Pre-heat oven to 400°F. Coarsely chop onions, carrots, parsnips, leeks and trim and quarter mushrooms. Place in two shallow roasting pans. Toss vegetables with oil. Place in oven and stir every 15 minutes until the vegetables are golden brown, about 1 ½ hours. Transfer roasted vegetables to a stock pot or sauce pan. Place roasting pans on stovetop with 1 tablespoon of dry Marsala wine to each pan and pour 1 cup of cold water into each roasting pan. Heat over medium-high heat until water boils and brown drippings on the bottom of the pan can be scraped off. Pour roasting pan liquid into the stock pot with the roasted vegetables. Add the remaining ingredients and enough cold water to cover vegetables by a ½ inch. Bring to a boil over high heat; reduce heat to a simmer, and let cook for 45 minutes. Strain the stock and discard the vegetables.
Chill stock in a cold water bath before storing in the refrigerator or freezer for up to three months.
]]>Only 1 percent of participants with no lifestyle-related risk factors developed protein in their urine, an early indicator of kidney damage, while 13 percent of those with three unhealthy factors developed the condition, known medically as proteinuria. Obesity alone doubled a person’s risk of developing kidney disease; an unhealthy diet raised the risk even when weight and other lifestyle factors were taken into account.
]]>Even when it is not fatal, the cost of treating end-stage kidney disease through dialysis or a kidney transplant is astronomical. The charges do not include the inestimable costs to quality of life among patients with advanced kidney disease.
Much is known about who faces the greatest risks of developing chronic kidney disease and how it can be prevented, detected in its early stages, and treated to slow or halt its progression. But unless people at risk are tested, they are unlikely to know they have kidney disease; it produces no symptoms until it is quite advanced.
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