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, 28 January 2011

Consumption of animal fat INCREASES and heart disease DECREASES

This post includes a synopsis of a study published in the Journal of Epidemiology and Community Health 1979;33:114-120 and a recipe for coarse liver pate.

Study title and author:
Surprising decline of cardiovascular mortality in Switzerland: 1951-1976.
E Guberan
The Big Fat Cholesterol Lie

This paper can be accessed at:

From 1951 to 1976 consumption of animal fats INCREASED by 20% in Switzerland.

The death rate for 'all diseases of the circulatory system' DECREASED by 22% in males and by 43% in females.

Mortality was REDUCED by 13% in males and by 40% in females for non-rheumatic heart disease and hypertension and by 36% and 47% respectively for cerebrovascular disease

Cerebrovascular disease was REDUCED by 36% for males and 47% for females.

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

Recipe of the day

Coarse Liver Pate
Organic Grass Fed Beef Liver ONE (1 lb. (3) Slice Package)
Food Mall: Beef Liver
375g/12oz beef liver, trimmed
225g/8oz pancetta cubes or finely chopped streaky bacon
2 shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
15ml/1tbsp freshly chopped thyme
15ml/1tbsp freshly chopped flat-leaf parsley
2.5ml/½ level tsp cayenne pepper
Salt and freshly milled black pepper
15-30ml/1-2tbsp Cognac or brandy
25g/1oz melted butter, optional

1.Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

2.Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.

3.Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

4.Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.