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, 16 February 2011

A hypothesis out-of-date.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A hypothesis out-of-date.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.
The Cholesterol Myths: Exposing the Fallacy That Saturated Fat and Cholesterol Cause Heart Disease
Ravnskov U.
Magle Stora Kyrkogata 9, Lund, Sweden.

This paper can be accessed at:

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

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

Recipe of the day

Ground Beef Chili over Stir-Fried Vegetables

Ingredient list:
2 pounds of ground beef
2 sweet yellow onions
Omaha Steaks Premium Ground Beef
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

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!