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

Wednesday, 14 April 2010

Changes in diet and the doubling of obesity rates since 1970

What has changed in our diets since 1970 to cause this epidemic of obesity?

See this article in the New York Times.

We drink less full fat milk.
We drink more apple juice.
Real Food: What to Eat and WhyWe eat less pork.
We eat more vegetables.

We eat less veal.
We eat more corn and wheat.

We eat less lamb.
We eat more sweetners in processed food.

We eat less beef.
We eat more rice.

We eat less butter.
We eat more vegetable oils.

We eat less lard.
We eat more man made fats in processed foods.

Same question: What has changed in our diets since 1970 to cause this epidemic of obesity?

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

Recipe of the day

Roasted Leg of Lamb

1 small leg of lamb
3 T butter or ghee                                                                                        Food mall: Leg of Lamb 
Lamb Leg - Boneless3 T dijon-type mustard, smooth or grainy
1 onion, peeled and sliced
3 cloves garlic, peeled and left whole
several sprigs fresh thyme, rosemary or tarragon
12 new potatoes (other other veggies such as carrots, onion, brussel sprouts)
1/2 cup dry white wine or vermouth
3-4 cups beef stock (or lamb stock)
1 T gelatin (optional)
sea salt

Peel the garlic cloves but leave them whole. Place garlic and onion in a stainless steel roasting pan. Set the leg of lamb, fat side up, on a rack in the pan. Melt butter with mustard, mix thoroughly and brush on the lamb. Place sprig of herbs on top and insert the meat thermometer. Set in an oven preheated to 450 degrees and reduce heat immediately to 350 degrees. Cook until the thermometer registers rare or medium rare, about 15 minutes to the pound. One half hour before the roast finishes, strew the potatoes or other vegetables around the roast on the rack.

Remove the roast, set on a heated platter and keep warm in the oven while finishing the potatoes and making the sauce. Remove the rack. Cut potatoes in half and place cut side down in the drippings. Bake another 15 minutes or so until the potatoes or other vegetables are soft. Transfer them to the heated platter. Pour wine, stock and optional gelatin into the pan and bring to a rapid boil, stirring with a wooden spoon to scrape up any accumulated juices. Boil until the sauce reduces to about 1 cup, skimming occasionally. Season to taste.