I Hate Dialysis Message Board
Welcome, Guest. Please login or register.
August 14, 2020, 04:07:11 PM

Login with username, password and session length
Search:     Advanced search
530341 Posts in 33404 Topics by 12422 Members
Latest Member: ColinKint
* Home Help Search Login Register
+  I Hate Dialysis Message Board
|-+  Dialysis Discussion
| |-+  Dialysis: Diet and Recipes (Moderator: amanda100wilson)
| | |-+  Sausages
0 Members and 1 Guest are viewing this topic. « previous next »
Pages: [1] Go Down Print
Author Topic: Sausages  (Read 4144 times)
MooseMom
Member for Life
******
Offline Offline

Gender: Female
Posts: 10984


« on: June 07, 2010, 12:10:39 AM »

Yes, I know that processed meats are high in phosphorus and are therefore lethally taboo.  I am not a fan of such foodstuffs, but when I lived in England, I developed a taste for locally and freshly made sausages.  It is an artform.  Now that I am back in the States, I stay away from processed meats, but I recently found a butchers that does their own fresh sausages.  I had a look on the ingredients list and saw no phosphates listed, inorganic phosphates being the real bugbear when it comes to processed meats you buy, say, at a deli.  Can anyone tell me if these types of locally, freshly made sausages are ok to eat (in moderation, of course)?  Thanks for any advice.
Logged

"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
Darthvadar
Elite Member
*****
Offline Offline

Gender: Female
Posts: 2813


« Reply #1 on: June 07, 2010, 05:18:04 AM »

Hi Moose...

Over here, sausages are a very popular food, and my mum loves them.... Like yourself, I've sourced a butcher who makes his own sausages... I asked him what was in the sausages, and he gave me a list of ingriedients... The only concern was the salt content... It was 1.5gm per 100gm of product... The solution we came to was that I'd let him know what we needed a few days in advance, and when making the next batch of sausages, he'd make ours before adding salt, but would add extra onion and pepper... Works perfectly for us....

Perhaps a chat with the butcher might be a good idea.... Most people are very accomodating when they understand the need....

Enjoy your sausages!...

Darth...
Logged

Cared for my late mum, Elsie who had Kidney Failure... Darling mum died on July 15th 2014... May her gentle soul rest in peace....
totosidney
Newbie
*
Offline Offline

Gender: Male
Posts: 47


WWW
« Reply #2 on: June 07, 2010, 05:38:53 AM »

Damn..those sound good. I sure would eat a couple now and then. Sid
Logged
Zach
Elite Member
*****
Offline Offline

Gender: Male
Posts: 4820


"Still crazy after all these years."

« Reply #3 on: June 07, 2010, 05:54:28 AM »

I, too enjoy a breakfast sausage now and then.

As always, moderation --and taking the phosphate binders-- is a winning solution!

8)
Logged

Uninterrupted in-center (self-care) hemodialysis since 1982 -- 34 YEARS on March 3, 2016 !!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
No transplant.  Not yet, anyway.  Only decided to be listed on 11/9/06. Inactive at the moment.  ;)
I make films.

Just the facts: 70.0 kgs. (about 154 lbs.)
Treatment: Tue-Thur-Sat   5.5 hours, 2x/wk, 6 hours, 1x/wk
Dialysate flow (Qd)=600;  Blood pump speed(Qb)=315
Fresenius Optiflux-180 filter--without reuse
Fresenius 2008T dialysis machine
My KDOQI Nutrition (+/ -):  2,450 Calories, 84 grams Protein/day.

"Living a life, not an apology."
MooseMom
Member for Life
******
Offline Offline

Gender: Female
Posts: 10984


« Reply #4 on: June 07, 2010, 09:38:16 AM »

I haven't been prescribed phosphorus binders just yet, but when the time comes, I certainly will.  And while I like these sausages, I can't really eat a whole one as they are pretty large, so eating them in moderation is no problem.  I hadn't really thought about the sodium content...I take 8 sodium bicarbonate tablets a day and my neph wants me to eat more salt to combat potassium and acidosis, but once I start D, that will change, I assume.  So as of now, I don't have to watch sodium.  But I will keep that in mind and will have a word with the butcher.

As for processed meats...the deli meats, bacon, etc...are inorganic phosphates used in the curing process, and that's what makes them taboo?  I've never understood exactly why they are high in phosphorus.
Logged

"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
Restorer
Sr. Member
****
Offline Offline

Gender: Male
Posts: 786


WWW
« Reply #5 on: June 07, 2010, 06:13:10 PM »

Added phosphates aren't necessary in any curing process as far as I know. They're only used to make the meat hold onto more water, and seem more tender or less mealy. You should be able to find deli meats, bacon, ham, sausages, etc. without any added phosphorus.
Logged

- Matt - wasabiflux.org
- Dialysis Calculators

3/2007Kidney failure diagnosed5/2010In-center hemodialysis
8/2008Peritoneal catheter placed1/2012Upper arm fistula created
9/2008Peritoneal catheter replaced3/2012Started using fistula
9/2008Began CAPD4/2012Buttonholes created
3/2009Switched to CCPD w/ Newton IQ cycler            4/2012HD catheter removed
7/2009Switched to Liberty cycler            4/2018Transplanted at UCLA!
MooseMom
Member for Life
******
Offline Offline

Gender: Female
Posts: 10984


« Reply #6 on: June 07, 2010, 11:34:46 PM »

Added phosphates aren't necessary in any curing process as far as I know. They're only used to make the meat hold onto more water, and seem more tender or less mealy. You should be able to find deli meats, bacon, ham, sausages, etc. without any added phosphorus.

I'll look into that.  I've always just avoided such foods.  But these sausages I bought over the weekend were wonderful.  They were actually brats with cranberries.  Whenever we go to N.Michigan on holiday, we buy locally made brats with cherries, and they are miraculous and phosphorus-worthy.
Logged

"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
monrein
Member for Life
******
Offline Offline

Gender: Female
Posts: 8323


Might as well smile

« Reply #7 on: June 08, 2010, 04:45:43 AM »

http://www.renalandurologynews.com/low-sodium-phosphorus-diets-tricky/article/30067/

This website provides some valuable information about phosphorus and other things related to CKD. 
Logged

Pyelonephritis (began at 8 mos old)
Home haemo 1980-1985 (self-cannulated with 15 gauge sharps)
Cadaveric transplant 1985
New upper-arm fistula April 2008
Uldall-Cook catheter inserted May 2008
Haemo-dialysis, self care unit June 2008
(2 1/2 hours X 5 weekly)
Self-cannulated, 15 gauge blunts, buttonholes.
Living donor transplant (sister-in law Kathy) Feb. 2009
First failed kidney transplant removed Apr.  2009
Second trx doing great so far...all lab values in normal ranges
Restorer
Sr. Member
****
Offline Offline

Gender: Male
Posts: 786


WWW
« Reply #8 on: June 10, 2010, 06:04:05 PM »

I keep seeing jalapeno and Monterey Jack sausages at the market - they look so good that I want to buy them, but the cheese! Does that count as added phosphates?  :rofl;
Logged

- Matt - wasabiflux.org
- Dialysis Calculators

3/2007Kidney failure diagnosed5/2010In-center hemodialysis
8/2008Peritoneal catheter placed1/2012Upper arm fistula created
9/2008Peritoneal catheter replaced3/2012Started using fistula
9/2008Began CAPD4/2012Buttonholes created
3/2009Switched to CCPD w/ Newton IQ cycler            4/2012HD catheter removed
7/2009Switched to Liberty cycler            4/2018Transplanted at UCLA!
MooseMom
Member for Life
******
Offline Offline

Gender: Female
Posts: 10984


« Reply #9 on: July 01, 2010, 10:26:20 PM »

I keep seeing jalapeno and Monterey Jack sausages at the market - they look so good that I want to buy them, but the cheese! Does that count as added phosphates?  :rofl;

Almost certainly.  That's why they look so good...because they're so baaaaad.
Logged

"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
MooseMom
Member for Life
******
Offline Offline

Gender: Female
Posts: 10984


« Reply #10 on: August 04, 2010, 11:34:30 PM »

My local family-owned grocery store has started selling meats from Nieman farms.  I looked at their bacon and their sausages, and neither contain sodium phosphate which is found in every other non-speciality brand (Hormel, Boar's Head, etc).    The Nieman meats are not cured, and I think that makes the difference.
Logged

"Eggs are so inadequate, don't you think?  I mean, they ought to be able to become anything, but instead you always get a chicken.  Or a duck.  Or whatever they're programmed to be.  You never get anything interesting, like regret, or the middle of last week."
Pages: [1] Go Up Print 
« previous next »
 

Powered by MySQL Powered by PHP SMF 2.0.17 | SMF © 2019, Simple Machines | Terms and Policies Valid XHTML 1.0! Valid CSS!