Foundations · 7 min read
Why CKD food advice differs from person to person
Two people with the same diagnosis can be given opposite instructions — and both can be right.
Editorial draft · Qualified review pending
Learn · 6 guides
Food and labels
Reading packages, building flavor, and asking better questions in the kitchen.
Food is where most people feel the day-to-day weight of kidney care. These guides stay on skills — how to read a package, how to compare two products, how to build flavor — rather than telling you what to eat. What belongs on your plate depends on your labs, medicines, treatment, and what your care team has asked you to do.
Label skills · 6 min read
How to read sodium per serving
The number on the front of a package and the number you will actually eat are rarely the same.
Editorial draft · Qualified review pending
Label skills · 5 min read
What "PHOS" ingredients mean on a food label
A short reading trick for spotting added phosphorus in an ingredient list.
Editorial draft · Qualified review pending
Ask first · 5 min read
Questions to ask before using a potassium-based salt substitute
Salt substitutes are not a neutral swap. Here is what to ask first.
Editorial draft · Qualified review pending
Cooking skills · 8 min read
Flavor-building techniques that do not rely entirely on salt
Acid, heat, aromatics, and texture do a lot of the work people assign to salt.
Editorial draft · Qualified review pending
Appointments · 6 min read
Questions to ask a renal dietitian
A dietitian appointment goes further when you arrive with specifics rather than a general worry.
Editorial draft · Qualified review pending