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.

Calcium supplements increase the risk of heart attack in postmenopausal women.

30 Jul 2010 at 11:50am
LA Times: They reported online Thursday in the journal BMJ that they found a 31% increase in the risk of heart attack and smaller, non-significant increases in the risk of stroke and death. While equal numbers of women received calcium or placebo, 143 of those who received calcium suffered a heart attack, compared to 111 who received a placebo.

VA innovation initiative accepting grant applications until Sept. 30, 2010.

29 Jul 2010 at 12:35pm
VA.gov: With the Industry Innovation Competition, we address six critical areas for the VA. Examples include pushing the frontier of telehealth services, finding innovative housing technologies to eliminate Veteran homelessness, and providing VA clinicians with new tools to do their jobs more efficiently. Be sure to read about the details here.

Plan for urine-powered fuel cells leaks out

27 Jul 2010 at 11:38pm
Science Daily: Researchers at Bristol Robotics Lab (BRL), a collaborative UWE/University of Bristol research facility, are looking into the use of urine as the 'fuel' for Microbial Fuel Cells (MFCs), which use bacterial cultures to break down 'food' to create power. MFCs are a developing technology used to power autonomous robots.

Biotrends data suggests that use of ESAs for stage 4 CKD is falling.

27 Jul 2010 at 11:32pm
BioTrends: In the renal anemia market, the use of erythropoietin stimulating agents (ESAs) in patients with chronic kidney disease, not on dialysis (CKD-ND) continues to decline with significantly fewer CKD Stage 4 patients on ESAs compared to the prior year.

Presence of nonhuman sialic acid in biotech drugs can provoke an immune respo...

27 Jul 2010 at 11:21pm
Eurekalert: Meanwhile, the UCSD scientists have developed a novel yet simple solution: Add the human sialic acid to the drug-making process. The Ac version, said Varki, competes with the Gc version, reducing the chances of the Gc version making it into the final product. "In our initial tests, it removes low-level Gc contamination in drugs," said Varki. "It's simple and should only require minor FDA approval for the process adjustment. We think that while we've identified a problem, we've also come up with an answer, at least for some drugs."

Pulse steroids kill plasmacytoid dendritic cells in lupus

27 Jul 2010 at 11:18pm
EurekAlert: They found that pulse doses of intravenous steroids kill off the cells ? called plasmacytoid dendritic cells ? producing interferon alpha, a protein that promotes this inflammation. Oral corticosteroids given at much lower doses did not have this effect. "Now we have the biological rationale for why pulsing is often more effective than standard therapy," said Dr. Tracey Wright, assistant professor of pediatrics at UT Southwestern and another study co-author.