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Kidney Diet Tips

October 1, 2015

Kidney Diet Tips: Pumpkin and Kidney Diets

PumpkinsRevisiting this post from 2013 and wanted to share with you again.

Yesterday 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…

September 17, 2015

Cucumber Recall: Caution for Kidney Patients

cucumbers-6802Beware cucumber lovers. The Center for Disease Control and Prevention (CDC) reports over 400 people have become ill and two deaths  were caused by  salmonella infection linked to cucumbers. The contaminated cucumbers were traced to imports from Mexico, and were distributed in Alaska, Arizona, Arkansas, California, Colorado, Florida, Idaho, Illinois, Iowa, Kansas, Kentucky, Louisiana, Minnesota, Mississippi, Montana, Nevada, New Jersey, New Mexico, North Dakota, Oklahoma, Oregon, South Carolina, Texas, and Utah, and possibly other states. If you have purchased cucumbers recently check with your grocer to confirm they are not from the contaminated source. Avoid cucumbers when eating out as a precaution.

People with kidney disease, especially those on dialysis, elderly people and young children are at the highest risk for becoming ill or even dying after consuming food contaminated with salmonella.

Kidney diets include cucumbers as a kidney-friendly vegetable choice. They are almost sodium-free, low in phosphorus, and have about 150 mg potassium for 1 cup, sliced with the peel. You can still enjoy fresh cucumbers, but before you purchase or consume them, be aware of where the cucumbers were grown and the distributor. Try one of these cucumber recipes with cucumbers grown locally to be safe.

Check out these additional kidney resources from DaVita.com:



September 9, 2015

Today’s Kidney Diet: Fall Favorites cookbook

Fall cookbook coverNow that Labor Day has officially marked the end of summer (although it may not feel like it yet!), it’s time to pull out recipes that bring warmth and comfort as evenings start to cool down. The latest DaVita cookbook, “Today’s Kidney Diet: Fall Favorites” offers 16 recipes that focus on fall produce and kidney-friendly classic comfort foods.

In addition to fall recipes, this new cookbook includes salt-saving tips, spice paring suggestions, and the 25 percent recipe modification rule. It also includes the Today’s Kidney Diet: Quick Reference Guide to help choose the best foods for your stage of chronic kidney disease (CKD). Download your copy today!

In addition to “Fall Favorites” you can access the Today’s Kidney Diet series, including “Healthy Summertime Recipes” and “Meals in 30 Minutes or Less”. Another cookbook showcased on the DaVita cookbook page is “Diabetes Diet Delights”, a 3 day menu plan and shopping list for people following a diabetes diet.


Check out these additional kidney resources from DaVita.com:

August 25, 2015

5 Tips to Lowering your Salt Intake

by guest blogger DaVita dietitian Susan Zogheib, MHS, RD, LDN

Eat less salt written on a heap of salt - antihypertensive campaign

Salt is made up of 40 percent sodium and 60 percent chloride and is very important to your life. You can’t live without it because salt serves many functions. It helps to maintain blood’s water content, balances the acids and bases in your blood, and helps to keep the nerves and muscles working smoothly.  But too much salt can be very dangerous. Read more…

July 30, 2015

Thirst Quenching Flavored Water for Hot Summer Days

By guest blogger DaVita Dietitian Kara Hansen, MS, RDNiStock_000047085042_Small Rasp Water

Summer is here and so is the heat! Nothing quenches thirst like an ice cold beverage. If you are a kidney patient who’s watching fluid intake, always be aware of how much fluid you are drinking, especially in the summer when tempted to drink more because of the heat. It’s a good idea to check with your dietitian to find out how many ounces or cups are allowed each day for fluid. Read more…

July 1, 2015

Red, White and Blue Recipes for Independence Day

PieRWB-whole-698Celebrate Independence Day with the colors of freedom!  DaVita dietitians put together red, white or blue salad and dessert recipes  to complement your July 4th decorations. Pick one or more to include at this weekend’s barbecue, picnic or social gathering.

Recipes made specifically for the kidney diet can help you limit sodium, potassium and phosphorus while still enjoying great food with family and friends. Read more…

June 23, 2015

Summer Potassium Control

By guest blogger DaVita Dietitian Daniel Solomon, RD, LDN

iStock_000009822887_Small Produce

Summer time reminds us of picnics, cookouts, festivals, visits to the beach, traveling, and more.

Food is plentiful at many of these fun activities, but along with it comes a wide assortment of foods high in potassium – sweet potato, tomato, yogurt, banana, orange, nectarine, papaya, avocado, cantaloupe and honeydew, grapefruit, and mango to name a few. These foods can be tempting if you are on a low potassium diet. Read more…

June 3, 2015

Today’s Kidney Diet Summertime Cookbook


Now that summer is here it’s time to pull out your favorite summer recipes and take advantage of seasonal produce and lighter meals.

In addition to your own favorite recipes, DaVita dietitians have put together 16 fresh, easy-to-prepare recipes that are perfect for summer in the latest cookbook “Today’s Kidney Diet: Healthy Summertime Recipes“. Read more…

May 20, 2015

Outdoor Living: Tips for Barbeques and Picnics

By guest blogger DaVita dietitian Cheryl Hathaway

Happy Memorial Day!Family on vacation having barbecue

Break out the barbeque and pack the picnic coolers!  Warmer weather brings wonderful opportunities for outdoor living and great food. Whether you prefer a sizzling steak from the backyard grill or cool picnic sandwiches at the park, here are some tips to keep your outdoor celebrations fun and full of flavor.
Tips for Grilling:

  • Barbeque rubs are a simple and fast way to add flavor to grilled meats.  During grilling, the rub forms a savory crust that helps seal in the juices to keep meats moist and tasty.  Many commercial rubs are high in sodium.  However, you can easily combine salt-free spices that you have on hand at home to create a kidney-friendly rub customized to your taste preferences.
  • For those who like flavor with a little “zing”, try this recipe for “Zippy Barbeque Rub”:

Read more…

April 28, 2015

New Phosphorus Pyramid: Today’s Focus on Phosphorus for Kidney Patients

The Phosphorus Pyramid, a new tool for learning about phosphorus control, was created by researchers Claudia D’Alessandro, Giorgina B Piccoli, and Adamasco Cupisti from Italy. This pyramid does not focus on phosphorus content of foods alone. It incorporates the newer focus on phosphorus load–how much phosphorus is retained due to digestion, absorption and removal (by the kidneys, dialysis and/or phosphate binders). Read more…

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