In recognition of National
Kidney Month this March, Chef
Aaron McCargo, Jr. is taking his kidney-friendly recipes and
signature “flavor of bold” cuisine on the road to several U.S. cities.
Organized and sponsored by Fresenius
Medical Care North America (FMCNA), this four-city tour is intended
to call attention to how diets featuring fresh, flavorful ingredients
can be healthy for patients on dialysis, as well as tasty, affordable,
easy to prepare, and great for the whole family. An estimated 26 million
Americans with chronic kidney disease (CKD) are at risk for kidney
failure, for which the only treatments are a kidney transplant or
Chef Aaron McCargo, Jr. (Photo: Business Wire)
McCargo’s culinary tour, which includes clinic visits that are free and
open to the public, kicks off in Chicago on March 14, World
Kidney Day, then moves on to:
Kansas City, Mo., on March 15 and 16
Birmingham, Ala., on March 19 and 20
Louisville, Ky., on March 27
At each stop, McCargo – host of the Food Network show “Big
Daddy’s House” – will visit dialysis clinics to meet with patients
and their families to share kidney-friendly cooking tips, food samples
and recipes developed in collaboration with FMCNA dietitians. He will
also unveil a new recipe in each city, influenced by that region’s
Detailed locations and event schedules can be found at http://www.ultracare-dialysis.com/kidneymonth,
and the new recipes will also be posted there, starting on the day
McCargo visits each city.
is a life-sustaining process that cleans waste products and removes
extra fluids from a person’s blood when CKD leads to kidney failure. To
stay healthy, people on dialysis have to control their levels of
potassium, phosphorus, salt and saturated fats by limiting their intake
of certain foods. And as McCargo’s delicious meals demonstrate, dialysis
patients don’t have to settle for food that’s boring or bland.
“We’re pleased to launch Chef
McCargo’s national tour, which provides a great opportunity to share
his renal-friendly cooking tips and inspire people living with kidney
failure,” said Carolyn Latham, vice president of clinical quality and
UltraCare at FMCNA. “His uniquely flavorful recipes help patients
realize they can live a better life on dialysis and get more enjoyment
from eating than they think.”
To encourage healthier eating habits during National Kidney Month, FMCNA
offers the following five tips for using less salt by substituting bold,
fresh herbs and spices:
From Bland to Bold: Five Spices to Use Instead of Salt
Chili powder* – tastes great in chili or taco meat
flavoring. Also try adding it to rubs.
Smoked paprika – adds a deep brown color to bread-crumb
casserole toppings, barbecue rubs or to seasoning blends for sautéing
or searing any proteins. Also adds a great smoky flavor to marinades.
zest – adds a lively taste to bread crumbs, breaded
chicken tenders and fish sticks or to renal-friendly vegetables like
eggplant or string beans. Also great in dressings and marinades, or
mixed with dry spices and used as a rub for broiled or baked seafood.
Dried oregano – enhances the flavor of scampi sauces and
combines well with lemon zest. Gives steamed vegetables or tossed
salads a fresh, earthy taste and aroma. Or add it to fajita
seasonings, along with chili powder, cumin, cayenne, and lemon zest.
Italian seasoning* – a blend of thyme, oregano, and
basil is great for finishing off sauces such as stroganoff or gravies.
Works well on baked, grilled, or sautéed proteins with lemon zest and
a little oil. Or add it to lemon zest, juice, and olive oil to make
dressings or marinade.
* Most brands are salt-free, but check to be sure you’re using a
FMCNA encourages people to visit www.ultracare-dialysis.com
to see Chef McCargo’s renal diet recipes and view his online cooking
demonstration videos. Dialysis patients can also find fitness tips,
recipes, videos, and other information about staying active and
maintaining a healthy lifestyle on the website.
For more information about dialysis facilities near you, call toll free
About Fresenius Medical Care North America
Through our leading network of more than 2,100 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 with his children, relatives, friends, or even by himself, big
food and big fun reign supreme.
Photos/Multimedia Gallery Available: http://www.businesswire.com/multimedia/home/20130220006467/en/