Kicking It With Kidney Food

This entry is part 7 of 10 in the series Renal Diet

Kicking It With Kidney Food

Kicking it with kidney foodKicking it with kidney food was a topic I never thought I would be discussing. Isn’t life strange? Food! It’s what binds us-it’s what brings families and foes together and except for the longing for love, nothing could be more important to us. Lately, we are texting images of our dinner. We are consumed with the newest food fad and watch countless episodes of television food channels. It is all the rave…for healthy people.

Kicking It With Kidney Food

Being a kidney patient pretty much eliminates the ability to explore food scenes and it’s not just due to the very restrictive diet imposed by kidney disease. A huge part of any food journey begins with a concept in the mind. The thoughts of delicious herbs brought to life in the oven-the mental image  of subtle sense stimulation on the palette. An idea. The food revolution begins with a new thought. Instead of traditional carne asada tacos, why not add mushrooms sautéed with a spicy arugula? Let’s experiment.

And thus the journey begins – the exploration and the delightful implementation of new ideas takes hold. As the flavors finally dance across the palette, we come alive both physically and imaginatively. However, this dance is reserved for the healthy. They are not Kicking It With Kidney Food!

Most kidney patients are simply too sick to ever imagine such a journey. Getting from medication to dialysis, then recovering from the difficulties of an unnatural exchange of blood doesn’t leave much of an appetite and surely the invitation for a new food adventure is not even on the table. No pun intended.

Nourishing a patient in kidney failure is essential to wellness and must encompass healthy ingredients and preparing this is a difficult task because a kidney diet is a whole new way of eating and there are very few people who know how to cook delicious Kidney Friendly food.

How do you accomplish these great tasting meals? It’s simple, you start with lab results and work backwards. What is the patient supposed to avoid? What lab results are in line? Can you add phosphorus? Perhaps increase potassium?  With solid blood work you can create meals and finally get to the point where you create meals that are actually tasting pretty good.