Attitudes toward dietary adversity
On Jan 14, 11:39*am, "cshenk" > wrote:
> "Scott W" wrote
>
> >> The result is that I am now on a very low protein diet, this is not
> > > being fussy, this is keeping my one remaining kidney for as long as I
> > > can.
> > > What does bother me are people who try to be helpful but don't have a
> > > clue about what they are talking about.
> >I use a lot of rice, mushrooms, curry dishes, with a bit of chili oil to
> >give it some heat.
> > onions, sweet bell peppers and more coconut milk
>
> Scott, like to help with some recipes but I dont know that much on protein
> levels of things like rice etc.
> I snagged out the notes on what seems allowed. *I gather potasium is also a
> problem if too much but am unsure
> what vegetables have high potasium other than you mention potatoes and i
> recall bannanas are high. *I know legumes (beans)
> are protien high too.
>
> If you could come back with a list of 'allowed' and perhaps a few more
> common 'not allowed' I'd be happy to see what I have
> that might be workable. *I have 50,000 or so recipes here with the majority
> aimed for scratch 'healthy' cooking (though
> won't be aimed specifically as low-protien, I checked for that and nothing
> catagorized that way).
>
> I have one general idea and a few specifics to help with the lack of meat
> flavoring.
> - General- Many asian and Indian recipes are very low on meat. *You'd have
> to adjust as they tend to be bean (tofu or other) high to adapt the protien.
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