A hypothesis out-of-date. The diet-heart idea

This post contains a summary of a paper published in the Journal of Clinical Epidemiology 2002 Nov;55(11):1057-63 and a recipe for ground beef chili over stir-fried vegetables.

Study title and author:
A hypothesis out-of-date. the diet-heart idea.

Books:

Ravnskov U.

Magle Stora Kyrkogata 9, Lund, Sweden. uffe.ravnskov@swipnet.se

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12507667

In this review of the diet - heart hypothesis Dr. Ravnskov found:
(a) An almost endless number of observations and experiments have effectively falsified the hypothesis that dietary cholesterol and fats, and a high cholesterol level play a role in the causation of atherosclerosis and cardiovascular disease.
(b) The hypothesis is maintained because allegedly supportive, but insignificant findings, are inflated, and because most contradictory results are misinterpreted, misquoted or ignored

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Recipe of the day

Ground Beef Chili over Stir-Fried Vegetables

Ingredient list:

2 pounds of ground beef

2 sweet yellow onions

Food Mall: Ground Beef

6-8 zucchini

6-8 yellow squash
1 28-ounce can of diced tomatoes
1 6-ounce can of tomato paste
Chicken broth
Extra virgin olive oil
Chili powder
Ground cumin
Unsweetened cocoa
Dried oregano
Garlic powder
Black pepper
Allspice
Salt

Directions:
Chop onion into bite-sized pieces. Add one to two tablespoons of olive oil to a Dutch oven over medium heat. Add onions and let cook until soft, stirring occasionally. Add meat. Stir with a wood spoon or spatula until browned evenly and in small crumbles. Mix spices in a small bowl – 1 tablespoon of garlic powder, 2 tablespoons of chili powder, 2 tablespoons of ground cumin, 1 tablespoon of unsweetened cocoa, 1 teaspoon of dried oregano, 1 teaspoon of allspice, 2 teaspoons of salt. Add spices to the pot and mix everything well. Add diced tomatoes, tomato paste and a few ounces of chicken (or beef) broth. Stir well and bring pot to a boil. Reduce heat to low, cover, and let simmer for 2 hours. About 15 minutes before the chili finishes cooking, Chop zucchini and squash into bite-sized pieces. Add one to two tablespoons of olive oil to a wok over medium heat. Add vegetables and a light dusting of salt and garlic powder. Stir ingredients well, cover, and let cook for about 10 minutes, stirring occasionally. Add a splash of water to the wok if vegetables become too dry. When everything is done, arrange a bed of vegetables on a plate, ladle chili over the vegetables, and eat!