If it were not for the depletion of nutrients from our soils, the evolution of genetically modified foods and the introduction of chemical toxins in foods, which rob the body of its nutrients, your body would be able to attain the vital nutrients it needs for survival from foods alone. Unfortunately, that is no longer the case in the 21st Century. Therefore, there is a good chance that nutritional supplementations may be a vital component of establishing health in your life. However, it’s not as simple as asking the clerk at the grocery or nutrition store, or purchasing the latest recommended supplement or vitamin you read about in a magazine article. Especially, for kidney disease patients. You need the right nutrients, safe components, in the right portions and from the right sources. These vitamins, minerals and herbs can boost immunity, give you the nutrients necessary for repair and recovery, and be of great assistance, particularly in the case of toxicity, weakness, damage, or breakdown from unknown, long-term nutritional deficiencies and/or poor bodily function.

Do take vitamins and supplements to provide the nutrition that is no longer present in our food. We’d love to get all of our nutrition from foods, but that may be very hard to achieve in today’s world because:

The nutrients in foods are declining. 

The evidence is everywhere that there are dramatic declines in the nutritional content of our fruits and vegetables. Fewer nutrients in our fruits and vegetables mean we have to eat more and more of them to derive the same benefit. This is a worldwide phenomenon, but more evident in the United States as we strive to find faster more “economical” ways of food production.

The toxins in some of today’s foods are increasing.

The omega-3 fatty acids found in fish are absolutely essential for overall health. But the pollution of lakes, rivers and oceans means that it’s actually dangerous to consume the amount of fish necessary to get the fish oil we require. This reality leads us to fish oil capsules derived from cold-water fish that have been filtered for purity.

The foods most easily available to us are designed to do one thing – sell.

It’s not exactly a news flash to observe that the Standard North American Diet is more designed to optimize corporate profit margins and market share for food producers than to provide healthy, nutritious food.

Organic food is better – but isn’t always accessible and it’s always more expensive.

You should try to eat organic as much as possible. However, in today’s world of fast food eating and tight budgets, there is also no doubt that you may need vitamins and supplements to close the nutritional gap.

Don’t take vitamins and supplements in place of food.

Researchers from the Harvard School of Public Health have noted that “a vitamin supplement cannot begin to compensate for the massive risks associated with smoking, obesity or inactivity” (Willett and Stampfer 2002). Supplements should be just that: supplements to the foods you eat each day – not a replacement for them.

Don’t skimp on vitamins and supplements.

All vitamins and supplements are not created equal. Using discount and drugstore supplements is like swallowing stones, and they are going to come out looking almost exactly the same way they looked on the way in . . . and for good reason. In order for the discount store to meet their profit margin, the wholesale price of these vitamins and supplements has to be very low – and you definitely get what you pay for. If you need to economize, don’t start with supplements – that would be like saving money on your transportation cost by discontinuing regular oil changes. It will save you money in the short run but cost you much, much more in the long run. Similarly, “saving” a few pennies on your vitamins and supplements can ultimately mean spending hundreds of thousands more as you have to pay the healthcare consequences of sickness and disease. Here’s what you need to look for in a quality supplement:

Is it pharmaceutical grade, or food grade? The best vitamins and supplements are manufactured to exact pharmaceutical-grade standards, thus ensuring highest quality.

Is it complete? Does it have the necessary range of nutrients that your body needs?

Is it potent? Does it have the nutrient in the minimum amount or the optimum?

Is it bioavailable? Can your body easily absorb and utilize the nutrient? Liquid forms tend to be the most bioavailable.

Know What’s All in Your supplement

Make sure that you are aware of what is “All in” the supplement that you choose to take. Some are marketed as certain vitamin/minerals, etc., but may also contain added amounts of other nutrients. For example, your multi-vitamin may be ensuring that you are getting a well-rounded amount of nutrients, but it may also contain extra Potassium and/or Phosphorus. If you happen to be on a Potassium and/or Phosphorus restriction, I’m pretty sure; you’d rather eat that banana or drink that glass of milk, rather than ingest your potassium/phosphorus daily allowance in a pill. Stay educated and informed on the supplements you choose to take.

Bottom Line- Always talk with your doctor and/or dietitian before starting any supplement regimen. There are some supplements that can be harmful to kidney patients. Our bodies do not excrete “extra’s” like the “normal” population. What’s helpful for your neighbor may not be safe for you!

Credit: http://bit.ly/Kxm4Lp

One of my favorites that the whole family enjoys!

Yield: Makes 4 servings

2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets ( I like to use tilapia)
1 cup mayonnaise
1 tablespoon milk (any type will do)
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa-store bought or homemade
Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, garlic, and oregano in medium bowl. Sprinkle fish with pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

 
Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

 
Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Many people wonder how nutrition can impact the preparation and recovery from surgery. Although each person has their own individual needs, there are certain nutrients that are almost universally important to include and to avoid when preparing for or recovering from surgery.

Before transplant surgery

Most people who are in end stage kidney failure need to make sure they are watching their intake of sodium, phosphorus, protein and potassium. Each of these nutrients is filtered by the kidneys and can build up in the body if the kidneys are not working well.

Note: These are average recommendations. Your personal recommendations may be different. Some people may also have to restrict fluids to prevent blood pressure from rising. Your doctor will let you know if this is necessary. Please ask your nephrologist and dietitian before implementing any diet changes.

Average Nutrient Recommendations for People in End Stage Kidney Failure:

Sodium

Recommended Limit

- 1500 – 2000 mg per day

- ~500 mg per meal and

- 200 mg per snack

Health Effects

- Increase blood pressure if eaten in excess

Phosphorus

Recommended Limit

- 2000 mg per day

- ~500 mg per meal

- 150 mg per snack

Health Effects

- Can increase bone loss, osteoporosis and calcification of soft tissue (cause calcium to collect in the skin and organs). Also makes the skin itch.

Protein

Recommended Limit

- 0.8 grams per kilogram of ideal body weight (healthy weight in pounds divided by 2.2 and multiplied by 0.6

Health Effects

- Accelerated loss of kidney function, especially protein of animal origin (meat, fish, eggs and dairy).

Potassium

Recommended Limit

- 2000 – 3000 milligrams

- ~700 mg per meal

- ~200 mg per snack

Health Effects

- Heart failure

You can access the nutrient content of 1000’s of foods for free through the US Department of Agriculture’s website here.

When going into surgery, most people have an easier time recovering when they are optimally nourished. Make sure you are meeting but not exceeding your nutrient needs for protein, and that you are eating enough to maintain a healthy weight. Rapid weight loss is not advisable because it can weaken the immune system and make it harder for you to heal.

If you are feeling bad because of the build up of waste products in your blood you may not feel like eating. Speak to your doctor and dietitian about finding ways to make sure you are meeting your nutrition needs. You may need to drink a high calorie liquid meal replacement designed for kidney patients or a homemade version made with rice milk. If you choose to make your own, ask your doctor about a prescription for a multivitamin designed for kidney patients.

Low Protein / High Calorie Smoothie

Blend in a blender: (add apple juice or rice milk if a thinner consistency is desired)

3/4-cup rice ice cream (Rice Dream from Imagine Foods)

1 Tablespoon Whey protein Powder (optional)

1-tablespoon olive, canola, coconut oil, or flax oil

½ cup berries of choice

400 calories / 8 grams protein

If you are taking dietary supplements, you need to speak with your doctor and dietitian before going into surgery. Recent research from University of Chicago found that certain supplements could make surgery more dangerous. The following is a list of dietary supplements to avoid before going into surgery:

- Vitamin E, Ginkgo biloba, Ginseng, and Ginger can cause increased bleeding time
Ginseng can cause hypoglycemia.

-Kava Kava and Valerian can cause an increased sedative effect from anesthesia

- St. John’s Wort can cause the body to excrete important post-operative medications at a faster rate.

Natural medicine approaches that may improve sense of well-being and should not interfere with preparation for surgery include:

- Massage
- Acupuncture
- Cranio-sacral treatments
- Sauna and steam baths
- Meditation

Post Transplant Diet

Once you have received a new kidney your diet may resemble the one you ate before you got sick. It is still important to watch your protein and sodium intake, especially if you have high blood pressure. Your doctor and dietitian will help you make the transition to your new diet and will ease up your restrictions once your new kidney proves it can do its job well.

Here are a few points to consider once you have received your new kidney:

-Prevent excess weight gain. Many people who have received a transplant gain weight because they have fewer restrictions on foods and feel well enough top eat. Gaining too much weight can increase your risk for hypertension and diabetes. Make sure you keep track of your weight and the number of calories you are eating and participate in regular physical activity.

-Protect your bones. Kidney disease can weaken your bones. It is important to make sure you are eating adequate calcium and participating in weight bearing activity. Talk to your doctor about receiving a bone scan to assess the health of your bones.

-Avoid dietary supplements that are used to boost the immune system such as Echinacea, Goldenseal, and Astragalus. These can interfere with your anti-rejection medication. Supplements that may be beneficial include fish oil (1 – 3 grams per day to help reduce the risk of heart disease), approved multivitamins and calcium.

-Because of medications you will be taking to help prevent rejection, your immune system may be weakened. One of your primary concerns regarding food will be safety. Avoid food borne illness by keeping hot food hot and cold foods cold. As a general rule, do not leave food out of the refrigerator for more than two hours especially if it has multiple ingredients. When you finish a meal, make sure you put the food away quickly and reheat to the appropriate temperature (see thermometer diagram).

The following is a list of foods that are known to be “potentially hazardous” meaning if they are mishandled; they are likely to cause illness:

- Dairy products such as milk, cream, butter, eggs and cheese
- Meat, poultry and fish
- Custard filled bakery items
- Potato or macaroni salad
- Tofu
- Sliced melons
- Cooked beans and rice
- Caesar salad dressing
- Mayonnaise

In addition, make sure that you wash your hands frequently and keep your counter tops and dishtowels clean. Throw your sponge into the dishwasher every night and make sure to replace it when it starts to look worn. For more information about preventing food borne illness go to www.foodsafety.gov.

Whether you are preparing for surgery or recovering from a transplant, good nutrition can help reduce recovery time and complications and improve your sense of well-being. Make sure you ask your doctor and dietitian to give you specific recommendations to help support your health through the process.

Credit: http://bit.ly/IHbxMm

Ingredients

-4 medium carrots, peeled and finely diced

-2 stalks celery, finely diced

-1 large red bell pepper, seeded and finely diced

-1 (8-ounce) can water chestnuts, drained and finely diced

-3 scallions (white and green parts), thinly sliced

-2 tablespoons grated or finely minced fresh ginger

-4 cloves garlic, minced

-1 pound ground chicken (at least 90% lean)

-1/4 teaspoon black pepper

-1/3 cup bottle Chinese plum sauce

-2 tablespoons reduced-sodium soy sauce

-2 tablespoons rice vinegar

-1 teaspoon hot chili paste (or to taste)

-1/4 cup minced fresh cilantro, plus extra for garnish

-1 head Boston or Bibb lettuce

Preparation

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.

Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with pepper.

Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.

Remove the skillet from the heat, and stir in the cilantro. Allow the mixture to cool slightly, about 5 minutes.

Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.

Nutrition Information

Calories – 298 Protein – 27 g Total Fat – 9 g Saturated Fat – 2 g Cholesterol – 80 mg Sodium – 610 mg Carbohydrate – 34 g Fiber – 5 g

This week, I’m going to focus on “my crutch” in the food world. It’s not chocolate, not salty-snacks, or sweet treats. My weakness is Caffeine! Almost all days, especially mornings….it’s something I just can’t live without. At least, I tell myself my that. My children, friends and family know…don’t talk to me in the a.m…before I’ve taken that first sip of my morning drug to “get me going.” Chances are, you’ll get a much more pleasant response. But, Is it safe for kidney patients? Are there any healthy reasons TO drink this beverage or to convince us that it’s OK? Believe me, I’ve done the research. It’s conflicting, but as I’ve said in various blogs…moderation is key. Almost any food can be part of a healthy diet.

Caffeine, often called, “the world’s most popular drug,” has become an accepted part of the daily lives of people around the globe. It is found in the three most popular drinks—coffee, tea and cola—and in other soft drinks, chocolate, and some medications. Scientists say caffeine is not harmful in moderation—up to 250mg a day—as long as it is not consumed close to bed time (a minimum of 4-6 hours), which can disrupt sleep. The science and medical advice behind caffeine and its “safety” with PKD patients is contradictory. I recommend staying below 200 mg, on most days. What that equates to is approximately 2- 8 oz. cups per day. Some days, I have to admit…this is really tough!

While caffeine cannot replace sleep, it can temporarily make us feel more alert by blocking sleep-inducing chemicals in the brain and increasing adrenaline production.

This alertness can be helpful in the short term, but caffeine’s side effects include:

- A “Caffeine crash,” or fatigue once the caffeine wears off

- Feelings of anxiety or irritability

- Rapid heartbeat

- Sleep disturbance due to increased time needed to fall asleep

- Frequent awakenings during the night, and interference in moving into the deeper, more restorative stages of sleep

- For PKD patients, though the evidence is contradictory, a possible rate of acceleration in cyst development

- An elevation of Blood Pressure

So now on to the reasons, I tell myself everyday, why I can have my caffeine fix. Caffeine had long been on the list of don’ts for people hoping to lead a healthy lifestyle. Doctors pointed to caffeine’s negative effects on the nervous system and its track record of increasing anxiety, stress and food cravings, as well as its damaging effects on sleep quality. Recent studies, however, suggest that coffee and caffeine may actually offer some significant medical benefits.

- Regular coffee drinkers were 80 percent less likely to develop Parkinson’s disease.

- Two cups a day-reduced subjects’ risk for colon cancer by 20 percent.

- Two cups a day caused an 80 percent drop in the odds of developing cirrhosis.

- Two cups a day cut the risk of developing gallstones in half.

- Studies have also suggested that caffeine is beneficial in treating asthma, stopping headaches, boosting mood and even preventing cavities.

Some of these findings may have something to do with other healthful properties of the coffee bean, but most can be linked to caffeine directly. Researchers are even developing drugs for Parkinson’s disease containing caffeine derivatives.

So, in reality, my morning cup of coffee, is something that I think of “giving up” every day. Maybe someday, I will. Maybe when life is less stressful, my kids are older and I’m getting more sleep?!!! Sounds wonderful! For now….I’ll allow myself that little indulgent, my weakness. We all have a weakness, right?

Knowing the caffeine content of your food and drinks can help you keep caffeine intake at a so-called healthy level.

Caffeine Check List

8 oz. cola (23 mg of caffeine)
8 oz. diet cola (31 mg) 240 mL
Red Bull (80 mg)
8 oz. coffee (110 mg)
8 oz. decaf coffee (5 mg)
6 oz. café latte (90 mg)
6 oz. cappuccino (90 mg)
1 oz. espresso (90 mg)
1 oz. decaf espresso (10 mg)
8 oz. instant coffee (90 mg)
8 oz. imported tea (60 mg)
8 oz. U.S. tea (40 mg)
8 oz. iced tea (60 mg)
1 oz. milk chocolate candy (6 mg)
8 oz. cocoa beverage (6 mg)

Sound crazy??? My kiddos love these!!!

Prep Time:20 min

Cook Time:24 min

Serves:24 mini cupcakes

Ingredients

Cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)
Directions

Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.

Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, and cinnamon in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended

Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

I often get the question from many kidney patients, “I am so overwhelmed with all of the foods that I can’t eat.”  What does that leave me, and what foods should I be including in my diet?  Are their foods out there that support my overall health, as well as my compromised kidney status?

Most of us know that eating a balanced diet is important for good health. Now scientists have pinpointed certain foods as super foods. In addition to promoting overall health, these are foods for kidney health as well.

If you are on dialysis or have chronic kidney disease (CKD), you’ll be glad to know that there are lots of super foods, containing antioxidants and other health-supporting properties, included in the kidney diet. People with kidney disease experience more inflammation and have a higher risk of cardiovascular disease than those without kidney problems. If you have kidney disease, it’s important that you consult a renal dietitian and follow a kidney diet. Including super foods in your kidney diet-eating plan can help you increase your intake of nutrients and antioxidants.

1. Red bell peppers

Red bell peppers are a good choice for those concerned about kidney health, because they’re low in potassium. In addition, they add color and taste to any dish, while packing a generous portion of vitamins A, C, B6, folic acid and fiber. They also contain the antioxidant lycopene, which protects against certain types of cancer.

Mix them into tuna or chicken salad or eat raw with dip. Roasted, they’re great for topping sandwiches or green salads. Chop them up for use in egg dishes, such as omelets or scrambled eggs.

2. Cabbage

Crunchy cabbage is a cruciferous vegetable filled with phytochemicals, chemical compounds found in certain fruits and vegetables. Phytochemicals work to break apart free radicals. Many phytochemicals are believed to combat cancer and support cardiovascular health.  It’s also high in vitamins K and C, high in fiber and a good source of vitamin B6 and folic acid, yet it’s low in potassium, so it’s especially kidney-friendly.

Add cabbage as a topping for fish tacos. Cabbage can be boiled, steamed or microwaved and then enjoyed with a touch of butter or cream cheese. Other nutritious meal options include cabbage rolls and stuffed cabbage.

3. Cauliflower

Another kidney-friendly super food is cauliflower. This cruciferous vegetable brings lots of vitamin C to your plate, along with folate and fiber. In addition it contains compounds that help your liver neutralize toxic substances.

Cauliflower can be eaten raw with dip or in salads. Steamed or boiled, it can be seasoned and turned into a great side dish. You can even mash cauliflower as a kidney-friendly replacement for mashed potatoes.

4. Garlic

Garlic is good for reducing inflammation and lowering cholesterol. It also has antioxidant and anti-clotting properties.

Use garlic powder instead of garlic salt to add extra flavor to your meals without adding extra sodium. Garlic can be used in cooking many dishes: meat, vegetables or tomato sauce, for instance.

5. Blueberries

These tasty berries get their blue color from antioxidant compounds called anthocyanidins. Blueberries get high marks for nutrition, thanks to natural compounds that reduce inflammation and lots of vitamin C and fiber. They also contain manganese, which contributes to healthy bones.

Use blueberries to top off your morning cereal, whip them up in a fruit smoothie or enjoy them in a baked treat, such as muffins or crisp.

6. Strawberries

Strawberries are rich in two types of antioxidants, plus they contain lots of vitamin C, manganese and fiber. They have anti-inflammatory and anti-cancer properties and also help keep your heart healthy.

Like most berries, they’re wonderful on cereal or in smoothies. Add whipped topping for a quick dessert.

7. Red grapes

The color in red grapes comes from several flavonoids. These are good for your heart, because they prevent oxidation and reduce the chance of blood clots. One flavonoid in grapes, resveratrol, may boost production of nitric oxide, which increases muscle relaxation in blood vessels for better blood flow. Flavonoids also help protect you from cancer and prevent inflammation.

Choose those with red or purple skin grapes for the highest flavonoid content. Eat grapes as a snack. When frozen, they make a good thirst-quencher for those on a fluid-restricted diet.

8. Egg whites

Did you know that egg whites are pure protein? They provide the highest quality protein there is, along with all of the essential amino acids. If you’re on the kidney diet, it’s good to note that egg whites have less phosphorus than other protein sources, such as egg yolks or meats.

Use egg whites for omelets or egg white sandwiches. You can also add them to smoothies or shakes. Hard boil eggs and use the whites to use in tuna or green salads.

9. Fish

Another high-quality source of protein is fish. Both the American Diabetes Association and the American Heart Association recommend that you include fish in your meal plan two or three times a week. Besides being a great source of protein, fish contains anti-inflammatory fats called omega-3s. These healthy fats help prevent diseases, such as cancer and heart disease. They also help lower LDL (the bad cholesterol) and raise HDL (the good cholesterol).

The types of fish that have the most omega-3s are salmon, albacore tuna, mackerel, herring and rainbow trout.

10. Olive oil

Research has shown that people in countries where olive oil is used instead of other types of oils tend to have lower rates of cancer and heart disease. This is believed to be due to olive oil’s many good components: oleic acid, an anti-inflammatory fatty acid which protects against oxidation and polyphenols and antioxidant compounds that prevent inflammation and oxidation.

Use virgin or extra virgin olive oil – they’re higher in antioxidants. Olive oil can be used in cooking or to make salad dressing, as a dip for bread and as a marinade for vegetables.

If you’re concerned about the health of your own kidneys — or somebody else’s — these 10 super foods for kidney health should be on your grocery-shopping list.

A definite side-dish favorite in my household.  Plus, the added benefit with power-packed almonds!  Enjoy!!!

Yield: Makes 4 servings

1 tablespoon unsalted butter

1/4 cup sliced almonds

1/2 pound snow peas, trimmed

2 teaspoons minced shallot

1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Serve.

PKD patients, like the normal population, can experience signs of a gluten allergy or sensitivity.  Any food allergy or sensitivity can cause or support a steady state of inflammation in the body.  Inflammation in PKD patients is something that we certainly want to avoid to help contain cyst growth, keep BP in control and manage other symptoms such as bloating, stomach upset, poor appetite and malnutrition. If a person with a food allergy or sensitivity consumes such food product, the undesirable effects that may happen can include distressing symptoms such as diarrhea, stomach upset, abdominal pain and bloating.  As patients with PKD cysts grow, they may experience some of these symptoms anyways. We certainly don’t need a food allergy adding to these.

So, as with all food allergies…it is a trial and error predicament.  Adding certain food items and recording and noting how you feel physically after consuming them….is the best way to start changing your diet.  You can also be tested for food allergies, as well as other allergies.  In order for a gluten allergy to be accurate, one has to be eating gluten.  If you believe that you may have a gluten allergy, get tested before making any dietary changes.  As far as gluten goes, what about the patients who test negative for celiac disease, but still complain of reacting poorly to gluten.  These patients absolutely do exist.  They do have real symptoms.  They could have a condition called gluten sensitivity.  In this case, limiting gluten-containing products would certainly be very beneficial.  Follow your gut on this…..pun intended!!!

There are detriments to following a gluten-free diet, without reason and guidance.  There is a misconception that it’s very healthy and you’re automatically going to lose weight on it.  It has to be done properly.  Eating gluten-free can cause deficiencies in iron, vitamin B12, vitamin D, magnesium, fiber, and other nutrients because people are avoiding breads, cereals, and grains that are fortified. In contrast, many gluten-free products are not fortified. On the other hand, if you have celiac disease or are gluten sensitive, balanced correctly, the gluten-free diet can be very rewarding in treating your GI and other symptoms.  Bottom line……make sure that you speak with your doctor before making any changes.  Always see a dietitian to make sure that any diet plan you are following is well-balanced and supportive in health to your kidney disease.  If you already know you have a gluten allergy or are gluten insensitive, one of my favorite sites for meal/recipe ideas is http://www.Icookfree.com/cook/.  Just make sure when using recipes from this site, to be following your kidney diet recommendations, as well.

Knowing if you have food allergies is best, not only for your physical well-being day to day, but also your kidney diagnosis.  Any inflammation in the body can speed the rate of cyst development.  Another area where food choices can play a major role in PKD management J.

With warmer weather around the corner…I can’t help, but think of a nice spring/summer dish and bringing out that grill!!!

8 ounces orzo (about 1 1/3 cups)

6 1/2 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

2 red or yellow bell peppers, quartered

3 tablespoons purchased pesto

2 tablespoons fresh lime juice

1 pound uncooked large shrimp, peeled, deveined

1-heirloom tomatoes, cored, cut into 1/2-inch cubes (about 1 cup)

1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish

1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Directions:

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush bell peppers with oil mixture, and then sprinkle with pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat. Grill bell pepper for about 4 minutes per side. Transfer to work surface. Sprinkle shrimp with pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. DO AHEAD: Can be made 2 hours ahead. Cover; chill. Garnish with basil sprigs and serve cold or at room temperature.