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

Wednesday, 21 April 2010

Ingredients in margarine

This post features a list of the ingredients in margarine and a recipe for scallops and bacon.

A list of the ingredients in margarine:

Edible oils,

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
edible fats,

salt or potassium chloride,

ascorbyl palmitate,

butylated hydroxyanisole,



mono- and di-glycerides of fat-forming fatty acids,

disodium guanylate,

diacetyltartaric and fatty acid esters of glycerol,

Propyl, octyl or dodecyl gallate (or mixtures thereof),


propylene glycol mono- and di-esters,

sucrose esters of fatty acids,


annatto extracts,

tartaric acid,


ß-apo-carotenoic acid methyl or ethyl ester,

skim milk powder,



Did you realise how many chemicals you are injesting when eating margarine?

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

Recipe of the day

Scallops and Bacon

Fresh Sea Scallops, 2 Pounds
Food Mall: Fresh Sea Scallops
■1 oz. uncured, nitrate-free bacon
■5 fresh sea scallops
■1-2 tbsp extra virgin olive oil
■Salt (to taste)
■Pepper (to taste)
■2 tablespoons lime juice
■1 tablespoon chopped fresh tarragon

Slice bacon crosswise into thin pieces, cooking on a medium-high skillet until crisp but not dry. Transfer the bacon to a paper towel or dish.

In a small bowl, add 1 tbsp olive oil and a few squeezes of fresh lime juice. Coat scallops in the oil, adding salt and pepper to taste. Sear scallops on skillet over medium-high heat for about 3 minutes until opaque and glossy. Transfer to a separate plate.

Over medium heat (in the same skillet), add a few squeezes of fresh lime juice and begin to scrape the brown bits from the bottom of the pan. Add 2 tablespoons of water and tarragon to the skillet, then bacon, followed by the scallops. Give the skillet a nice little swirl to blend juices. Cook 30 seconds to 1 minute to allow flavors to combine.

Serve the scallops on plates with bacon and a sprig of leftover fresh tarragon.