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

Friday, 4 February 2011

Review of six studies finds that reduced carbohydrate diets are safe and effective for people with type 2 diabetes

This post includes a summary of a paper published in the Journal of Human Nutrition and Dietetics 2008 Dec;21(6):530-8 and a recipe for chili colorado.

Study title and author:
The Diabetes Diet: Dr. Bernstein's Low-Carbohydrate Solution
A review of low and reduced carbohydrate diets and weight loss in type 2 diabetes.
Dyson PA.
Oxford Centre for Diabetes, Endocrinology & Metabolism, Churchill Hospital, Headington, Oxford, UK.

This paper can be accessed at:
This review of six studies found that reduced carbohydrate diets are safe and effective for people with type 2 diabetes.

All six studies also reported reductions in body weight.

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

Recipe of the day

Chili Colorado

Beef Stew Meat - 2 lbs.
Food Mall: Beef Stew Meat
4 cups water
7 dried New Mexico chilies
3 dried California chilies
3 dried Chile de Arbol
1 yellow onion, diced
5 garlic cloves, minced or 2 teaspoons crushed garlic
2 tablespoons coconut oil
2.5 lbs beef stew meat
2 tablespoons ground cumin
2 tablespoons dried oregano
2 cups beef broth
2 – 6oz cans of tomato paste
Black pepper and sea salt to taste

Rinse the dried chilies and place them in a pot with the 4 cups of water. Bring to a boil, turn the heat off and let the chilies soak in the water for 30 minutes. While the chilies are soaking, dice your onion and garlic. Heat the oil in a large soup pot and add the onions. Cook the onions until they start to brown. Add the garlic and the beef to the onions and brown the beef for 7-10 minutes. Add the beef broth, tomato paste, cumin, oregano, salt and pepper to the beef. Bring to a boil, turn down to medium low or low and let simmer. While the beef is simmering, it’s time to prepare the peppers. Remove the stems from the peppers and place the peppers in a food processor with half of the liquid that the peppers were boiling in. Pulse the peppers until smooth. Using a sieve, pour the ground peppers through the sieve and into the pot with the beef. Use a spoon to help the contents through the sieve, leaving behind the seeds and any of bits of pepper skin. Pour the remaining cooking liquid through the sieve as well into the pot. Bring to a boil, turn back down to low and let the Colorado simmer for 2 hours or until your meat is tender. Serve with avocado and cilantro.

Chili Colorado