challenge/question

[rzn]

I am not a professional chef, & I know you prefer only professionals to post here, but I have a question/challenge for professionals so I felt like it neede to be here where you all would see it.

My father was recently diagnosed with kidney failure. He also has diabetes, & heart disease. So basically, right now he is living on sugar free green jello (he can have the red or yellow for special occasions ). My parents are fairly well to do & used to really enjoy eating out, but now that is incredibly limited due to his dietary restrictions. Yes, they can ask that the dish be just broiled, split an entree, or take home the extra etc, but it sure seems to take the fun out of things.

My challenge is this... Are there chefs out there that would be willing & capable of making food taste GOOD without salt, low fat, low carb etc. & meet the dietary needs of people like this, & also do you folk who know the resturant business think something like that would be financially viable in a larger metropolitan area? Could you make the food taste good enough?

[Rivitman]

Special recipes exist for all sorts of dietary needs. The doctor should make a referral to a clinical dietician for a consultation.
Other than that, a simple google search yields this:
http://www.google.com/search?hl=en&q...=Google+Search

Acceptable flavor and general appeal are almost always withing reach of even a home cook, restrictions regardless.
But as a commerical venture I would have to say probably not, even in the most populous areas.
Best wishes.

[Blueicus]

I know that Potassium Chloride is used as a substitute for Sodium Chloride for those who need to reduce sodium intake... but how does it actually taste and how well does it replace regular salt?

[Blade55440]

Originally Posted by Blueicus

I know that Potassium Chloride is used as a substitute for Sodium Chloride for those who need to reduce sodium intake... but how does it actually taste and how well does it replace regular salt?

compared to regular table salt (the iodized version) it's very similar, compared to kosher salt....it sucks.

[foodnfoto]

Hi RZN
I have been working with Porter Novelli (a marketing company for pharmacuetical companies) that has developed a cookbook of some delicious recipes tailored for folks with kidney disease. These recipes are actually quite good, and you can get a copy of the book for free.
Just go to this website:
http://www.fosrenol.com/Consumers/Re...CookBooks.aspx
The difficulty with designing recipes for folks who suffer with kidney disease is the necessity of understanding the balance of minerals in the diet. Calcium and potassium are especially tricky. Chefs are generally not well versed in the specific nutritional aspects as related to this ailment.
There is a lot of useful information in this book.
Check it out.

[shroomgirl]

My guy of 8 years has been a diabetic for 25+ years and has been on dialysis for 6 years now (3x weekly). I'd check into hiring a competent personal chef that will consult with your dad's RD.
Just knowing the lists of what you can have and what you can't......keeping up with the amount of liquids consumed.


*Coincedently this just came up this past Monday with the diabetic priest I've been cooking 5+ years for.......we're going to his RD consult in a couple of weeks.

[rzn]

they just so enjoyed going out, now it is such a production it has taken all the pleasure out of it for them, & when they do go out & order a dish it tastes like crap. Well, maybe not like crap, but they can broil stuff at home & have it taste the same. Just seems like there are alot of people in the same boat too...

[shroomgirl]

Knowing what they can eat is bottom line......then they can go to a nice restaurant and order within the spectrum of what's ok.
broiling is not the only option.