Dairy Delicious Milk™ is low potassium, low phosphorus real milk, treated by a demineralization process. It’s produced by Delicious Milk Company. I like this company because they help kidney patients stick to their diets by providing a kidney-friendly version of milk and cheese. Dairy foods are limited and terribly missed when a low potassium, low phosphorus diet is required for dialysis or CKD non-dialysis patients.

Delicious Milk Company also makes a low phosphorus, low sodium Cheddar Cheese Sauce. I’ve tasted the milk and cheese sauce and found both to be tasty and very acceptable. Two additional products available soon include Macaroni and Cheese Dinner and Ricotta Cheese reduced in phosphorus.

Products are available in selected grocery stores (listed on the website) or by mail or phone 877-432-4797. For more information visit the website at www.dairydelicious.com.

Potassium isn’t always available on the food label or in a recipe, but when it is listed, what do the numbers mean? Here’s a general potassium guideline for interpreting potassium when available in a recipe (always check with your renal dietitian for individual guidelines):

• Very low potassium:  below 35 mg per serving
• Low potassium:  below 150 mg per serving
• Medium potassium:  150 to 250 mg potassium per serving
• High potassium:  above 250 to 500 mg potassium per serving
• Very high potassium:  above 500 mg potassium per serving

A consideration is how much of the food will be consumed in relation to Read more…

Potassium content is often difficult to find on food labels or in recipes. Exceptions include cookbooks and websites specifically for chronic kidney disease or dialysis patients (see Kidney Diet Tips blogroll).

Another recipe source with potassium analysis I’ve discovered is a cooking magazine called Eating Well.   All the recipes in this publication include nutrient analysis for potassium as well as protein and sodium. Phosphorus is the only nutrient not included that would be useful to kidney patients. You can pick up a copy of Eating Well magazine at your local store, or go online to view recipes at www.eatingwell.com (some of the older online recipes may not include potassium yet). 

Keep in mind, Eating Well magazine recipes are not developed for the kidney diet. Recipes vary from low to high potassium and phosphorus analysis is not available. Some of the recipes can easily be modified to reduce phosphorus content. People who want assistance with modifying recipes for a kidney diet can ask their Renal Dietitian for help.

 Are you looking for more information on nutrition and diet for late stage kidney disease or dialysis? The National Kidney and Urologic Diseases Information Clearinghouse has two publications of interest:

Nutrition for Later Chronic Kidney Disease in Adults

http://kidney.niddk.nih.gov/kudiseases/pubs/NutritionLateCKD/index.htm

Eat Right to Feel Right on Hemodialysis

http://kidney.niddk.nih.gov/kudiseases/pubs/eatright/index.htm

In addition, DaVita.com has many articles on diet and nutrition for kidney disease:

http://www.davita.com/diet-and-nutrition/c/diet-basics

  Is there a registered dietitian (RD) who has helped you through a diet dilemma? or helped translate your diet numbers into a practical plan? Here’s a chance to let your favorite dietitian know they made a difference. March 10 is the first ever National Registered Dietitian Day and March is National Nutrition Month.

For more information on how to find a dietitian

Read more…

Are you looking for information on nutrition and diet in children with CKD? I’ve discovered a great resource from the National Kidney and Urologic Diseases Information Clearinghouse. Click on the link below to explore:

http://kidney.niddk.nih.gov/kudiseases/pubs/NutritionChildrenCKD/index.htm