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, 13 July 2010

High animal protein intake associated with a lower risk of heart disease

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 70, No. 2, 221-227, August 1999 and a recipe for festive roast beef with ginger and five-spice butter.

Study title and authors:
Dietary protein and risk of ischemic heart disease in women
Frank B Hu, Meir J Stampfer, JoAnn E Manson, Eric Rimm, Graham A Colditz, Frank E Speizer, Charles H Hennekens and Walter C Willett
21 Days to a Healthy Heart: Eat Your Way to Heart HealthFrom the Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston; the Channing Laboratory, Boston; and the Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston.

This study can be accessed at:

The objective of the study was to examine the relationship between protein intake and risk of ischemic heart disease. The trial included 80,082 women aged 34–59 and lasted for 14 years.

The study found that those with the highest protein intake had a 26% decreased risk of ischemic heart disease compared to those with the lowest intake and animal protein (accompanied by increases in saturated fat and cholesterol intake) contributed towards this decreased risk.

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

Recipe of the day

Festive Roast Beef with Ginger and Five-Spice Butter
Dry Aged Choice Sirloin Roast Beef
Food Mall: Sirloin Roast
1.3kg-1.8kg/3-4lb rib of beef or sirloin roast
Salt and freshly milled black pepper

For the Five-spice butter:
50g/2oz unsalted butter, softened
10ml/2tsp Chinese five-spice powder

For the Marinade:
30ml/2tbsp fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and crushed
5ml/1tsp dried chilli flakes
60ml/4tbsp freshly chopped chives
30ml/2tbsp sherry vinegar

1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.

3.Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.

4.Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter.

5.Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.