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

Gluten-free diet lowers blood pressure

This post includes a summary of a study published in Alimentary Pharmacology & Therapeutics Volume 20, Issue 1, pages 73–79, July 2004 and a recipe for braised beef with star anise.

Study title and authors:
The No-Grain Diet
Risk of vascular disease in adults with diagnosed coeliac disease: a population-based study
J. West*, R. F. A. Logan*, T. R. Card*, C. Smith† & R. Hubbard*
*Division of Epidemiology and Public Health, Medical School, Queen's Medical Centre, University of Nottingham, Nottingham, UK ; †School of Medical and Surgical Sciences, Clinical Sciences Building, Nottingham City Hospital, University of Nottingham, Nottingham, UK

This study can be accessed at:
The study found that people on a gluten-free diet had lower blood pressure.

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

Recipe of the day

Braised Beef with Star Anise

Ingredients: - Glatt Kosher Chuck Fillet Steak (2 Pack)
Food Mall: Chuck Steak
675g/1½lb boneless shin or chuck steak, cut into 2.5cm/1inch cubes
Salt and freshly milled black pepper
30ml/2tbsp olive oil
1 large onion, peeled and sliced
2 large garlic cloves, peeled and finely chopped
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
850ml/1½pint good, hot beef stock
3 whole star anise
Small bunch fresh thyme sprigs
100g/4oz turnips, peeled and quartered
100g/4oz baby carrots, scrubbed and left whole
Extra fresh thyme sprigs, to garnish

1.Place the beef in a large bowl and season.

2.Heat the oil in a large non–stick frying pan and cook the beef in batches for 3-4 minutes until brown. Transfer to a 1.2L/2pint ovenproof casserole dish.

3.In the same frying pan cook the onion, garlic and ginger for 2-3 minutes over a moderate heat until soft but not coloured, transfer to the casserole dish. Add the remaining ingredients, except the vegetables, bring to the boil, reduce the heat, cover and cook in the oven at Gas mark 3, 170°C, 325°F or on the hob for 1½-2 hours.

4.25 minutes before the end of the cooking time add the vegetables to the casserole dish and continue to cook.

5.Remove the star anise, garnish with the fresh thyme leaves.