Kidney failure is a constant fear for those who have type 2 diabetes and as of 2020, over 20% of Americans have diabetes, while another 30% are living with pre-diabetes. This book is one way to fight back and protect one's health. Kidney function is essential to good health and a long life, and yet, we often don't know how to care for our kidneys. I highly recommend this well done and informative cookbook. The recipes are not difficult and they are healthy. ( )

“Renal Diet Plan & Cookbook” is a nutrition guide to manage renal (kidney) disease. The introduction qualifies the author as a registered dietitian who has helped numerous patients with controlling diabetes, high blood pressure, heart disease, weight management and kidney disease. She states that kidney disease is one of the leading causes of death in the United States. The early stages of the disease can be controlled with diet, which will slow the progression of the disease. She emphasizes that early detection of the disease is very important so the patient will know which foods to avoid. Protein, sodium, fat and sugar need to be limited to allow the kidneys to function effectively.
The first chapter of the book clearly explains the function of the kidneys, the causes of the disease and the treatment plans. The author states that symptoms of kidney disease may not be easily recognizable and the kidneys will allow toxins and wastes build up in the body. She also lists and describes the five stages of chronic kidney disease. The filtration rate of the kidneys is dependent on the stage of the disease and the importance of diet. Chapter two shows you how simple it is to either follow meal plans and/or calculate your own intake with foods you enjoy. Fluid intake is important as well as healthy cooking by poaching, basting, baking, steaming, stir-frying or broiling. She clearly explains and lists the minerals, fats, proteins, carbohydrates and high-fiber foods that are good for your body - and the importance of vitamin and mineral supplements you may need.
Anyone interested in controlling or preventing kidney disease would enjoy this book. The numerous recipes of smoothies, seasonings, sauces, condiments, salads, breakfast, snacks and sides, soups and stews, vegetarian, seafood, meat and poultry, and deserts are easy to follow with easy to find ingredients. She includes many suggestions, “A simple trick is to rinse your canned vegetables or beans prior to eating them, which will eliminate a significant amount of the sodium…”. An appendix at the end has convenient measurement conversions. I cannot find fault with this book and having taken a college class in nutrition many years ago I feel that the book is written very well. The author has also divided the menus into sections appropriate to specific renal needs such as: low sodium, low fat and low protein meal plans. I worked for a health insurance company and was privy to the numerous cases that documented end-stage renal failure. If death is not a scary enough prospect then the rise in insurance premiums should provide incentive to follow the suggestions in this book!
Susan Zogheib wrote a clear and easy to follow book regarding kidney disease management. The layout of the book and beautiful photos make this a keeper for anyone collecting healthy recipes! My 13-year-old granddaughter loves smoothies and enjoyed creating these easy to follow recipes. ( )

The format and design of the book add to its value as a reference book on the subject. Somehow, the effects of certain foods and ingredients - natural or processed, on our bodies and systems is so often ignored. Typically, anyone going to the doctor with symptoms of kidney problems will not be guided into better nutrition, but given medications with the advice to drink more water. But not everyone's systems respond the same. I have tried some of the recipes, including for "Tender Oatmeal Pancakes," which I did not enjoy until making a few changes. Without the baking soda, the texture was heavy and the taste bland. And, as noted by the author, the type of oats makes a difference. I put the flour and oats together in a blender and that worked well to reduce heaviness. Also, boldly I added a little less than 1/2 tsp. baking soda - about 600 mg. of sodium, and it made all the difference, also after adding about twice as much rice milk as called for. I like the meat recipes, however, and will use more of the several appealing recipes over time. Following the meal plan might be easier for a single person or for people living with an/other with concerns about kidney health. I have a husband who prefers to do the cooking, according to his own creative bent. ( )

An excellent resource for anyone who is suffering from kidney ailments. The recipes are easy to follow. ( )

is book starts off with a good overview of lifestyle changes that help kidney disease.
Many of these are obvious (lower protein, good sleep, healthy exercise) some not so obvious--. lower salt . This section was rather short and I would have preferred bit more detailed information. There are some very good tables that pertain to levels of nutrients in common foods which is very useful. The layout of the book is well thought out and the book is well organized. my main dislike of the book is that most of it is meal plans and recipes (mostly recipes). These recipes are healthy but somehow I was expecting more factual info and fewer recipes.
The recipes are easy and contain ingredients that you should have in your kitchen. Although it says that these recipes are for people with kidney disease I fully believe that anyone will enjoy them. The recipes start off with seasoning, sauces and condiments and ends with desserts.