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

Fruit and vegetables may cause damage to DNA, blood proteins and cholesterol

Published in the Br J Nutr. 2002 Apr;87(4):343-55.

Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet.
Young JF, Dragstedt LO, Haraldsdóttir J, Daneshvar B, Kall MA, Loft S, Nilsson L, Nielsen SE, Mayer B, Skibsted LH, Huynh-Ba T, Hermetter A, Sandström B.
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark.

The paper can be accessed at: http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=12064344&ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

To quote the author: "The study essentially served as a fruit and vegetables depletion study. The overall effect of the 10-week period without dietary fruits and vegetables was a decrease in oxidative damage to DNA, blood proteins, and plasma lipids"

So by NOT eating fruit and vegetables you can heal damage to your body.

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

Recipe of the day

Beef Ribs

Ingredients:
2 large racks of beef ribs
OR
3 large racks of baby back ribs
Season to taste

Instructions:
To barbecue these ribs, set the temperature at roughly 250 F and cook the ribs with the lid closed. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone.