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

Low carbohydrate ketogenic diets can lead to weight loss and favorable changes in cholesterol values

This post includes a summary of a study published in Current Atherosclerosis Reports Volume 5, Number 6 / November, 2003 476-483 and a recipe for crispy beef with herbs and caraway.

The Protein Power Lifeplan
Study title and authors:
A review of low-carbohydrate ketogenic diets
Eric C. Westman1 , John Mavropoulos1, William S. Yancy Jr.1 and Jeff S. Volek1
(1) Department of Medicine, Duke University Medical Center, Suite 200-B Wing, 2200 West Main Street, Box 50, 27705 Durham, NC, USA
This paper can be accessed at:
This review into low carbohydrate ketogenic diets established that they can lead to weight loss and favorable changes in cholesterol values.

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Recipe of the day

Crispy Beef with Herbs and Caraway
Omaha Steaks Sirloin Supremes
Food Mall: Sirloin
1.3kg/3lb lean beef silverside, topside or sirloin joint
45ml/3tbsp dried marjoram
15ml/1tb caraway seeds, finely crushed
6 garlic cloves, peeled and crushed
90ml/6tbsp olive oil
Salt and freshly milled black pepper

1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix together the marjoram, caraway seeds, garlic, olive oil and seasoning.

3.Place the joint on a board, score the skin and rub the herb mixture over the joint, Cover and marinate in the refrigerator for 1-2 hours.

4.Place the joint on a rack in a roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. Cover the joint with foil if browning too quickly.

5.Leave to rest for 5-10 minutes before carving.