Company’s Dietitians Collaborating with
Celebrity Chef during National Kidney Month
This March, during National Kidney Month, Fresenius Medical Care
North America (FMCNA) is bringing Chef Aaron McCargo, Jr. on a
four-city media tour of regions with some of the country’s highest
rates of kidney failure to share his recipes and tips for preparing
mouth-watering meals that people on dialysis, or anyone, would
love.
McCargo’s tour begins in Knoxville, Tenn., on March 4 then moves
on to:• Cleveland, Ohio, on March 18• San Antonio, Texas, on March
26• Austin, Texas, on March 27
At each stop, McCargo, host of Food Network’s “Big Daddy’s
House” cooking show, will meet with the company’s dietitians, as
well as local media, to discuss his experiences with “renovating”
conventional recipes. Many recipes need to be adapted for dialysis
patients, whose hearts and bones can be damaged over time by
consuming too much phosphorus, potassium, salt and saturated
fats.
For instance, McCargo recently collaborated with FMCNA
dietitians on a “Bourbon Glazed Steak Sandwich” recipe that offers
a kidney-friendly alternative to typical steak sandwiches by using
vinegar and unsalted butter to reduce sodium to about 400
milligrams (mg) per sandwich. The recipe suggests using flank
steak, which has only about half the fat of skirt steak, as well as
an oregano, paprika and black pepper spice rub for seasoning,
instead of store-bought marinades.
“Our dietitians are excited to participate in Chef McCargo’s
recipe renovation tour, and to be able to share the results with
our patients,” said Robin Russell, lead dietitian for FMCNA’s North
Texas region, who has collaborated with the chef on several
recipes. “These recipes help people living with kidney failure, and
their families, learn how to cook healthier, more satisfying meals,
which ultimately allows them to live better lives on dialysis.”
Following are kidney-friendly cooking tips from McCargo and
FMCNA:
Kidney-Friendly Cooking: Top 10 Ways to
Renovate Recipes
1. Use lemon juice or vinegar – These acidic
liquids enhance flavors and give tartness to foods without adding
calories or salt.
2. Try kosher salt – If you must use salt, coarse-grained
kosher salt contains about 16 percent less sodium per teaspoon than
regular table salt.
3. Deglaze the skillet – Use the low-sodium flavor left
in your skillet after cooking meats to make sauces.
4. Reserve pot liquid – Save the juice from steaming
vegetables to make a flavorful low-sodium sauce.
5. Mix your own – It takes a few more steps to make bread
and cakes from scratch, but you can use less sodium and phosphorus
than boxed mixes.
6. Avoid commercial baking powder – For low-phosphorus
quick breads, substitute ½ teaspoon of baking soda and 3 teaspoons
lemon juice for every teaspoon of baking powder called for.
7. Use real cheese – As a general rule, always choose
fresh instead of processed foods. Processed cheese such as Velveeta
or American is high in sodium and phosphorus. Healthier options (in
limited quantities) include Brie, cream cheese, and low-fat cottage
cheese.
8. Rinse canned foods – Rinse canned vegetables and meats
in a strainer to remove some salt.
9. Go lean – Choose lean cuts of meats such as sirloin,
top round and bottom round for stews or roasting. They’re less
fatty and can cost less than fillets, rib-eyes or New York strip
steaks.
10. Rub it in – Flavor meats with salt-free spice rubs
rather than pre-made sauces, marinades and salty spice blends.
Dialysis is a life-sustaining process that cleans waste products
and removes extra fluids from a person’s blood when their kidneys
have failed. FMCNA is the nation’s leading network of dialysis
facilities.
For a complete list of Chef McCargo’s dialysis-friendly recipes,
as well as fitness tips, videos and other information about staying
active and maintaining a healthy diet on dialysis, visit FMCNA’s
Healthy Lifestyles website. For more information on National Kidney
Month, please visit www.ultracare-dialysis.com/kidneymonth.
About Fresenius Medical Care North America
Through our leading network of more than 2,150 dialysis
facilities in North America and our vascular access centers,
laboratory, pharmacy and affiliated hospitals and nephrology
practices, Fresenius Medical Care provides renal services to
hundreds of thousands of people throughout the United States,
Mexico and Canada. We are also the continent’s top producer of
dialysis equipment, dialyzers and related disposable products and a
major supplier of renal pharmaceuticals.
For more information about the company, visit www.fmcna.com; for
information about patient services, visit
www.ultracare-dialysis.com.
About Chef Aaron McCargo, Jr.
Chef Aaron McCargo, Jr. competed on and won season four of “The
Next Food Network Star” in 2008, beating out thousands of culinary
hopefuls for the ultimate dream job – his own Food Network show.
“Big Daddy’s House” premiered in 2008 and continues to be a
success. On “Big Daddy’s House,” Aaron shares his passion for big,
bold flavors and fun, family cooking, bringing a down-to-earth vibe
and warm smile to the kitchen. He recently published his first
cookbook, “Simply Done, Well Done.” Whether cooking for his
children, relatives, friends, or even himself, big food and big fun
reign supreme. FMCNA and Aaron have been working together since
2011 to encourage dialysis patients to get back in the kitchen by
developing dishes with big, bold flavors that they can enjoy, while
still adhering to the restrictions of their dialysis diets.
Media contact:Full & ByHeather Smith,
1-617-638-0022smithh@fullandby.coorCompany contact:Fresenius
Medical CareRosemary Heinold,
781-699-4171rosemary.heinold@fmc-na.com
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