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

Sunday, 11 April 2010

Low cholesterol and increased mortality in middle aged men

This post contains a synopsis on a study published in JAMA. 1981;245(20):2056-2057 and a recipe for liver and onions.

Study title and authors:                                                                                                     Amazon:
The Cure for Heart Disease: Truth Will Save a NationLow Cholesterol Level as Risk Factor for Noncoronary Death in Middle-aged Men
Bo Peterson, MD; Erik Trell, MD; Nils H. Sternby, MD

Men with the lowest cholesterol had a 66% higher mortality rate compared to men with the highest cholesterol.

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

Liver & Onions

1 1/2 pounds sliced liver
juice of 2-3 lemons
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 T clarified butter, ghee or lard (use butter if you don’t want to make clarified)
1 large onion, thinly sliced
2 T butter
2 T olive oil

Instructions:                                                                                                               Buy online:
Organic Grass Fed Beef Liver ONE (1 lb. (3) Slice Package)Marinate liver slices in lemon juice for several hours or overnight.

In a heavy saute pan, melt the 2 T of butter and 2 T of olive oil and add the thinly sliced onions. Saute over medium heat for about 1/2 hour or until golden brown.

In a heavy skillet and over a high flame, saute the slices, two at a time, in clarified butter or lard. Transfer to a heated platter and keep warm in the oven.

Serve liver with the onions.