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Home > Learn about kidney disease > Lupus Nephritis > Lupus Nephritis Diet >

How to Spice up Your Cooking If You Have Lupus Nephritis

2014-04-07 14:49

Many diseases of people are due to improper diet in daily life. Lupus Nephritis is one of them. Some foods are not good for People with LN, so I will introduce sodium intake of Lupus Nephritis. Hope everyone can learn about these common senses.

What is sodium?

Sodium is a mineral and is the major part of table salt (sodium chloride). which is 40% sodium and 60 chloride, but regular unprocessed foods contain natural sodium as well, such as meat, fish, poultry, eggs, milk and cheese.

What are the effects of eating too much sodium?

High sodium intake is linked to high blood pressure. For people whose kidneys are not healthy, high sodium diets can also cause extra sodium and fluid build up in your body. This can lead to swelling in the feet and hands, a rise in blood pressure, shortness of breath, and/or fluid around your heart and lungs.

Why do I need to limit my sodium intake?

Some salt or sodium is needed for body water balance. But when your kidneys are not healthy, they can not control sodium and water balance, you may experience thirst, hypertention or discomfort during dialysis. So you need to limit sodium intake.

Hints to keep your sodium intake down

1. You can cook with herbs and spices instead of salt.

2. If you eat out, ask for foods without salt, gravy or sauce on the side. You can add small amount in your foods.

3. Avoid salt substitutes and specialty low-sodium foods made with salt substitutes because they are high in potassium.

4. You should eat less canned, processed and frozen foods.

What kinds of spices and herbs should I use instead of salt to add flavor?

You can try to cook with the following spices and herbs:

Bay Leaf:

Use with beef, pork, most vegetables.

Caraway:

Use with beef, pork, green beans, cauliflower, cabbage, beets, asparagus, and in dips and marinades.

Cardamom:

Use with fruit and in baked goods.

Curry:

Use with beef, chicken, pork, fish, green beans, carrots and in marinades.

Ginger:

Use with beef, chicken, pork, green beans, cauliflower and eggplant.

Marjoram:

Use with beef, chicken, pork, green beans, cauliflower and eggplant.

Thyme:

Use with beef, chicken, pork, fish, green beans, beets and carrots.

Tarragon:

Use with fish, chicken, asparagus, beets, cabbage, cauliflower and in marinades.

If you would like more information, please chat with our online doctor or email us at sjzkidneyhospital@hotmail.com.

Any kidney problems? Please consult our online doctor. The satisfaction of patient is as high as 93%.

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