Many dietitians and consumers have questions about the use of vegetarian diets in kidney disease. Joan Brookhyser has the credentials to address these questions. She has worked as a clinical dietitian for more than 25 years and is a Board Certified Renal Nutrition Specialist. Joan has used her experience and knowledge to create a book that explains how vegetarian diets can be used to treat kidney disease. When she began her career, she says, vegetarians who developed kidney disease were encouraged to eat meat. In the past 10 years, new research has changed that way of thinking. Now, we know that people with kidney disease can successfully follow a vegetarian diet. In addition, many people will experience significant health benefits.
The Vegetarian Diet for Kidney Disease Treatment includes instructions for creating a vegetarian diet plan that can be modified depending on kidney function. Additional chapters address co-existing diseases, use of herbal supplements, and common problems. The book concludes with recipes and meal plans for several different levels of protein restriction.
The Vegetarian Diet for Kidney Disease Treatment is not a do-it-yourself guide. Joan clearly states that it should be used in conjunction with consultation with a registered dietitian. This book would be a great gift for your favorite dietitian or for anyone who has kidney disease (with greater than 30 percent kidney function or 15 percent if on dialysis).
Debra Daniels-Zeller is a longtime contributing writer to Vegetarian Journal. Her passion for organic agriculture and supporting family farms is evident throughout her first book, Local Vegetarian Cooking. You can read short feature stories on family farms in the Pacific Northwest region of the United States that intertwine with the 200 mostly vegan-friendly recipes in this cookbook. (Some recipes use honey, eggs, butter, etc.; however, a vegan alternative is usually provided.) You will also find facts about organic farming, as well as useful tips for vegetarian cooking.
Among the delicious recipes you can enjoy Quinoa, Corn, and Caramelized Walnuts for breakfast; Rice and Kamut Salad with Lemon-Tahini Dressing; Black-Eyed Peas and Collard Greens with Sundried Tomato Dressing; Acorn Squash Bread; Carrots with Fennel and Pecans; Smoked Tofu in Coconut Gravy over Biscuits; Maple-Glazed Grilled Peaches; Balsamic Poached Pears; plus much more.
There are beautiful pen and ink drawings throughout this book. Unfortunately, nutritional analyses are not provided; however, most recipes appear to be lowfat.
Vegetarian Cooking is a DVD produced by Compassionate Cooks, a San Francisco Bay Area nonprofit. This DVD is a terrific learning tool for those that are new to vegetarianism or simply interested in adding vegetarian dishes to their diet. Basic vegan recipes, including Three Bean Chili, Stuffed Acorn Squash, Eggless Egg Salad, a Veggie and Tofu Stir-Fry with Peanut Sauce, Chocolate Chip Cookies, and Chocolate Cake, are demonstrated.
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
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