Frequently Asked Questions.

As a Registered Dietitian in the Clinical setting I am bombarded with random nutrition questions all day long. The questions could range from weight loss to resveratrol, from what is a carbohydrate to how much potassium should I consume a day? Because of the wide array of nutrition questions I answer daily,  I decided that I am going to display them on this blog as well and hopefully other people who are looking for answers to the same questions or similar questions will find a credible and research based answer through my blogging! Some of the questions I wanted to provide back-up information on to show that they are scientifically proven so I have provided credible references after each answer as well. And as always, if you ever have a nutrition question that you want answered, please don’t hesitate to comment or message me!



  1. What is the difference (pro’s/con’s) between regular salt and sea salt?

Answer: Not much difference in amount of sodium per gram but due to the higher flavor content of the sea salt you may end up using a smaller amount than you would use with regular salt which would result in a lower sodium intake. Most of the salts are similar, consisting of sodium chloride and tiny amounts of minerals. The main benefit of choosing more “natural” types of salt is that you avoid additives and anti-caking agents that are often added to regular table salt. It is important to realize that sodium is used to add flavor and not nutrition.



2.  What is Gastric Outlet Obstruction? Nutrition Treatment?

Answer: Gastric outlet obstruction is a disorder wherein there is an obstruction in the opening of the stomach (Pylorus), blocking the entrance of ingested food coming from the stomach to the duodenum. The best way to feed at this point in time (based on research) is via a j-tube and if inability to place or tolerate J-tube feedings then we would recommend parenteral nutrition as a last resort. It is always the best thing for your body to stimulate your GI tract in some way.




3. What should I avoid in my diet to prevent kidney stones?

Answer: Dietary changes should be made depending on what specific type of kidney stone you have. Your MD would be the person to determine what type of kidney stone you have.  Please keep in mind that  adequate hydration is key to preventing kidney stones.

Recommendations based on the specific type of kidney stone include the following:

Calcium Oxalate Stones

  • reducing sodium
  • reducing animal protein, such as meat, eggs, and fish
  • getting enough calcium from food or taking calcium supplements with food
  • avoiding foods high in oxalate, such as spinach, rhubarb, nuts, and wheat bran

Calcium Phosphate Stones

  • reducing sodium
  • reducing animal protein
  • getting enough calcium from food or taking calcium supplements with food

Uric Acid Stones

  • limiting animal protein


Above information was obtained from:


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