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

Monday, 31 January 2011

The MORE fat you eat the LESS risk you have dying from heart disease

This post features a database of fat consumption from 163 countries and a recipe for lamb leg steaks with olive and red pepper tapenade.

Data from 163 countries clearly shows that the MORE fat you eat the LESS risk you have dying from heart disease.

The data can be accessed at:

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

Recipe of the day

Lamb Leg Steaks with Olive and Red Pepper Tapenade
Sex, Lies & Cholesterol
2 bone-in leg steaks or boneless shoulder steaks
Salt and freshly milled black pepper
1 garlic clove, peeled and crushed
5ml/1tsp lemon juice
10ml/2tsp olive oil

Olive and Red Pepper Tapenade:
3 small whole roasted red peppers drained and finely chopped
Large handful freshly chopped flat-leaf parsley
40g/1½oz pitted black olives, roughly chopped
15ml/1tbsp capers in brine, drained and roughly chopped
15ml/1tbsp anchovy sauce
15ml/1tbsp olive oil

1.Place the steaks in a shallow bowl. Season and add the garlic, lemon juice and oil. Coat the steaks in the marinade, cover and refrigerate for 20 minutes.
Lamb Leg - Bone-in
Food Mall: Leg of Lamb

2.Meanwhile, place the tapenade ingredients in a small bowl, season and mix well.

3.Remove the steaks from the marinade and cook on a preheated grill or prepared barbecue for 6-8 minutes on each side. Alternatively, heat a grill pan over a moderate heat and cook the steaks for 10-15 minutes turning occasionally.

4.Transfer to a plate, spoon over the tapenade.
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