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, 4 May 2010

Eat more animal-source foods to boost your vitamin B12

This post contains a summary of a paper published in the American Journal of Clinical Nutrition Vol. 89, No. 2, 693S-696S, February 2009 and a recipe for liver and onions.

The Vegetarian Myth: Food, Justice, and Sustainability
Study title and author:
How common is vitamin B-12 deficiency?
Lindsay H Allen
From the US Department of Agriculture, ARS Western Human Nutrition Research Center, University of California, Davis, Davis, CA.

This paper can be accessed at:
Allen revealed: "Inadequate intake, due to low consumption of animal-source foods, is the main cause of low serum vitamin B-12 in younger adults and likely the main cause in poor populations worldwide".

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

Recipe of the day

Liver and onions

Irish Rashers (Sliced Breakfast Bacon)
Food Mall: Bacon
450g lamb's liver
1 tbsp olive oil
25g butter
4 smoked streaky bacon rashers, chopped
2 onions, thinly sliced
chopped tomatoes
175ml beef stock
1 tbsp tomato purée
1/4 tsp dried mixed herbs
salt and freshly ground
black pepper

Preparation method:
1. Heat half the oil and half the butter in a saucepan over a low heat, add the onions and gently cook them for 10 minutes until soft and just starting to turn golden.

2. Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Season with salt and pepper.

3. Add the tomatoes, the stock, tomato purée and herbs to the onions and bring to the boil. Reduce the heat, cover and leave to cook on a gentle simmer, stirring occasionally.

4. Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and bacon and fry for 3–4 minutes on each side until the liver is just cooked and the bacon is lightly browned and crispy. Do not cook for too long or the liver will become tough.

5. Remove the liver and bacon from the pan using a draining spoon and put onto warm serving plates, with the bacon scattered over the top of the liver. Spoon the onion and tomato sauce on the side, then sprinkle with parsley. Serve immediately. - 468x60