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, 27 July 2010

Statins cause hepatitis in 65 year old woman

This post contains a summary of a paper published in the European Journal of Gastroenterology & Hepatology August 2003 - Volume 15 - Issue 8 - pp 921-924 and a recipe for balsamic glazed sticky lamb cutlets with thyme.
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Study title and authors: 
Autoimmune hepatitis revealed by atorvastatin
Pelli, Nicoletta; Setti, Maurizio; Ceppa, Paola; Toncini, Carlo; Indiveri, Francesco

This paper can be accessed at:

This paper describes the case of autoimmune hepatitis induced by a statin.

(i) A 65-year-old woman was admitted to hospital because of fatigue, jaundice and altered liver function tests while on treatment with atorvastatin.
(ii) The doctor diagnosed autoimmune hepatitis and after investigations concluded that atorvastatin was the trigger of the disease.

The case shows the potential link between statins and autoimmune hepatitis.

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Recipe of the day

Balsamic Glazed Sticky Lamb Cutlets with Thyme
New York Prime Meat USDA Prime Fresh American Lamb Rib Chops, French Style, 1-1/4 thick, 4-Count, 20-Ounce Packaged in Film & Freezer Paper
Food Mall: Lamb
8 lamb cutlets, French trimmed
Salt and freshly milled black pepper
30ml/2tbsp finely chopped fresh thyme leaves
100ml/3½floz. good, aged balsamic vinegar
30ml/2tbsp fermented soy sauce
25g/1oz unsalted butter

1.Preheat the oven to Gas mark 6, 200°C, 400°F.

2.Season the cutlets and sprinkle with the thyme on both sides. Transfer to a metal rack in a roasting tin and cook for 15-20 minutes (depending on how you like your lamb).

3.Meanwhile, pour the vinegar and fermented soy sauce into a small pan. Bring to the boil, reduce the heat and simmer for about 10 minutes until the mixture is reduced by half. Whisk in the butter.

4.Remove the cutlets from the roasting tin and transfer to a large bowl. Drizzle the balsamic glaze over the cutlets.