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:

Books:

End of the road for the diet-heart theory?

Werko L

This paper can be accessed at: http://www.unboundmedicine.com/medline/ebm/record/18609049/abstract/End_of_the_road_for_the_diet_heart_theory
 
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

Ingredients:
1-1/4 to 1-1/2 pounds taro (2-3 inches long)

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

Instructions:
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.