cornmeal

[trenton6013]

I was wondering if cornmeal was allowed under the renal diet.  I've seen people convert unpopped popcorn kernels and grind it up to make cornmeal and thought that would be a great idea to use as a breading for fish and chicken but wondered if that's too much phosphorous

[cassandra]

I would think to take binders, isn't it just the same as any other ground corn or flour? (The binders are mainly for the fish or poultry BTW)
Love, luck and strength, Cas

[PrimeTimer]

There's a renal recipe I use for beef broccoli stir fry. It calls for just 1-2 tablespoons of cornmeal to make the sauce. Since that is a very tiny amount I'd say any more than that is a no-no. But I have found recipes for other dishes that call for 1 cup of Panko plain bread crumbs so maybe that's better/safer than cornmeal. When in doubt, ask a dietician. I could probably spend hours with one.

[Paul]

(Post replaced with a longer version {more info} two posts down.)

[kickingandscreaming]

Cornmeal - 142 mg per 100g

142mg of what?

[Paul]

Sorry, that was an overly short post wasn't it? Fuller details:


According to the USDA cornmeal has the following "naughties" per 100g (three and a half ounces):

Potassium 142mg
Phosphorous 99mg
Sodium 7 mg

This is degermed, unenriched, unbleached. Check packets to ensure the manufacturer has not fortified it (added minerals).

[PrimeTimer]

I think using a little cornmeal is okay if it's used in a meal that OVERALL low in phosphorous, potassium and sodium. For instance, I use a chili cornbread recipe I found on the Fresenius site that calls for 1/4 cup of cornmeal. I use Quaker's yellow cornmeal (enriched and degerminated). One serving of the casserole = 8 ounces and contains 318mg of sodium, 572 mg potassium and 272mg phosphorous. I know that sounds high but for a meal, I think that is pretty low, especially considering that this particular recipe is made with red beans, onions and tons of different spices. It's delicious, one of our favorites. It's not "fire engine" hot but makes me sweat when I eat it. And I like using the recipes on the Davita and Fresenius sites because they include the nutrition facts/count on all the ingredients. Hubby's labs look good and we eat this once a week. Other than a pat of butter on top, I don't serve anything else with it.