From Dorothy...

Family life goes through many adjustments when a member starts dialysis.  Here, I share some of our experiences.  We have a large family and holidays have always been a time of meeting and eating.  Many of the traditional dishes are no longer available in David’s diet, so I have developed substitutions.  It can be difficult to make changes that pleases everyone, but it can be done with a little imagination.  For example, one recipe that our teenage grandsons enjoy particularly is Candied Carrots and Apples, which I use as a replacement for candied sweet potatoes. To make mashed potatoes I leach the potatoes overnight to remove as much potassium as possible.  I serve them with a little margarine or turkey gravy if that happens to be on the menu.  Another hint is to make holidays a two meal day instead of three.  This allows David appetizers at chip and dip time and still have the potassium, phosphorus, and sodium allowances available for a larger holiday meal.  Some of the spreads Sara and I have created in the Appetizer and Snack Chapter are so good that David has to get his portion before the children finish them!

David’s physician prescribed phosphorus binders to be taken with each meal for phosphorus control.  We enjoy eating out occasionally, so I now carry a small container of his pills in my handbag.  David and I each take several medications, so easy accessibility is important as storage space is limited in our kitchen.  My solution is a small attractive basket that I place on the table when I set it for a meal.

We have been coping with dialysis for three years and over time I have become more comfortable and automatic with this routine.  I can now look at food portions and judge more accurately by eye.  I do weigh the meat, because protein is an important food element in the required diet which must be regulated carefully.

Some of our recipes are favorites, and I make these often.  For a change of pace there are many other choices from the cookbook.  Before dialysis we had two or three meatless meals a week using lots of vegetables, cheese and beans.  Of course this is no longer an option because of the high potassium and phosphorus content of these foods.  I try to vary the meats, fish, and poultry with different preparations, seasonings, sauces, and accompaniments.  Sara and I hope these recipes will help with your meal planning and preparations, and help put enjoyment back into your meals.

Sincerely,

Dorothy Gordon, BS, RN

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