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Kidney Disease
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Butter or I Can't Believe It's Not Butter?

I get conflicting answers on this and I'm trying to slowly change my diet. I Can't Believe It's Not Butter is a vegetable oil spread. 1/2 the fat of butter and 0 cholesterol. I know the best answer is neither, but if I have choose, which is best for CKD? My gfr is 50. Thanks in advance for any help!

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I asked my RD the same question and her advice was I Can't Believe..., but sparingly.

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Thank-you. I asked my nephrologist about a dietitian and he said not needed now, so I appreciate your help!

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If possible you should tell your nephrologist that you WANT a referral. It's not up to them! It's your decision. They can help you develop a kidney-friendly meal plan that will help you slow the progression of CKD.

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I've asked twice and he says I don't need one, and I think it's because from what I read, insurance won't pay for it. I'm beginning to think I need to try a new nephrologist.

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You can try a couple of other options before finding a better nephrologist. See if a dialysis center near you has an RD who will sit with you and get you started. You can also speak to the RD at your local hospital to help. You also can ask your PCP for the referral to see an RD. Hope this helps.

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HI Hugatree,

The answer to this is not simple. Depends on what you are doing with it. Cooking and baking with ICBINB does not work the same way as butter. The water content is higher and the consistency is wrong. Can't make a roux (white sauce) with it and you can't bake with it either. But... I am not doing much of those things now anyways.

However, for eating, the caloric content in ICBINB is better than butter. I use Land O Lake lite butter (50 cals) for things like bread because I do not like the taste of any margarine on bread. But, I use ICBINB spray for my veggies and pasta all the time. Key thing is moderation.

pritikin.com/is-i-cant-beli...

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That sounds great. I'm going to try that. I don't like margarine either!

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My Nephologist and PD Trainer told me always butter....but sparingly...he said margarine and oleo were harder for the kidneys to break down....

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Thank-you. That's what I hear too. I'm going to try light butter. I do need to lower my cholesterol.

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My holistic kidney doctor said use butter only sparingly and then it should be grass fed which is higher than Omega 3. She said not to use any margerine or other processed type oils. Olive oil or macadamia oil are always better choices as they are higher in Omega 3. Organic palm oil can be used sparingly at higher temps.

As usual, it depends on who you talk to and there are varying opinions on what is the best choice. Wish it were easier to decide.

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Thank-you. I appreciate the oils information. I'm going to get some!

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I just don't use butter. For breakfast I use one ounce of cinnamon apple sauce on my toast.

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That sounds good. Do you make it yourself or is it something already made?

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If I but it it comes from an organic only store, and I add the cinnamon.

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If calories are a concern, lower calorie versions of both butter and ICBINB are available. The fat free version of ICBINB was discontinued. Some margarines and some butters add olive oil which is considered healthier. Check out Smart Balance. If you choose to use margarine, the softer versions and sprays are less hydrogenated and thus have less trans fats. Maintaining my weight is a problem for me since I went mostly vegan. So, in the interest of controlling my blood pressure, I use salt free regular butter. I haven't been able to find a salt free margarine. My GFR is 53.

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I use Unsalted butter too....i always have...even before i knew i had CKD...i love to cook and bake...and most well written recepi will specify unsalted butter over regular butter...especially in gravys...that has probably blessed me with a very slow progression of CKD...I also rinse canned vegetables...it removes 40 % of sodium in them just with that simple act...and i never thought about it but i have never seen unsalted margarine either...lol

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I haven't tried washing canned vegetables. I buy the no salt or low salt variety when I can find it. I believe I wlil try the rinsing though. Via salt avoidance, the judicious use of potassium, and moderate exercise, I've managed to reduce my systolic blood pressure, and keep it down. The potassium option should be used with precaution for anyone with a tendency toward hyperkalemia. My potassium levels are staying within bounds. After a while, low salt tastes normal, and all those high sodium foods taste salty. They are. We have simply become accustomed to them. Our tastes adjust. Certain things, however, like popcorn, I still don't like unsalted. I avoid those things, use a salt substitute, or Mrs Dash. But remember, if you there is any possibility that you might be potassium sensitive, be careful. Look at the label of those substitutes. Of course, the rules change for those in more advanced stages of CKD.

Also, you can get too little sodium. It is an essential nutrient. I am a little concerned that I may go to far in limiting salt. It's easier to just avoid salt than actually keep track of my consumption.

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I'm a big popcorn lover--a leftover from my childhood! It's true, without salt, it's just not the same. So I turn to the other two old childhood memories--a humongous seasoning/spice collection and the fun of playing with my food. What I tried with popcorn was, cinnamon, pumpkin pie spice, nutmeg, ginger, cloves, coconut shreds, oh yes, and the butter! That was my weirdest concoction so far. A girl's gotta do whatta girl's gotta do!

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Thanks. I'm learning so much here!

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For my Popcorn I sprinkle it with black pepper...did it by accident once and it tastes amazing...I dont worry about getting too low on sodium ...unless you are on diretic...but if I have to pick between the two, I would choose to be low side...The canned vegetables are the worst...they are not just sealed in salt...they are full of phosphorus as a preservative...and I lnow what you mean by stopping salt is no biggie...everything is too salty....

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I did that on purpose...with shredded Mexican cheese and this terrific salt-free seasoning from Puritans Pride. They have two I found, and one has orange in it! Both are delightful.

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I'll check Puritans Pride out. Gotta have butter or butter flavored oil, or the seasonings won't stick. If the popcorn is already in oil, butter flavoring seasoning will work. The low-salt varieties of microwave popcorn still have considerable sodium. I used regular popcorn (no oil included), sprayed the inside of a paper bag with oil, introduced popcorn, placed the bag in the microwave, and let it pop until it slowed. My wife was afraid I was going to set the microwave on fire. It worked great. I did keep an eye on it while it was popping though.

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Thank-you! That helps so much.

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I didn't know about the paper bag hack! That's cool! Cheaper than the silicone microwave popcorn dealiebobber I got at Amazon. You don't need oil if you don't want any. And it collapses.

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