Sea salt, iodised salt, Himalayan salt, and lo-salt: what should we be using? Well less of all of them it seems, but why exactly, and how can we do that? Daisy and Clare talk it through, whilst leaving room for a touch of the plant-based eater's favourite - kala namak.

This week, in episode 10, we are talking about chronic kidney disease and diet, and so are excited to be joined by Angeline Taylor, a registered dietitian of over 15 years who has worked within the kidney specialty for most of those years.

Angeline is extremely passionate and committed to supporting those with kidney conditions to live a healthy lifestyle.

She holds the positions of Renal Dietitian in the NHS, Chair of the British Dietetic Association Kidney Specialist Group, and Renal Dietitian for Kidney Care UK's Kidney Kitchen. She also sits on the UK Kidney Association Sustainability Committee and advocates a plant-based approach to managing kidney disease.

Angeline sees patients with a variety of kidney conditions at various stages of the disease, from early to advanced stages of chronic kidney disease, dialysis, kidney transplantation, as well as acute illness on a busy NHS ward.

In collaboration with the Plant-Based Health Professionals UK, she has developed a range of factsheets on plant-based diets for people with kidney disease.

https://plantbasedhealthprofessionals.com/factsheets

The international guidelines discussed:

https://kdigo.org/guidelines/

The BDA’s Kidney Dietitian Specialist Group

https://www.bda.uk.com/specialist-groups-and-branches/kidney-dietitian-specialist-group.html

Angeline’s work at Kidney Kitchen:

https://kidneycareuk.org/get-support/healthy-diet-support/kidney-kitchen/

To connect with Angeline: https://www.linkedin.com/in/angeline-taylor-32901946/

Nuts are full of fibre, unsaturated fats, vitamins, and polyphenols. So this week's nugget will get you up to speed on why you should be including them in your diet, whilst reassuring they are not 'a second on the lips, a lifetime on the hips'.