A renal diet is a way of eating that helps people with kidney disease manage their symptoms and stay healthy. It can also help to slow the progression of kidney disease and prevent further complications.
Benefits of a plant-based diet for renal health
A plant-based diet is a great option for people with kidney disease. It’s low in phosphorus and potassium, which are two minerals that can be harmful to people with kidney disease. A plant-based diet is also high in fiber, which can help to lower cholesterol levels and improve blood sugar control.
Portion control and deprivation on a renal diet
It’s important to control portion sizes on a renal diet. This is because eating too much of certain foods can raise blood phosphorus and potassium levels. It is also important to avoid processed foods and sugary drinks.
However, it is important to note that you should not deprive yourself on a renal diet. There are many delicious and nutritious foods that you can eat on a renal diet. Check with your doctor or dietician!
Lentil Soup
Ingredients:
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste or salt substitute like Mrs. Dash
Instructions:
- Rinse the lentils in a fine mesh strainer.
- In a large pot, combine the lentils, vegetable broth, onion, carrots, celery, garlic powder, and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.
- Season the soup with a small amount salt or with Mrs. Dash – or even fresh herbs like cilantro!
Recipe Credit: National Kidney Foundation
Bonus resource! Check out this webinar – Is A Plant-Based Diet Beneficial for Kidney Patients? by the nonprofit organization, ReMend. It covers misconceptions about a plant-based diet and if it can be beneficial for people on a renal diet. The discussion features an expert group of panelists, including Renal Dieticians from the Kidney Nutrition Institute and the Executive Chef and Dietician from Mama’s Kitchen in San Diego.
