During pregnancy, getting enough of this nutrient becomes even more essential as it plays a role in embryonic development, Shapiro said.

According to Jessica Cording, M.S., R.D., CDN, the average adult needs 30 micrograms, or 0.03 milligrams, of biotin each day. Pregnant or lactating women, however, need 35 micrograms.These are the baseline daily levels (i.e., Recommended Dietary Allowance, RDA) issued by the National Academies.

Biotin is important for overall health, with functions ranging from blood sugar to beauty benefits.* For example, it may help to normalize blood glucose levels, Shapiro explains, a role that has been supported by preclinical research demonstrating this B vitamins ability to support pancreatic beta cell function and improve glucose tolerance.*

Additionally, there are many mechanisms to support the hair, skin, and nail benefits of getting adequate levels of this B vitamin, but more research is needed to expand our understanding in these areas of health.

However, its most notable role has to do with cellular energy production: Biotin is a coenzyme for carboxylases, or enzymes that help metabolize macronutrients.* Carboxylases are involved in the process of insulin release and gluconeogenesis, or the synthesis of glucose.

So its safe to saygetting enough biotin for whole-body health is important. Here, youll find a list of biotin-containing foods to consume that will help you hit your daily goal (keep in mind: some are richer sources than others).

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Want To Up Your Daily Dose Of Biotin? 10 Foods To Add To Your Diet - mindbodygreen.com

By Julie JacobsonMaster Gardener

One of my favorite herbs is dill, Anethum graveolens, a member of the Umbelliferae family as are fennel, parsley and cilantro has diversity as a culinary herb.

Native to the Mediterranean region, dill was used by the ancient Romans and Greeks to crown returning war heroes; they also used it medicinally for digestive problems (a use that persists even to today) and burned the seeds as incense. (The aroma of the plant is delicate tones of anise, parsley, and celery while the scent of the seeds is reminiscent of anise and caraway.) Dill later spread north through Europe to the British Isles and Scandanavia where leaves were used to add flavor to fish dishes and the seeds were used to preserve pickles as well as to flavor breads, sauces and salads.

Dill was brought to America by the European colonists. In the 19th and 20th centuries, the Shakers sold dried seed as a medicinal herb to brew into digestive infusions and to carry in ones handkerchief to chew like gum. In Colonial America dill seeds were often called Meetin seeds to help quiet fussy children and suppress hunger pangs during sermons that could last as long as three hours. Dill seed tea was also given to colicky babies. Today it is used in salads, egg dishes, breads, butters, with chicken and fish dishes and pickles.

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There are a number of varieties of dill on the market. They are all annuals and the seeds of all germinate easily. Some of the most popular are: Bouquet, which is fairly compact for the home garden; Delikat, which is compact with bushy growth and thick dark green leaves; Dukat is best known for its strong flavor; and Fernleaf, a dwarf plant and slower to bolt, is good as a potted plant. New introductions for this year are Green Sleeves purported to be very resistant to bolting and Monia said to be the best variety for growing in pots.

Since dill likes cool weather and long days, when a minimum 25 degree Fahrenheit night temperature is reached, direct seed dill on a smooth, slightly acidic, well-prepared field every few weeks (in a spot somewhat sheltered from the wind) from early spring to late summer.

A medium to heavy, well-drained, organic soil is preferred, as is six to eight hours of full sun. To help with germination, you can soak the seeds for four days in water with 50 milligrams of ascorbic acid (vitamin C). Plant 15 to 20 seeds per foot of row and thin to three or four plants per foot. Dill is sensitive to water stress, so when the plant reaches 2 feet tall, stop overhead sprinkling and water at ground level. Early fall dill plantings will produce leaves for several weeks, even after the first light frosts. Late-fall sowings will germinate the following spring. If grown in a greenhouse, it will need full sun. There is no truth to the rumor that you cannot plant dill and fennel near each other; they will not cross-pollinate.

Dill does not compete well with weeds, so must be weeded regularly. It may also be subject to Fusarium root rot, as well as aphids (especially in the dill heads). Insecticidal soap may help. Dill may be harvested throughout the season, but seeds should be harvested as soon as they start to turn brown. Although dill weed is best used fresh, it can be chopped and frozen for later use. Dill has a frustratingly short 8 to 10 day season of foliage production before flowering and dying. Any seeds left on the ground from spring plantings will germinate in the fall when the weather has cooled off. To harvest the seeds, allow the umbels (flower heads going to seed) to form and the seeds to turn light brown. Cut the tops with about a foot of stalk and hang upside down in a paper bag to catch the seeds. Be sure they completely dry.

If you plant dill with parsley, fennel, oregano and nasturtiums near sunny paved areas they will attract butterflies. Dill is a valuable food source for black swallowtail butterfly larva, so please plant plenty to share with those beautiful striped caterpillars. While youre at it, plant enough for the rabbits, too (helps to lure them away from the rest of the garden if the dill patch is off to itself.)

I use dill in so many ways in the kitchen from sauces, marinades, breads or salads. A simple dill dip/sauce can be used to accompany grilled salmon/fish dishes or vegetable crudities. Stir together 1 cups low fat mayonnaise, 1 cups fat free sour cream or Greek yogurt, 2 tablespoons of pickle juice, 1 tablespoon of dried parsley, 2 tablespoon of dried dill, 1 tablespoon of dried onion, -teaspoon of garlic powder and a -teaspoon of black pepper.

Heres a couple of other dill favorites:

2 cloves quartered garlic

2 generous handfuls of dill.

Simmer the brining liquid in a saucepan over medium heat until salt and sugar are dissolved. Remove from heat and allow to cool.

Combine the ingredients for the beans and split equally in the 2 pint jars. Trim ends from green beans before placing vertically to fit in the jar until full.

Once brining liquid has cooled to room temperature pour approximately half of the liquid into each jar. Cover and swirl slightly to disperse spices. Refrigerate beans until ready to use, they are not intended for long term pantry storage without processing.

1 package active dry yeast

cup warm water (110-115 degrees)

2 cups all-purpose flour

All ingredients should be room temperature except water. Soften yeast in water and set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, and egg. Mix until blended then stir in yeast. Gradually add flour, dough will be stiff. Cover and let rise in warm place for one hour. Stir down dough, turn into 8-inch round casserole dish. Let rise for 40 minutes. Bake at 350 degrees Fahrenheit for 35 minutes. Brush with additional butter and cut in wedges.

For additional information or questions about herbs, the community gardening project and the Master Gardener Program please contact Nebraska Extension, West Central Research and Extension Center at 308-532-2683.

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Jacobson: Dill is a diverse addition to your garden, and diet - North Platte Telegraph

MINNEAPOLIS (PRWEB) June 24, 2022

Blue Zones, LLC and Diet ID, Inc. announced today a strategic partnership to bring powerful innovations to the fields of health promotion, disease prevention, and well-being improvement. Blue Zones empowers people to live better and longer lives by applying their research of the worlds longest-lived cultures blue zones. Diet ID is a digital health platform whose mission is to make diet quality a vital sign by providing a fast and elegant way to measure and manage nutrition. This partnership will combine the patented, clinically validated Diet ID assessment and platform with the Blue Zones transformation model, a first-of-its-kind approach to improving the well-being of entire populations and communities.

The Danish Twin Study established that only about 20% of life span is genetic, while the other 80% is controlled by lifestyle and environment. Improving lifestyle, and especially nutrition, is critical because poor diet has now surpassed smoking as the leading cause of preventable death. Diet quality is the single leading predictor variable for both premature death and chronic disease in the United States and much of the world but is rarely measured or managed effectively.

This partnership is powerful because it combines the synergies of two innovations, said Ben Leedle, CEO of Blue Zones and Co-founder of Blue Zones Project. Blue Zones takes a systems approach to improving well-being at the population level with semi-permanent and permanent changes to the environment our humanmade surroundings - that make healthy choices easier and more accessible; Diet IDs visual assessment and intervention platform can measure and manage diet quality at scale and give individuals a powerful, proven tool that makes healthy eating easier. This unique and dynamic combination of assets will allow us to measure and deliver personalized, precision community health and nutrition interventions at scale. The focus on nutrition, which has been traditionally challenging, solves a critical need in community and population health initiatives.

The plan will include integrating Diet IDs unique assessment and intervention platform into all future Blue Zones transformation initiatives to inform strategies and tactics that will improve the health and well-being of entire cities, campuses, and organizations.

Blue Zones work is based on their identification and research of the worlds blue zones, where people live extraordinarily long and happy lives. The company applies their research to improve well-being at the population level; instead of focusing solely on individual behavior change, the Blue Zones model is an upstream solution that makes permanent and semi-permanent changes to the humanmade surroundings so that healthier choices are easier in all the spaces and places people spend the most time.

Diet ID, Inc. has designed the first fundamental advance in dietary assessment methods in decades, with unique-in-the-world, patented intellectual property. By using pattern recognition rather than recollection of details, Diet ID can complete a comprehensive dietary assessment in as little as 60 seconds. This image-based method, invented by CEO Dr. David L. Katz and developed with input from world-leading nutrition experts and a team of dietitians, is leveraged to offer personalized dietary guidance based on health goals and dietary preference.

Diet ID is to diet what a blood pressure cuff is to blood pressure, said Katz, a whole new, quick, easy, and reliable way to measure whats essential. It is also a way to increase awareness of and access to healthful foods that are fresh, affordable, and culturally relevant.

Programs to promote health rarely include personal attention to dietary quality, which is foundational for wellbeing. The partnership of Diet ID with Blue Zones will fill this critical gap and open the discussions and actions that are needed to help individuals and communities shift toward diets that are healthy and sustainable, said Walter Willett, MD DrPH, Professor of Epidemiology and Nutrition at the Harvard T. H. Chan School of Public Health.

We are beautifully aligned with Blue Zones, Katz went on, and are proud and thrilled to partner with the Blue Zones team in the mission to make the blessings of those populationsa bounty of years in life, a bounty of life in yearsaccessible to millions more people here and around the world.

"Both community-level change and personal empowerment are important to disease prevention, health promotion, and foundational lifestyle-based treatment. This partnership represents a novel and exciting combination of the two, said Michael Parkinson, MD, MPH, Past President, American College of Preventive Medicine.

This partnership has great potential to advance the goals of lifestyle medicine by matching an efficient and effective nutrition assessment tool with a powerful longevity plan, said Beth Frates, MD, President-Elect American College of Lifestyle Medicine and Director of Lifestyle Medicine and Wellness at Massachusetts General Hospital.

This partnership represents a whole new opportunity to help people achieve better quality diets, and better quality health, said Christopher Gardner, PhD, Nutrition Scientist and Professor of Medicine at Stanford University.

About Diet ID Diet ID is a patented advance in dietary assessment based on pattern recognition, rather than recall. The system, accessible via any web-enabled device and available in English and Spanish, generates a comprehensive assessment of dietary intake- diet type, diet quality (using the Healthy Eating Index 2015), daily servings of all major food groups, and levels of 150 nutrients- in as little as 60 seconds. For more information, visit dietid.com.

About Blue Zones Blue Zones employs evidence-based ways to help people live longer, better. The companys work is rooted in explorations and research done by founder and National Geographic Fellow Dan Buettner in blue zones regions around the world, where people live extraordinarily long and/or happy lives. The original research and findings were released in Buettner's bestselling books The Blue Zones Solution, The Blue Zones of Happiness, The Blue Zones, Thrive, and Blue Zones Kitchenall published by National Geographic books. Blue Zones works with cities and counties to make healthy choices easier through permanent and semi-permanent changes to human-made surroundings and systems. Participating communities have experienced double-digit drops in obesity and tobacco use and have saved millions of dollars in healthcare costs. For more information, visit bluezones.com.

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Blue Zones and Diet ID Partner to Empower Well-Being Improvement at Scale - PR Web

1.Quinoa is gluten-free

It is naturally free of gluten and helpful to those who are intolerant to gluten. Quinoa is the best for such people as when it is replaced with white rice it is a wholesome meal as it provides your body with protein, iron, fibre and calcium. So you can eat a balanced dish that is also gluten-free.

2.GI value of quinoa is low

Since the glycemic index value of quinoa is low, it does not raise your blood sugar levels. So quinoa provides lasting energy due to low GI value and good for your health.

3.Quinoa is full of minerals

Quinoa has minerals like zinc, magnesium and iron which are essential for a healthy body. These minerals prevent the body from fatigue, insomnia, headache, muscle cramps, anemia, diabetes and many more.

4.It helps in weight loss

The high protein content in quinoa keeps you full for a long time and aids in weight loss. The insoluble fibre in it gives a feeling of satiation, therefore its advised to eat quinoa for breakfast. It also increases the metabolic rate and helps to decrease food cravings and calorie intake thus supporting the weight loss process.

5.Plant- based protein

Quinoa is a source of plant-based protein and amino acids. 100 grams of Quinoa has all 9 amino acids and 8 grams protein, that are essential for a healthy body. It makes a complete diet which also helps in weight loss while retaining the muscles at the same time.

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Quinoa for weight loss: Advantages of including quinoa in your diet and top three recipes to try! - Times of India

If youre looking to slip more nutrition into your diet without even trying, you might want to befriend flaxseed.

"Flaxseed is widely available and is sold in its whole or milled form," says registered dietitian nutritionist Heather Shasa. "Opt for the milled, ground, or crushed options as the milling process helps to unleash the power from the flaxseed, giving you access to its amazing nutrients.

And those amazing nutrients do a lot.

Flaxseeds are good for your heart, hormone, and gut health, plus they are a plant-based omega-3 food, says Amanda Sauceda, M.S., R.D. As Sauceda notes, if you buy flaxseeds in whole form, you can use a coffee grinder to pulverize them before consuming the seeds.

But before going all-in on flaxseeds, take note of this advice from Sauceda: "Flax is so fiber-packed that your gut may not be a fan of it at first, she says, advising to add flaxseed into your diet slowly and to drink more water.

As Sauceda says, if you eat whole flaxseeds, you may see whole flaxseed appear in your stool (wee!) due to its fibers making it harder for you to digest. This shouldnt be a problem as long as you dont find a lot of undigested food in your poop and your gut is tolerating the fiber, says Sauceda.

But theres much to explore about flaxseed, too, like what flaxseeds actually are, why theyre so healthy, and the sort-of-complicated nature of those omega-3s.

Heres what nutrition experts have to say about all thatand more.

"Flaxseeds are the edible seeds of the flax plant and are used to make flaxseed, or linseed oil, says Shasa, noting that flaxseeds have a slightly nutty flavor. Flaxseed is among the richest sources of lignans, a compound naturally found in plants. Lignans can act as an antioxidant, which may reduce damage to our cells, decrease inflammation, and help reduce your risk for certain diseases.

Yes.

Heres the nutrition breakdown: Two tablespoons of ground flaxseed is roughly 15 grams and that would give you almost three grams of protein, three grams of ALA fatty acids (a type of omega-3 found in plants), and 3.5 grams of fiber, says Sauceda, referencing the USDAs FoodData Central. A two-tablespoon serving of ground flaxseed has approximately 75 calories.

Michelle Arnold / EyeEmGetty Images

And flaxseeds provide a variety of health benefits. First, theyve got good-for-you fat. Flaxseed is an excellent source of alpha-linolenic acidthe aforementioned ALAwhich is an omega-3 essential fatty acid, said Shasa.

That said, the levels of omega-3 fatty acids in flaxseeds pale in comparison to fatty fish like salmon, mackerel, and sardinesso take label language on flaxseed products with a grain of skepticism.

"The fiber found in flaxseed may enhance its lipid-lowering effects," Shasa says. "Research shows that 30-50g of flaxseed daily reduces total cholesterol by 5% to 15% and low-density lipoprotein (LDL) cholesterol by 8% to 18%. Evidence from small clinical studies with individuals with prediabetes and diabetes shows a modest decrease in fasting blood sugar and insulin levels. The potential health benefits dont end there. Preliminary clinical research shows that flaxseed may affect the prostate by reducing markers of prostate cancer levels, specifically prostate-specific antigen (PSA) and may also help slow the growth of prostate cancer cells.

The best way to eat flax seeds is ground because you will get more of their nutrition that way.

As previously mentioned, flaxseeds lignans content is also a boon for health. Theres an interesting paper that discusses a connection with lignans interacting with our gut microbiome and being converted into a compound that has anti-cancer properties and possibly impacting our brain health as well through the gut-brain axis, says Sauceda.

Lastly, flaxseeds may play a role in supporting cardiovascular health. While ground flaxseed might be easier to digest, there is also research looking at the benefits of whole flaxseed on heart health, says Sauceda. Whole flaxseed has been found to positively impact total cholesterol and the bad cholesterol a.k.a. LDL." She also notes flaxseed oil may also have some anti-inflammatory effects.

While they arent something youll want to eat as a snack, flaxseeds can be added to a variety of dishes. It bears repeating: The best way to eat flax seeds is ground because you will get more of their nutrition that way. Whole flaxseeds are hard to digest and grinding them makes it easier for your body to access its nutrients, says Sauceda.

A couple of ways Sauceda suggests using flaxseeds is to sprinkle ground flax into your morning bowl of oats or in your smoothie. Ground flax can also be used as your crumb for chicken tenders, she said. Because flax seeds have a lot of fiber they can also be used as a thickening agent like in a creamy salad dressing.

Shasa also highlights that you can use flaxseed as a vegan replacement for eggs in baked goods. Just combine one tablespoon of flaxseed with three tablespoons of water, letting the mixture thicken for five to 10 minutes.

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Flaxseeds Are Loaded With Health Benefits, According to Science - Men's Health

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You have the power to improve your health with diet, lifestyle changes - Therogersvillereview

The antioxidants present in corn also help to flush out toxins and refuel the body with lost energy. Due to these factors, corn is an ideal ingredient to add to your diet. Below are a few healthy ways to enjoy corn this monsoon.

Representational image. PTI

One of the few things that truly defines the essence of Indian monsoon is bhutta or corn. A bite into the piping hot corn, drizzled with a few drops of lime and a pinch of salt with some chilli powder on top is the best to have during rains.Corn is always a healthy option as it is rich in fibre, minerals, vitamins and antioxidants that boost digestion.

The antioxidants present in corn also help to flush out toxins and refuel the body with lost energy. Due to these factors, corn is an ideal ingredient to add to your diet. Here are a few healthy ways to enjoy bhutta or corn this monsoon:

Corn Salad: If you are in a hurry, this easy to make and super quick recipe has to top the list. The healthy and yummysalad mainly includes corn, avocado, onion and tomato. To prepare this, toss the ingredients together, add a pinch of black salt and a few drops of lime juice; then serve it in a bowl.

Chicken and Corn Soup: This delicious soup is perfect for the chilly monsoon season. To prepare this, you need corn, chicken, onion, garlic and a few other ingredients that will make for a super delicious meal.

Crispy Corn: This is a healthy snack which is made by frying corn kernels and then flavouring them with spice powders. To prepare this dish, just boil some corn kernels, add corn flour and drop them in the air fryer (or oven) for baking. After its done, put any masala of your choice with a dash of salt. You can also add lime from top, it will taste better.

Bhutte Ka Kees: Bhutte or Bhutta is the same thing and kees means grated. So the dish means grated corn snack which is popular in Madhya Pradesh and Maharashtra. To prepare this, one needs to spice the grated corn with masalas like mustard, cumin seeds, green chillies, turmeric and asafoetida.

Corn Poha: This is a very nutritious snack that includes a good amount of corn along with tomatoes, onions, coriander, green chillies and other spices. To prepare this, mix everything together and serve a tasty meal in no time.

Corn Chaat: This is a desi-style special chaat which is spicy yet light and flavourful. To prepare this, ingredients like corn, tomato, coriander, sprouts, onion, cumin powder, salt and red chilli are needed.

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Monsoon Diet: Here are some healthy ways to enjoy corn this season - Firstpost

Diabetes is a health condition that affects a persons blood sugar levels. One of the potential complications of diabetes is kidney disease. Diet can play an important role in controlling both of these conditions. Limiting certain foods and adding others can help an individual maintain a good overall health status.

A potential long-term complication of diabetes is diabetic nephropathy, which is a type of chronic kidney disease that occurs when high blood glucose levels damage kidney function. About 1 in 3 adults with diabetes in the United States also have chronic kidney disease.

A persons diet can influence both kidney disease and diabetes. Although it may not be possible to reverse kidney damage, people can prevent or delay kidney disease with lifestyle behaviors, such as changes to the diet. Similarly, a nutritious, well-balanced diet may help slow or prevent type 2 diabetes or control other types of diabetes.

In this article, we discuss the role of nutrition in managing kidney disease and diabetes.

A person with kidney disease and diabetes should aim to eat foods that help regulate their blood sugar levels and limit the amount of waste and fluid that their kidneys process.

The role of the kidneys is to remove excess water and waste from the body by turning it into urine. The kidneys help balance the bodys levels of potassium, acids, and salts. Kidney disease occurs when the kidneys are not functioning fully and are unable to carry out these tasks as effectively as usual.

Through dietary changes, a person can limit the amount of minerals, salts, and fluid their kidneys must process. They can also choose foods that give them energy and are unlikely to lead to further health complications.

Diabetes is a health condition in which a person is unable to produce enough insulin or respond correctly to it. This hormone is responsible for allowing the body to use glucose from food as energy. When this process does not occur, a persons blood sugar levels can become too high, which is known as hyperglycemia. Conversely, a person may also experience low blood sugar levels, known as hypoglycemia.

When a persons blood sugar is not within a healthy range, they may begin to feel unwell. If a person is regularly unable to keep their blood glucose within these ranges, they can develop health complications. Along with other management strategies, such as medications and regular exercise, following a diabetes meal plan can help a person manage their blood sugar levels.

It may be advisable for people with kidney disease, diabetes, or both to try limiting certain foods. A dietitian will be able to advise a person on which foods may be unsuitable for them.

People with kidney disease may benefit from limiting their salt intake. Excess sodium, which is naturally present in many foods and is a major part of table salt, can cause swollen ankles, puffiness, increased blood pressure, shortness of breath, and fluid around the heart and lungs.

The National Institute of Diabetes and Digestive and Kidney Disease suggests that people with kidney disease should consume no more than 2,300 milligrams of sodium each day. As such, people may wish to restrict their intake of salty seasonings, certain sauces, salted snacks, cured foods, and processed foods.

A person with kidney disease should also consider eating only moderate portions of protein. Although this macronutrient is essential for building muscle and growing and repairing cells, the kidneys may struggle to remove all the waste from a high protein diet. Excess protein waste can build up in the blood and cause weakness, nausea, loss of appetite, and taste changes.

Doctors may also advise people with kidney disease to limit their consumption of potassium and phosphorus, as their kidneys may not be able to filter out excess amounts of these minerals.

High phosphorus levels can result in the body removing calcium from bones, making them weaker. This can also lead to dangerous calcium deposits that can increase the risk of heart attack, stroke, or even death.

High potassium levels might cause a person to experience weakness, numbness, and tingling. In some cases, they may also cause an irregular heartbeat or a heart attack.

Learn more about foods that people may wish to limit for kidney health.

An eating plan for diabetes is one that aims to help a person manage their blood sugar levels and body weight and prevent any further health complications. Many factors, including cultural background, personal preferences, comorbidities, and socioeconomic settings, can affect a persons eating pattern, so it is advisable to consult a dietitian.

A person with diabetes should be mindful of consuming foods high in sugar, such as chocolate bars and sugary drinks, as these can cause spikes in blood sugar. It is best for a person to reserve these foods for when they need to correct a hypoglycemic episode.

It is important to note that the labels of some snacks with added sugar may list honey, sucrose, glucose, or fructose as an ingredient, rather than sugar.

Similarly, a person may wish to watch their intake of carbohydrates and have a goal for the total amount they consume daily. Where possible, an individual can replace some options with complex carbs, which are less likely to cause blood glucose spikes. For example, a person may choose whole grain bread rather than white bread and eat whole fruit rather than drinking fruit juice.

As people living with diabetes have an increased risk of high blood pressure, they can also benefit from limiting their intake of salt, saturated fats, and trans fats.

Learn more about food and diabetes.

There is no one-size-fits-all eating plan for a person with diabetes and kidney disease. Much of what a person chooses to eat will depend on the stage of their conditions, their weight, and their personal preferences.

However, many processed foods contain added ingredients that may worsen diabetes and kidney disease. A person with these conditions may wish to prepare and cook meals themselves so that they are fully aware of the ingredients.

Although a person may feel as though having diabetes and kidney disease significantly limits their food choices, it is possible to include a wide range of food options in a balanced eating plan. In many cases, people can still enjoy similar meals and snacks, but with more nutritious alternatives or smaller portion sizes.

According to the Centers for Disease Control and Prevention (CDC), the following foods and beverages are suitable for individuals with both diabetes and kidney disease:

As high blood pressure and heart disease are known risk factors for both kidney disease and diabetes, a doctor or dietitian may suggest elements of a Dietary Approaches to Stop Hypertension (DASH) diet. The DASH diet aims to reduce blood pressure, and it may also lower cholesterol and aid weight management.

People can take steps to maintain their kidney health and control their blood sugars. These steps include:

Many people live with both diabetes and kidney disease. Following an eating plan that helps regulate blood sugar and minimizes stress on the kidneys can help a person manage these conditions and lower their risk of complications.

Although it is important for these individuals to limit their intake of certain foods, this approach can sometimes feel challenging. However, many foods are available that can form part of a varied and nutritious eating plan that suits individual preferences. For additional help, people can consider consulting a dietitian.

Excerpt from:
What foods should a person with kidney disease and diabetes limit? - Medical News Today