By Maria Karalis, RD, LD, CSR

The amount and kind of wine depends on the recipe. Some suggest white wine with white meat (fish or poultry) and red wine with red meats (beef, pork, veal and lamb). Many cookbooks offer low salt suggestions and delicious recipes using wine, herbs, spices and vinegars.

Maria Karalis is a Registered Dietitian and Staff Developer in Staff Development with Fresenius Medical Care. She is a Board Certified Specialist in Renal Nutrition (CSR) and has been working in the renal industry for over 11 years.

General tips in this article created by FMC (formerly Everest Healthcare) Dietitians: Beth McQuiston, MS, RD, LD; Teila Lichtman, RD, CSR, LD; Terrie Rydzon, RD, CSR, LD; Pat Cooper, RD, CSR, LD; and Fay Moore, RD, CSR, LD.

The information contained herein is intended for educational purposes only. It is not intended and should not be construed as the delivery of medical care. Persons requiring diagnosis or treatment, or those with specific questions, are urged to contact their local healthcare provider for appropriate care.

This article originally appeared in the September 2002 issue of aakpRENALIFE, Vol. 18, No. 2.

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