I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Dialysis: Thanksgiving Recipes => Topic started by: MrsFishy on January 29, 2012, 07:10:22 PM
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I was going to make some Lemon Bread (it's a lot more like pound cake than bread though) for my MIL but the recipe calls for 1/2 cup vegetable shortening. Is that OK to have on a dialysis diet? This recipe makes a full size loaf and would make about 12 slices so it would be about the equivalent of 3/4 of a Tblspn per slice. I can find an alternate recipe for a lemon dessert if I should avoid shortening as an ingredient.
Thoughts anyone??? :)
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Yes. Any kind of fat (even butter) is fine for the renal diet.
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this costs a lot more but in my opinion it's a much healthier alternative then shortening.... Use Coconut Oil
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Restorer I want to see a picture of you and your long hair!!!
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What the heck!? How did I manage to post this under the THANKSGIVING thread? LOL
Oops!
Thanks though! And.....coconut oil. Really?! I'll have to try that! Thx! :)
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get the normal coconut oil not the virgin coconut oil. The virgin coconut oil smells and tastes like coconut while the non-virgin does not.
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get the normal coconut oil not the virgin coconut oil. The virgin coconut oil smells and tastes like coconut while the non-virgin does not.
On the other hand coconut and lemon bread sounds nice.
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What ever happened to using LARD?
We grew up eating FAT. And have developed the taste for it. You have got to admit there is a huge difference in taste.
Baking relys on fats.
Taste is everything, otherwise why bother?
Back to that "All things in moderation".
This isn't something we would eat every day, nor even every week.
So give in and SPLURGE just a little bit!
We can make up for it somewhere else if we absolutely have to.
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You need fat in the diet so you can make use of fat-soluble nutrients. If your diet is too "clean" you can develop deficiencies.
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You need fat in the diet so you can make use of fat-soluble nutrients. If your diet is too "clean" you can develop deficiencies.
Thanks, I'll use that as an excuse for the big box of suet in my fridge.
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Better you should give it to the boids (birds).
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When I was much younger, Dad would buy 'Cracklin's' from the Mayfair Market. They wold have this large 'cake' of cooked, pressed, pig skins. Looked much like a big round of cheese but was hard flakes of skin that had most of the fat rendered out of it by the heating and pressing. It was so hard they would have to cut it into wedges, like cheese, but using the band saw.
Flake the layers apart into boiling water, add noodles and enjoy.
Or just eat them like chips. Tastes much like the deep fried puffy pig skins still found in the stores today.
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Better you should give it to the boids (birds).
Birds get the fat that drips off the grill, fat left from an occasional roast, (both with added seeds) and the rind cut off my ham. My dumplings and my suet pudding gets the suet.
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When I was much younger, Dad would buy 'Cracklin's' from the Mayfair Market.......Tastes much like the deep fried puffy pig skins still found in the stores today.
In the north of England you still get butchers who make their own pork crackling and sell it either in their shop or market stall.
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A little off topic, the bird food. I watched a Lady help a bunch of very young Cub Scouts make little bird feeders to hang. They used pine cones, smooshed them full of peanut butter then rolled that full of bird seed. Done.
I thought it a great idea. Most bird feeders using seeds get spilled out on the ground, a large amount of the seed is wasted. These peanut butter cones hold the seed. The birds cannot 'spill' seed lose to fall on the ground.
Pretty neat! And easy.
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Where I live (outside Boston) we have a black bear issue so leaving that much tempting food out is an invitation I'd rather avoid.
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And the squirrels love those peanut butter seed cones on trees.
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Squirrels have a knack for figuring out how to get into most everything designed to feed birds. There are a number of videos funny as ever of those little buggars getting into things.