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

Saturday, 1 May 2010

Sudden death in vegans

This post includes a synopsis of a paper published in the British Medical Journal 1952; 2: 668 20 September and a recipe for sirloin tip roast with turnip roots and swiss chard.

Study title and author:
Diet and Stamina
Dr A Guthrie Badenoch Edinburgh

This paper can be accessed at:

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Dr Badenoch examined 2 vegans (a man and a women) with many health problems.

Both complained of the "vegan back", sore mouths, blackening of the fingernails, aneamia, ankylosing spondylitis, failure to concentrate and other ailments.

They reported of unexpected sudden deaths in their vegan community.

As treatment, both started to take eggs, milk & butter, and both had injections of vitamin B12.

After treatment they felt much improved.

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

Recipe of the day

Sirloin Tip Roast with Turnip Roots and Swiss Chard

Ingredient list:
Organic Grass Fed Tri-Tip Roast ONE (2 to 3 lb. Roast)
Food Mall: Tri-Tip Roast
1.5-2 pounds of sirloin tip roast
1 sweet yellow onion
2 turnip roots
2 bunches of Swiss chard
Apple cider vinegar
Extra virgin olive oil
Ancho chili powder
Garlic powder
Black pepper

Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Peel turnip roots and chop into bite-sized pieces. Add turnips to pot. Dust vegetables generously with salt, garlic powder, and black pepper. Add 1 cup of water. Season roast on all sides with salt, garlic powder, ancho chili powder, oregano, and black pepper. Spice is good; don’t be stingy laying it on. Add roast to pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove roast to a cutting board and slice into half-inch thick strips.

Meanwhile, add 2 tablespoons of olive oil to a sauté pan over medium heat and let it get hot. Strip leaf from stem of chard and add to hot oil. Add a dusting of salt and garlic powder. Stir the leaves around as they wilt. Add a generous splash of apple cider vinegar, enough to get some on all the chard. Cover the pan, reduce heat to low, and let the chard and raisins experience an apple cider steam bath for a few minutes until the chard is fully wilted.

Transfer food to plates and enjoy!

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