California Agriculture Provides Healthy Choices for World Kidney Day!

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California Agriculture Provides Healthy Choices for World Kidney Day!

March 13, 2014

Today is World Kidney Day, and California agriculture provides most, if not all, of the typicality recommended foods for those with kidney disease. While one in ten adults living in the U.S. has kidney disease, most don't know it because there are often no symptoms. Kidney disease challenges kidneys to remove protein waste and minerals. Kidney diets generally limited include protein, phosphorus, potassium and sodium.

Drink plain water without sodium, potassium or phosphate and home-brewed tea or homemade lemonade.

Protein - Choose fresh poultry and pork while avoiding products that contain sodium, phosphate and potassium additives. Choose egg whites and high omega-3 fish to get essential amino acids.

Vegies - Eat meatless or modest amounts of meat and make low-sodium homemade soup.World Kidney Day

Choose Dairy foods low in phosphorus, and consider the non-fat or lowfat versions such as butter and tub margarine, cream, Sherbet and strong-flavored natural cheese in limited amounts. Consider substituting saturated fats such as shortening, animal fats and hydrogenated margarine with healthy fats, such as olive oil and trans fat–free margarine.

Go Heavy on the Antioxidants - Powerful compounds called antioxidants found in certain foods may help protect you against kidney disease, cancer, heart disease, Alzheimer’s and Parkinson’s disease.

Eat antioxidant-rich apples, berries, cherries, peaches, pears, pineapple, plums, tangerines, watermelon, red grapes, cabbage, cauliflower, red leaf lettuce, garlic, onions and red bell peppers to help decrease chronic inflammation associated with kidney disease, cardiovascular disease and cancer. Avoid fruits that have high potassium levels.

Antioxidants neutralize harmful molecules in your body called free radicals, so they are good for your health. Use colors in fruits and vegetables to identify antioxidants, and eat a daily variety of colorful foods.

  • White/Green = Allyl sulphides, quercetin
  • Yellow/Green = Lutein, zeaxanthin
  • Green = Indoles, sulforaphanes, lutein
  • Red = Lycopene
  • Red/Purple = Anthocyanins, polyphenols, resveratrol
  • Orange = Beta-carotene
  • Orange/Yellow = Cryptoxanthin, flavonoids 

Add flavor to food with antioxidant-rich spices such as cinnamon, pepper, curry powder, turmeric and oregano.

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