Study title and author:
Coronary Heart Disease, Hypercholesterolemia, and Atherosclerosis II. Misrepresented Data
William E. Stehbens
Department of Pathology and Molecular Medicine, Wellington School of Medicine, Wellington, New Zealand
This paper can be accesed at: http://www.ncbi.nlm.nih.gov/pubmed/11263954?dopt=Abstract
Professor Stehbens puts forward the case that the cholesterol/heart disease hypothesis is false.
He found:
(a) Fat-containing arterial lesions in cholesterol-overfed herbivore animals were misrepresented as being atherosclerotic and led to the development of the lipid hypothesis. (I.e high cholesterol levels lead to heart disease).
(b) It is untenable that cholesterol, an essential multifunctional metabolite, is pathogenic at all blood levels.
(c) Cholesterol levels display a poor correlation with atherosclerosis at autopsy.
(d) Coronary heart disease is not a specific disease, it is a nonspecific complication of many diseases including atherosclerosis and cannot be equated with coronary atherosclerosis due to differences in its nature and how it develops.
Professor Stehbens concludes; Thus, extrapolations from coronary heart disease risk factors or correlations with fallacious vital statistics to atherosclerosis are invalid. It follows that the lipid hypothesis evolving from false premises, misuse of coronary heart disease, scientific misrepresentation, and fallacious data has no legitimate basis.
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Recipe of the day
Italian-Style Roast Beef
Serves 10 to 12
Ingredients:
4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
Instructions:
In Dutch oven, sear sides of roast over high heat until well browned. [Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the dutch oven on medium high heat, on all sides.]
Remove from pan and set aside.
Lower heat to medium and add onion and garlic, cooking about 3 minutes until softened.
Season meat with garlic powder and oregano and return to pan. Add one cup cold water to pan. Cover and cook on medium-low heat for about 3 1/2 hours. Add more water as needed to create a rich aujus.
After the second hour, arrange baby carrots around the meat, seasoning with garlic powder and oregano to taste.
When meat is tender, remove from meat, carrots and onions from pan.
Put meat on a carving board and slice; place carrots in serving bowl with cooked onion.
Serve with fresh green salad.
