Strawberries have long been known for their properties as an anti-inflammatory food. They have been the subject of numerous high level studies, establishing their position as a fruit that is not only sweet, but also beneficial in heart health and the prevention of cancer.
Why so special? Well, strawberries are notable for their high antioxidant content, something that makes them ideal for long term health. Antioxidants are natural molecules in the body that work to help neutralise harmful free radicals.
A diet high in antioxidants has been associated with a reduction in risk of developing many diseases, and is likewise a great way to maintain necessary levels of vitamins and fibre. Even better, they are a fruit considered relatively low in potassium (serving size 1/2 c.) and are thus a generally acceptable choice for those following the renal diet.
Being a food potent in all the right things for those with chronic kidney disease, strawberries are one of my most popular recommendations for such individuals looking to invigorate their nutritional intake with kidney supporting fruits and vegetables.
Those with chronic Kidney disease know all too well how hard it can be to find foods that meet their needs yet are actually fun to have and share. In this way, many chronic disease patients often miss out on the social aspect of cooking, and what it has to offer in terms of connection and pleasure. For this reason, it is extremely important that those with chronic kidney disease are educated on what options are right for them, how they can integrate them into their intake, and how such changes can lead to an improved quality of life.
Very versatile as a fruit, there are a plethora of ways in which those on the renal diet can acquire the kidney positive benefits of strawberries.
One of my favorites, and possibly the most delicious, strawberry mousse is an excellent way to integrate strawberries into one's consumption. Every ingredient is acceptable to the renal system, and is easy to make.
This strawberry mousse recipe is a great option for those with kidney disease, and is likewise a delight to share with family and friends.
Low in potassium and high in vitamin C, manganese, and fiber.
*Talk to your nephrologist or renal dietitian about incorporating this food in your diet.
- 1 packet unflavored gelatin
- 3 cups strawberries, fresh
- 1 cup pasteurized egg whites
- 8 tablespoons granulated sugar
- In a small bowl mix gelatin with 1 tablespoon water and microwave for 10 to 15 seconds to dissolve gelatin. Stir and set aside.
- Wash and hull fresh strawberries. Reserve three strawberries cut into slices for garnish.
- Place the berries in a food processor and puree. Pour puree into a mixing bowl and stir in gelatin. Add 2 to 4 tablespoons of sugar to desired sweetness. Set aside.
- Place egg whites in a clean mixing bowl. Beat to soft peaks.
- Gradually add 6 tablespoons of sugar to egg whites while beating until they are stiff and glossy.
- Fold the strawberry puree into the egg whites. Put the mixture in a glass bowl or dessert glasses and chill.
- Garnish with strawberry slices.
- Reduce carbohydrate to 20 grams per serving (1-1/2 carb choice) by substituting Splenda® granular sweetener for 4 tablespoons sugar added to the berries.
- Egg whites contribute approximately 3-1/2 grams high quality protein per serving.
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