I recently heard from a friend who told me that her husband had gastric bypass surgery as a way to deal with both diabetes and kidney disease. Wow! This is a tricky combination because not only does he now need to lower his carb intake, but protein as well. Most successful diets depend on the “Lean and Green” approach meaning increase protein, lots of low-glycemic veggies and no carbs from grains or sugars. According to website Obesity Coverage, patients who have gastric bypass surgery are encouraged to eat small amounts of protein throughout the day. Eggs, skim milk, chicken and protein shakes are recommended in the Gastric Bypass Diet Guide. But, if one also has concerns for the kidneys, proteins need to be decreased a bit.
According to the Nephron Information Center, Americans consume over 100 grams of protein a day which is more than double what our bodies require. Excess protein in the body puts the kidneys to work – overtime! For a person with kidney disease, they still need protein to ensure good health, but a lot less. A 200-pound man only needs a little over 50 grams of protein a day and a 150-pound woman about 40. High Biologic Value foods (HBV) have about 7 grams of protein per ounce. These are the foods that come from animals and are a complete source of the essential amino acids and cause the least waste. A person with kidney disease needs just a couple of grams fewer than recommended, but enough to keep the body functioning. I would suspect that for gastric bypass patients on a low-calorie diet, the body will tap into the protein for energy and malnutrition is a risk. This is all very complicated!
So, what do you eat if you can only have small amounts of food that are low carb and low protein? Well, that got me thinking about my dressings, slathers and dips. Personally, I am happy with lots of low-glycemic veggies if I can top them with full-flavored foods like herbs, garlic and onions. My post gastric bypass friend is probably too sensitive to these intense foods right now, but hopefully eventually, he can enjoy foods with BIG herbal plant-based flavor.
Most of my salad dressings rely on raw honey to create that fabulously luscious combination of fat, salt and sweet that can quickly lead to weight gain if the daily carb load is too high. So, in the spirit of cutting out a bit of the carb from the dressings, I thought I would try using tofu to create a creamy herbal concoction.
The garden is brimming with cilantro and basil, and with the scapes I still have in the fridge, “Green Goddess” was on the docket today. This recipe makes about 1 pint of dressing/dip. I served it on a mixed green salad, but it would make a great dip for carrot sticks, celery sticks, cucumbers or roasted potato wedges. It would also be a flavorful sandwich spread.
- 7 ounces tofu
- 1 large bunch cilantro
- 1 large handful fresh basil
- 5 garlic scapes or 2 cloves raw garlic
- 1 Tbs. lemongrass (optional)
- 1/4 cup olive oil
- 1 Tbs. rice vinegar
- dash of salt
Directions: Blend all ingredients until smooth and creamy.