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, 8 August 2010

Saturated fat and protein protective against stroke

This post includes a summary of a study published in Stroke 1984 Vol 15, 15-23 and a recipe for meatballs with tomatoes and collards.

Study title and authors:
The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy
Epidemiologic studies of coronary heart disease and stroke in Japanese men living in Japan, Hawaii and California: incidence of stroke in Japan and Hawaii
Y Takeya, JS Popper, Y Shimizu, H Kato, GG Rhoads and A Kagan

This study can be accessed at:
The authors conclude that the data from Hawaii and Japan show that dietary animal protein and saturated fat are protective from the incidence of stroke.

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

Recipe of the day

Meatballs with Tomatoes and Collards
Ingredient list:
Dry Aged Prime Ground Chuck
Food Mall: Ground Chuck
1.25 pounds of ground chuck
1 pound of shredded collard greens
2 14.5 ounce cans of diced tomatoes
1 cup of chicken or beef stock
1sweet yellow onion
Extra virgin olive oil
Dried oregano
Dried parsley
Ground cumin
Garlic powder
Black pepper

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot with salt, garlic powder, and black pepper and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Add about one pound or 10 handfuls of shredded collard greens to pot. Add two cans of diced tomatoes with all the liquid in the cans. Fill one can with water and add it to the pot. Add about one cup of chicken stock. Add salt, garlic powder, cumin, and black pepper to taste. I like a nice dusting of each.

Put ground beef into a mixing bowl. Add one teaspoon each of salt, garlic powder, and black pepper. Add two tablespoons each of oregano and dried parsley. Add one egg and mix all ingredients together by hand. Roll meatballs to a size just larger than a golf ball and drop into pot on top of collards and tomatoes. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon to transfer vegetables and meatballs to plates or bowls. Enjoy!