In this podcast, we talk about all the facets of kidney failure and chronic kidney disease. From pre-dialysis to transplant, we cover all the things that people need to know to understand the disease and be proactive in their care. We provide actionable information on a weekly basis from leaders in the industry to keep you on top of the latest news.
RDHQ Podcast 108: The Mistake I Made When I First Started Working With CKD
I'm talking about my new program the Love Your Kidneys: Healthy Meal Planning and the early bird price ends on February 26th. I wanted to give you a chance. I just wanted to keep talking about it make sure that I am answering questions. I'm going to pop that in renaldiethq.com/lyk for Love Your Kidneys. Will get you to the sales page, tell you all about the course.
Today I wanted to talk about the mistakes that I was making when I first started working with renal disease that my mother was diagnosed with CKD and that we kind of work with learning and changing and part of that is creating my website but is happening is that we went through a process and we made a few mistakes and so I want to mention those mistakes because you might be making it too.
The first mistake is when we were first starting with chronic kidney disease, we kind of treated it like a New Year's Resolution. You know you think about everything like “I can do all this, I can do everything” and you've changed everything and then just like a New Year's Resolution, you realized it's hard and you quit. And so we would try to change everything, try to do a bunch of different changes so you're motivated.
I know you're motivated when you first have kidney disease and I like that but I want you to understand that it's kind of like a long game so treating it like it's a push of a button is kind of the wrong one. I see it as more like a step-by-step process.
You might be thinking like and we were thinking this too like “what if I do this?” but we don't want to do anything to make it worse. So, up to this point we didn't know but know all of a sudden and we know all these things need to change and there's this huge gap, two things they need to go through differently and then you just want to change everything and then it's completely overwhelming because you have so many things that you're trying to juggle. You're trying to get this one done, you're trying to limit your protein, you're trying cut potassium, phosphorus and you're wondering what the heck's left to eat.
We often think like if some is good a lot might be better but the truth is that it is better to do some portions. Where I come from is your food changes at a time, over time and otherwise what's going to happen is the food's going to be bland and it's hard to follow. Now, all of a sudden you have alarm of things that you can't eat and those long things that you can. And my mom was just talking about it. But when you chose to keep a plan and you don't have like a step by step then you are asking for problems.
I always think when you fail because you don't have a plan. So, truly you could accomplish so much in a month, in two months, in three months but all that in a week, it's going to be overwhelming and you're not going to get it done.
Thinking about it like making a plan and kind of knowing what are the things that you need to do so you don't know what to do next. When you have a plan like what I'm talking about is when you go through this plan, you know the things that needs to be changed.
Today, this on we change, next week. I want you to make a plan and it easy to change. So, making a plan to making it possible is as simple as writing down what you're gonna eat everyday and kind of stick to that. Now, you may not have a pattern, you may not know what's going to be on that list but you at least then you can go back over the week and you can look at that and say “okay. This is what worked. This is where I kind of fell short. This is where I kept going back.”
In the course, I prepare renal meal plans and patterns that you can use to start with that I just did last night but I wasn't planning on doing but I because I'm so excited...
RDHQ Podcast 106: What I Learned From My Family Member Having Kidney Disease
Hi everyone! Its Mathea Ford, Registered Dietitian and creator of the Love Your Kidneys. It was just a CKD Meal Planning course. Today, I wanted to talk about what I learned from my family member having kidney disease and if you've ever heard my story you know that that family member to my mom.
I want to talk through a little bit about what that experience was like of her having kidney disease and kind of how its shaped what I do today. How I eventually made kidney disease the work that I do every day?
I'm a registered and licensed Dietitian which just means that I went to school and attended college did an internship and passed a national registration exam all about how to have food and nutrition works in your body and how your body responds to food. I've been a Registered Dietitian for over 22 years and I passed my exam in '97 and so for the last nine years, I focus really solely on kidney disease and that is because of a few things that happened in my family and made me realize how big of a need this was.
It all started with my mom was diagnosed with stage 3 chronic kidney disease. I was working at a hospital as the food service kitchen manager. I loved writing menus, I loved making recipes, I loved somewhat doing the nutritional analysis although that's not my favorite. I liked testing recipes though. I made menus for all the diets, I knew how to cook on a large scale so I worked at the local Veterans Hospital. We had over 100 inpatients probably 300 and we would cook meals you know three times a day for them and so I knew a lot about how to make a recipe that would feed a lot of people.
I enjoy making food that is great and healthy and tastes good and you might think that hospital food tastes bad or you may have seen the hospital foods going to taste bad but I personally was impassioned to make the food as good as I could so I never accepted that it had to taste bad. It was always my best effort to make it taste good. That's where it all started. She got diagnosed and I knew very little specifically about kidney disease. As a dietitian you learned kind of a broad brush of a lot of things and then most of the time you become kind of specialized and I had specialized into the bulk food kitchen feeding and doing a lot of management if you've ever been in a management position you know that a lot of it is people time. I spent a lot of time doing that but once my mom had kidney disease I knew she needed my help.
I've told you before that I do work, my dad lives with us and my mom lives locally and I help them both as much as I can but one of the things that happened is I realized you know “hey! I didn't know that much about kidney disease” so I started to spend a lot of time researching and learning more about it and the restrictions on how to manage the disease and that's where I started to realize that there was something wrong. I used a lot of “Don't” list like don't eat all these foods on this list and I found it frustrating because instead of starting from that place of “yes, I can have this or yes I can try this,” I was always starting with no and many of the food portions of the recipes that we found that seemed to be good were too big so it was really a need to cut them down or have leftovers and my mom hated wasting food she lived by herself and she was really just cooking for herself and she hated wasting food and having either a bunch of leftovers are just not having the right proportion make for one person or two people.
I was stressed out because I didn't know at the time what dietary changes need to be made to help the most. I'm very much from the point of “what can I do that will make the biggest difference?” With you know what effort can I make that'll make the biggest difference.
RDHQ Podcast 105: What If You Could Get Your Meals Planned Faster?
Good Morning! Hey! It's Mathea Ford, Registered Dietitian and creator of the Love Your Kidneys Delicious Meal Planning for CKD course.
Happy Saturday! It is Saturday morning before Superbowl Sunday I hope you've got some delicious food planned for that and you're going to have an enjoyable time. If you don't enjoy football, at least I hope you enjoy the commercials right? That's my favorite. I love watching all the commercials and stuff.
This morning I want to talk about some what ifs in your future. Your future, my future, all of our future is not necessarily set in stone. It's something that we can change and I know some of the things that people talk to me about and tell me that they struggle with when it comes to being diagnosed with chronic kidney disease and trying to plan meals.
I know that there's a lot of issues that come up for people so I wanted to talk through those a little bit. If you're struggling with these things that I talked about, you're not alone. You are experiencing things that people feel. It's really overwhelming to think about the diet, to do something about it be very overwhelming because it is a complex diet that's made a lot of times more difficult by all the restrictions that may or may not need to have and all the information that's out there.
There maybe plenty of information that's out there on the internet about it but you don't necessarily know which information is the right thing to worry about or concern about. Most people are aware that it's a pretty major life event when you get diagnosed with chronic kidney disease and yet it seems like you get very little help. You get an informational sheet or you get help from Dr. Google but what do you do?
Like I talked about a couple days ago, unfortunately, initially, people start out with some pretty complicated restrictions that may be outdated information. All of a sudden, you feel like [tell me if this is you] you feel like you have to cook all your meals and you don't have all the time anymore. Like you didn't have two hours to prep and plan meals before you got diagnosed and now all of a sudden, you don't have those hours either.
You may have to cook meals for yourself or other people I know a lot of people my audience are women and one of the things a lot of times we as women do have to be responsible for cooking family's meals, planning family meals so that can make it even more difficult. You could eat healthier, can't we all? But you're not sure which changes you need to make. So, you have a list of Nos, things that you can't eat because will cause further damage and yet knowing what to eat is like evades you. It just doesn't seem like you know what to do. I hate it when somebody tells me I can't do something because that's the only thing I think about.
Where do you start with? Many times often when people get chronic kidney disease they will have other health-related conditions. You may have had PKD, you may have a low oxalate diet because you may have kidney stones, you may need gluten-free. All those things added into these restrictions are just making it even more complicated and you think to yourself I need to be a dietitian to figure this out. How do you eat anything at all now that you have all these restrictions? Putting together a meal is kind of a one at a time thing you can even think I had to think “oh! I need a whole plan.”
Let's go-to recipes. Like do you love finding recipes on the internet? I love finding recipes. I love using Pinterest for recipes. But when you have chronic kidney disease, all of a sudden, you need a little more information than maybe it is in that recipe.
RDHQ Podcast 104: Why You Need To Stop Using The Lists Of Foods The Nurse Gave You (Do This Instead)
Hi everyone! Today, I wanted to talk about why you need to stop using the list of foods that your nurse gave you and to do this instead.
I wanted to talk today because I'm talking about something not to do because it's something that I recently had an epiphany about and what's going wrong and making people like have really such a hard time eating healthy and following their kidney diet is because of this concept of lists.
I realized that this list of foods that the nurse is giving you or the doctor is giving you when you got diagnosed is outdated. You might not have even realized that but that's an outdated concept and it's not the current standard it's not the current evidence-based that it's making you afraid to even eat something like as simple as a cherry tomato because you're afraid of the potassium in it and I think it really has to stop.
Let's go over this. If you are using a list of foods as what not to eat as a way to restrict your diet and keep your kidneys healthy, I believe that that's the wrong way to do it. I tell you not to do something is that not the only thing you think about. I don't know how many people have told me that they can't eat potatoes anymore and that's all they think about so.
I realized that you think that it's the right thing to do because your doctor's office said it or because you read it on the internet or that's what a lot of the old information used to be.
Not everybody's like internal medicine doctors or whatever up to date on the latest KDOQI Guidelines so that's a lot of people giving this concern so that's kind of why I wanted to call it out today. Those guidelines that used to say to restrict potassium would say. They give you this list and they say to restrict this potassium and that's what's on the list is high potassium fruits and vegetables and it's been updated those guidelines and now they're different.
Now, what they say is that you need to manage your potassium only if you have elevated potassium levels which I'm willing to guess that when you got initially diagnosed with CKD that they didn't even test your potassium levels. So, who knows how many times that the list was copied and handed out you know since the 1990s and they didn't even pay attention to you like your specific needs.
If you need to restrict potassium or you need to restrict phosphorus because those levels are elevated you certainly should. Don't take this as you know not to do that but if you haven't been told that your potassium is high then you really don't need to restrict that. What do you need to do? What do you need to manage?
It's that list of foods is not going to help you slow down the progression of your kidney disease. It's only basically slowing your progression of making any progress with your diet.
Let's talk about what you should do. Let's say that the KDOQI Guidelines which are the Kidney Disease Outcome Quality Initiative Guidelines show that potassium and phosphorus are not the first things that need to be limited or watched or managed.
Again, should be managed if your blood levels are high but if they're not then what you should do is this what should you do instead. Watch your protein and your salt intake. Now, really? It's that simple? That's it! That's where you start. You should pretty much you can still eat all the fruits and vegetables you don't need to throw all those outdoors and I eat all these colorful plates and stuff. You really need those to fill in that extra split space on the plate.
What is protein?
Meat, a lot of dairy like cheese and milk is protein and you should eat you know three to four ounces of meat at a meal at your lunch and your dinner. Three to four ounces, three ounces the size of the palm of your hand and you know maybe about that thick and that way that's the por...
RDHQ Podcast 103: Chat with Nataliia about RenalMate and Kidney Disease
Mathea Ford: Hi there! It's Mathea Ford with Renal Diet HQ and today I'm here with Nataliia Karpenko. We're going talk today a little bit about RenalMate as you may remember I am an advisory board member with RenalMate and Natalia is the CEO and creator and she's like the inspiration behind a lot of things. She's always coming up with great ideas and why don't you tell us how you got how you came up with RenalMate? And what it is?
Nataliia Karpenko: Yeah. Hi to everyone! Today, we are at ISN, a Medical Society of Nephrology event in Washington DC. It's Kidney Week 2019. It's the opening day so it's really important to be here with Ms. Mathea Ford and thank you Mathea for this occasion. I just really think that it is so important to know why people have that passion for renal space and for nephrology.
I'm a former kidney patient. And beside this, I worked in a Technology Innovations Corporate Values. From the professional side, many people in the United States are dealing with chronic illness and they are overstressed, knew so little about diet and then you go to renal disease and you go to nephrology and you then realized that it is exponentially higher in terms of the amount of adherence and amount of comprehensive compliance patients have to have but sometimes Education is not there with education that is fully understood by patients as well as necessary simple work that will allow patients to feel empowered to start moving, to feel empowered to know that they can change, that they can improve their quality of life.
Since, I was very passionate about my personal craft, looking at that and say, “When I was a child and given is my kidney condition, what would become better?” And I certainly knew that it could be done in better ways that my family would recede back to education. How we can work on effective ways of improving the quality of the diet, improving the quality of life management, and luckily, it is the technology. Yeah. These days, there are so many ways how we can improve the quality of vitals management. Where some medical team would be on board knowing what's happening to patients with remote monitoring well designed in one side, patients will be able to manage their rate and blood pressure and the medical team could be informed if there are any abnormalities happening to patients.
There is a lot of value in it in passion, science-based approach, expertise, and technology together to really create something innovative but valuable for patients.
Mathea Ford: Yeah. I think it's what you mentioned is the kidney disease is really a hard diet to follow but it's got so many other layers that we don't even realize. You know, there's the family dynamic, there's the diet, there's the medications. Everything changes with kidney disease and putting that all together can be hard. So, we're here at ASN this week because we have a program called LEP. It was Life Enhancement Program. It's like a coaching program for kidney patients and we've done it a couple of times and we're presenting to the Nephrology Conference about the outcomes and stuff but what this is is RenalMate is an app and we're working on building it to make it so it's helpful to people who have kidney disease regardless of the stage and try to focus on the different areas of kidney disease.
If you're CKD 3 or CKD 4, before you get on dialysis, then it helps you to understand what is important at that phase because as your phase goes along, as you go along different things become important. You may have different medications, you may change, you're looking at your labs, you're you know you may have to have surgical prevention, surgical procedures done.
All those things so you had the passion because you're a kidney patient and you love technology and so Nataliia is out in San Francisco and she's around all ...
RDHQ Podcast 102: How To Stay Kidney Friendly While Dining Out
Hi there! It's Mathea Ford with Renal Diet HQ and today I wanted to go live and talk about the fun topic of how to stay kidney-friendly when you're dining out. If you join me please make a comment. Let me know your comments or questions and I'll be glad to answer them as I'm going along.
I wanted to talk about dining out because we're getting ready to get into the season where we have a lot of activities, we may have parties to go to, you may have dinners with people, you may be invited to and I want you to think a little bit ahead and plan ahead for those types of events. I know this time of the year I start going out to dinners more with people and I seem to need to be reminded of ways to do a little better. It can be a challenge, especially with kidney disease because you have the added need to follow some restrictions depending on your diet, depending on whether you need potassium phosphorus. All those types of restrictions.
I don't want it to be as much of a challenge. I know it's still going to be an individual basis to challenge, but I wanted to talk through some ideas that I have for ways to make it a little easier.
Number one: Foods tend to be saltier at restaurants. They add more salt or people when they bring dishes they use more salty products. They might use regular soy sauce they might use salted butter. They might add salt to foods just without thinking about it and you're probably a little sensitive to salt so you can taste it and know that “hey, this is a higher sodium food” but if you're in a restaurant you can ask them how the food is prepared so you might say “how is this food prepared? Is it pre-prepared or is it prepared locally in the restaurant?”
If it's made locally in the restaurant, they can use a little less sauce. They can not add salt to your meal while they're cooking and a lot of times they'll just do salt over the burgers or whatever just ask them not to add salt. You can ask them not to add salt to fries or side dishes.
Sometimes the information is on the website so sometimes you can look ahead. I know Panera is great for this. You can go to Panera. You can look at the nutrition and you can also go in and tell it to remove certain ingredients. And then that way when you go into the store you know the nutrition value for the food that you're taking in, for the food that you're asking for. You can tell them you know “No. I don't want bread on the side. I want an Apple. I don't want this” that type of thing and you've already prepared it. You already kinda know what's going to be on that and so you're ready. So, the foods on the website you can also look for some salt terms like sauces may say that it's soy sauce or fish sauce or you just need to ask like how much salt is added and if like I said if they can prepare it or fix it in the store, improve it a little bit.
Number two is kind of a combo. Drink water. If you drink soda or like clear sodas or clear diet sodas then you want to drink water in between. Start out with water maybe drink some water before you go to help you feel more full. To help you stay hydrated especially knowing you're going to have more salt and choose smaller plates.
I like to look at the appetizer dishes although they can be a little too salty. I mean it seems like they're mostly pre-prepared but appetizers, side dishes so you may want to start looking at like your meat as a side dish and sometimes even when you go out just eating side dishes instead of having the meat that may add to the protein that you don't need. Add those.
A lot of places also have lunch menus so they'll have like the lunch menu on the back and even if it's dinner time you can ask for those lunchtime portions, you can take part of it home so if the lunchtime por...