This book was developed in order to allow kidney patients (especially those undergoing hemodialysis) to enjoy foods they are traditionally told to avoid.
Today, more than 20 millions, in the United States (approximately 60 million world-wide14), have some degree of chronic kidney disease placing them ‘at risk’ for developing End Stage Renal Disease (ESRD). Despite advances in medical technology, each year thousands upon thousands of those with chronic kidney disease transition to ESRD and the need for renal replacement (primarily dialysis). It is estimated that in the U.S., upwards at 380,000 - 400,000 people are on some form of dialysis. If this alarming trend continues, it has been projected that – by the year 2025, more than 2.2 million people will require renal support, just to stay alive. Regulation of internal mineral concentration is just one of many important life-sustaining functions kidneys must perform. As kidney function declines, maintaining the correct internal balance of phosphorus, potassium, and sodium becomes more difficult to regulate. Unfortunately, most raw, and especially processed, foods contain an overabundance of at least one or more of these minerals. Unrestricted consumption of such mineral laden foods can cause physiological mineral imbalance (especially excess in phosphorus, potassium and sodium), that can lead to potentially dangerous and even life threatening health problems.
Food Fuel Fitness, 3rd Edition was created with simple food-processing instructions which were developed to reduce minerals (demineralize) in foods before they are eaten. The information on food demineralization presented in this book is based on demineralization data from numerous studies conducted by the author and analyzed by a licensed testing laboratory. By using these simple, easy to follow, demineralization instructions, the phosphorus, potassium, and sodium content of numerous fruits, vegetables, legumes, meats, flours, and even cheeses, can be reduced significantly. Demineralization can make many restricted, and even excluded, high potassium, phosphorus, and sodium foods permissible on a renal diet once again. By eating the majority of a total dietary selection demineralized, one should expect to see an improvement in their problematic phosphorus, potassium, and sodium blood (hematological) mineral values, and in their nutritional status.