I received this question from a colleague of mine who was wondering if we should start including potassium:fibre ratios. There have been a few studies
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
As a general rule, I find that dietitians are smart, motivated and caring. Dietitians want the best for their patients. Dietitians have an incredible wealth
In my new hyperkalemia assessment checklists there is a section that reviews medications associated with hyperkalemia. One of the medication classes frequently associated with hyperkalemia
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
Did you know that potassium is my favourite mineral? Or that I describe bananas as my spirit fruit? And that I can barely walk by
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
In my new hyperkalemia assessment checklist, one of the first assessment pieces is to look at the last three potassium values. There is an interpretation
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