When I was doing the research for my previous post on phosphorus bioavailability in plant foods, I came across this article and thought it would
Category: Phosphorus
Is the bioavailability of micronutrients in plants foods equal? Is the phosphorus bioavailability lower in all plant foods? Or does the level of processing matter?
It is not uncommon to see “modified” or “resistant” starch listed on food labels, but do those starches contain phosphorus? The easy answer – sometimes
CKD is more prevalent than diabetes among adults living with obesity. Bariatric surgery is the most effective treatment for obesity. Furthermore, for adults with CKD
I have talked a lot about how delayed processing times can impact the reliability of the serum potassium value, but what about other values, like
I received an email this week asking about celery extract. This is a product often listed on “natural” processed meats, such as Maple Leaf Naturals.
Not too long ago, I was asking a question about the phosphorus content of baking powder. I did some math to calculate the phosphorus content
I gave a presentation a little while ago for the Canadian Association of Nephrology Dietitians where I was talking about this paper that I wrote
I was asked a question about baking powder this week. The dietitian was wondering if they needed to worry about baking powder and it’s impact
In my practice I see a fair bit of hypercalcemia and hypophosphatemia after kidney transplant. But why is this happening and what should I do