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

Vegetarians vitamin B12 and D intakes are well below recommendations

This post includes a summary of a study published in the Journal of the American College of Nutrition Vol. 19, No. 6, 781-788 (2000) and a recipe for Lamb Ragout Greek Style.

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Study title and authors:
Relative Weight, Weight Loss Efforts and Nutrient Intakes among Health-Conscious Vegetarian, Past Vegetarian and Nonvegetarian Women Ages 18 to 50.
Susan I. Barr, PhD and Terri M. Broughton, BScD
Food, Nutrition and Health, University of British Columbia, Vancouver, British Columbia, CANADA

This study can be accessed at:
The study pinpointed that vegetarians vitamin B12 and D intakes were well below recommendations and concluded with the advice of the potential adverse health implications of these nutrient deficiencies.

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

Recipe of the day

Lamb Ragout Greek Style

10 sm onions
New York Prime Meat USDA Prime American Lamb Shoulder Round Bone, 1-1/4-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper
Food Mall: Lamb
4 tomatoes
1 bay leaf
1 lemon
½ pt stock
900 g boned breast of lamb
45 g lard

1 Cut the meat in 2-inch cubes.

2 Peel the onions.

3 Heat the lard in a deep pan and add the meat and onions.

4 Cook 15 minutes over a moderately high heat for 15 minutes, stirring constantly.

5 Add the stock and continue cooking 5 minutes.

6 Add the tomatoes, peeled and quartered, the bay leaf, and a good pinch of paprika and season with salt and pepper.

7 Cook 10 minutes.

8 Add enough boilking water to cover and remove the bay leaf and the onions.

9 Keep the onions warm.

10 Season with salt, pepper, and a little lemon juice.

11 Serve on a heated platter.

Lamb Ragout