In the months before I started dialysis, maybe a whole year before, I lost my appetite.
Nothing really tasted good, and a CKD patient, especially one facing ESRD pretty quickly, has to radically restrict potassium, phosphorus and sodium in their diet, as these can no longer be filtered out of the blood my the failing kidneys.
Phosphorus can be "bound" in the gut and eliminated with the, shall we say, stool. This used to be done with calcium and alumninum binders, but each of those created other health problems for the kidney patient.
Fortunately, there was recently developed a totally undigestable (and therefore metabolically neutral) phosphate binder now sold under the brand name Renagel ("rena as in "renal" and "gel" because it becomes a gel in the gut, where it binds the phosphorus).
Unfortunately Renagel is
very expensive. Another reason to get health insurance when you can get it through a group (so you're not denied for having kidney disease), get insurance that has drug coverage, and get insurance that can be converted to a individual policy if and when you leave the group.
Sodium can raise blood pressure, and high blood pressure is both a cause and a result of kidney disease, so it is very important to limit it. Fortunately that's not too hard, especially if you eat and cook primarily with unprocessed foods.
But potassium, that's the really dangerous one. Too much potassium can actually stop your heart. That will kill you faster than the kidney disease. You therefore have to know what foods contain potassium, and how much they contain, so you can really keep to the limits. The
American Association of Kidney Patients (AAKP) has a nice little booklet listing the potassium, phosphorus and sodium content of many foods, including some fast food items.
But an even more comprehensive source is the USDA Nutrient Data Base, which you can search
here.
For a more comprehensive discussion of kidney diets, try the
National Kidney Foundation, which has a nice on-line
cookbook for kidney patients who have already started dialysis.
However, the diet for CKD patients and ESRD patients who have not yet started dialysis is slightly different, primarily in restricting the amount of protein in the diet.
So with all that as background, here's the story of my favorite dish.
As I mentioned, for months before I started dialysis, I had no appetite and was often nauseated. My husband bravely took over the cooking, and he developed a dish which we call "phish." (From the old Andrews Sisters song "Hold Tight" in which there's the line, "I get my favorite dish - fish."
Potatoes are high in potassium, and must be reduced in the diet. Our standby starches therefore became rice and pasta.
Protein had to be reduced, so he used only a little meat. (With protein highly restricted, doctors recommend you eat "high quality" protein, which generally means lean meat or fish.) He sometimes used leftover chicken, fish or beef, and he sometimes used lean sausage.
But the bulk of the dish was low-potassium vegetables: garlic, onions, green beans, bell peppers, asparagas, along with a little bit of broccoli (also high potassium, but a good source of calcium, so permitted in small doses.)
He sauted the vegetables - always using plenty of onion and garlic - in olive oil, used a low sodium, low potassium herbal mix like Mrs. Dash as an alternative to salt, and tossed in the leftover meat just to heat. (If he used sausage, he cooked it separately and drained off any fat from the cooking before adding it to the phish.) He put it on top of the rice or pasta, and bon appetit!
This dish is so good we still eat it often. After starting dialysis, I had to increase the protein in my diet, so he just put in more meat.
Because my husband has prediabetes, we are starting to think about the
glycemic index, and we've heard that pasta served al dente actually has a pretty low glycemic index, so we've been using pasta more in our phish lately. (Note: Diabetes is the
Number One cause of kidney failure leading to dialysis!)