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

Friday, 1 October 2010

Vegetable oils implicated in increased death rates

This post includes a synopsis of a study published in the Journal of the American Medical Association Nov 7 1966 198 (6) 597-604 and a recipe for cured beef fillet with herbs.

Study title and author:
Effect of the Anti-Coronary Club Program on Coronary Heart Disease Risk-Factor Status
Christakis G

The World According to Monsanto
This paper can be accessed at:

814 men were put on a diet where they greatly reduced there animal fat consumption which was replaced by a 'Prudent Diet' of polyunsaturated vegetable oils. 463 other men continued to eat their normal higher animal fat diet.

After 4 years the men in the 'prudent' group had lowered their cholesterol by 35mg/100ml and the men the normal' group had unchanged cholesterol.

There was a total of 27 deaths in the 'vegetable oil, prudent' group and only 6 deaths (none of which were from heart disease) in the 'high animal fat, normal' group.

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

Recipe of the day

Cured Beef Fillet with Herbs
New York Prime Meat USDA Prime Beef Filet Mignon Roast, 5-Pound Units
Food Mall: Beef Fillet
900g/2lb lean beef fillet or sirloin joint
75g/3oz coarse sea salt
Freshly milled black pepper
100ml/3½floz dry white wine
1 large onion, peeled and finely chopped
15ml/1tbsp olive oil
30ml/2tbsp fresh flat-leaf parsley, finely chopped
15ml/1tbsp fresh mixed herbs (such as chives, thyme and tarragon), finely chopped

1.In a large dish mix together the salt, pepper, wine and onions.

2.Pour the mixture into a large double-lined plastic food bag. Add the beef and coat all over with the mixture. Seal, place on a large plate and refrigerate overnight.

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

4.Remove the joint from the marinade mixture and pat dry. Heat the oil in a large non-stick frying pan and sear the joint all over until brown.

5.Transfer to a metal rack in a large non-stick roasting tin and open roast for 25 minutes (rare) or 35 minutes (medium). Remove from the oven and set aside to cool for 30 minutes.

6.Place a large square of aluminium foil over a chopping board and scatter with half the herbs.

7.Position the beef on top of the herbs, pressing down to coat evenly then scatter the remaining herbs on top. Wrap up tightly in the foil and refrigerate for up to 2 hours.

8.Thinly slice and serve at room temperature.