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

Friday, 23 April 2010

Ketogenic diets may be used as a thearpy for brain cancer

This post includes a summary of a paper published in the British Journal of Cancer 2003 89, 1375–1382 and a recipe for pork steak with tomatoes and collards.

Study title and authors:
Role of glucose and ketone bodies in the metabolic control of experimental brain cancer
T N Seyfried1, T M Sanderson1, M M El-Abbadi1, R McGowan1 and P Mukherjee1
The Schwarzbein Principle: The Truth About Losing Weight, Being Healthy, and Feeling Younger
1Biology Department, Boston College, Chestnut Hill, MA 02467, USA

This paper can be accessed at:

The paper notes that brain tumours are dependent largely on glucose for energy. This contrasts with normal brain tissue that can derive energy from both glucose and ketone bodies.

The results of the study indicate that growth of malignant brain cancer may be potentially stopped or slowed down with a ketogenic diet that reduces glucose and elevates ketone bodies.

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

Recipe of the day

Pork Steak with Tomatoes and Collards

Ingredient list:
Bone-in Pork Ham steaks--2003 & 2004 State Champion!
Food Mall: Pork Steaks
1 bone-in pork steak (1-1.5 pounds)
1 bunch of collards (10-15 stems)
1 sweet yellow onion
28 ounce can of peeled tomatoes
6 ounce can of tomato paste
Chipotle chili pepper powder
1 teaspoon of crushed garlic
Extra virgin olive oil
Ground nutmeg
Black pepper
Celery salt

Add olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook until soft. Season with a little celery salt (if you have it). Add 1 teaspoon of crushed garlic and let cook with onions for 1 minute. Add can of tomatoes and crush them with a potato masher or a large fork. Fill can with water and add it to the pot. Wash collards, discard stems, and cut leaves into 2-inch pieces. Add collards to the pot and season with salt, pepper, and ground nutmeg. I like a nice dusting of each. Season pork steak on both sides with salt and chipotle chili pepper powder and lay pork on top of vegetables. Add can of tomato paste on top of pork steak. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Transfer pork steak to a plate. Fill the rest of the plate with vegetables. Enjoy! - 468x60