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

Vegetarians risk of heart disease

This post contains a summary of a study published in the Journal of Human Nutrition and Dietetics 21, pp. 13–22 2008 and a recipe for baked eggs.

Put Your Heart in Your Mouth
Study title and authors:
A comparison of some of the cardiovascular risk factors in vegetarian and omnivorous Turkish females
E. Karabudak, G. Kiziltan & N. Cigerim
Department of Nutrition and Dietetics, Health Sciences Faculty, Baskent University, Ankara, Turkey
This study can be accessed at:
Compared with omnivores, vegetarians had higher homocysteine levels which indicated vegetarians were more at risk for heart disease.

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

Recipe of the day

Baked Eggs

Organic Soy-free Omega 3 Eggs (4 dozen)
Food Mall: Eggs
5 ramekins
5 eggs
5 bacon strips
2 tablespoons coconut oil
1 sweet potato, grated
4 green onions, diced
2 cups baby spinach leaves
1/2 teaspoon smoked paprika
Sea salt and black pepper to taste

Preheat your oven to 350. Start cooking your bacon! While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes. Add the green onion and cook for another minute or two. Add the spinach and cook until the spinach is just wilted. Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins. Carefully crack one egg on top of the veggie mixture into each ramekin. Place the ramekins on a baking sheet and bake for 15 minutes. While the eggs are cooking, crumble up your cooked bacon. After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through. Scoop the eggs carefully out of the ramekins and serve in bowls.

Baked Eggs