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) contribute to Alzheimer disease

This post includes a synopsis of a study published in the Proceedings of the National Academy of Sciences May 24, 1994 vol. 91 no. 11 4766-4770 and a recipe for eggs benedict with savory waffles.

Study title and authors:
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage)Advanced glycation end products contribute to amyloidosis in Alzheimer disease
M P Vitek, K Bhattacharya, J M Glendening, E Stopa, H Vlassara, R Bucala, K Manogue, and A Cerami
Picower Institute for Medical Research, Manhasset, NY 11030.

This paper can be accessed at:

This study shows that advanced glycation end products (AGEs) may contribute to Alzheimer disease.

A vegetarian diet may cause a rise in AGEs. See here and here                                    

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

Recipe of the day

Eggs Benedict with Savory Waffles

Savory Waffles:

Makes enough waffles for 3-4 Servings

Ingredients:                                                                                                           Food Mall: Eggs
3 Dozen Fresh Farm Eggs2 Large Eggs, separated
1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives

Preheat waffle iron.

In a medium bowl, whisk egg yolks and water until frothy.

Add remaining ingredients and combine until smooth.

Whisk egg whites until they form light, frothy peaks. Fold into batter.*

Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron.

Cook until golden brown, about 1 minute (depending on waffle iron).

Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.


Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste

In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.

While whisking, stream in oil.

Add sea salt and lemon juice, to taste.

If the hollandaise begins to separate, add more water and whisk.

To Assemble:

1. Begin with the waffle, as your base.

2. Add any of the following base items:

-grilled or sauteed chard, spinach, or kale

-thinly-sliced ham or turkey

-roasted or grilled asparagus

-fresh or grilled tomato

3. Top with poached egg(s)

4. Drizzle with hollandaise sauce

5. Garnish with chives