6

Green leaf 1 cup

70

10

10

.5

Iceberg 1 cup

102

14

7

.7

Looseleaf 1 cup

108

16

15

.8

Red leaf 1 cup

52

8

7

.4

Romaine 1 cup

116

14

4

.6

Watercress 1 cup

112

20

14

.8

Unfamiliar with some of these greens? Go to Cooks Thesaurus foodsubs.com,  to see pictures.

Salad greens are naturally low in sodium, but the wrong dressing can really boost the sodium content. When selecting a salad dressing buy low sodium commercially prepared dressing. Better yet, homemade salad dressings are easy to make,  inexpensive and contain no additives. Try one of these DaVita.com salad dressing recipes:

Basic Salad Dressing

Cranberry Dijon Vinaigrette

Creamy Vinaigrette

Italian Dressing

Oil and Vinegar Salad Dressing

Tarragon Vinaigrette

 Kidney diet resources from DaVita.com

March 30, 2012

Kale, a healthy choice for the kidney diet

Kale, a curly leafy green is gaining in popularity. Notice the addition of this delicious, nutritious, antioxidant packed vegetable to restaurant menus as well as your favorite recipe websites. Some sources promote kale as the healthiest vegetable on the planet. With 45 flavonoids, kale has powerful antioxidant and anti-inflammatory benefits. That’s a good thing for people with kidney disease and cardiovascular disease, who often suffer from chronic inflammation. Read more…

February 24, 2012

Kidney Diet Tips: A new recipe for Sodium Girl’s Low-Sodium Recipe Rally

This week I’m stepping up to the challenge. Sodium Girl, who blogs on living salt-free and who has first hand experience dealing with kidneys, has challenged her readers to take a salty recipe and replace the high-sodium ingredients with low-sodium substitutes, creating a low-sodium dish full of flavor. I found out about the challenge a day ago, so had little time to to stew on what to create. Last night my hubby kept popping into the kitchen to check on the end result of the yummy smells and clanging pots.

I started with a couscous recipe I love from allrecipes.com. Here’s the original (and to give credit, it was created by Levedi, a cook who has shared several recipes.)

Couscous, Cranberry and Feta Salad

Ingredients                  

  • 1/3 cup couscous
  • 1/3 cup dried cranberries
  • 2/3 cup boiling water
  • 1/2 cucumber, diced
  • 2 tablespoons crumbled feta cheese
  • 2 teaspoons balsamic vinaigrette salad dressing, or to taste
  • salt to taste

Directions

  1. Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
  2. Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.

Makes 2 servings.

Nutrients (my calculations–used 1/4 tsp salt for the recipe)

243 calories, 6 g protein, 40 g carbohydrate, 6 g fat, 13 mg cholesterol, 455 mg sodium, 175 mg potassium, 116 mg phosphorus, 91 mg calcium, 2.9 g fiber.

The feta cheese, salad dressing and salt to taste–all full of flavor and sodium, were my challenges. Additional challenges–the mushy cuccumber I had planned to use, and an almost empty bag of dried cranberries, plus keep it kidney-friendly with low potassium and low phosphorus ingredients. Needless to say, my creation was a bit different from the original recipe, but ended as a pleasant culinary surprise.

Here’s my low-sodium rally recipe:

Couscous, Apple and Carmelized Onion Salad 

 Ingredients

  • 2 cups thinly sliced white onion (Maui or other sweet onion variety)
  • 1 tablespoon balsamic vinegar glaze
  • 2 teaspoons honey
  • 1 small apple, cut, cored and thinly sliced (leave the skin on)
  • 1/3 cup water
  • 1 tablespoon unsalted sweet butter
  • 1/3 cup couscous
  • 1 teaspoon cinnamon

Directions

  1. Spray a nonstick skillet with cooking spray and cook onions over medium heat, stirring often. When the onions are translucent and soft, cover with a lid and continue to cook until carmelized, about 15 minutes. Stir about every 3-4 minutes and adjust heat if needed.
  2. In a separate nonstick skillet sprayed with cooking spray, cook apple slices over medium heat until tender. Reduce heat to medium low and cover with a lid. Continue cooking until soft and slightly browned, about 10 minutes.
  3. Add balsamic glaze and honey to caramelized onions and stir.
  4. Boil the water, add butter and stir until melted. Pour over couscous in a bowl. Cover and let set for 5-10 minutes.
  5. Sprinkle cinnamon over couscous and stir with a fork to mix.
  6. Add onions and stir until well mixed; add apples, toss and serve.

Tip: Serve hot or cold–it’s great both ways!    

Makes 2 servings

Nutrients:

230 calories, 4 g protein, 37 g carbohydrate, 6 g fat, 15 mg cholesterol, 7 mg sodium, 155 mg potassium, 66 mg phosphorus, 32 mg calcium, 3.4 g fiber.

I loved participating in this challenge. Sodium Girl has not only proven you can live with and enjoy a low sodium, salt-free diet, she has also prompted a whole group to create and prove there is flavor without salt. Thank you Sodium Girl!

What’s next? March is National Nutrition Month. Find out what the DaVita Dietitians are doing to celebrate!

Kidney diet resources from DaVita.com

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