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 Healthy Foods for Kidney Disease 1.2.1

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Researchers are discovering more and more links between chronic diseases, inflammation and “super foods” that may prevent or protect against undesirable fatty acid oxidation, a condition that occurs when the oxygen in your body reacts with fats in your blood and your cells. Oxidation is a normal process for energy production and many chemical reactions in the body, but excessive oxidation of fats and cholesterol creates molecules known as free radicals that can damage your proteins, cell membranes and genes. Heart disease, cancer, Alzheimer’s disease, Parkinson’s disease and other chronic and degenerative conditions have been linked to oxidative damage. However, foods that contain antioxidants can help neutralize free radicals and protect the body.

Red bell peppers
1/2 cup serving red bell pepper = 1 mg sodium, 88 mg potassium, 10 mg phosphorus Red bell peppers are low in potassium and high in flavor, but that’s not the only reason they’re perfect for the kidney diet.

Cabbage
1/2 cup serving green cabbage = 6 mg sodium, 60 mg potassium, 9 mg phosphorus A cruciferous vegetable, cabbage is packed full of phytochemicals, chemical compounds in fruit or vegetables that break up free radicals before they can do damage.

Cauliflower
1/2 cup serving boiled cauliflower = 9 mg sodium, 88 mg potassium, 20 mg phosphorus Another cruciferous vegetable, cauliflower is high in vitamin C and a good source of folate and fiber.

Garlic
1 clove garlic = 1 mg sodium, 12 mg potassium, 4 mg phosphorus Garlic helps prevent plaque from forming on your teeth, lowers cholesterol and reduces inflammation.

Onions
1/2 cup serving onion = 3 mg sodium, 116 mg potassium, 3 mg phosphorus Onion, a member of the Allium family and a basic flavoring in many cooked dishes, contains sulfur compounds which give it its pungent smell.

Apples
1 medium apple with skin = 0 sodium, 158 mg potassium, 10 mg phosphorus Apples have been known to reduce cholesterol, prevent constipation, protect against heart disease and reduce the risk of cancer.

Cranberries
1/2 cup serving cranberry juice cocktail = 3 mg sodium, 22 mg potassium, 3 mg phosphorus 1/4 cup serving cranberry sauce = 35 mg sodium, 17 mg potassium, 6 mg phosphorus 1/2 cup serving dried cranberries = 2 mg sodium, 24 mg potassium and 5 mg phosphorus These tangy, tasty berries are known to protect against bladder infections by preventing bacteria from sticking to the bladder wall.

Blueberries
1/2 cup serving fresh blueberries = 4 mg sodium, 65 mg potassium, 7 mg phosphorus Blueberries are high in antioxidant phytonutrients called anthocyanidins, which give them their blue color, and they are bursting with natural compounds that reduce inflammation. Blueberries are a good source of vitamin C; manganese, a compound that keeps your bones healthy; and fiber.

Raspberries
1/2 cup serving raspberries = 0 mg sodium, 93 mg potassium, 7 mg phosphorus Raspberries contain a phytonutrient called ellagic acid which helps neutralize free radicals in the body to prevent cell damage.

Strawberries
1/2 cup serving (5 medium) fresh strawberries = 1 mg sodium, 120 mg potassium, 13 mg phosphorus Strawberries are rich in two types of phenols: anthocyanins and ellagitannins.

Cherries
1/2 cup serving fresh sweet cherries = 0 mg sodium, 160 mg potassium, 15 mg phosphorus Cherries have been shown to reduce inflammation when eaten daily.

Red grapes
1/2 cup serving red grapes = 1 mg sodium, 88 mg potassium, 4 mg phosphorus Red grapes contain several flavonoids that give them their reddish color.

Fish
3 ounces wild salmon = 50 mg sodium, 368 mg potassium, 274 mg phosphorus Fish provides high-quality protein and contains anti-inflammatory fats called omega-3s.

Olive oil
1 tablespoon olive oil = less than 1 mg sodium, less than 1 mg potassium, 0 mg phosphorus Olive oil is a great source of oleic acid, an anti-inflammatory fatty acid. The monounsaturated fat in olive oil protects against oxidation.
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