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Renal Diet Cookbook: The Low Sodium, Low Potassium, Healthy Kidney Cookbook, by Susan Zogheib
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Review
My patients need information, education, meal plans, ample options, simple recipes, flavor, fun, and the reassurance that what they eat is good for them. This book addresses these needs in a way that provides hope, wellness, and accessibility. It is hard to balance this and still create a book that is not intimidating and appealing to the taste buds. I was excited to see the meal plan option and also the chapter on vegetarian options. I also was delighted by the chapter on desserts. Now when my patients ask me for ideas and start to look at food like medicine I can just give them this reference and off they go! No more handouts. No more missing delights like desserts. No more dead ends for vegetarians. It's all there in wonderful, colorful pictures. I'm excited this book exists.―Dr. Jean Robey, Nephrologist, Arizona Kidney Disease & Hypertension Centers I often get asked by kidney patients if there is a renal cookbook I can recommend to them. I am very pleased to now have this one available. It's not just a book of recipes; it starts with solid, easy-to-understand information about aspects of the renal diet and why they are important. In order to make a change, we all need to understand the reason for it. The recipes are not complicated and are explained simply so that even a novice in the kitchen can follow them. This is a very well thought-out book by an expert in the field of renal nutrition. I have already recommended this book and will continue to. With 26 million Americans diagnosed with kidney disease, a book like this was much needed.―Paul Garney, MS RD LD CHC, Vice President of Compliance for DIALYSPA There was a need for an attractive book which is easy to understand and which presented the materials in a manner that encouraged success and kept the reader motivated. The Renal Diet Cookbook supplies a great deal of valuable information and motivation, including excellent advice on getting started in a way that will ease you into the plan. My wife and I enjoyed the variety of recipes that were uniformly easy to prepare and delicious. This book was much more user friendly than several others I have read.―Dr. John Sarbacker, retired Dermatologist and CDK4 patient
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About the Author
Susan Zogheib, MHS, RD, LDN, is a food-and nutrition-communications consultant with over ten years’ experience working as a clinical dietitian. As a renal dietitian with DaVita Healthcare Partners, she enjoys helping patients live a healthier lifestyle while battling kidney disease. In her spare time, she enjoys running, cooking, and spending time with family and friends. She currently lives in Philadelphia.
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Product details
Paperback: 258 pages
Publisher: Rockridge Press; 1 edition (November 17, 2015)
Language: English
ISBN-10: 9781623156619
ISBN-13: 978-1623156619
ASIN: 1623156610
Product Dimensions:
7.5 x 0.7 x 9.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
249 customer reviews
Amazon Best Sellers Rank:
#7,637 in Books (See Top 100 in Books)
Any nephrologist would ban this book.
I purchased this book when my a family member was diagnosed with kidney failure and began dialysis. We knew nothing about a renal diet and this book is a must-have. The recipes are super easy and short with few ingredients and no complicated directions. Our family member had not done much cooking so it was very much appreciated. Each recipe includes number of calories and amounts of potassium, phosphorous, protein, sodium, fat, etc. The book starts out with clear and concise information regarding what bodily function each nutrient is needed for and the approximate range a person on dialysis should stay within which was extremely helpful. The book also includes a 28 day menu plan for breakfast, lunch, and dinner, as well as snacks. The menus use the recipes in the book and include shopping lists for each week. For each day if you use the recipes and/or menus you just have to add the amounts listed at the end of the recipes to calculate the levels for each nutrient. There are even a number of seasoning mixes you can put together and have available for delicious and gourmet tasting culinary delights. So simple, yet very inexpensive!
My Nephrologist is one of the top specialists in the country and he clearly warned me about eating red meat when having kidney disorder while this receipe book has multiple red meat receipes. One can clearly google around and there are plenty of medical papers showing faster kidney failure associated with red meat and I do not understand why a renal cook book would feature red meat receipes
As a renal patient I'm constantly reminding myself to avoid phosphorus, sodium, potassium flare ups on my monthly blood test. I've struggled with phosphorus, but passed the last two blood tests once I started writing down everything I ate, and recording my intake of binders. This book contains some fine recipes and strategies for eating, but I avoid some of the foods the use. Shrimp, for example, is high phosphorus. I love it, but I avoid it. It's the same with cheese and beans. They used to be favorite foods, but now they're off my personal menu. I love soup, and can't wait to try some of her suggestions. The commercial stuff is too loaded with sodium. In any event, even though I'm not a foodie, I think this book is well worth the money. The biggest part of adapting to dialysis is the diet, and this book can help you avoid eating yourself to death.
Renal Diet Cookbook: The Low Sodium, Low Potassium, Healthy Kidney CookbookVery informative book with a weekly meal plans for a healthier kidney. It start with some diet tips, understanding Kidney disease, meal plan action and recipes. Includes more than 125 recipes. List all the macronutrients, vitamins and minerals you can find in the food. Gives you a grocery list for the pantry. The 28 meal plan is excellent, providing you all you need for every week meal plan with a shopping list. Shows you strategies for dining out. The recipes includes breakfast, snacks, vegetarian, soups, stews, salads, seafood, meat and desserts. This book is very easy to read and understand. Helps you in many ways staring having a healthy life and change your bad eating habits. Is not only for people with kidney disease is for everyone who wants be healthy and eat better. Recommended.If you think this review helps you in any way please click Yes if you want to but if you think doesn't help you at all or need more informatidon please before hit No you can comment below and I will be more than happy to help you. I received this product at a discounted rate in exchange for my honest review. Thanks & Happy Shopping! :)
The good: the recipes are easy to follow, varied, easy to prepare and don't require hard-to-get ingredients. The not-so-good: I purchased this book for someone who recently started dialysis. Both pre-dialysis and dialysis patients need to limit sodium, potassium and phosphorus in their diets, but there is one big difference. People with CKD, but not on dialysis, also need to cut down on protein, while people on dialysis need to do the opposite; they need to increase protein. The recommended serving sizes in the book are very small. For example, a meatloaf recipe calls for a pound of ground beef and, if the author is to be believed, serves 8. That's two ounces of meat per portion--actually, less, after the meat is cooked. That just isn't enough protein for people on dialysis, unless they are getting a lot of protein from other foods. Of course, portions can be doubled or tripled, but then sodium, potassium and phosphorus would also be doubled or tripled, unfortunately to levels that are higher than advisable. This is the case for many of the recipes in the book. For someone not on dialysis, this book would be a good resource. For the person on dialysis, not so much.
As mentioned by others, there are a lot of meat recipes and also we spotted a few ingredients that are on most patients' "no/avoid" lists. After subtracting out the recipes we (and likely others) can't use -- there are still some interesting ones left, though. Anyone doing the cooking for a patient needs to be advised to use their list of okay-not okay food items and ingredients from their doc, to compare to what is presented in the book. More photos would have been nice. On positive side -- book is easy to read and recipes look like a person of any cooking skill level will be able to do. Most helpful: for each recipe the author has the per serving amounts listed -- of calories, fat, carbs, phosphorus, potassium, sodium, and protein.
Kidney disease and dialysis is so hard to deal with. Especially with the huge diet restrictions. I love this cook book because not only are there kidney friendly recipes, there is advise and tips on substitutions for things like dairy (too much calcium and phosphorus) and little facts that one might not have known about renal diets all together. I love that I can make these recipes without feeling guilty about going against my dietitian's wishes for me be careful with what I eat.
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