Kidney disease diets tend to be light in taste because they limit salt and potassium. Therefore, I have been looking for a seasoning that feels delicious even if the salt content is low.
We choose delicious seasonings because they are used every day, but of course the cost is also a checkpoint. Seasonings with low salt content are expensive if you buy them all.
So, here we will introduce the seasonings that the administrator of this site, Chihiro, has actually used. If you use seasonings with low salt content, the taste tends to become protein and you get tired of it, so we also introduce foods that are recommended as a way to enjoy the texture.
Of course, it is a way of eating according to the current husband’s symptoms. If you and your family have similar symptoms to my husband, see this as an example.
- Introduction: Husband’s renal function stage & intake restriction of salt, potassium and phosphorus
- the cooking scene is on You Tube.
- 4 nutritional points under the guidance of a nutritionist
- 1. Take delicious soup stock (do not drink broth if you have swelling of your feet)
- 2. Choose sugar that is mildly sweet
- 3. Pickle with spices, herbs and spices
- 4. Improve texture with almonds, etc. & supplement vitamins and minerals with cereals
- 5. Use agar / agar instead of gelatin for jelly and jelly aspic
- 6. Energy is actively supplemented with lipids
- Summary: About 5.5g of low-salt seasoning and salt daily intake
Introduction: Husband’s renal function stage & intake restriction of salt, potassium and phosphorus
Before introducing the selection of seasonings and how to eat the Chihiro family, I would like to tell you about my husband’s medical condition as a premise. Compare it with yourself and your family and adjust the balance if you can refer to it.
First of all, regarding the stage of renal function, my husband was diagnosed a year ago as “You have chronic kidney disease and the stage is G5”. At that time, symptoms of acute heart failure appeared as a complication of chronic kidney disease.
After that, under the guidance of a doctor and a dietitian, regular examinations and diet therapy were started. My husband’s medical condition includes regular medical examinations and dietary treatment before dialysis is required.
Also, the stage when I was admitted to the examination one year ago was G5,
but My husband’s constitutional characteristics Yes, as of March 2021, it has settled down to stage G4 for some reason.
Salt: the menu should be 3g of salt per day 【Considering sweet bread lovers】
My husband likes to eat sweets and sweets. He is only 38 years old, he continues to work with the same load as before, and is originally a person who tries to relieve stress. For that reason, I am aiming for 3g of meals for 3 meals a day.
Potassium: Only receive guidance to refrain
After limiting the salt content, it is also necessary to limit the “potassium” that plays another role in the regulation of intracellular water content.
Although we have been instructed on how to cook and what to eat for this potassium, we are not required to strictly control the potassium intake in the diet.
For this reason, potassium intake restrictions are restricted by thoroughly implementing the “how to eat” described later in this article, the selection of ingredients and foods introduced in the following article, and their cooking methods.
Phosphorous: “You don’t have to worry about your intake for now.”
As of July 2021, my husband is not on dialysis. In the future, when renal function declines to a level that requires dialysis, phosphorus intake may be restricted.
the cooking scene is on You Tube.
The cooking scenery of the recipe introduced in this blog is distributed on the You Tube “Chihiro no Shoku Support” channel. You can access it from the “You Tube button” at the end of this article, so please take a look.
If it is difficult to understand the content of the instruction and the points of choosing seasonings….
I think that you may not pay attention to my expression when you read the article.
“I don’t know if it’s a nutritionist’s instruction or Chihiro’s own initiative.” In such a case, I’m sorry to trouble you, but I’d appreciate it if you could let me know in the comment form. I will respond appropriately according to the guidance of the doctor.
I also list some recommended seasonings, but these are my own choices, not guidance. Please understand that the dietitian provided guidance on the amount of nutrients to be ingested and how to take them.
By the way, the amount of ingredients in each product is subject to change, so I did not post it on this site. Sorry to trouble you, but if you are interested, please check from the link.
4 nutritional points under the guidance of a nutritionist
First of all, among the contents that he received guidance from a dietitian, there are four matters related to nutrition. p>
- 20g of protein per meal
- Estimated daily intake of salt is 5.5g
- Refrain from potassium intake
- To prevent complications of heart failure, daily water content is around 1.5L
Based on this guidance, I started to make a kidney disease diet at home. In addition, the amount of nutrient intake per menu meal was calculated for each meal, and every day I listened to snacks and other snacks to understand the amount of nutrient intake for one day.
What Chihiro learned by practicing
It’s been a year since then, and I’ve learned that “seasoning selection is very important” in making a kidney disease diet. The following 6 are the tips for choosing seasonings that I thinks.
- Take delicious soup stock (If you have swelling legs, adjust the broth)
- Sugar should be mildly sweet
- The bottom of the meat is salt-free and pickled with spices, herbs and spices
- Improve texture with almonds, etc. & supplement vitamins and minerals with cereal
- Use agar / agar instead of gelatin for jelly and aspic
- Energy is actively supplemented with lipids
Depending on the cooking, you may not use it, but you should use one of them. Then, I will explain each of them.
1. Take delicious soup stock (do not drink broth if you have swelling of your feet)
When you take delicious soup stock, the satisfaction after eating not only broth and soup but also ingredients such as meat and vegetables is completely different. However, it is also important to know that the soup stock made from live ingredients is rich in potassium from the ingredients.
Do you have chronic swelling of your feet due to decreased renal function? Have you been instructed by your doctor to “don’t drink broth or soup”?
Once you have selected the dried sardines and vegetables that will be the source of your soup stock, you need to practice the eating method that suits your kidney disease diet. And one of the methods is to choose a product that does not contain salt.
On the other hand, potassium is boiled in extracts extracted from dried sardines and vegetables, so be careful not to drink broth when you eat it.
- Kelp soup stock
Make kelp soup stock for soup and hot pot. The amount of juice per cup of my husband is less than that of me and my son. He rarely drink soup, but if I take the kelp soup stock properly, the flavor will be much richer and the satisfaction will be higher. Also, in the case of miso soup, if you take kelp soup stock, you can feel the flavor of amino acids even with a small amount of miso, and as a result, you will end up with a soup that is richer in flavor and less salty.
In the recommended seasonings to be described later, I will introduce the “kelp for picking dashi” used in the my family and the granule type “kelp soup stock” with no added salt (The salt content of kelp is included). Both are delicious, so please choose the one that you can continue.
By the way, the reason why I choose “kelp for picking dashi” is that I can cook the boiled kelp after soup stock in soy sauce. I use kelp every day, so it’s a waste to just throw it away. The boiled kelp in soy sauce is ideal for rice balls and bento boxes.
This was taught by my father-in-law who was cooking at a restaurant. It’s delicious with boiled and dried baby sardines, and sesame seeds, so please give it a try.
- Skipjack soup stock, soup stock with flying fish
The bonito broth added to the miso soup kelp soup and the flying fish-filled broth for simmered dishes are also delicious.
I do not use bean-derived miso and red miso, which have a relatively high salt concentration.
In addition to the bouillons introduced here, I sometimes boil frozen vegetable calyx to make bouillons. Potassium content varies from vegetable to vegetable, but salt intake is reduced. Sticking to seasonings is costly, so I also use this method. At that time, a large non-woven fabric pack is convenient, so I will introduce it together.
Kelp soup stock
- kelp for picking dashi
- Granule type without salt (The salt content of kelp is included)
Skipjack soup stock, soup stock with flying fish
- Skipjack soup stock (additive-free, granules)
- Soup stock with flying fish (additive-free, dashi pack)(The salt content of kelp is included)
Miso (moderate salt content)
- Additive-free vegetable bouillon (The salt content of kelp is included)
- Large non-woven fabric pack (when boiling vegetable calyx and skin)
2. Choose sugar that is mildly sweet
Oligosaccharides are used in cooking. I choose it regardless of whether it is 100% oligosaccharide or not. I will introduce what you are currently using.
Oligosaccharides are used to make menus, but my husband goes out with hot tea or coffee to drink during work breaks in a water bottle. He brings it in a thermos so it stays warm. During the lunch break, it is said that individually wrapped starch sugar is dissolved in the drink and then drunk.
It seems that starch sugar is less sweet than sugar. Therefore, my husband who always drinks black coffee can continue.
- Sweetened sake
I am using a general one.I am not particular about it, so I will omit the recommended seasonings.
- Japanese cooking sake
I don’t have to buy it as an overall cost cut because I don’t have to use it.I am not particular about it, so I will omit the recommended seasonings.
- For cooking
- For individual packaging and catering
3. Pickle with spices, herbs and spices
Black pepper and Japanese pepper buy grains. Not only is the grain crushed and used for seasoning, but it is also used to eliminate the odor when boiling. If you buy one with a mill, you can use it with grains, which is convenient.
When boiling chicken liver, try using black pepper or Japanese pepper grains. The chicken odor disappears compared to when using ginger, and it’s very delicious. My 3-year-old son also eats it because he can remove the fruit and serve it as it is.
I don’t want to use salt for the under taste of raw meat. Therefore, I do not use commercially available seasoning, but combine herbs, spices, and oils (described later) to make something like that.
It is convenient to buy more if you can buy it at a supermarket and also have a refillable series. However, some herbs have different tastes, so I will introduce the bottle type with a small content. If you like it, please continue to buy it.
- Other Japanese spices
Yuzu-flavored seven spice blend is used for udon noodles and Chikuzen-ni.
- Black peppercorns
- For fruit and refill of Japanese pepper (also with a mill)
Other Japanese spices
- Seven spice blend
4. Improve texture with almonds, etc. & supplement vitamins and minerals with cereals
Nuts is not strictly seasonings. However, because it is rich in protein and has a pleasant texture, it is sometimes chopped and used with seasonings at the Chihiro family.
Depending on the type of nut, some nuts are rich in unsaturated fatty acids (such as omega 3 and omega 6), but nutritionists have not specified that strictly. Therefore, I would like to buy mixed nuts without salt added for nuts.
Nuts may be crushed and mixed with dressing, but on the other hand, they may be taken with a lunch box and eaten as a snack.
- Brown rice cereal
For my husband, I choose cereals made from brown rice because there are no restrictions on phosphorus intake. He also mix it with yogurt and eat it.
I also eat a lot. It’s not gluten-free because it also contains wheat, but We are not feeling well when I eat wheat products, so we replaced it with this one.
I like barley cereals because they have a wheat-like flavor, while brown rice cereals have a natural sweetness and flavor. My impression is that it’s more chewy than barley cereal, and I feel like I’m still full (I think there are individual differences).
- Brown rice cereal
5. Use agar / agar instead of gelatin for jelly and jelly aspic
I am instructed by a nutritionist that “If it is not gelatin jelly, you can eat it.” Therefore, I eat agar jelly or commercially available konjac jelly.
I always have powdered agar because I can get dietary fiber. I don’t dare to buy agar jelly.
Actually, powdered agar can also be used for cooking. When used as a binder for minced meat dishes such as hamburger steak, farcellets de collateral, and dumplings, it is less stuffy than wheat flour or potato starch, and is refreshing and delicious.
- Agar for sweets in Japan
Of course, juice with fruit juice may be boiled down to make agar jelly. When making sweet jelly in this way, I use agar for sweets. This agar for sweets is sold in Japan and will be introduced later. Agar for sweets is called “agar” in Japan and is distinguished from the general agar “kanten”. Agar for sweets is hard to melt even when warmed, and it melts in the mouth like gelatin jelly, and has the goodness of agar and gelatin.
The reason why I dare to choose agar for sweets instead of gelatin jelly is because of the guidance from a nutritionist.
It is necessary to know the potassium content in the juice, but if you make a bite by dividing it into small pieces with an ice machine plate etc., you can also retouch after meals.
- Agar for sweets in Japan
6. Energy is actively supplemented with lipids
As for how to consume energy, a dietitian has instructed me to think about menus with the consciousness of consuming lipids rather than carbohydrates.
- Fried food oil
I heard that fried foods are less likely to oxidize than other cooking oils, so I use olive oil. I use cheap ones, which are different from the ones I put on hot vegetables. Also, coconut oil is used when frying. If you add coconut oil to olive oil, it will be crispy and delicious. I chose coconut oil that contains the medium-chain fatty acid “MCT”. A dietitian says, “I want you to incorporate it into your kidney disease diet.”
In this flow, I will explain the type of oil called “MCT”. MCT is classified as a medium chain fatty acid. Since it is liquid at room temperature, it can be sprinkled from above after cooking. Since the taste does not change, my husband eat about a spoonful of main dish, side dish, dessert, and drink somewhere in the day.
Some are individually wrapped and can be catered. It’s a little expensive, so I use it only for my husband and only once a day.
- Extra virgin oil
I use it for hot vegetable salads, hoping that it will lead to vitamin intake as much as possible. The aroma is completely different from the olive oil used in fried foods, so it is sometimes used with spices and herbs after seasoning the meat.
- Other oils
Omega 3 and Omega 6 are not always available.Recently, there are mayonnaise with low salt content that contains unsaturated fatty acids, so I choose such seasonings.
Fried food oil
- Olive oil
- Coconut oil (with MCT)
Extra virgin olive oil
Seasoning with other oils
Summary: About 5.5g of low-salt seasoning and salt daily intake
When choosing a seasoning labeled as “reduced salt,” be sure to discern what it means to be “reduced salt.” Sometimes the content is small, saying, “It’s less salty than our conventional products.”
And, as a story of me, it is quite difficult to get used to adjusting the salt content in the diet…. “In an adult diet, you can only get 5.5g of salt per day.”
In many cases, the amount of salt per sweet bread is 1g or more. Dried noodles may contain more than 2g of salt per bundle. Boil the dried noodles according to the time described in How to make. And let’s throw away the boiled noodle soup.
What you should not forget is to create an atmosphere that honestly conveys what the person with chronic kidney disease or chronic kidney disease ate. I often forget and explode him…. I wanted to convey it to everyone with my own caution. If you don’t forget this, you will gradually get used to your eating habits.
Finally, use it every day with the image of how to handle the seasoning you choose.
It’s like continuing to use one reference book for the exam, and if you do this, you will not be confused even when you change the seasoning, and it will be easier to make. .. Please let me know in the comments section what seasonings are used by everyone who makes kidney disease foods at home.