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Showing posts from August, 2017

Milk and Phosphorus

Milk and Phosphorus
Chronic Kidney Disease (CKD) patients, and especially those on dialysis - referred to as End Stage Renal Disease (ESRD) - are told to limit the intake of milk and dairy products. 
The reason for this is the nutritional contents of milk. One cup of whole milk (8 oz.) contains about 10% of the recommended daily intake (RDI - I know, so many initials to remember), 22% of phosphorus, and 23% of saturated fat. That’s very high for a glass of milk.  Especially because you will find phosphorus in nearly all of the foods we eat. So getting almost one quarter of your RDI in a small glass of milk could  push you over the recommended limit. 
So why is this a problem? People with functioning kidneys can process out excess amounts of nutrients through urination. Have you ever heard the joke about certain vitamins and supplements? It just creates expensive urine. 
That’s right, if you ingest more nutrients that your body needs, you just pee it out. That’s not to say that there isn’t…

Sodium by Example

Cooking for your Kidneys
Sodium by Example Homemade Hot Sauce and Salt in the diet
Hot sauce you can buy is generally loaded with sodium. This acts both as a flavor enhancer and preservative in foods. That is one reason hot sauce and other bottled items can stay on a shelf in the store without refrigeration. It is also vacuum sealed so that limited or no air gets in the bottle, and hence airborne bacteria can grow inside.  The problem for most people, especially patients with kidney failure, is the salt. Salt is sodium chloride (NaCl), one part sodium to one part chloride.  Even though Salt is equal parts of each, the chloride ion is heavier and that makes salt approximately 40% sodium and 60% chloride. To be specific, it is 39.3% sodium, 60.7% chloride, by weight. The human body needs both of these positive charged ions in order to survive, and this is why salt used to be a very high valued commodity.  For a period of time salt was a form of currency. The word “Salary” can be traced back …

Homemade Pepper Sauce - Print

Click here for video Ingredients About 18 Fresno, cayenne, or jalapeƱo peppers. (The color of the pepper=color of hot sauce).2 Additional Hotter peppers. ( If you like HOT) 1 3/4 to 2 cups white wine vinegar or cider vinegar (Not that distilled stuff) Juice of one whole lime - about 2 tablespoons3 garlic cloves1 shredded carrot1 tsp salt
Total Time: 45 minutes.
Equipment: Blender, Immersion blender, or Food Processor 
Yield: About 1 pint if you remove the seeds. Up to about a pint and half without straining. 
Start by cutting off the stems of all the peppers. Next cut each pepper into about 4 to 6 pieces.  Cut the garlic cloves into a few smaller pieces each.
Combine the vinegar, lime juice, garlic, and all the peppers (seeds included) into a pot. Bring to a boil and reduce the heat to a simmer. Let simmer for 20 minutes.  After 20 minutes remove from the stove and let cool, or place in the refrigerator for 15 minutes. Hot food in blenders and food processors can be very dangerous. When the pep…

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