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

Vegetarian diets can lead to imparied growth, rickets and iron-deficiency anemia

Nutrition and Physical Degeneration
This post include a summary of a paper published in the American Journal of Clinical Nutrition Vol 59, 1176S-1181S and a recipe for chili verde.

Study title and authors:
Vegetarian diets and children
TA Sanders and S Reddy
Department of Nutrition and Dietetics, Kings College, University of London, England.

This paper can be accessed at:
The paper found vegetarian diets can lead to imparied growth, rickets and iron-deficiency anemia.

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

Recipe of the day

Chili Verde

"Niman Ranch Pork shoulder, bone in"
Food Mall: Pork Shoulder
2.5 lb pork shoulder roast, cut into ½ inch cubes
2 lbs tomatillos
2 cups chicken stock
2 tablespoons coconut oil
1 yellow onion, diced
4 garlic cloves, minced
1 bunch cilantro
Juice from 1 lime
1 jalapeno
1 tablespoon cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
Sea salt to taste

Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Chili Verde