The major parts of the renal diet part 2 (micro nutrients)
The most important foods to control are those containing protein, potassium, sodium, phosphorous and fluid. Your dietitian will help you set up a meal plan which will contain the right amount of these nutrients for you, depending on body size, type of dialysis and medical condition. Protein and Potassium I covered in part 1
What is sodium?
Sodium is also an electrolyte. Sodium is important in the maintenance of normal water balance, nerve cell functioning and contraction of muscle. Healthy kidneys get rid of excess sodium in the urine. As kidney function slows down, sodium and fluids build up in your body
Sodium is found naturally in almost all foods. Salt is sodium chloride and is 40% sodium. Salt is found in most processed foods such as cheese, soup, luncheon meats, pickles, bacon, snack foods, tinned meat/fish, peanut butter, potato chips, olives, seasoning salt, soya sauce and “fast foods”.
It is wise to avoid these foods unless your dietitian advises you how to include them in your diet.
If you are just starting a low sodium diet, it will take a while for your taste buds to adjust to the new flavours. Your taste for salt will eventually disappear.
To help the food taste better, use herbs and spices as flavouring agents, e.g. garlic, dry mustard, mixed spices, pepper, thyme, onion, lemon, parsley, sugar, paprika and nutmeg.