Steroids and Kidney Disease

THE KIDNEY DIET

24 Jun 2009 at 6:45pm
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 6:45pm
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 6:32pm
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 6:22pm
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 9:00am
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 9:00am
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 9:00am
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 7:31pm
HDCN selected news pertaining to kidney disease, hypertension, dialysis, nephrology, transplantation, and industry.

Chemists synthesize artificial cell membrane.

26 Jan 2012 at 6:50pm
Science Daily: Chemists have taken an important step in making artificial life forms from scratch. Using a novel chemical reaction, they have created self-assembling cell membranes, the structural envelopes that contain and support the reactions required for life.

New NKDEP educational material for patients regarding CKD

26 Jan 2012 at 6:47pm
NKDEP: NKDEP has created a suite of tools, including several digital and online resources, to help organizations inform their members about free NKDEP resources to educate themselves and others about CKD. You can find these materials by selecting the Multimedia and Materials tabs.

Seven percent of raw meat products sampled contained MRSA.

26 Jan 2012 at 4:52am
Univ of Iowa: "This study shows that the meat we buy in our grocery stores has a higher prevalence of staph than we originally thought," says lead study author Tara Smith, Ph.D., interim director of the UI Center for Emerging and Infectious Diseases and assistant professor of epidemiology. "With this knowledge, we can start to recommend safer ways to handle raw meat products to make it safer for the consumer." The study also found no significant difference in MRSA contamination between conventional pork products and those raised without antibiotics or antibiotic growth promotants.

Functional cure for HIV based on stem cell transplant from those naturally im...

20 Jan 2012 at 3:52pm
CBS: CBS News correspondent Hank Plante, with San Francisco affiliate KCBS, reports that 45-year-old Timothy Ray Brown, now living in the Bay Area, tested positive for HIV back in 1995, but now has entered the scientific journals as the first man in world history to have his HIV completely eliminated from his body. It's what doctors call a "functional cure."

Int Soc for Hemodialysis honors Dr. Lee Henderson with the 2012 Scribner Trai...

19 Jan 2012 at 4:28pm
ISHD: The International Society for Hemodialysis is pleased to present its 2012 ISHD Belding H. Scribner Trailblazer Award in Hemodialysis to Lee Henderson, MD, on February 25, 2012, prior to the Annual Dialysis Conference (sponsored by the University of Missouri at Columbia, Missouri, and to be held at the Henry B. Gonzalez Convention Center in San Antonio, Texas). Dr. Henderson is honored for his exemplary pioneer work on hemofiltration, hemodialysis, and other aspects of nephrology.

Mechanism of anticancer effect of metformin explained.

18 Jan 2012 at 10:37pm
EurekAlert: In a paper published today in the journal Cancer Prevention Research, researchers from McGill University and the University of Montreal reported an unexpected finding: they learned that exposure to metformin reduces the cellular mutation rate and the accumulation of DNA damage. It is well known that such mutations are directly involved in carcinogenesis, but lowering cancer risk by inhibiting the mutation rate has never been shown to be feasible.