3/20 Chispa, 104 AMPS, 48 +2.75, 62 +3, 65 +4, 127 PMPS, 78 +3

Like I said, if they want a reduction, they'll show you by going under 50. ;) Thankfully only a brief dip to high 40's this time.
I don’t like those low numbers … as soon as I saw it, out came the Karo! I need to go back to the food chart to find something with higher carbs and low phosphorous. I have 16% renal diet in cans, but it was doing absolutely nothing for her last week when she was in the limes. The 13% Weruva BFF pouches provide a bigger boost, but I need some HC in my arsenal. :bookworm:
 
but I need some HC in my arsenal. :bookworm:
I see you feed Weruva and Soulistic. For Cleo, I have Soulistic Originals as her HC. I use the Good Karma Pouch at 169mg phos/kcal and also keep Nautical Nirvana cans (253mg phos/kcal) on hand for those times she won't eat chicken so the fish will 9 times out of ten get her to at least lick the gravy. The Nautical is higher in phosphorus than desirable but if I'm at the point where I need to feed 20% then I'll worry about the phosphorus later :)
Here is the link to the nutritional chart. https://www.soulisticpet.com/original-flavors-nutrition
 
I see you feed Weruva and Soulistic. For Cleo, I have Soulistic Originals as her HC. I use the Good Karma Pouch at 169mg phos/kcal and also keep Nautical Nirvana cans (253mg phos/kcal) on hand for those times she won't eat chicken so the fish will 9 times out of ten get her to at least lick the gravy. The Nautical is higher in phosphorus than desirable but if I'm at the point where I need to feed 20% then I'll worry about the phosphorus later :)
Here is the link to the nutritional chart. https://www.soulisticpet.com/original-flavors-nutrition
Angela, thanks so much for this.:bighug: I’ve been combing through Dr. Lisa Pierson’s interactive database, and even though she has supposedly done the work for us, it’s still a dizzying amount of information.. Chispa’s recent dental work has complicated matters, for she is unable to chew “shredded” format food now. I’ve been chopping it into tiny bits with a chef’s knife and mixing it with water so she can get it down, but “morsels” seem to be more her speed now (or pate, but she’s not crazy about it).

I think I could win a prize for the person paying the most attention to food preparation in Washington, second only to the White House chef.
 
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