Foundations
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 draft7 min readQualified 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
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 draft6 min readQualified review pending
Label skills
What "PHOS" ingredients mean on a food label
A short reading trick for spotting added phosphorus in an ingredient list.
Editorial draft5 min readQualified review pending
Ask first
Questions to ask before using a potassium-based salt substitute
Salt substitutes are not a neutral swap. Here is what to ask first.
Editorial draft5 min readQualified review pending
Cooking skills
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 draft8 min readQualified review pending
Appointments
Questions to ask a renal dietitian
A dietitian appointment goes further when you arrive with specifics rather than a general worry.
Editorial draft6 min readQualified review pending