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

High blood sugar levels are a risk for heart disease

This post includes a summary of a study published in the Archives of Internal Medicine 2005 Sep 12;165(16):1910-6 and a recipe for bacon and eggs.

Study title and authors:
Glycemic control and coronary heart disease risk in persons with and without diabetes: the atherosclerosis risk in communities study.
Cereal Killer
Selvin E, Coresh J, Golden SH, Brancati FL, Folsom AR, Steffes MW.
Department of Epidemiology and Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205-2223, USA.

This study can be accessed at:
HbA(1c) levels are in effect a measurement of how many blood cells are 'sugar coated'. So the higher your blood sugar - the higher your HbA(1c) level.
The paper reports that an elevated HbA(1c) level may promote heart disease. High blood sugar is promoted by eating a diet high in carbohydrates. See here and here

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

Recipe of the day

Bacon and Eggs

Canadian Style Bacon (1 lb)
Food Mall: Canadian Bacon
◦1 package Canadian bacon
◦Equal amount of eggs

Preheat your oven to 350°F.

In a muffin pan, place a piece of Canadian bacon into each hole. Press it down and crack an egg into each piece of bacon. Cook in oven for approximately:

◦Runny Yolk – 8 minutes

◦Semi-Soft Yolk- 10 minutes

◦Hard, Crumbly Egg -14 minutes

Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal.

Bacon and Eggs