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, 22 January 2011

End of the road for the diet-heart theory?

This post includes a summary of a paper published in the Scandinavian Cardiovascular Journal 2008 May 9:1-6 and a recipe for roast pork and taro.

Study title and author:
$29 Billion Reasons to Lie About Cholesterol
End of the road for the diet-heart theory?
Werko L

This paper can be accessed at:
In this review Werko describes how the diet-heart theory is flawed. He points out that;
(a) Having a heart attack is NOT synonymous with clogged arteries.
(b) Shenanigans with the data has been used  to obscure the negative results of randomized multifactorial trials.
(c) Side effects of the statin group of medicines have been more or less been neglected in the large amount of clinical trials.

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

Recipe of the day

Roast Pork and Taro

1-1/4 to 1-1/2 pounds taro (2-3 inches long)
Coppa - Dry Cured Pork Shoulder
Food Mall: Pork Shoulder
1 piece boned and tied pork butt or shoulder (2to2-1/2 pounds)
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
2 cups chicken or beef broth
4 cups chopped washed spinach leaves

In a 4 or 5 quart ovenproof pan over high heat, bring 2 quarts water to a boil. Add taro and cook 5 minutes.

Drain and let cool.

With a knife, peel taro and cut away any bruised or decayed spots. Cut taro into 1 inch chunks.

Rinse pan.

Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth.

Cover and bake in a 375F oven until meat is very tender when pierced, about 2-1/2 hours.

Uncover and stir spinach into juices. Bake until meat is lightly browned, about 30 minutes more.

Then broil about 8 inches from heat until meat is richly browned, about 5 minutes longer.

Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices.

Season to taste.