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

Thursday, 15 April 2010

Foods containing soy may cause the formation of kidney stones

This post contains a summary of a study published in The Journal of Agricultural and Food Chemistry 2001 Sep;49(9):4262-6 and a recipe for pork rillettes.

Study title and authors:                                                                                                       Books:
Gut and Psychology Syndrome (2010 New Edition) and Internal Bliss-GAPS Cookbook (2 Books)Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes.
Massey LK, Palmer RG, Horner HT.
Department of Food Science and Human Nutrition, Washington State University, Spokane, Washington 99201, USA.

The study can be accessed at:
Soy contains oxalates. Oxalates deplete the body of calcium and may also cause the formation of kidney stones.

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

Recipe of the day

Pork Rillettes

1 lb pork fillet
freshly ground black pepper                                                                                   Food Mall: Pork
All Natural Pork Tenderloin Roast 2-1.25 lbpinch cayenne pepper
1/4 tsp nutmeg
1/2 lb best lard
1/4 pint boiling water
2 bay leaves plus extra for garnish

Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. Add cayenne and nutmeg and mix well.

Place meat in a heavy based saucepan with the lard and bayleaves.

Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half.

Remove and toss away bay leaves. Lift out meat with a slotted spoon, strain liquid and keep to one side.

Pass the meat through the finest blade of your mincer or put through food processor.

Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Leave to cool.

If serving the same day, leave in fridge to cool until ready to serve.

If serving later pour over the remaining fat and allow to set over the top of the meat mix. They will keep in fridge this way for up to 2 weeks.

To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers.