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

Wednesday, 19 January 2011

Infants on soy formula exposed to high cadmium intake

This post includes a summary of a paper published in Food Additives and Contaminants 1999 Dec;16(12):509-19 and a recipe for roast pheasant.

Study title and authors:
Exposure of cadmium from infant formulas and weaning foods.
Eklund G, Oskarsson A.
The Wellness Project: A Rocket Scientist's Blueprint For Health
Department of Food Hygiene, Swedish University of Agricultural Sciences, Uppsala, Sweden.

This paper can be accessed at:

The study found that cadmium was 6 times higher in soy formulas than cow's milk formulas.

Cadmium has no constructive purpose in the human body. Cadmium is extremely toxic even in low concentrations.

Signs and symptoms of cadmium poisoning include:
•Lack of sense of smell
•Kidney dysfunction
•Reduced bone mineral density
•Neuropsychological impairment
•Increased risk of prostatic cancer

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

Recipe of the day

Roast Pheasant

Fresh Whole Pheasant with Giblets
Food Mall: Pheasant
1 two- to three-pound pheasant
Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon

1. Preheat oven to moderate (350 degrees)

2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under.

3. Cover the breast with bacon. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with drippings. - 468x60