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

Tuesday, 15 February 2011

The harmful influence of the lipid hypothesis campaign that ignores much of the science extends to medical research, health care, food production and human life

This post includes a summary of a paper published in the Scandinavian Cardiovascular Journal 2008 Aug;42(4):236-9 and a recipe for beef stew.

Study title and author:
The fallacies of the lipid hypothesis.
Ravnskov U.
Ignore the Awkward.: How the Cholesterol Myths Are Kept Alive

This paper can be accessed at:
Dr. Ravnskov reviewed the literature concerning saturated fat, cholesterol and heart disease.

He found:
(a) The lipid hypothesis has dominated cardiovascular research and prevention for almost half a century although the number of contradictory studies may exceed those that are supportive.
(b) The harmful influence of a campaign that ignores much of the science extends to medical research, health care, food production and human life.

Dr. Ravnskov concludes that There is an urgent need to draw attention to the most striking contradictions, many of which may be unknown to most doctors and researchers.

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

Recipe of the day

Beef Stew

Servings: 3-4

Organic Grass Fed Beef Stew Meat ONE (1 lb. Package)
Food Mall: Beef Stew Meat
■2 pounds beef stew meat
■Several tablespoons of oil
■1 onion, sliced
■4 carrots, peeled and sliced
■4 garlic cloves
■3 cups beef broth
■1 cup water
■1 tablespoon tomato paste
■2 bay leaves
■6 sprigs of thyme

Season meat lightly with salt and pepper. With the lid off, heat oil in the pressure cooker over medium high heat. Brown the meat, 3-5 minutes. (The meat will brown better if you brown half of it, then remove it from the pot and brown the other half.)

When all the beef is browned, add the onion, carrots and garlic (and any other vegetables). Saute a few minutes more then add broth, tomato paste, bay leaves and thyme sprigs.

Put the lid on the pressure cooker, making sure it clicks into place, and turn the heat to high. As soon as the pressure cooker begins to loudly release steam, set the timer and cook the stew for 25 minutes. When the steam valve comes down, remove the lid. Add salt and pepper to taste.

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