Food- Fuel-Fitness; 3rd Edition

Food – Fuel – Fitness -- Healthy Living with Food Demineralization, was written for those who must control their mineral intake of Potassium, Phosphorus, and/or Sodium. This third edition has been streamed lined and is bursting with delicious foods to tempt any appetite. Far from being ‘tasteless cardboard’, mineral reduced foods bring distinct subtle aromas and flavors to every meal, inviting creative embellishment with one’s own secret blend of herbs and spices. Food – Fuel – Fitness offers a few recipes as ‘idea starters’, inviting the reader to use their own imagination in exploring creative low-mineral recipes. With more then 20 million Americans and over 200 million worldwide, afflicted with Chronic Kidney Disease, at least 40% of who are also diabetics, it is important to provide nutritional options that fit these lifestyles. Traditionally, those with failing organs are told to severely restrict the numbers and the amounts of foods containing substantial amounts of certain minerals, or carbohydrates, in attempts to avert potentially severe metabolic imbalances. Such restrictions often lead to dietary confusion, a chronic state of malnutrition, anemia, and weight loss. Food, Fuel, Fitness -- offers the reader a genuine opportunity to positively impact their nutritional profile and health, with user-friendly instructions and exciting recipe "starter" ideas. The enhanced A Word About section addressed a few inconspicuous places minerals may be lurking, as well as the impact mineral reduction techniques have on carbohydrates, fats, protein, and amino acid compositions of selected foods. And for those who may be concerned about the flavor enhancing sodium phosphate food additives now found in many meats and poultry in the U.S.A, as well as in other countries, the impact on the meat’s mineral level is discussed in this chapter, as well as in the respective meat section. Particularly impressive is the sheer number of foods tested and reviewed.

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.

Wendy Lou Jones, a former resident of Arlington Minnesota, completed her Bachelors study in biological science at Southwest State University in 1974, Masters studies at South Dakota State University in 1979, and initiated a Ph.D. studies in Calgary Canada in 1982. A dynamic, success oriented clinical and research investigator in the fields of renal research and biotechnology, Wendy Jones has held positions in the US, Canada, and Austria -- amassing more than 25 years of combined laboratory experience in oncology in Calgary Canada; at Minnesota’s Mayo Clinic in immunology/arthritis and transgenic research; as medical/technical writer in one of Vienna Austria`s largest pharmaceuticals; as Royal Knight`s president, scientific entrepreneur, and clinical trials manager. Her articles and stories, scientific and non-scientific, have appeared in numerous publications including the Rolex Foundation Journal, Journal of Renal Nutrition, Anti-Aging Research, SD Academy of Science, Bio-Techniques, Focus, Immunogenic, Midrange and Showcase Magazines, FASAB, HMS Press, Mother Earth News Magazine, iSeries, e-Business Quarterly, die ganz Woche (German language newspaper), and others. As president of Royal Knight, Inc. -- a company whose primary focus is carrying out and promoting renal research in the areas of renal nutrition, food demineralization, renal repair, and renal support, Wendy Jones actively supervises clinical studies, and provides direction and assistance to other companies seeking her expertise.