Hello

I had the Lillydale breakfast turkey sausage, which according to my packaging is 470mg of sodium for three, I had two. Sodium isn't really an issue for me as my blood pressure runs on the low side, I don't present with edema between treatments, and I am quite easily able to stay within my fluid allowance.

I don't think I said legumes were high in sodium. I said that a lot of fruits, veggies, legumes, etc, that make up a vegan diet are quite high in phosphorus and potassium.

For instance, just 3 tbs of hemp seeds has 48% your daily requirement of phosphorus. A normal person's requirement. That's more than half in just three tablespoons.

One cup of chickpeas for instance, has 1750 mg of potassium. In order for a food to be considered a low potassium food, and a green light for dialysis patients, it should have 100 mg of potassium or under per serving.. Even if I just had a quarter of a cup, that would still be over 400 mg of potassium.

I'm not arguing that legumes aren't full of protein. That is undeniable, my point was they are full of other nutrients that dialysis patients much restrict. If I decided to eat a cup of chickpeas everyday, my potassium could reach dangerous levels and even stop my heart.

I appreciate the links you sent. The Harvard one is not relevant as I believe they are talking about a vegan diet in general, not relating to CKD patients. Again, I am not arguing that a vegan diet is bad or not beneficial for most people, but perhaps not for me with my pretty much non-existent kidney function.

The other article looks into the benefits of a vegan diet to stop the progression of CKD, again, not my situation. That ship sailed about 30 years ago.