by Dr Fredric Coe | Feb 15, 2018 | For Doctors, For Patients, For Scientists
Gary Curhan and Eric Taylor have given us many insights into how diet might influence kidney stone risk. I think this new article by them and their colleagues a great opportunity for close reading and practical use of a high quality research paper remarkably germane...
by Dr Fredric Coe | Jan 2, 2018 | For Doctors, For Patients, For Scientists
Unfortunately producing stones means higher risk of hypertension and kidney disease. But most of the diet changes and even first line medications for stone prevention also lower blood pressure. Here is how that works. The featured painting, Vincent Van Gogh, The...
by Dr Fredric Coe and Jill Harris, LPN | Nov 6, 2017 | For Doctors, For Patients, For Scientists
Elsewhere we have described an innovative web based course aimed at reducing kidney stone risk factors via improved diet. Briefly, the course helps patients whose physicians have prescribed diet and fluid changes implement those changes, by teaching them to choose the...
by Dr Fredric Coe | Oct 28, 2017 | For Doctors, For Patients, For Scientists
This may be the most important article – to me – I have written thus far. It is a plea and argument that stone patients need more from us than prevention of stones, because often enough they harbor significant diseases that associate with stone forming and...
by Dr Fredric Coe | Oct 21, 2017 | For Doctors, For Patients, For Scientists
Gary Taubes has written a substantial and important book summarizing the evidence that table sugar is a toxin. In this article, from Aeon, Taubes summarizes his thoughts and marshals the evidence in a highly readable and convincing form. Briefly, he dismisses the...
by Dr Fredric Coe | Oct 8, 2017 | For Doctors, For Patients, For Scientists
Multiple articles on this site point toward better health from reducing intakes of sodium and refined sugar. They are well referenced and well supported by scientific data. Recently Consumer Reports, an outstanding purveyor of unbiased information to US consumers has...
