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

Tuesday, 20 April 2010

Vegans at risk of heart disease because of lowered B vitamin levels and elevated homocysteine

Put Your Heart in Your Mouth
This post includes a summary of a paper published in the Annals of Nutrition and Metabolism 2006;50:485-491 and a recipe for chicken liver pate.

Study title and authors:
B-Vitamin Status and Concentrations of Homocysteine in Austrian Omnivores, Vegetarians and Vegans
D. Majchrzak, I. Singer, M. Männer, P. Rust, D. Genser, K.-H. Wagner, I. Elmadfa
Department of Nutritional Sciences, University of Vienna, Vienna, Austria

This paper can be accessed at:

The paper found that vegan diets were deficient in Vitamins B12 and B2. This led to elevated homocysteine levels which are an indicator of heart disease. See here

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

Recipe of the day

Chicken Liver Paté

Chicken Liver
Use two large or up to four small cloves of fresh garlic.
1lb chicken liver
1 small onion (or 1/2 of a large onion), chopped
1/2 cup red wine, or balsamic vinegar
2-4 cloves garlic, crushed
1 teaspoon dijon mustard
1 sprig fresh rosemary
2 sprigs of fresh thyme
1 Tbsp fresh lemon juice
1/2 cup butter
Sea salt
2 tablespoons cracked black pepper (optional)

•Sauté the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.

•Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.

•Transfer the mixture into a food processor and blend to a smooth paste along with the rest of the butter 1Tbsp at a time until it reaches a smooth, creamy consistency – you don’t want it to be crumbly.

•Add salt to taste.

•Put pate in a shallow dish to refrigerate before serving.

•(optional) Press cracked pepper onto the top of it or garnish with a sprig of fresh thyme or rosemary.

•Enjoy spread on celery, carrots, cucumbers, peppers or any other veggies you want to dip!

Chicken Liver Pate