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, 22 April 2010

High fibre diet associated with higher mortality

This post includes a summary of a study published in the Lancet 1989 Sep 30;2(8666):757-61 and a recipe for lamb shoulder blade chops with wilted spinach.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage)

Study title and authors:
Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (DART).
Burr ML, Fehily AM, Gilbert JF, Rogers S, Holliday RM, Sweetnam PM, Elwood PC, Deadman NM.
MRC Epidemiology Unit, Cardiff.

This study can be accessed at:

Patients recovering from a heart attack who were given a high fibre diet suffered from a higher mortality rate.

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

Recipe of the day

Lamb Shoulder Blade Chops with Wilted Spinach

Ingredient list:
2 Lamb Shoulder Blade Chops
USDA Prime American Lamb Shoulder Blade Chops 2.-1.1/4 thick
Food Mall: Lamb Shoulder Blade Chops
1 big bag of fresh spinach
1 small sweet yellow onion
Extra virgin olive oil
Black pepper
Garlic powder

Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of lamb chops with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 6 minutes on the first side. Turn and sear the other side for at least 6 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. Turn off heat, and allow the meat to rest while you prepare the spinach.

Chop onion into bite-sized pieces. Coat bottom of a sauté pan with olive oil. Set heat to medium. Add two handfuls of onion to pan and cook until tender Add spinach to hot oil (and onions) and stir around with a spatula. Add more spinach as it wilts until you have wilted the entire package. Add a nice dusting of salt, garlic powder, and black pepper or to taste. Transfer spinach and lamb chops to plates.

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