Low Phos, High Potassium

A few years ago I was a happy low-carber until hubby started getting gout. I didn't want to suddenly go back to a bunch of starch, so I experimented with using white beans as a substitute for wheat flour and it worked really well: We loved the results because the baked goods I made with beans tasted great, had less fat, more protein, more fiber (especially soluble fiber) and a more complete protein profile (beans have a complimentary set of amino acids compared to wheat flour). I even wrote a little booklet on the subject to share those recipes (waffles, pancakes, brownies, pizza dough, and more).

Months ago, when the nutritionist said to reduce phosphorus, one of the foods we curtailed was beans and I set all my bean recipes aside.

Now, however, because my hubby is a PD patient, his potassium levels have gotten a bit low and we can once again enjoy more beans - but we still gotta be mindful of phosphorus - so I studied some more.
It turns out that white beans (like "Large White" or "Cannellini") have a really good protein-to-phosphorus ratio (PPR-9), so using them is a great way to boost potassium without adversely impacting phosphorus.

I updated one of my bean recipes to be phosphorus friendly and posted it here: https://mylowphosdiet.wordpress.com/ppr-bean-waffles/

I also added a few paragraphs about beans here: https://mylowphosdiet.wordpress.com/meats/