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Chef Aaron McCargo Jr. of the Food Network’s “Big Daddy’s House” will give a healthy twist on his bold, flavorful meals when he visits Cobb County on Friday and Saturday. He has collaborated with Fresenius Medical Care North America, the nation’s leading network of dialysis facilities, to provide dialysis patients and at-risk diabetics with renal-friendly recipes.
March is National Kidney Month. According to information provided by FMCNA, diabetes is the leading cause of kidney failure in the U.S., accounting for about 44 percent of the people who start treatment for kidney failure each year.
Chronic kidney disease and kidney failure disproportionately affect African-Americans, Hispanics, Asians, American Indians and senior citizens. Being overweight also increases the chances of developing chronic kidney disease. There is an association because these groups are at higher risk for diabetes and high blood pressure.
This progressive disease often leads to permanent loss of kidney function. When it leads to kidney failure or end-stage renal disease, the only solutions are a kidney transplant or dialysis.
FMCNA launched its Healthy Lifestyle Initiative campaign and reached out to McCargo. In 2008, he won “The Next Food Network Star,” and his show debuted the same year. His signature is “Flavor of Bold” cuisine, which he defines as his vision of food and how to make it flavorable. He likes to show people how to use spices, herbs and fresh ingredients.
“I love the response from people when they do eat my food,” he said. “They’re like, ‘Wow, that’s powerful, that’s bold.’ And that’s where Flavor of Bold comes from.”
His partnership with Fresenius also stems from personal ties to kidney disease, as family members have been afflicted by it. He said their biggest challenge involved maintaining a healthy diet.
“I knew had the capacity and gift to help out by creating renal-friendly recipes,” he said. By following dieticians’ guidelines, the chef said his recipes would ease patients’ worries about their eating habits.
People who suffer from kidney ailments have dietary restrictions. McCargo said they are advised to avoid salt, phosphorous and potassium and to lower their fluid intake. Food such as oranges and tomatoes can not be included in these diets.
“When they get those components together, increase the amount of protein, and cut back the fat, they’re really on their way to a good diet plan,” he said.
McCargo will be meeting with patients and dieticians at Fresenius Medical Care Acworth on Friday. On Saturday, the public is invited to the American Diabetes Association Focus: Stop Diabetes event at the Cobb Galleria Centre from 9 a.m. to 3 p.m. The chef will have a healthy cooking demonstration where he will be making spaghetti and asparagus carbonara, followed by a meet-and-greet session with fans.
His visit to Cobb is one among many. He will be traveling across the country showing how this healthy diet is not only beneficial to people with kidney ailments, but how the food can also be flavorful. He said meeting with people allows him to learn about their struggles with their diet and create new recipes based off their feedback.
“They are my source of information,” McCargo said. “Once I get a chance to meet with them face to face and hear their thoughts and what their struggles are, I can be a better resource and asset to them with helping them live a better life and have healthier eating habits.”
For more information, visit www.ultracare-dialysis.com.
Spaghetti and Asparagus Carbonara
Serves 6, 1 serving: 1 cup
Ingredients
½ box of spiral noodle spaghetti (cooked al dente) – should be 3 cups
1 cup light cream
1 egg, beaten
1 cup diced onions
2 teaspoon canola oil
¼ cup low sodium chicken stock
3 tablespoon bacon bits (meatless)
2 cups chopped asparagus, about 1-inch long pieces
3 tablespoon shredded Parmesan cheese
½ cup chopped fresh scallions
1 tablespoon coarse cracked black pepper
Preparation
In a large nonstick sauté pan, on medium-high heat, sauté onions until slightly browned in oil. While that cooks, beat egg and cream until mixed thoroughly. Lower heat to medium and pour cream mixture into onion, stirring constantly until it starts to thicken, about 4 to 6 minutes. Add stock, pasta, asparagus and black pepper and continue to stir for an additional 3 to 4 minutes or until warmed throughout or hot. Turn off heat and pour onto serving dish. Top with scallions, bacon bits and cheese, and then serve.
Nutrient Analysis:
Calories: 417 calories
Trans Fat: 0 grams
Protein: 14 grams
Cholesterol: 82 milligrams
Carbohydrate: 51 grams
Potassium: 293 milligrams
Total Fat: 18 grams
Phosphorus: 186 milligrams
Saturated Fat: 9 grams
Sodium: 134 milligrams
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