The kidney disease diet starts with changing the staple food

Clinically, patients with chronic renal failure, whether drug therapy or dialysis treatment, are required to low-protein diet, so 25% to 50% of patients with hypoproteinemia. The vast majority of patients think that low-protein diet is eating less even eating fish, meat, eggs, milk, but this is often easy to cause patients with malnutrition, affecting the treatment of the disease. How to adjust the various types of kidney disease diet protein program, so that both meet the nutritional needs of patients, without causing the accumulation of protein metabolites caused by kidney burden, has been a long-term concern of the kidney disease and nutrition sector topic.
Recent studies have found that patients with chronic kidney disease to implement low-protein diet, especially in low-protein diet, such as the use of wheat starch as the staple food, both to ensure that high-quality protein intake of more than 50%, and does not cause kidney burden.
"Starch" refers to the wheat flour (corn flour, rice flour, potato powder, sweet potato powder also) in the removal of the protein after the remaining starch, are sold in the general supermarket. Wheat starch food is characterized by higher energy than ordinary flour, protein content is far lower than ordinary flour. Here we compare the low-protein staple food and traditional staple food nutrients:
Kidney failure patients with wheat starch instead of staple food What are the benefits? First, in the case of low-protein diet, you can ensure adequate intake of energy every day; Second, within the limited range to reduce the intake of poor protein, improve the proportion of high-quality protein. Because wheat starch contains very little protein (0.3% to 0.6%), much lower than the rice (6.8%) and the surface (9.9%) of the protein content, almost negligible. Chronic renal failure patients with wheat starch instead of staple food, the savings of protein can be used fish meat and egg quality supplements, thereby increasing the intake of essential amino acids, is conducive to reducing plant protein intake and nitrogen accumulation of waste, to Reduce liver and kidney burden, delay renal function deterioration and complications, improve protein malnutrition, increase the purpose of physical resistance.
In order to better understand the importance of low plant protein staple food for patients with chronic kidney disease, let's compare the following two recipes with the same percentage of nutrients:
Through the above chart is not difficult to find, wheat starch staple food diet pattern allows our patients with kidney disease intake of more fish and eggs, recipes are more colorful. But the nutrition physician in clinical discovery, although individual patients to understand the wheat starch, but long-term adhere to the starchy staple food patients rarely. Whether the patient can strictly implement the low-protein diet, long-term adherence to the wheat starch diet, depending on the patient and their families. Patients and their families must make efforts in the production of wheat starch, improve the taste, increase the color of dishes, change varieties, improve patient appetite. Wheat starch can be made into steamed dumplings, dough pieces, pancakes, noodles, cakes, etc., can also increase the lotus root starch, powder, yam, fans, taro, red dates to provide carbohydrates, to ensure adequate heat; (Lean meat, duck, chicken, rabbit), eggs, fish and crab shellfish (chicken, fish, shrimp, etc.) food to provide high quality protein.
Here we teach you to do two kinds of starch staple food.
【Crystal steamed dumplings】www.igancure.com

Ingredients: 100 grams of tofu, 50 grams of celery, fresh mushrooms 100 grams, 125 grams of wheat starch, wheat flour 25 grams, salt, sesame oil, pepper and other appropriate amount.
Practice:
1, tofu cut into small pieces, into the container made of crushed bean curd; celery washed chopped; mushrooms diced;
2, several kinds of raw materials, add a little salt pepper and sesame oil, stir even spare;
3, wheat starch and wheat flour mixed into the container by adding boiling water, while stirring while stirring, until the amount of water after the flour kneaded into a dough, cut into pieces into pieces, roll into dumpling skin;
4, according to the way the package dumplings can be stuffed, due to wheat starch dumpling skin is not tendons, easy to break so each steamed dumplings stuffing should not be too much;
5, wrapped a good dumplings into the steamer, the fire in the steam;

5 minutes.