Packaged meats, fish and shellfish: Read the ingredient label carefully to avoid additives with "phos" in the name (ex. phosphate, polyphosphate, or phosphoric acid). These ingredients can lead to weaker bones and hardening of the arteries.
Corn on the cob: Leave the husks on and cook directly on a hot grill, turning occasionally for 15-20 minutes. Cool for five minutes, then use a towel to protect hands while removing the charred husks and silk.
Vegetables: Try grilling low-phosphorus vegetables whole for easy prep and adding rich flavor. Red bell peppers, pearl onions, mushrooms, small summer squashes and cabbage wedges can be placed directly on the grill.
Grill Smart: For best results, prior to cooking, brush the grill to remove food debris. Oil lightly before cooking to prevent sticking. Pat dry fish, chicken and other proteins (if not marinating), and spray lightly with non-stick cooking spray.
Easy Portion Control: Reduce the temptation to overeat - especially foods containing sodium, phosphorus or potassium - by serving buffet-style or on separate plates.