I came across this posting from The National Kidney Foundation about controlling phosphorus and I have to share it. I especially appreciate that they cover ways to read the ingredients label and include a list of items you CAN eat that are lower in phosphorus.
Also, I like that they make the point about natural versus added phosphorus. Our bodies don’t absorb the as much of phosphorus that is naturally in the food like that in meat or plants. However, phosphorus that is added for whatever reason (usually as a preservative) is 100% absorbed and more quickly than naturally occurring phosphorus.
Phosphorus control is the bane of my existence. Potassium I can avoid but phosphorus, I can’t seem to overcome. I know other dialysis patients have a problem with it. So take heart and read the article “How To Be A Phosphorus Detective” at the link below. Let me know if you find this helpful.