THE KIDNEY DIET

24 Jun 2009 at 12:45pm
Delicious low-sodium, low-potassium, low-phosphorus food for dialysis patients

Hoisin Flank Steak with Asian Cucumber Salad

by Lee Anne Millinger
24 Jun 2009 at 12:45pm
Adapted from Cooking Light, April 2009. Asian sauces such as hoisin and fish sauce are high in sodium and big on flavor. Use them sparingly to bring this dish to less than 500 mg sodium per serving. 3 tablespoons hoisin sauce1 teaspoon bottled ground fresh ginger (or grate your own from fresh if you don't have bottled)1/2 teaspoon grated orange rind1 (1-lb.) flank steak, trimmedCooking spray2 cups thinly sliced seeded peeled cucumber1/4 cup thinly vertically sliced red onion1/4 cup matchstick-cut carrot1 tablespoon sugar1 tablespoon chopped fresh cilantro2 tablespoons fresh lime juice2 teaspoons fish sauce 1. Preheat broiler. 2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. 3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad. Makes 4 servings (3 oz. steak and 1/2 cup salad).

Salmon with Maple-Lemon Glaze

by Lee Anne Millinger
22 Jun 2009 at 12:32pm
Adapted from Cooking Light, April 2009. I think this would be nice served with a rice pilaf and steamed fresh green beans. 2 tablespoons fresh lemon juice2 tablespoons maple syrup1 tablespoon cider vinegar1 tablespoon canola oil4 (4-oz.) skinless salmon fillets1/4 teaspoon freshly ground black pepperCooking spray 1. Preheat broiler. 2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once. 3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute. 4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Makes 4 servings.

Balsamic Pork with Shallots

by Lee Anne Millinger
19 Jun 2009 at 12:22pm
Adapted (basically I omitted the salt) from Cooking Light, March 2009. Serve with white rice or egg noodles. 5 teaspoons olive oil, divided1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices1/2 teaspoon freshly ground black pepper, divided2 1/4 cups thinly sliced shallots (about 8)1 garlic clove, minced1/2 cup water2 tablespoons balsamic vinegar 1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm. 2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining black pepper. Spoon shallot mixture over pork. Serve immediately. Makes 4 servings.

Lemon Pepper Shrimp Scampi

by Lee Anne Millinger
13 Apr 2009 at 3:00am
From Cooking Light, March 2009. Serve with sauteed asparagus. 1 cup uncooked orzo2 tablespoons chopped fresh parsley7 teaspoons unsalted butter, divided1 1/2 lbs. peeled and deveined jumbo shrimp2 teaspoons bottled minced garlic2 tablespoons fresh lemon juice1/4 teaspoon black pepper 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley; cover and keep warm. 2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate. 3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done. Serve over the parsley-ed orzo. Makes 4 servings (1/2 cup orzo and about 7 shrimp).

Asian-Spiced Veal Shanks

by Lee Anne Millinger
10 Apr 2009 at 3:00am
From Cooking Light, March 2009. This is a slow cooker recipe. I've eliminated the salt to cut down the sodium. Serve over white rice. 1 tablespoon canola oil6 (8-oz.) veal shanks, trimmed1/2 teaspoon freshly ground black pepper, divided1 1/2 cups (1-inch) slices green onions3 tablespoons sliced peeled fresh ginger8 garlic cloves, crushed1 star anise1/4 cup rice wine vinegar2 tablespoons water2 tablespoons sugar1 teaspoon grated orange rind2 tablespoons fresh orange juice2 tablespoons low-sodium soy sauce1/2 teaspoon crushed red pepper 1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks. 2. Reduce heat to medium. Add onions, ginger, garlic and star anise to skillet; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender. 3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid. Makes 6 servings.

Asian-Marinated Flank Steak

by Lee Anne Millinger
8 Apr 2009 at 3:00am
From Cooking Light, March 2009. Serve with steamed sugar snap peas and white rice. 3 tablespoons hoisin sauce2 tablespoons water2 tablespoons rice vinegar1 tablespoon low-sodium soy sauce2 teaspoons grated fresh ginger1 teaspoon dark sesame oil1/4 teaspoon freshly grated nutmeg1/8 teaspoon crushed red pepper2 garlic cloves, minced1 (1-lb.) flank steak, trimmedCooking spray 1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade. 2. Prepare grill or grill pan to medium-high heat. 3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce. Makes 4 servings.

KIDNEY NEWS FEED

19 Dec 2005 at 1:31pm
HDCN selected news pertaining to kidney disease, hypertension, dialysis, nephrology, transplantation, and industry.

What is "third-hand smoke" and why is it potentially dangerous?

8 Feb 2010 at 10:49pm
BBC: Lingering residue from tobacco smoke which clings to upholstery, clothing and the skin releases cancer-causing agents, work in PNAS journal shows.

AMAG safety update on adverse effects in patients taking Ferraheme

8 Feb 2010 at 10:47pm
Reuters: AMAG, whose shares rose 4.5 percent after the company issued its safety update late Friday, said 40 serious adverse events had been reported since the iron replacement drug was introduced in the United States in July 2009. That represents a rate of 0.1 percent of the 35,000 "patient exposures" to date, AMAG said.

Speed dating model used to match physicians with patients.

8 Feb 2010 at 10:44pm
AMA News: A Texas hospital uses the matchmaking model as an informal way for both parties to check out compatibility before entering a doctor-patient relationship.

TERC and telomere length linked to biologic age in humans.

8 Feb 2010 at 10:37pm
EurekAlert: Professor Tim Spector from King's College London and director of the TwinsUK study, who co-led this project, added: "The variants identified lies near a gene called TERC which is already known to play an important role in maintaining telomere length. What our study suggests is that some people are genetically programmed to age at a faster rate. The effect was quite considerable in those with the variant, equivalent to between 3-4 years of 'biological aging" as measured by telomere length loss. Alternatively genetically susceptible people may age even faster when exposed to proven 'bad' environments for telomeres like smoking, obesity or lack of exercise ? and end up several years biologically older or succumbing to more age-related diseases. "

Barley, beer (esp. pale ale), orthosilicic acid, and bone health

8 Feb 2010 at 10:35pm
EurekAlert: Silicon is present in beer in the soluble form of orthosilicic acid (OSA), which yields 50% bioavailability, making beer a major contributor to silicon intake in the Western diet. According to the National Institutes of Health (NIH), dietary silicon (Si), as soluble OSA, may be important for the growth and development of bone and connective tissue, and beer appears to be a major contributor to Si intake. Based on these findings, some studies suggest moderate beer consumption may help fight osteoporosis, a disease of the skeletal system characterized by low bone mass and deterioration of bone tissue.

ANNA anounces its new elected officers for the coming year.

4 Feb 2010 at 2:37pm
ANNA: PITMAN, NJ ? Rowena Elliott, PhD, RN, CNN, BC, CNE, has been elected national president-elect of the American Nephrology Nurses? Association (ANNA) for 2010-11. Elliott?s responsibilities will include serving on the National Board of Directors (BOD) and as liaison to assigned committees. Elliott is an associate professor at the University of Southern Mississippi School of Nursing in Hattiesburg, MS. Along with Elliott, additional officers were elected to serve on ANNA?s BOD for 2010-11 (listed below). The new officers will assume their respective positions at the conclusion of ANNA?s 41st National Symposium in San Antonio, TX, May 2-5, 2010. ANNA members also approved a revised mission statement. The new mission statement is: ANNA will promote excellence by advancing nephrology nursing practice and positively influence outcomes for individuals with kidney disease.