Low Potassium Diet Cookbook: 85 Low Potassium & Healthy Homemade Recipes for People with High Potassium Levels in Blood (Hyperkalemia)

by Monika Shah

85 Low Potassium & Healthy Homemade Recipes for People with High Potassium Levels in Blood (Hyperkalemia) This book has been specifically designed and written for people who have been diagnosed with high potassium levels in the blood (Hyperkalemia) or other similar medical conditions where they need to limit their intake of potassium. Let’s take a closer look on what this book has to The Low Potassium Diet The cookbook has 85 Low potassium and healthy homemade recipes which are designed especially for people with high potassium levels in the blood or other similar medical conditions. The recipes in the book have been designed using very simple ingredients that people use in their kitchen every day or can find in the grocery stores very easily. These recipes are further categorized into Main Dishes, Sides Dishes, Beverages and Desserts. Healthy & Delicious The whole purpose of these recipes is to make sure that the person with high potassium levels enjoys life without compromising the taste of the real food. Each recipe in this book has easy to find ingredients and steps with accurate serving sizes and detailed nutritional values. You will find recipes which can be eaten daily or on occasions without even compromising with health a bit. Accurate Nutritional Each recipe comes with an accurate Nutritional Information Table to help people with high potassium levels know what nutrition they are getting and in what quantities. The nutritional table of each recipe provides “Amounts per serving” details for Calories, Trans Fat, Sodium, Protein, Cholesterol, Potassium, Total Fat, Carbohydrates, Phosphorus, Saturated Fat, Fiber and Calcium. The right nutrition in your diet will not only help reduce further damages to your health but eventually heal and cure you. The right diet will also help in minimizing the symptoms and prevent you from malnutrition and weight loss. People with high potassium levels in blood (Hyperkalemia) may need to limit some other nutrients in their diet too such as sodium and phosphorus. They also should limit their intake of Saturated and Trans fat too. The book will help you in achieving these goals by providing accurate nutritional values for each recipe. -------------------------------------------------------------------------------------------------------------------------------- Low Potassium Diet Cookbook, Low Potassium Cookbook, Hyperkalemia, Hyperkalemia Cookbook, Hyperkalemia Diet

200 pages, Kindle Edition

First published September 25, 2015

Reviews

[Robert Davis · Rating 4 out of 5]

Page 19 should include the following:

Cooking Legumes A Way for Their Inclusion in the Renal Patient Diet.



Abstract

Objective: It has been observed that the consumption of legumes within a varied and Mediterranean diet has beneficial effects in prevention and control of many diseases, including chronic kidney disease (CKD). Recently, legumes have also been considered a good source of protein for CKD patients. However, despite their benefits, guidelines still recommend a limit to their consumption by these patients because of legumes' high potassium and phosphorus content, which are minerals whose intake must be controlled. The aim of this work is to analyze and compare the effect of different cooking methods in the reduction and final content of minerals in legumes to evaluate a possible increase in the frequency of their consumption by CKD patients.

Methods: Dried and canned chickpeas and lentils were cooked using different cooking techniques: (1) soaking, (2) pressure cooking, and (3) normal cooking. Initial and final potassium and phosphorus content and the percentage of humidity in each cooking technique were determined in both legumes. Mineral content was analyzed using flame photometry and nitro-vanado-molybdate colorimetry.

Results: The results showed potassium content reductions of up to 80% after soaking and cooking with final values under 120 mg/100 g edible portion. The initial potassium content in canned legumes was low enough, 100 mg/100 g edible portion, but with the application of a subsequent culinary treatment, it was possible to leach up to 95% of the potassium to almost negligible values. Reductions in phosphorus content were not as marked as those of potassium, but culinary treatments reach a phosphorus/protein ratio,11.

Conclusions: These results show that culinary processing of legumes is a very useful tool to reduce potassium and phosphorus content to acceptable levels for their consumption by renal patients, allowing an increase in intake frequency. But, this also reveals the need to update CKD dietary guidelines.


SOURCE: https://pubmed.ncbi.nlm.nih.gov/30322...

[Suzanne Cook · Rating 4 out of 5]

HeAlthy but spices up

The recipes are basic, but they added spices and herbs to kick it up. yum yum yum worth a look.

[sharon gillis · Rating 2 out of 5]

Was this translated

Very awkward English, poor writing style, and weird recipes distracted from the information. I'm glad I read it without buying it.

[Jeannie Spangler · Rating 5 out of 5]

Great recipes

Great recipes easy to prepare. I would recommend to anyone wanting to limit potassium in their diet and a good start on limiting potassium in the diet.

[Sandra Dunn · Rating 5 out of 5]

Excellent ideas

Easy to understand , lots of information. I’d recommend the book to any one responsible for making low potassium, delicious foods.