Archive for July, 2021

What You Must Know About KIDNEY DISEASE by Rich Snyder, DO

Monday, July 26th, 2021

 

Before reading this book, I thought the kidneys were minor twin organs in our bodies. But Rich Snyder’s Introduction set me straight: “The kidneys are our bodies’ unsung heroes and are vital to helping us maintain our health and vitality.”  As I worked my way through this helpful, comprehensive guide to our kidneys, I have to agree with the author’s comment.

The book is divided into three parts:

Part One: An Introduction to Kidney Disease

Part Two: Inflammation, Causes of Kidney Disease, and Standard Treatments

Part Three: Complementary Treatment Approaches and Lifestyle Changes

What I appreciated most about the book is the author’s objective, scholarly descriptions of the treatments that are standard Western medicine protocols as well as alternative protocols.

Briefly, I learned that the kidneys filter our blood and instinctively know when the body is out of balance, which translates into the important role the kidneys play to maintain the body’s acid/base (alkaline) balance.  (I have been studying this very important aspect of eating foods that are more alkalizing, since our cells are about 80% alkaline and our Standard American Diet (SAD) is overly acidic for our health. es)

Since the kidneys help regulate blood pressure and also bone health, I began to realize the importance of these two  “kidney shaped” organs.

The author also writes about the impact that inflammation has on the kidneys in Part Two. He notes that while there are several different causes of kidney disease, as well as different levels from mild to acute, he writes that “The future study of kidney disease will be a study of inflammation…..”  I have been reading more and more about the importance of the negative impact that inflammation has on our bodies, causing a number of health issues, because inflammation “can easily become a never-ending cycle as inflammation will only cause further inflammation and damage.”

Part Two also contains all the standard procedures to use on kidney disease and I appreciate his objective view of these “medical” recommendations, because as a DO (Doctor of Osteopathy), I believe he tends towards more complementary treatments, which follow in Part Three.

These include everyday lifestyle changes, the importance of diet, supplements, herbs and complementary therapies, and also the spiritual and emotional components to heal kidney disease. (Much of his information can also be applied to other illnesses.)

I found this book extremely comprehensive and thorough, giving a fair description  to both standard treatments and complementary treatments. I would recommend this book to anyone interested in the health of their kidneys or are already affected by kidney disease. It also includes a helpful Glossary, Resources, and References.

What You Must Now About Kidney Disease is published by Square One Publishers. Interestingly, 25% of all proceeds received for this book will be donated to the American Kidney Fund. This 180-page book costs $17.95

ZOOM Cooking Class Recipes: Picnic Fare

Sunday, July 18th, 2021

NOTE: Here are plant-based recipes from my most recent cooking class on ZOOM. I put the directions opposite the ingredients, which I believe makes following the recipes easier. What do you think? However, while the directions are lined up correctly on my edited version, when I post it, the lineup is not perfect! Can’t seem to correct the issue.

 

PICNIC FARE: July 9th ZOOM COOKING CLASS

 

(Pickled) Asian Coleslaw

(All items medium or high alkalinity)

 

 

Ingredients (Organic*)                                      Directions

½ cup  white cabbage}
1/2 cup red cabbage}                           Wash and grate cabbages into a large serving bowl.

1 Celery stalk and/or 1 Carrot              Wash & mince celery; grate carrot. Add to bowl.

1 Bubbie’s Dill Pickle (no vinegar)      Slice one dill pickle and add to bowl.

½ cup  pickle juice from Bubbie’s
Pickles (no vinegar)                               Add pickle juice to bowl and toss.

1-2 tsp. tamari soy sauce.                     Add to bowl and toss.

Fenugreek sprouts (optional)             Top with sprouts and serve chilled.

Note: Sprinkle on some black sesame seeds for added color.

Variation: Add slices of ripe avocado or puree with lemon juice and water and use instead of pickle juice.
Or add cut chestnuts. Also, you can cut the pieces of cabbage into large squares, like this below:

*Check with www.ewg.org for the Dirty Dozen & Clean Fifteen.

 

 

Roasted Potato Salad w/ Veggies
(All ingredients medium or high alkalinity, except potatoes, which are low alkalinity)

(The thin threads are pea shoot microgreens)

Preheat oven @ 350 degrees F.

2 cups Red-Skinned (small) New Potatoes    Wash potatoes well. Cook for 5-7 minutes in boiling water.

          Drain & place on cookie sheet;
roast about  10 min.                                             Remove and allow to cool while preparing veggies:

One carrot                                                              Scrub and grate or cut into matchsticks.

½ cup green beans                                               Add to potato water during last 3 minutes.

Artichoke Hearts (in a jar)                                   Drain and cut into halves.

1 Red onion slice                                                    Cut one thin slice of onion; separate

Olive oil & Lemon                                                  Mix 2 Tbl. oil with 2 tsp. lemon juice

When potatoes are cooled, add prepared veggies and toss together with olive oil & lemon juice or your own dressing. (In hot weather mayonnaise spoils easily. 2 hour window of safety)

 

Veggie Bobs

(All ingredients are medium or high alkalinity)

 

(I have a sheet of Nori seaweed under the kebob. Feel free to use rice, couscous or quinoa

1 small onion                                       Wash and slice onion into large pieces (quartered)

1 small zucchini                                  Wash and slice zucchini and yellow summer squash

1 small yellow Summer Squash.               into chunks

1 red or orange bell pepper                 Wash, remove seeds  and slice into large squares

Firm tofu (optional)                             Cut into thick cubes

Avocado oil (spray)                               Use to spray on kebobs

Skewers (small)                                    Arrange colorfully on skewers, Spray with oil and

                                                                 Broil on low until crispy, not burnt. (Or on BBQ)

 *Organic: Use Dirty Dozen & Clean 15 from the Environmental Working Group list: www.ewg.org.

I also made a melon salad of just cantaloupe, honeydew and watermelon. And in previous posts I made Curried Deviled Eggs and a yogurt parfait. Here are the links:

  1. Just Melons: https://www.menupause.info/just-melons/
  2. Curried Deviled Eggs: https://www.menupause.info/curried-deviled-eggs/
  3. Yogurt (Breakfast) Parfait: https://www.menupause.info/bring-on-a-summe…akfast-june-2009/