@ginaquilts Hello. As a diabetic with renal disease I certainly can relate.I missed the webinar but have hears from others that it wasn't as helpful as they had hoped it would be.

I do cook but mostly with the microwave due to being in a wheelchair and due to having fibromyalgia and chronic fatigue syndrome and COPD.

I was a non-insulin-dependent diabetic for quite awhile but now am taking a long-acting insulin at night and short-acting insulin three times a day (before each main meal.) In 6 months blood sugars have returned to normal and so has A1C.

Both my primary doctor and my nephrologist credit my going on a vegetarian renal diet for improved renal function from a 28 GFR to 37 in 6 months, from stage four CKD to stage three.

I also had to go back to white bread instead of whole grain, white rice instead of brown, etc., and pursuing a vegetarian diet while avoiding beans has been quite a challenge.

But there are some foods which are both diabetic friendly and acceptable on a renal diet - lettuce, red bell peppers, alfalfa sprouts, bean sprouts, cabbage, cauliflower, all of which can be eaten raw. I also buy green and wax beans, which I microwave, diced pimientos, instant potato flakes, corn meal, and white flour. I even "boil" pasta in my microwave and prepare pesto sauce for it rather than tomato sauce and a moderate serving doesn't elevate my blood sugar more than it should. The only animal-sourced foods I use are egg whites (Egg Beaters,) which I also microwave, and light mayonnaise (in moderation because it contains whole eggs.)

There are non-dairy ready-to-eat "cheeses" available as well as microwaveable or oven-ready meatless protein patties and nuggets, considered ok in moderation by my nephrologist for someone with stage three CKD..

The websites Myfooddata.com and Self nutrition data list nutritional values, including potassium, phosphorus, carbohydrates, and sugars, for hundreds of foods, many of which require little or no cooking and many of which are both diabetic and renal friendly. I have found both sites to be invaluable for meal planning. The USDA Nutritional Database lists processed, already-prepared foods and even fast foods as well as brand names and it's helped also.

For me, the simpler it is, the better it is. A lettuce salad with diced pimiento and non-dairy ranch dressing paired with a croissant makes a nice, no-cook lunch as does a "white" bagel with non-dairy cream "cheese" spread. Chicken-flavored meatless protein strips microwaved then diced and mixed with some diced apple, a spoonful of pecans and light mayo makes a "chicken" salad I like. I often make a cabbage slaw (no cooking) to serve with a microwaved veggie burger patty (very little cooking, a minute and a half in the microwave for the patty.)

It's a real challenge to come up with meals that won't exacerbate diabetes or kidney disease but it's possible to do it.

@ginaquilts I think the dietician hit on the basics more than specifics. She said what we all have heard: Everyone is different. When I was first diagnosed with Diabetes 2, I was just panicked because of the food. I didn't find it all in opposition for diabetes, which includes my kidney problems. Though I am not a cook, I now follow a menu that satisfies kidney and diabetes. There are similarities that are "illegal foods" as I call them. Carbs are bad for both, as is salt, sugar, fats, dairy sweets, and empty calories that are not good even for well people. I do think you have to limit and follow a plan to control what you eat. The Webinar attempted to generalize, and her specific advice was for patients to consult their doctors. If you see a endocrinologist, he/she can recommend a dietician who will meet with you one on one and work out a food plan for you. Mayo also has a book that gives information and also includes a two week meal plan. Because of the difference in diseases, we all have to devise a plan just for us Do you see an endocrinologist or have you seen a dietician?
Carol

@ginaquilts I also missed the presentation but I agree that the two diets are in opposition to each other. I was a Type II diabetic for 5 years and had learned to control my blood sugars with diet, exercise and metformin. I enjoyed the foods that I could eat. After surgery for pancreatic cancer, I became a Type I diabetic. My diabetic nurse tells me the advantage of being a Type I diabetic is that if I eat too many carbs, I can just increase the amount of insulin I am taking. Chemo for the cancer gave me CKD and the dieticians at Mayo told me I should give up most of the foods I was enjoying. Blood tests show that my sodium, potassium and phosphorus are in the normal range (I am taking 2 meds to help with the phosphorus). I've met with 2 different dieticians lately and told them what I'm doing. Both have said that what I'm doing is working for me. I tell people that either the diabetes is going to get me or the CKD is going to get me, so I try to shoot down the middle with my diet and enjoy living and the foods I eat.