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, 2 May 2010

Health committee warns of potential dangers of soya

This post contains a summary of a paper published in the British Medical Journal 2005 July 30; 331(7511): 254 and a recipe for smothered quail.

The Hidden Dangers of Soy
Study title and author:
Health committee warns of potential dangers of soya
Judy Siegel-Itzkovich

This paper can be accessed at:

The Israeli health ministry recommended consumption of soya products be limited in young children and avoided, if possible, in infants, and advised adults who eat soya products do so in moderation.

The ministry discovered research showing the possible harm of eating soy; a higher risk of cancer, male infertility, and other problems.

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

Recipe of the day

Smothered Quail

6 Servings

Semi-boneless Texas Cross Quail Avg 4-5oz - 24 Count Per Case
Food Mall: Quail
6 Quail
Salt to taste
Black pepper to taste
5 tb olive oil
2 tb arrowroot
2 1/2 c Chicken broth; boiling
Juice from 1/2 a lemon

Preheat the oven to 325 degrees.

Sprinkle each quail inside and out with salt and pepper.

Heat the oil in a skillet, preferably of black cast iron, and when it is quite hot, add the quail. Brown the birds on all sides, turning occasionally to brown evenly, about 5 minutes.

Transfer the quail to a platter. Add arrowroot mixed with broth, stirring rapidly with a wire whisk until the sauce is thickened and smooth. Add the lemon juice. Return the quail to the skillet and turn them in the sauce. Cover with a tight-fitting lid. Place in the oven and bake 45 minutes or longer, or until the quail are thoroughly tender.