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

Thursday, 3 February 2011

Low cholesterol is associated with marked increase in mortality in heart failure

The Cure for Heart Disease: Truth Will Save a Nation
This post includes a summary of a study published in the Journal of Cardiac Failure 2002 Aug;8(4):216-24 and a recipe for tender beef tongue with onions and garlic.

Study title and authors:
Low serum total cholesterol is associated with marked increase in mortality in advanced heart failure.
Horwich TB, Hamilton MA, Maclellan WR, Fonarow GC.
UCLA Department of Medicine, Los Angeles, California, USA.

This paper can be accessed at:

The study investigated the relationship between cholesterol levels and heart failure. Cholesterol levels were measured in 1,134 patients with advanced heart failure.

The study revealed that those with the lowest cholesterol had over double the risk of dying from advanced heart failure compared to those with the highest cholesterol.

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

Recipe of the day

Tender Beef Tongue with Onions and Garlic

■1 beef tongue
■1 medium onion, finely chopped
Organic Grass Fed Beef Tongue ONE (1 to 2 lb. Package)
Food Mall: Tongue
■1 shallot, finely chopped
■2 cloves garlic, minced
■1 jalapeno (optional), sliced in half or minced
■Pinch of red chili flakes
■1 bay leaf

Put all ingredients into a pot and cover with water. Bring to a boil and then turn it down to a simmer for about 3 hours until tender. Let cool until you are able to handle. Peel off skin and slice.

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