PKD DIET

Melon

Enjoy Super Alkaline Melon

Locally grown melons and juice made from local melons are amongst the superalkaline foods to be enjoyed freely.

Melon Juice

Melon juice is super alkaline and to be enjoyed. Watermelon juice is especially helpful for PKD.

Melon Rind Contains Naringenin

Naringenin chalcone, a yellow flavonoid pigment previously unknown to occur in melons, has been identified as the major fruit colorant in mature melon rinds. Naringenin chalcone is also prominent in other melon types, occurring together with Carotenoids (mainly ß-carotene) and Chlorophyll. Continue enjoying citrus fruits; if citrus presents a problem, try smooth skinned melons.

Here are two articles on the positive effects of melon juice as an alternative for citrus juices especially for those with intense GERD.

Noncitrus Alkaline Fruit: A Dietary Alternative for the Treatment of Hypocitraturic Stone Formers.

Food Chem Toxicol. 2011 Sep;49(9):2433-8. Epub 2011 Jun 28.

Protective effect of Diyarbakır watermelon juice on carbon tetrachloride-induced toxicity in rats.

J Endourol. 2012 Jun 4. [Epub ahead of print]

Cantaloupe Contains Inositol

While once considered to be a part of the B vitamin family, Inositol is actually a carbohydrate. In addition to fruits like cantaloupes, Inositol is also found in whole grains, raw cereals, seeds, and natural fiber, however in these sources the Inositol is bound-up in a form called phytate that is difficult to digest. Too much undigested phytate can bind calcium in the intestines and prevent absorption where it is needed for in bone! The type of Inositol in cantaloupe is called myo-inositol and is known to be easy to digest and get into bone.

Safety tips for Eating Melon

Consumers and food preparers should wash their hands with warm water and soap for at least 20 seconds before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew. Scrub the surface of melons, such as cantaloupes, with a clean produce brush under running water and dry them with a clean cloth or paper towel before cutting. Be sure that your scrub brush is sanitized after each use, to avoid transferring bacteria between melons. Promptly consume cut melon or refrigerate promptly. Keep your cut melon refrigerated at, or less than 40 degrees F (32-34 degrees F is best), for no more than 7 days. Discard cut melons left at room temperature for more than 4 hours.

Avoid Melon That Is Transported

Continue to avoid melon that has been transported. Ridged skinned melons collect and trap fungus within its groves. This is spread to the unsuspecting consumer with the cut of a knife.

We are  sharing our experiences with PKD/PLD Diet, an adjunct diet envisioning it complementing a physician's prescribed medical therapy. Consider testing this with your doctor's prior knowledge, who can  adjust it according to your own uniqueness by adding it to your current  treatment.

Medical Disclaimer