PKD DIET

Travel

Assure alkalinity while traveling

Travel puts stress on the body and whenever the body is under stress this can change even the best alkaline lifestyle to acid. I have found that to test alkaline while traveling, I try to eat totally vegan. This keeps my urinary pH at 6.5, 7.0, 7.5 or blue when tested with pH paper. Sometimes with the excitement of travel, anticipation of seeing old friends again, or the joy to be flying off, this can create added stress.

In addition to eating alkaline, Try these further suggestions to remain alkaline while on the road:

  1. Lemon juice freshly squeezed.
  2. Citrus juice, especially grapefruit.
  3. Green drinks; try a shot of wheat grass juice with a fresh orange slice.
  4. Potassium citrate or another precribed potent alkalizer.
  5. Cabbage juice with almonds.
  6. If allowed fresh produce on the flight, bring some.
  7. Take long leisurely walks daily a week before travel.
  8. In flight ask the attendant every hour or to bring you some apple juice or cranberry juice or bubbly mineral water and squeeze fresh lemons into it. A thermos of hot lemon water with tupelo honey to drink while driving is useful. We are no longer allowed to carry liquids on airplanes.
    While still at home, drink some freshly squeezed grapefruit juice to lessen leg swelling. (caution grapefruit interferes with many medications.)
  9. Bring a veggie wrap from either subway or Quiznos or black bean chili or fresh fruit parfait with additional walnuts, almonds or coconut. Carry dates, almonds, dried apricots, chamomile tea bags and dried mango.

What to eat when traveling?

Try the local markets and purchase a big bag of golden delicious, Fuji, or gala apples, Myer lemons, pears, tangerines or oranges, smooth skinned local melons in season, fresh dates, almonds, avocado, corn tortillas freshly made, grapefruit or bottled spring water. Try to bring a little Himalayan pink salt crystals and make solé. First choice for produce is a local farmers market. These are closed during the fall and winter months. If I am lucky enough to find a market with locally grown produce, such as the beautiful gravenstein apples of Sebastopol, then I make a beeline for this unusual colorful shopping experience with its interesting open air shopping stalls that are often filled with fresh, crisp, organic produce that is definitely in season and grown in the same area where I happen to be traveling at the time. While in Fresno, California I came across the plumpest, juiciest raisins I have ever eaten. I bought all the farmer had for sale. These were so good. Another time I found miniature golden and white carrots so deliciously sweet.

When traveling, I will buy a case of bottled spring water or a couple of half gallons. I realize it comes in plastic, but I say the word health each time I drink the water, informing the water that it is healing me, bringing me optimism. I feel it is much better to stay hydrated than to be too concerned about plastic bottles. If this is not possible then I will let tap water remain in a glass pitcher overnight to rid it of any residual chlorine. I will drink this water. Throughout the day I eat fresh fruits, raw vegetables, dried unsugared mango, almonds, chestnuts, carrots, radishes, cucumbers, radish sprouts, broccoli sprouts, romaine lettuce and more. Careful with prepared vegetables, they are sometimes given a bleach bath.





TRAVEL FOODS
Almonds Apples Avocado
Bananas Bottled water Carrots Chamomile tea Cranberry all juice Grapefruit Lemons Mineral water Oranges Pears Saffron Spelt non yeasted bread Roasted grain beverage Tangerines Tupelo honey
TRAVEL BREAKFAST
Fresh fruit herb tea Fruit parfait Oatmeal with banana Spelt toast almond butter Rye toast avocado Ripe figs persimmons apples Papaya and mango Grapefruit, oranges, tangerines Corn tortillas avocado
TRAVEL LUNCH DINNER
Veggie wrap no cheese Soup Salad Brown rice vegetables Salad juice rye crisp Raw salad wrapped spinach Corn, cole slaw, juice Beans, corn tortillas, salad Greek salad Chinese no chicken salad No meat taco salad Brown rice vegetable curry Soba buckwheat noodles brown rice steamed veggies Brown rice vegetable sushi Yucca, corn, beans, yellow rice Corn tortillas, guacomole, beans Fruit cup market No Beef with broccoli Broccoli with garlic brown rice Vegetable appetizer Salad bars Raw vegan food
TRAVEL SNACKS
Organic brown rice cakes Almonds, cashews Dried fruit Fresh dates Citrus fruits Banana Apple Herb tea Caffix Almond crunch Carrot juice Wheat grass juice
TRAVEL PURCHASE
Stainless steel knife fork spoon Porcelain bowl Porcelain cup for tea Citrus juicer Knife to cut fruit Glass for drinking

Eat Before Travel

I eat frequently, usually eating every two hours: 5 almonds, a slice of dried mango, a few carrots, or a vegetable juice. My personal hunger times are consistently at 10:30 am and at 3:30 pm. I rarely eat food after 5pm. Sometimes I do not get hunger signals. The way I know I am in need of nourishment I get cold and my body will sometimes involuntary shiver. When I travel to Europe I make sure to fax ahead to the restaurant, and explain any dietary restrictions to the chef. I ask him to prepare meals for me that do not use wheat, animal protein, sugar, milk, cheese, soy, cream, butter or eggs. I have experienced some delightful and delicious meals that are both new interesting dishes that I would probably have not ordered if were not that I had wired ahead of time. My lunch menus vary. I might try a sandwich shop that specializes in wraps. I usually order the vegetable wrap without cheese sprinkled with lemon juice and olive oil. Or a Chinese take out that serves brown rice, oftentimes found near universities or colleges. I eat steamed vegetables called Buddha's Delight. One day we may get a Greek Salad. Another day it could be salad from a fast food shop. I avoid meats and cheeses. One day lunch could be black bean soup and salad. When in Florida and there is a chain called Pollo Tropical, which specializes in Cuban food. The take out or drive through menu has freshly prepared items like fried sweet bananas (platanos), boiled yucca root, yellow rice, black beans, and corn on the cob.

For making my own meals I take two rice cookers (one for grains, the other for soups), a light weight juicer, a citrus juicer and a small cuisinart to make my own salad dressing. Sometimes I will stop at a juice bar and have a one ounce shot of freshly made wheat grass followed immediately by a bite into an orange slice. Powdered pea protein and cereal grasses are available.

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