I just found out that I’m stage 4, and need to really get a handle on my diet. There are a lot of choices for cookbooks out there, and was hoping to get people’s opinions on a good stage 4 cookbook/diet. Any recommendations, and if so, why do you like the book you have. Diet is so confusing with this disease that it becomes a very daunting task trying to weed your way through what is good to eat and bad to eat. Not to mention that I just became a grandpa yesterday, twice within 12 hours of each other, so I want to stay here as long as possible to see them grow up. Any advice would be greatly appreciated. TIA.
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Whitetail66
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I hear you and what you are going through. The most difficult part in the beginning is figuring out what to earn. Your labs are the most important indicator. Find a renal dietitian. They will be able to structure a meal plan accordingly. I was diagnosed at stage 3b and through my dietitian I was able to increase my eGFR 7 points in 1 year. I’m still 3b but my nephrologist is happy with my results and my anxiety is reduced……somewhat. You don’t indicate if you’re diabetic have hypertension etc that contribute to CKD, but your nephrologist should be able to discuss this with you.
I empathize with you as I’m 75 and my first grandson just turned one.
Thank you for the reply and advice. Unfortunately, my insurance doesn’t cover a renal dietician until I’m stage 5, which makes zero sense.🙄 I’m not in a financial position to hire one either. Unfortunately, I will need to figure this out on my own.
I notice that you will see you neph shortly. Review every line of your renal labs. I dont see what stage you are in but their is a lot of info on this site, Instagram has renal dietitians you can follow, Davita has menus. It all depends on your labs. I found that giving up on animal fat……meat, anything processed, limit chicken and turkey to once a month, drink as much water as you can tolerate every day…..at least 40 Oz+ never take NSAIDS, some fish. Mostly grains, legumes, veggies, berries. If you can DM me ( don’t know if it’s available on this site) I would gladly send you some sample day menus that my renal dietitian has me on. Just fyi I do not have issues with potassium, phosphorus diabetes, overweight and I control my BP to <125/68. My CKD came from too many NSAIDs for pain,lack of drinking enough water and a hypertension incident about 8 yrs ago.
Thanks for the reply. In my post, it states that I’m stage 4. Just hit 29 a couple months ago. My labs for my upcoming appointment show that I’m at 30. So at least I haven’t dropped in that time. I was afraid to look at the results because of how crappy I’ve been feeling lately. I have a sneaking suspicion that it’s a different issue causing it, which I am digging into more. No sleep apnea according to my sleep study. That’s why I love my nephrologist, because she’s the one that suggested that that might be why I feel fatigued/worn out when I wake up. So I’m crossing possible reasons off the list one by one. My nephrologist is wonderful and very proactive. We both keep a close eye on my levels (which are all in normal range, except for the obvious ones- BUN, eGfr, creatinine). She really wanted to do a kidney biopsy, to which I finally agreed to. So I just had the biopsy done around the same time as my last labs. It didn’t shed any new light onto things (I believe she was looking for a certain ’something‘- I can’t recall exactly what it was), and was sort of surprised when she didn’t see what she was expecting to see. At this appointment I’m going to be do a genetic test. My BP is under control, but always trying to improve it. I have a Stanley 40 oz. Tumbler that I make sure that I drink at least one, if not two every day. I think that I can see a correlation between slacking on water intake and feeling ‘off’. I never take NSAIDS, or pain medication in general. I’ll take acetaminophen if it’s absolutely necessary. My main concerns are muscle weakness and fatigue. I have some pretty good stress in my life as I take care of my 91 year old mom, which means that I can’t have a job as I don’t feel comfortable leaving her for extended periods of time. I know that stress is not good for anyone generally, but it’s really not good with CKD. Thank you for the tip on Instagram having renal dieticians. I don’t do Instagram, but might have to check it out. Thanks for your response.
I use recipes from davita I am on dialysis so thing change and it depends on your labs at stage four like what is your phourous level drink plenty of water verse other drinks are you keeping blood pressure under control are you getting enough excercise these things will help too
My daughter in law even uses some of the recipes from davita and they are both healthy
I hope your DIL is very watchful and keeping her own labs in mind. Those recipes are really for those with poor kidney function - those recipes often reduce key electrolytes needed for proper organ functioning. I did the same thing your DIL is doing. After a few (couple?) months, strange things started happening - I began noticing erratic heartbeats here and there, waking up and gasping for breath at night occasionally, seeing sidewalks shimmer and float during my walks. Then, out of nowhere, I passed out - coming to and passing out again three times in a row - all in public. It's fortunate I didn't lose my driver's license. My sodium and chloride were way too low due to those salt free meals, and my blood pressure plummeted. I was simply being supportive to my husband and trying to make one meal - sharing it together. Huge mistake. Took a few months to put myself back on track. Make sure your DIL addresses and eats to her own labs. Anyone adopting renal style recipes should be followed regularly with blood draws.
Phew! That's great if she's not overdoing the renal focused recipes. Renal recipes remove sodium and often potassium, phosphorus, etc. - very important electrolytes. On the other hand, the diabetes recipes are good for virtually everyone. I prepare and eat low carb/low sugar meals all the time.
My levels are still within range as far as potassium, phosphorous, etc. The ones that are out of the normal range are my BUN, eGFR from what I can remember. I go in on Thursday to see my nephrologist, go over my numbers, and have a genetic test done.
Thanks for the reply. That’s a good piece of advice. My nephrologist is keeping a close eye on my numbers. All my numbers are within the range except for my BUN and eGFR. My potassium is becoming elevated (but still in the normal range), but I think a little moderation with my diet and coffee intake. (I love my coffee, and have been having more than the one cup a day I was having.)I go see my nephrologist tomorrow. I am going to ask her about electrolytes as I have had bad muscle fatigue lately.
I have found that purchasing CKD diet books is pretty much a waste of time and money. I don't know where you live, but I have found that Cleveland Clinic, John's Hopkins University and Mayo Clinic have helpful information. When I was first diagnosed, I did many online searches and found much helpful information. Also, if you look to your right, you will see Topics. Those posts should be able to help you.
I found them to be a waste of time because many of the recipes were things I would never prepare and/or eat. You pay for the entire book but you probably will use very few of the recipes. Either get books from the library, or search for them online. I used to put the name of what I wanted to prepare and then ckd after it and I would get a recipe for something that we would eat and I could keep it on file.
Ex.--Salad recipes, ckd
Pork, pear and walnut salad
INGREDIENTS
• 1 tablespoon dijon mustard 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil 150g baby spinach
• 300g leftover roast pork (with crackling), thinly sliced, torn (see related recipe)
• 2 medium packham pears, unpeeled, cored, thinly sliced
• 2 celery stalks, thinly sliced diagonally 1/3 cup walnuts
METHOD
Step 1--Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
Step 2--Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture. Serve immediately.
Roast pork and fresh pear salsa platter with green chilli salsa verde
INGREDIENTS
• 1 large pear, cored, cut into 1cm cubes 1 small red onion, finely chopped
• 1 tablespoon white wine vinegar 1 tablespoon extra virgin olive oil
• Leftover roast pork, chilled 150g baby spinach
• 1 bunch red radishes, untrimmed, halved 300g green seedless grapes
• 2 yellow peaches, cut into wedges 255g fig and fennel baguette, sliced
Step 1--Place pear, onion, celery and celery leaves, vinegar and oil in a medium bowl. Season with salt and pepper. Toss to combine.
Step 2--Make Green Chilli Salsa Verde: Place basil, parsley, mint, garlic and chilli in a food processor. Process until finely chopped. Transfer to a bowl. Stir in oil, vinegar and capers. Season with salt and pepper.
Step 3--Cut crackling off pork. Slice pork and crackling. Arrange spinach, pork, crackling, pear salsa, radish, grapes, peach and bread on a platter. Drizzle with salsa verde. Serve.
Nippy Pork Salad
"Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too."
Ingredients
1/4 stalk celery, chopped
3 green onions, sliced
4 teaspoons Dijon mustard
4 teaspoons fat-free creamy salad dressing (such as Miracle Whip Free®) Kraft Miracle Whip Light Mayonnaise Dressing 30 Fl Oz
4 teaspoons prepared horseradish
2 drops hot pepper sauce (such as Tabasco®), or to taste
1/4 teaspoon salt
2 cups cubed cooked pork roast
Add all ingredients to list
Directions
1. Mix the pork, celery, and green onions in a large bowl.
2. Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
Thanks for the explanation and the recipes. I was wondering how many of the recipes in those books that I would actually use. It sucks going from 50 years of eating whatever I wanted, to now having to figure out what I can eat safely. I will try the recipes. They sound delicious!
As I said, put what you want to prepare in the search box, followed by ckd. I know where you are coming from and that is why I feel that buying books is a waste of time and money.
Congrats! I’m hoping to make it to that point. I need to get this figured out, as I want to live long enough to watch them grow up for as long as possible. Grumpa (as my daughter said she is going to teach her daughter to call me- inside joke, but I love it!😆) needs to teach them both how to fish, ride bikes, go trick or treating, and all the fun stuff!
I’m dealing with stage 4 ckd and gluten allergy and soy allergy I created my own recipes and I’m working on posting them online I’ll post the link asap
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