Real Kidney Living

Kidney Meets, Greets and Eats w/ Chef John Vito

July 15, 2020 Season 1 Episode 2
Real Kidney Living
Kidney Meets, Greets and Eats w/ Chef John Vito
Chapters
Real Kidney Living
Kidney Meets, Greets and Eats w/ Chef John Vito
Jul 15, 2020 Season 1 Episode 2

Welcome back, everyone! In this episode, I hope you brought your silverware, picnic basket and most importantly, your appetite! Listen in as I am joined by Chef and Author, John Vito as he shares his experiences with the nuances of the restaurant world and the constantly evolving renal diet.  He has his own website and cookbook, “Cooking for your Kidneys” and the Northeast Kidney Foundation has been proud to work with him. If you are looking to “spice” your day up, this is the show for you!

SHOW NOTES: 

o   Bridging the gap – information needs to be readily available, it’s important that we offer options so that we can know exactly what kind of food is on our plate, including nutrients that are encased within the meal and preparation that is done beforehand.    

o   Small changes - ONE meal, what are you eating? What do you enjoy? How can we adapt? There are individual diet changes that can be made. The focus on individual recipes emphasizes what they like and how they can adapt those tastes in their weekly grocery routine.

o   Adaptability – flavor enhancers allow for unique ingredients to be used in a way to allow food to taste good. For instance, Parmesean Cheese and its preparation can play a large role in creating a healthy environment. We have the ability to gather the information necessary that leads to both healthy changes and subsequent acceptance in our daily lives.

John’s Questions – 

1.) What’s your story?

I really wanted to focus on the “gap” that exists between what we can vs. have to modify eating. Friends, family and the transplant community can have fun and enjoy food that that want. It was about learning how to adapt my cooking to serve those individuals.

2.) How long have you enjoyed cooking and how did the dialysis, CKD and transplantation processes influence your cooking?

I helped out when I was young, through college and in graduate school. Consistent measures need to be taken into account; but every patient is unique. The complexity is confusing – how could we maintain nutrients and balance flavor while making these recipes? This was an issue that I wanted to help with understanding. 

3.) Can you highlight a few of the points in both your website and book?

I began to read the cookbooks provided to me by the resources available. I wanted to know who was writing, reading and eating them. I began to probe the community to see what they wanted to eat. As it turns out, there was a disconnect between what was presented and what they wanted to eat. I wanted to focus on the individual nutrients, specifically, potassium, phosphorus, sodium and bring them to the people. We now know that every individual’s dietary needs are evolving. Labs and body chemistry will play a role in the unique elements of the diet.

4.) What is the difference between the renal and other diets?

The kidney maintains balance in the body. Lack of balance or diminished function equates to more control by us as a patient community. We have to match our level of nutrients with our body’s ability to control. Phosphorus and Potassium WILL be highly controlled. Protein plays a unique role and there is often interplay with other organ systems.

5.) How did the change play a role in your own life?

Specifics are incredibly important. We don’t have something like phosphorus listed on nutrition labels and readily available. It’s important to access and apply that information from any database so that I could know what to make and how much to eat.


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Show Notes

Welcome back, everyone! In this episode, I hope you brought your silverware, picnic basket and most importantly, your appetite! Listen in as I am joined by Chef and Author, John Vito as he shares his experiences with the nuances of the restaurant world and the constantly evolving renal diet.  He has his own website and cookbook, “Cooking for your Kidneys” and the Northeast Kidney Foundation has been proud to work with him. If you are looking to “spice” your day up, this is the show for you!

SHOW NOTES: 

o   Bridging the gap – information needs to be readily available, it’s important that we offer options so that we can know exactly what kind of food is on our plate, including nutrients that are encased within the meal and preparation that is done beforehand.    

o   Small changes - ONE meal, what are you eating? What do you enjoy? How can we adapt? There are individual diet changes that can be made. The focus on individual recipes emphasizes what they like and how they can adapt those tastes in their weekly grocery routine.

o   Adaptability – flavor enhancers allow for unique ingredients to be used in a way to allow food to taste good. For instance, Parmesean Cheese and its preparation can play a large role in creating a healthy environment. We have the ability to gather the information necessary that leads to both healthy changes and subsequent acceptance in our daily lives.

John’s Questions – 

1.) What’s your story?

I really wanted to focus on the “gap” that exists between what we can vs. have to modify eating. Friends, family and the transplant community can have fun and enjoy food that that want. It was about learning how to adapt my cooking to serve those individuals.

2.) How long have you enjoyed cooking and how did the dialysis, CKD and transplantation processes influence your cooking?

I helped out when I was young, through college and in graduate school. Consistent measures need to be taken into account; but every patient is unique. The complexity is confusing – how could we maintain nutrients and balance flavor while making these recipes? This was an issue that I wanted to help with understanding. 

3.) Can you highlight a few of the points in both your website and book?

I began to read the cookbooks provided to me by the resources available. I wanted to know who was writing, reading and eating them. I began to probe the community to see what they wanted to eat. As it turns out, there was a disconnect between what was presented and what they wanted to eat. I wanted to focus on the individual nutrients, specifically, potassium, phosphorus, sodium and bring them to the people. We now know that every individual’s dietary needs are evolving. Labs and body chemistry will play a role in the unique elements of the diet.

4.) What is the difference between the renal and other diets?

The kidney maintains balance in the body. Lack of balance or diminished function equates to more control by us as a patient community. We have to match our level of nutrients with our body’s ability to control. Phosphorus and Potassium WILL be highly controlled. Protein plays a unique role and there is often interplay with other organ systems.

5.) How did the change play a role in your own life?

Specifics are incredibly important. We don’t have something like phosphorus listed on nutrition labels and readily available. It’s important to access and apply that information from any database so that I could know what to make and how much to eat.


Instacart - Groceries delivered in as little as 1 hour.
Free delivery on your first order over $35.

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.