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, 16 May 2010

Long-Term Ovo-Lacto Vegetarian Diet Impairs Vitamin B-12 Status in Pregnant Women

This post includes a summary of a paper published in the Journal of Nutrition 134:3319-3326, December 2004 and a recipe for minted pesto chicken stir-fry.

Study title and authors:
Long-Term Ovo-Lacto Vegetarian Diet Impairs Vitamin B-12 Status in Pregnant Women
Real Food: What to Eat and Why
Corinna Koebnick, Ingrid Hoffmann*, Pieter C. Dagnelie, Ulrike A. Heins*, Sunitha N. Wickramasinghe**, Indrika D. Ratnayaka**, Sindy Gruendel, Jan Lindemans and Claus Leitzmann*
German Institute of Human Nutrition Potsdam-Rehbr├╝cke, Nuthetal, Germany; * Institute of Nutritional Science, University of Giessen, Germany; Department of Epidemiology, Maastricht University, The Netherlands; ** Department of Haematology, Faculty of Medicine, Imperial College, St Mary’s Campus, London, UK; and Erasmus MC, University Medical Center Rotterdam, The Netherlands

This study can be accessed at:
Pregnant women consuming a long-term predominantly vegetarian diet have over a 7 times increased risk of vitamin B-12 deficiency than pregnant women on an average diet.

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

Recipe of the day

Minted Pesto Chicken Stir-Fry

•Fat for cooking;
Omaha Steaks Boneless Chicken Breasts
Food Mall: Chicken
•2 cups mint leaves;
•1/4 cup pine nuts;
•1/4 cup olive oil;
•1 lb tender chicken, cut in thing strips;
•1 sliced onion;
•1 lb mushrooms of any kind, quartered;

Process the mint and pine nuts, if using, in a food processor and slowly integrate the olive oil. Heat the wok and stir-fry the chicken with your chosen fat. Remove the chicken from the wok, reheat and stir-fry the onion for 3-4 minutes. Add the mushrooms and stir-fry for another 2 minutes. Return the chicken to the wok and stir in the mint pesto. Cook for another 3 minutes, until everything is hot.

Minted Pesto Chicken Stir-Fry