Carb Diet with Low Low Protein

Certain medical conditions require consuming a diet that is low or restricted in protein. Individuals who have kidney damage and/or receive dialysis treatment are often required to limit their protein intake. If you are consuming a low protein diet for medical reasons, talk with your health care provider or a registered dietitian to determine your appropriate level of protein intake.

Protein Sources

You will still need some protein each day, although you will be limiting the amount. The two primary sources of protein are animal products, such as fish, poultry, meat, eggs and dairy along with vegetable proteins, such as rice, beans and tofu. The protein in animal products is considered complete, which means it includes the full complement of amino acids you need. Vegetable proteins are considered incomplete, and you need more than one type of vegetable protein to get the full complement of amino acids. There are small amounts of protein in grain products such as cereals and bread; be sure to review the nutritional information on all foods you consume. Generally, choosing vegetable protein sources will give you more food intake with a lower protein intake.

Boosting Calories

When you decrease the amount of protein, eat more healthy carbohydrates and fats to keep your calorie intake where it needs to be. Choose healthy fats, such as olive oil, sunflower oil, etc. and use whole fat dairy products and salad dressings. Depending on your protein restrictions, whole nuts and seeds may be a good source of healthy fats, or you may need to limit yourself to nut and seed oils. Choose healthy carbohydrates, like fruit, over empty carbohydrates, like candy. Talk toyour doctor or dietitian about the number of calories needed each day to maintain or lose weight.

Making Meals

Use dishes based on vegetables and grains as your main dish, and serve meat as a flavoring or side dish. Try kabobs with larger amounts of vegetables and fewer or no pieces of meat. Choose vegetable fried rice over fried rice with meat or seafood. When making a salad, use a lot of vegetables, including lettuce, cucumbers, celery, radishes and very small amounts of thinly sliced meat or cheese. When using cheese, stronger varieties like Parmesan or Romano will provide the most flavor with the least protein. For dairy, choose lower protein varieties, such as substituting cream for milk in soup or casserole recipes. When making casseroles, reduce the amount of meat by half or more with no loss of flavor. Use herbs and spices to add flavor and excitement to food. Roasting or grilling vegetables is a great way to bring out their flavors.