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
Category: RD Q&A
Questions I receive from dietitians – with my answers.
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
Danielle reached out to see if I had any resources for adjusting insulin on HD days. She has a client who reports increased insulin resistance
This week I was shown two labels of canned sockeye salmon. These products were from different brand names but otherwise appeared identical: But the reported
Why do we do what we do? By this, I mean why do we tell our patients to eat certain foods or avoid certain foods?
Danielle from BC has been asking about protein and she wants to know what the latest is on plant vs animal proteins. Thanks for the
I have been talking about protein (low protein and very low protein diets) in my last two blog posts. This prompted me to ask myself,
If you read my last post, you know that I am answering a question posed by Danielle from BC about how protein intake impacts kidney
Danielle from BC asks: “What is the current evidence for protein limits to delay decline in kidney function? My answer My first stop to answer