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

Saturday, 21 August 2010

Cholesterol levels have NO correlation with clogged arteries

This post contains a summary of a study published in Circulation 1961: 23: 847-852 and a recipe for lamb with a wild mushroom and tomato pan sauce.
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It

Study title and author:
Serum cholesterol and atherosclerosis in man
Mathur KS

This study can be accessed at:

Two hundred cases of sudden death were selected from autopsies for a study of the relationship of cholesterol levels to the amount and severity of clogged arteries in the aorta and the coronary and cerebral arteries.

The study found that no correlation could be observed between cholesterol levels and the
amount and severity of clogged arteries.

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

Recipe of the day

Lamb with a Wild Mushroom and Tomato Pan Sauce

6 (6OZ.) Loin Lamb Chops
Food Mall: Lamb Loin Chops
4 x 100g/4oz lamb loin chops
Salt and freshly milled black pepper
15ml/1tbsp freshly chopped oregano or thyme leaves
15ml/1tbsp olive oil

For the Wild Mushroom and Tomato Pan Sauce:
15g/½oz butter
75g/3oz wild mushrooms, sliced
225g/8oz cherry or small plum tomatoes, halved
75ml/5tbsp good, hot lamb or vegetable stock
Small handful freshly chopped basil leaves
Baby spinach leaves, to garnish

1.Place the lamb on a chopping board, season and sprinkle on both sides with the oregano or thyme leaves.

2.Heat the oil in a large non-stick griddle or frying pan. Add the lamb and cook for 3-4 minutes on both sides until brown. Transfer to a warm plate, cover and set aside.

3.To prepare the sauce; heat the butter in a non-stick frying pan and add the mushrooms and tomatoes. Cook for 4-5 minutes until slightly soft. Lightly stir through the stock, basil and seasoning.

4.Arrange a few spinach leaves on each plate, top with the lamb, spoon over the sauce.

Lamb with a Wild Mushroom and Tomato Pan Sauce