The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).

My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.

David Evans

Independent Health Researcher

Tuesday, 20 April 2010

Advanced glycation end products (AGEs) in long-term vegetarians

This post includes a synopsis of a study published in the European journal of nutrition ISSN 1436-6207 2001, vol. 40, no6, pp. 275-281 and a recipe for kifta.

Study title and authors:
Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet
SEBEKOVA Katarina (1) ; KRAJCOVICOVA-KUDLACKOVA Marica (1) ; SCHINZEL Reinhard (2) ; FAIST Veronika (3) ; KLVANOVA Jana (1) ; HEIDLAND August (4) ;                                    Books:
Carbohydrates Can Kill(1) Institute of Preventive and Clinical Medicine, Limbová 14, 83301 Bratislava, SLOVAQUIE
(2) Institute of Physiological Chemistry II, Biocenter, University of Würzburg, ALLEMAGNE
(3) Institute for Human Nutrition and Food Science, University of Kiel, ALLEMAGNE
(4) Department of Internal Medicine, University of Würzburg, ALLEMAGNE

This paper can be accessed at:
This study gives evidence that a vegetarian diet contributes to a rise in advanced glycation end products (AGEs).
Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure, see here and Alzheimer disease see here

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall 

Recipe of the day


2 pounds finely ground lamb meat                                                                 Food Mall: Lamb Meat 
New York Prime Meat USDA Prime American Lamb Shoulder Round Bone, 1-1/4-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper1 large onion, finely chopped
1 1/2 tsp. pepper and allspice
1 cup parsley, finely chopped
1/2 cup lemon juice

Mix all ingredients except parsley and lemon juice thoroughly, use a meat grinder if you have one.

To barbecue: Take portions of meat and mold on skewers, making sure it is held firmly.

To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches long. Place on a broiling pan and broil in a preheated oven at 500F. When brown on one side, broil for a few minutes on the other side.

Serve hot, sprinkle with lemon juice and garnish with parsley.