Diabetics and Kidney Disease

I can't eat just one. 🙁

@kamama94 I understand, if there is something in the house that I like I have a hard time stopping at just one, but with doughnuts, if I very occasionally buy one at the drive up there is no further temptation.
JK

I am wondering if anyone tuned in to the webinar yesterday. What are your thoughts?

I tuned in because I wanted to learn more about this topic. I do not have diabetes, although it is something that is on my radar due to my anti rejection meds and transplant. I have a transplanted liver and kidney. I know about liver things, however, since my kidney failure (hepatorenal) was sudden I feel that I am unfamiliar with kidney things.

I tried to take some notes, but they are a scrambled mess! I did learn some interesting explanations about the lab readings and what they measured in terms of kidney function.

The one message that was repeated over and over was: "Talk to your Doctor" because we all have individual needs.

@rosemarya Color me embarrassed. I totally forgot the time and missed the webinar. I'm pretty sure some things have changed since I cared for diabetic and/or kidney patients a couple of decades ago. Hope they repeat it or better yet, maybe you can sift through your notes, I'd be very interested to find out what you learned.

kamama, I am sorry you missed it. There was a lot of general/basic information. Too much for me to absorb or write.
I heard the presenter say that different foods are absorbed by body in varying percentages. For example: (I think ) - 90% of inorganic phosphorus is absorbed. The body absorbs 50% from meat/eggs/dairy, and 40% from beans and legumes. So if we are watching our phosphorus intake, this is good to know.

I was rather disappointed in the presentation. There was a lot of good information given, but the major issue of dealing with both diabetes and kidney disease was not addressed directly. It seems like the recommended eating plans for each condition are directly in opposition to each other. For example, diets for diabetes suggest complex carbs whenever possible - whole grain breads, brown rice, etc. For a renal friendly diet, it is recommended to go with white bread and white rice. When you eliminate the "bad foods" for both, there's not much left to eat. Since I don't cook, the suggestion to cook more at home is simply not workable. Has anyone else run into this conundrum?

@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

Yes, I caught the theme that we are all different. Part of that difference is that we do not all have access to renal dieticians or endocrinologists, plus we have our own food preferences. The PCPs at my HMO are very stingy with referrals to endos and won't even give you a referral unless your A1C is way out of whack. (My last was 5.4 without meds.) They only have one renal dietician in the entire SF Bay Area, an hour and lots of traffic away from where I live. They had me see one of their regular dieticians, who told me to eat more protein - not exactly helpful or useful. Since I HATE vegetables, white bread, white rice, and meats, I eat mostly complex carbs, fruits, and dairy products, but I don't really see any alternative. Please - no suggestions about how to make vegetables palatable - I have already tried and it's just not possible. They taste terrible, smell like a bathroom, and have weird textures, plus they take lots of prep time - washing, cutting, cooking - that I don't have the time or patience to do.

@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.