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

Thursday, 9 September 2010

Eating vegetables with fat increases vitamin A uptake

This post features a summary of a study published in the Journal of Nutrition 1999;129:1549-1554 and a recipe for alfresco beef.

Study title and authors:                                                                                                        Books:
Nutrition and Physical DegenerationChildren's Consumption of Dark Green, Leafy Vegetables with Added Fat Enhances Serum Retinol (vitamin A)
Etor E. K. Takyi
Nutrition Unit, Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Ghana

This study can be accessed at:
Etor found that eating dark green, leafy vegetables with fat significantly enhanced serum vitamin A, compared to eating dark green, leafy vegetables without fat.  
More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Alfresco Beef

1 x 1.3kg/3lb lean topside, silverside or sirloin joint
Salt and freshly milled black pepper                                                         Food Mall: Silverside Beef
Silverside Irish Corned Beef3 large sprigs fresh rosemary, cut into smaller sprigs
300ml/½pint medium rosé wine
4 fresh bay leaves, torn
30ml/2tbsp olive oil
2 whole unpeeled garlic bulbs, cut in half horizontally
2 large red onions, peeled and cut into wedges

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

2.Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher’s string or meat bands. Season on both sides and push the rosemary sprigs into the slits.

3.Place the beef in a strong, large plastic freezer bag and add the wine, bay leaves, oil and garlic. Seal the bag, place on a large plate and refrigerate for at least 6 hours or overnight, turning occasionally.

4.Remove the garlic and bay leaves from the beef marinade (reserve the marinade) and transfer to a large non-stick roasting tin with the onions. Place the beef on top of the onions, pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.

5.Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.

6.Slice the beef and serve with the pan juices, red onions, a new potato salad and corn on the cob.