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In the UK alone, one in 10 people will develop Chronic Kidney Disease (CKD) throughout their lifetime, with this figure rising to one in two for the over 75’s.* Apart from the ill effects that CKD has on a person’s life, it also limits the variety of foods they can consume.
With a strong regulation on the amount of salt, sugar and fat that can be included in a person’s diet, CKD sufferers are left with a very limited choice in what they can eat, which often becomes a boring and unappetising routine that sufferers can get stuck with.
Lawrence Keogh, from BBC One’s Saturday Kitchen and head chef at Roast restaurant in London’s Borough Market knows all too well the issues associated with kidney disease. At the early age of 35 Lawrence had a kidney transplant. In a bid to vamp up the quite often dull and boring foods that CKD sufferers are allowed, Lawrence has taken his knowledge and passion for food and worked closely with Renal Dietician, Diane Green to develop a cookbook specifically for kidney disease patients – Rediscovering Food & Flavours.
Rediscovering Food & Flavours has been produced with speciality biopharmaceutical company, Shire.
Recipes kindly provided by TV Chef Lawrence Keogh
If you would like to share your favourite recipes with us and have them posted on Renal Radio please send them to info@renalradio.com .
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Malvern Pudding
Preparation time: 30 mins. Cooking time: approx. 25 mins. Serves 4.
The phosphate content of this dish is high due to the milk used for the custard. Please ensure that you include this within your daily milk allowance or make the custard with soya milk. If you have diabetes you can still make this pudding, you just need to change sugar for a sprinkle sweetener. Add the sugar to the apple once cooled.
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