Source: renalize.it

Presentation

Protein-free condiment prepared with protein-free milk or vegetable “milk”, butter, protein-free flour or corn starch, salt and muscat name

Ingredients

for 1 person:

Protein-free milk or plant-based milk 250 g (8.8 oz)

Butter 20 g (0.7 oz)

Protein-free flour or corn starch 20 g (0.7 oz)

Salt to taste

Nutmeg to taste

Method

Melt the butter

Add the flour.

Pour in the cold milk and stir and heat until it starts to boil.

Lower the heat and finish cooking by leaving it on the stove for a couple of minutes, continuing to stir.

Remove from heat

Adjust the salt and if necessary season with a pinch of nutmeg or pepper.

Allergens

Vegetable “milk” (drink): verify allergenicity of seeds of origin

Maize starch: possible cross-reaction in case of grass sensitivity

Butter: milk allergens (except in clarified butter) if not clarified

Protein-free flour: gluten-free

Protein-free milk: milk allergens

Nutmeg: possible reaction in case of intolerance to spices

Notes

To be prepared and handled under strict hygienic conditions.

“Milk” is a very common term but by law it can only be used for the mammary secretion of animals. In fact, in 2017 the Court of Justice of the European Union prohibited the use of the term “milk” for plant products.

It is therefore correct to speak of a drink

The ingredients of the dish bring the following benefits:

“Oat milk”: it provides factors that promote the functionality of the immune system and regulate blood sugar, useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Coconut “milk”: rich in vitamins, minerals, vitamin C and E that support the immune system. It has mildly diuretic properties

“Barley milk”: it provides factors that promote the functionality of the immune system and regulate blood sugar; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants.

“Corn milk“: rich in carotenoids that support the immune system:

Almond “milk”: source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Rice “milk”: provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Soy “milk”: provides isoflavones, phytoestrogens useful for improving the functionality of the cardiovascular system and reducing cholesterol levels, and potassium useful for regulating blood pressure.

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Protein-free flour: indicated in case of kidney failure or liver dysfunction.

It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Protein-free milk: contains a protein residue of no more than 1%, favourable to kidney function and liver dysfunction.

Nutmeg: source of vitamin A, carotenoids and manganese with antioxidant properties favorable to the proper functioning of the immune system

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Safety / Intended use

Intended for subjects with renal impairment

Also intended for subjects with:

• Xerostomia (dry mouth),
• Mucositis (inflammation and injury of the oral cavity)
• Dysphagia (difficulty chewing and swallowing)