The Kidney Kitchen: Phosphorous and the Renal Diet

  Welcome to part 3 of my kidney diet series.  This post takes a look at phosphorus.
  Phosphorous is another mineral that we get from eating certain foods.  It helps to build strong bones and teeth and muscles and nerves to work properly, convert food into energy and helps with metabolism.  If your phosphorous level is too high, it can cause your blood calcium level to drop, which can lead to brittle bones and an increased risk of fractures or breaks.  It can also cause itching all over your body, red eyes, bone pain and calcium deposits in the blood vessels and organs.  Examples of foods that are high in phosphorous include:
  - milk and dairy products
  - cola drinks and some bottled iced teas and lemonades
  - coffee
  - chocolate
  - bran
  - whole grain breads, rices and pastas
  - wild rice
  - nuts and seeds, and butters made from them
  - dried peas, beans and lentils
  - beer
  - quick breads, biscuits, cornbread, pancakes or waffles made from mixes
  - pizza, lasagna, tacos and other "fast foods"
  In addition to limiting phosphorous-containing foods, another way to help control phosphorous levels is by using phosphorous binders.  Phosphorous binders generally contain calcium.  Your body breaks down the binder and releases the calcium into the bloodstream, where it binds with the phosphorous in your blood.  It is then excreted when you have a bowel movement.  I take Ultra Tums as my phosphorous binder.
  Anyone who knows me knows that I LOVE chocolate.  So you can imagine my reaction when I found out that I would have to seriously limit my chocolate consumption.  But then I found this awesome recipe from DaVita for low phosphorous fudge! Hooray!

Low Phosphorous Fudge
  - 2/3 cup half & half creamer
  - 1-2/3 cups granulated sugar
  - 1 cup marshmallow crème
  - 1-1/2 cups semi-sweet chocolate chips
  - 1 teaspoon vanilla extract

  1.  Grease a 9" square pan with nonstick spray or butter.
  2.  Combine half & half and sugar in a large heavy saucepan. Bring to a boil; reduce heat to medium. Stir constantly and continue a rolling boil for 5 minutes.
  3.  Remove pan from heat and add marshmallow crème, chocolate chips and vanilla. Stir until marshmallow crème is melted.
  4.  Quickly pour into a greased pan. Cool; cut into 3" x 1-1/2" pieces, making 18 pieces.

Until next time,
J.