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

Tuesday, 7 June 2011

Addition of red meat to a meal increases nonheme iron absorption by 85%

This post includes a summary of a study published in Pediatrics Vol. 111 No. 4 April 2003, pp. 864-870 and a recipe for Madras-style leg steaks with red onions, coriander and braised fennel.

Study title and authors:
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
The Role of Meat to Improve the Critical Iron Balance During Weaning
Leif Hallberg, MD, PhD, Michael Hoppe, MSci, Maria Andersson, MSci, Lena Hulthén, MDrSc
From the Department of Clinical Nutrition, Institute of Internal Medicine, Sahlgrenska Academy at Göteborg University, Göteborg, Sweden

This study can be accessed at:
The researchers found that addition of red meat to a meal increases nonheme iron absorption by 85%

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Recipe of the day

Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel
2 boneless lamb leg or rump steaks
Salt and freshly milled black pepper
30ml/2tbsp Madras curry paste
Boneless Leg of Lamb Roast
Food Mall: Boneless Leg of Lamb
1 medium red onion, peeled and finely chopped
30ml/2tbsp cold water
15ml/1tbsp freshly chopped coriander

For the Braised Fennel:
1-2 large fennel bulbs, trimmed and cut into quarters
300ml/½pint chicken stock
50g/2oz unsalted butter, cubed
5ml/1tsp cumin seeds

1.To prepare the braised fennel; place the quarters into a shallow pan and add the stock, butter, cumin seeds and seasoning. Bring to the boil, reduce the heat, cover with foil and simmer for 30-35 minutes, turning occasionally until most of the cooking liquor had dissolved.

2.Place the steaks on a shallow plate, season and coat on both sides with the curry paste.

3.Heat the oil in a large non-stick frying pan and cook the steaks for 6-8 minutes on each side. Transfer to a warm plate and keep warm.

4.Add the onions to the frying pan with the water and cook for 3-4 minutes until soft and caramelised.

5.Remove from the heat and stir through the coriander and any meat juices from the lamb plate.

Madras-Style Leg Steaks with Red Onions, Coriander and Braised Fennel