Quick Fix Diets

(NC)-Despite the reality that Canada’s food supply is amongst the safest in the world, sometimes the food we consume can make us ill. Foodborne health issues, of which there are more than one million cases documented each year, results from the presence of a harmful strain of bacteria known as E. coli, that is found in contaminated aliments. These bacteria create toxins that cause diarrhea, abdominal cramps, fever and vomiting.

One specific strain of E. coli might result in a problem referred to as Hemolytic Uremic Syndrome (HUS), which causes damage to the kidneys – particularly among kids and the elderly. Common food that contain dangerous E. coli are beef, pork, lamb and poultry. However, as Montrealer Pascale Dupont discovered, these aren’t the only potential sources. Her 9-year-old daughter developed HUS through an E. coli infection she almost certainly contracted after consuming mussels.

“My daughter was confined in the hospital for weeks and had to undergo dialysis remedies simply because of kidney failure because of infection,” explained Dupont. “While she is not anymore on dialysis, her kidneys had been permanently impaired, and she will most likely require dialysis again in the long term.”

According to Dr. Marie-Jose Clermont, a nephrologist at Montreal’s St-Justine Hospital, “Infections might be prevented if individuals known that they play an essential part in making certain the safety of the food they eat.”

To aid reduce the risk of foodborne illness, The Kidney Foundation of Canada suggests the following 4 recommendations:

CLEAN: Wash hands, utensils and surfaces with the use of soap and hot water before, during, and after food preparation. Wash raw veggies; lettuce ought to be washed leaf by leaf to get rid of all visible soil.

SEPARATE: Don’t cross-contaminate by permitting uncooked food and their juices to come into contact with one another. Use a separate cutting board for raw meats and vegetables. Constantly keep food covered.

COOK: Cook food thoroughly at proper temperatures and serve instantly.

CHILL: Freeze or refrigerate perishables, prepared food and leftovers inside 2 hours. Thaw meats in the microwave or in the refrigerator, but in no way at room temperature. For additional information, visit The Kidney Foundation of Canada’s Web site at www.kidney.ca.

If you are looking for more information on kidney disease diet, then I suggest you make your prior research so you will not end up being misinformed, or much worse, scammed. If you want to know more about Diet for renal failure, go here: Diet for renal failure

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