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, 18 September 2010

Half of anorexia nervosa patients are vegetarian, despite only 3.2% of the population been vegetarian

This post includes a summary of a paper published in the International Journal of Eating Disorders Volume 13, Issue 2, pages 229–233, March 1993 and a recipe for oyster and wild mushroom stew.

The Paleo Solution: The Original Human Diet
Study title and authors:
Dietary zinc intake of vegetarian and nonvegetarian patients with anorexia nervosa
Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4

This paper can be accessed at:;2-1/abstract

Despite only 3.2 percent of the population been vegetarian, approximately half of anorexia nervosa patients are vegetarian a practice that may also increase their risk for zinc deficiency.

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

Recipe of the day

Oyster and Wild Mushroom Stew

serves 6

Charleston Seafood Oysters, 20-Pound Box
Food Mall: Oysters
•2 Tablespoons butter
•1 leek, white part only, finely diced
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
•Tarragon, chopped
•Chives, chopped

In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.

Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.

Add the lemon juice, oysters, and tomatoes.

Spoon the stew into center of soup plate. Garnish with chives and tarragon.

Oyster and Wild Mushroom Stew