Today for #FoodieFriday, we’re pondering an interesting fact. “Compared with patients without chronic kidney disease, patients with CKD are more likely to consume a limited number of fruits and vegetables,.” This is according to data published in the Journal of Renal Nutrition. If you are a person diagnosed with CKD, can you relate to this statement?
Plant-based diets have many health benefits – and can possibly help prevent and slow the progression of chronic kidney disease, Type 2 diabetes, and high blood pressure. Of course, it’s important to check with your physician prior to starting ANY diet.
Here’s a simple and tasty recipe for a Kidney Friendly Roasted Veggie & Barley Bowl from the Kidney Nutrition Institute. It’s true that whole grains are higher in potassium and phosphorus than refined grains. That’s because refined grains are stripped of the bran and germ where the fiber, vitamins, and minerals are found. However, this recipe calls for one cup of cooked pearled barley which only contains 150 mg Potassium. This is an excellent recipe that includes some fantastic nutritional information plus its perfect to pre-prep for lunch for the week ahead!