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Videos, recipes, and nutritional information for CDK patients, including those on Dialysis.

     Cooking for kidneys is the result of my more than 5 years on dialysis fighting ESRD. The highly restrictive diet combined with the limited time available from the professionals charged with assisting patients on the difficult journey led me to venture out and find some answers.

     This website is here as a resource for those that suffer from, and those that serve patients with chronic kidney disease (CKD).  We provide nutritional information, ingredient options, and delicious recipes to help out with all the different variables for patients.   Although there other options available, few provide video content, and none from a patient/chef.

     I found that most of the recipes and information available to ESRD patients are overly generalized. In providing recommendations, the assumption had to be that each patient suffered from every possible cause of renal failure, and that each person had every variable in the danger zone. 

     This restrictive approach doesn't take into consideration the individual patient and their specific needs. The end result was an  overwhelmingly large number of patents just checked out of the nutrition aspect of their care: the one aspect we as patients, have any control over, and a very important part of our treatment. 

     This website is designed to educate patients and caregivers on the specifics of each vitamin and mineral that our kidneys used to control for us. In this way we can increase patient engagement in their own nutrition and keep them interested in the food they eat that will better their health. 

    From there we offer recipes to assist in our food choices, allowing for greater flexibility of the CKD diet.  By opening up some of the food choices, we hope that patients and care givers will pay closer attention to their specific needs and be more diligent with their food options. And by increasing  patient engagement we hope to increase the overall health and quality of life of each patient.


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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…

Hot Sauce recipe. Video/Survey

Making your own Pepper Sauce
Click the photo to watch the video
A very quick survey below.  It is very important to get your feedback about the video, content, and the presenter of the video. This will help us make future videos.
Click here to take the survey. Please.
This project has been a pilot program so far and we hope to be able to continue producing these videos. By filling out this brief survey, you will be helping us and possible funders evaluate the interest in this type of program.  Thank you so very much for your support. 

Click here for Print Version

Homemade BBQ Sauce

Barbecue Sauce - Make it at home
Summer time means grilling, BBQ, and picnics. CKD patients can have a difficult time navigating all the wonders of the outdoor grilling season with all the dietary restrictions. There are dry rubs with high sodium levels; Wet sauces that are high is potassium, sugars, and sodium; High fat meats that have high phosphorus levels. All of these are on the “avoid or limit” list.  
This recipe accommodates many of the problem areas and can relieve some of the stress that occurs when trying to enjoy the outdoor cooking season. The use of tomato paste helps with the potassium levels; limited brown sugar reduces carbs and sugar levels; using minimal salt limits sodium; and using the chile paste listed above, greatly enhances the flavor without adding to the negative aspects of jarred BBQ sauce. 
If you choose to use a pre-made chili paste, I recommend adding 2 chipotle peppers for the smokey flavor, and find one with the least amount of sodium and sugar.


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