Author name: Emily Campbell, RD CDE MScFN

Emily Campbell, RD CDE MScFN is a Registered Dietitian and Certified Diabetes Educator. She specializes in renal nutrition helping those with chronic kidney disease. Emily holds a Master's degree in Foods and Nutrition and is a co-chair of the Southern Ontario Canadian Association of Nephrology Dietitians.

Best Milk For CKD

If you have chronic kidney disease (CKD) you’ve probably googled what to eat and found lists that say no more milk and you should use almond milk instead. But, is that really what your body needs?  One of the most common questions is around dairy products. So, let’s break down what the most kidney-friendly milk …

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Best Bread for CKD

The white bread or brown bread debate is one of my favourites with chronic kidney disease. If you’ve read anything online or been given an outdated, you’ve probably seen that white bread is best. But really is it? Let’s take a look at the best bread for CKD. Previously, white bread or refined carbohydrates were …

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Phosphorus and CKD

Phosphorus is a mineral that is important for keeping your bones strong. With kidney disease, phosphorus can build up. Excess phosphorus can cause itchy skin and painful joints. But excess phosphorus also causes calcium to be pulled from the bones, and can make our bones weak. Controlling our phosphorus is important, but we’ve got some …

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