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    More Bio-Fuel --- Less Bio-Waste: Dietary Creatine Reduction Self-Help Guide for People with Kidney Impairment
    More Bio-Fuel --- Less Bio-Waste: Dietary Creatine Reduction Self-Help Guide for People with Kidney Impairment
    More Bio-Fuel --- Less Bio-Waste: Dietary Creatine Reduction Self-Help Guide for People with Kidney Impairment
    Ebook72 pages58 minutes

    More Bio-Fuel --- Less Bio-Waste: Dietary Creatine Reduction Self-Help Guide for People with Kidney Impairment

    By Wendy Jones

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    About this ebook

    More than 250,000 persons in the USA alone (and millions worldwide) have some form of end stage renal disease (ESRD). For the hundreds of thousands who must undergo dialysis to stay alive, excessive serum creatinine the metabolic waste product of creatine, a natural component of meat, contributes to the vicious cycle of nausea, vomiting, anorexia and diminished quality of life experienced by both kidney patients, and those approaching renal failure.

    Through extensive research, Wendy Lou Jones (Royal Knight, Inc.) has created a unique self-help guide to assist both the kidney patient, and those approaching end stage renal failure, in break this negative cycle.

    The consumer friendly techniques for creatine removal, presented in 14-point font, are well detailed and easy to follow. Special attention was given to taste and quality of the final product.

    By applying the techniques outlined in this text, patients with renal insufficiency/impairment should, by working closely with members of their healthcare team, be able to regain the dietary flexibility they had lost.

    LanguageEnglish
    PublisheriUniverse
    Release dateNov 20, 2001
    ISBN9781469780795
    More Bio-Fuel --- Less Bio-Waste: Dietary Creatine Reduction Self-Help Guide for People with Kidney Impairment
    Author

    Wendy Jones

    Wendy Jones is a graduate of the University of East Anglia and has a PhD from Goldsmiths in creative writing. She has published two novels and is the author of Portrait of the Artist as a Young Girl, a biography of Grayson Perry.

    Read more from Wendy Jones

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    • 4/5
      My father died of kidney failure. They told him to eat red meat even though he didn't like it. No one told him it could cause him to have dangerous levels of creatine/ creatinine. Glad to have this information.

    Book preview

    More Bio-Fuel --- Less Bio-Waste - Wendy Jones

    More Bio-fuel–Less Bio-waste

    Dietary Creatine Reduction Self-help Guide for People with Kidney Impairment

    Wendy Lou Jones, MS, BA

    Foreword by Cathi Martin, RD, CSR, LDN

    Authors Choice Press

    San Jose New York Lincoln Shanghai

    More Bio-fuel—Less Bio-waste

    Dietary Creatine Reduction Self-help Guide for People with Kidney Impairment

    All Rights Reserved © 2001 by Wendy Lou Jones

    No part of this book may be reproduced or transmitted in any form or by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage or retrieval system, without the permission in writing from the publisher.

    Authors Choice Press an imprint of iUniverse, Inc.

    For information address:

    iUniverse, Inc.

    5220 S. 16th St., Suite 200

    Lincoln, NE 68512

    www.iuniverse.com

    The information and procedures contained in this book are based upon the research, as well as the professional and personal experience, of the author, and are intended for educational purposes only. They are not intended as a substituted for counseling with your physician or other health care providers. Neither the author nor the publisher is responsible for any adverse affects or consequences arising from the use of these procedures or suggestions made in this book. All matters pertaining to your physical health should be supervised by a health care professional.

    ISBN: 0-595-20469-4

    ISBN: 978-1-469-78079-5 (ebook)

    Printed in the United States of America

    This book is dedicated to my mother, Maryann D Jones, without whose complete support in every aspect of my writing projects, none of this would be possible.

    When you can’t raise the bridge, lower the river.

    Contents

    FOREWORD

    Creatine Reduction Self-help Guide

    CREATINE VS. CREATININE, OR BIO-FUEL VS. BIO-WASTE

    PHOSPHORUS, POTASSIUM, AND SODIUM: WHAT IS MEANT BY LOW, MEDIUM, AND HIGH?

    HOW TO USE THIS BOOK

    WORDS TO KNOW

    HANDLING AND STORING MEAT SAFELY

    FRESH GROUND MEATS

    BEEF HAMBURGER (FRESH)

    PORK (GROUND-FRESH)

    TURKEY (GROUND-FRESH)

    FRESH ORGAN MEATS

    BEEF KIDNEY (FRESH)

    BEEF LIVER (FRESH)

    FRESH CHICKEN

    CHICKEN STRIPS

    (FRESH, SKINNED, CHICKEN BREAST)

    PROCESSED MEATS

    HAM (CURED)

    WIENERS (PORK)

    CHEESE

    CHEESE

    (AMERICAN PROCESSED CHEESE-SLICES)

    MY PERSONAL DIETARY INSTRUCTIONS

    MY DIETITIAN’S RECOMMENDATIONS

    ADDITIONAL NOTES

    CONCLUSIONS

    ABOUT THE AUTHOR

    REFERENCES

    FOREWORD

    Creatine, a component of meat, is one of the uremic toxins thought to contribute to the cycle of nausea, vomiting and anorexia in patients with kidney disease. This is a dilemma for these patients since their protein requirements are increased and meat intake is encouraged. Wendy Lou Jones, through exhaustive research, has created a unique and creative tool to help break this cycle while maintaining adequate protein intake to prevent malnutrition.

    This text is beautifully written and very easy to understand. Ms. Jones has addressed many important issues including critical food safety tips and the background information needed to understand the concepts of creatine removal. The techniques are well detailed and simple to follow. The perfection of these techniques, with particular attention to taste and quality of the meat, is very impressive.

    By applying the techniques outlined in this text, patients with kidney disease can achieve a bio-waste level comparable to a vegetarian diet while enjoying the meat taste. This could be a very important improvement in the diet for kidney disease and contribute to improving their symptoms. Working closely with members of the healthcare team, this important work offers patients with kidney disease more flexibility and potential for improved tolerance of the diet. Wendy Lou Jones’ research in this, previously uncharted, area could prove

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