Cooking methods with chronic kidney disease

Introducing cooking methods for husbands with chronic renal failure.
Here’s how a family with chronic renal failure was taught when they received nutritional guidance.
If you want to know the ingredients and how to choose foods, please see the following article.

I want to get a lot of protein! But I want to limit salt and potassium

Although seafood is high in protein, it contains a lot of salt and potassium.
When making a high-protein, low-salt / potassium diet, the following cooking methods are absolutely necessary.

Boil in hot water

It is natural to boil in hot water dried noodles, but be sure to boil in hot water seafood and vegetables.
The same applies to processed foods such as ham, which can be used for menus with low salt content by boiling in hot water them before use.

Blanch

The fish fillets used for grilled fish and stewed dishes are blanched at the stage of preparation. Blanching is not soaking in hot water, but boiling water is sprinkled on salty ingredients. In Japan, this is called “yu-doshi” in a different term from blanching (if you have an appropriate English word, please let me know).

About ingredients and foods that cannot be “yu-doshi” or blanched

As I mentioned in the article below, there are some ingredients and foods that are difficult to cook with kidney disease foods.

There are ingredients that you can feel the deliciousness of when you eat them raw.
For example, tomatoes, cucumbers and lettuce for vegetables, and sashimi and fish eggs for seafood.
Under the guidance of a dietitian, it is said that these ingredients and foods can be used, but do not actively use them.

Eat out only when you have a meal you really want to eat

My husband sometimes eats luxury items.
Originally, he is a person who tries to relieve stress with my appetite, so after consulting with a doctor about such accuracy, he says, “If you can adjust it later, you can eat your favorite food.”

There are many sushi restaurants and set meal restaurants that he goes to once a month.
Sometimes he goes to hamburger steaks and Chinese restaurants.

However, he doesn’t sprinkle soy sauce on sushi, and I gets the set meal garnish and miso soup he ordered at the set restaurant instead.
At a hamburger specialty store, we get a plate and we all share one plate for adults, and we try not to eat raw vegetables.
Even if he want to eat Chinese food, doesn’t drink ramen soup or wakame seaweed soup, but ask for high-protein fried chicken.

My husband was hospitalized for only a week after the onset of acute heart failure, a complication of chronic renal failure, where she experienced a kidney disease diet.
He, of course, does not neglect to consult after eating out, but since he has become thin after hospitalization, he does not go to binge eating, which seems to be working.

Summary: He is eating with his family, but for now everyone is healthy

It’s been a year since I and my son ate the same food as his kidney disease (as of July 2021), but so far, my family is fine.
I was worried that if I boiled and “yu-doshi” each time, I would say, “Water-soluble vitamins may also flow out,” and even the nutrients I want to take will decrease.
But everyone is fine, so the result is okay.

It has become possible to cook using the taste of soup stock.

By keeping in mind a well-prepared meal, I have come to try to make a menu that tastes good even if the salt content is reduced.
Perhaps because of that, the other day, my parents praised me, “The soup stock of miso soup was very delicious.”

Thanks to the idea of making the soup stock work instead of reducing the salt content.

However, in the case of simmered dishes, it is often the case that the soup stock is not added.
In such cases, choosing a delicious low-salt seasoning is important for a kidney disease diet that tends to be protein.
In the article below, I will introduce tips for choosing seasonings and recommended seasonings, so please refer to them as well.