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, 28 April 2010

Margarine increases the risk of heart disease

The Liberation Diet: Setting America Free from the Bondage of Health Misinformation!
This post contains a summary of a paper published in Epidemiology 1997;8(2):144-149 and a recipe for grilled pork chops with chimichurri.

Study title and authors:
Margarine Intake and Subsequent Coronary Heart Disease in Men
Matthew W. Gillman, L. Adrienne Cupples, David Gagnon, Barbara E. Millen, R. Curtis Ellison and William P. Castelli © 1997 Lippincott Williams & Wilkins.

This paper can be accessed at:
The study found that butter consumption had no effect on heart disease, but that margarine consumption increased the risk of heart disease.

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

Recipe of the day

Grilled Pork Chops with Chimichurri

For the Chimichurri Sauce:
1 cup packed flat-leaf parsley leaves
New York Prime Meat All Natural Pork Loin Chops Center Cut Bone In 1-inch thick, 8-Count, 48-Ounce Packaged in Film & Freezer Paper
Food Mall: Pork Chops
1/2 cup packed cilantro leaves
2 tablespoons chopped white onion
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red chile pepper
1/2 teaspoon fine sea salt

For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper

For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.

Prepare a gas or charcoal grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up). Brush chops all over with oil and sprinkle with salt and pepper. Grill, turning once or twice, until just cooked through, about 15 minutes. Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly. Let rest 5 minutes; serve with the chimichurri on the side.

Grilled Pork Chops with Chimichurri