We headed over to the Westin recently to taste food for our May 19 Breakfast of Hope. We want the meal we serve at the Breakfast to be kidney-friendly and suitable for both people who have kidney disease and those who don’t. That means limited salt, among other things.
The truth is, it’s not just people with kidney disease who should watch their salt intake – it’s all of us. Everyone should try to stick to a 2,000 mg sodium limit per day – most Americans eat more than twice that. It’s not the salt shaker that’s the problem – it’s the processed and fast foods that we’re all eating way too much of.
“Ninety percent of the salt in your diet comes from foods you’re bringing into your home,” said Katy Wilkens, registered dietitian and manager of Northwest Kidney Centers’ nutrition department. “Most restaurant meals are also loaded with salt – we want to show people at the Breakfast that low-salt food can still taste good.”
Katy and Melissa Powell, another Northwest Kidney Centers registered dietitian, and I sampled salmon and asparagus with pan-seared new potatoes, raisin French toast with cinnamon apples, crispy hashbrowns with sun-dried tomatoes, fresh eggs with farm cured bacon, and a fantastic grilled vegetable quiche. And all of it was low-sodium, healthy and fresh!
“For a dietitian, getting to pick out a healthy and tasty breakfast for over 900 people is a dream come true,” said Katy.
Join us on May 19 to see which food made the cut!
Visit www.nwkidney.org/breakfast to sign up for the Breakfast of Hope.
Questions? Contact Wendy Stauff at email@example.com or 206-720-8585.