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, 23 February 2011

Soy inhibits the bioavailability of iron and zinc

This post includes a synopsis of a study published in the Journal of the American College of Nutrition Vol. 25, No. 1, 34-40 2006 and a recipe for turkey stuffed zucchini.

Study title and authors:
Effect of Beef and Soy Proteins on the Absorption of Non-Heme Iron and Inorganic Zinc in Children
Paz Etcheverry, PhD, Keli M. Hawthorne, MS, Lily K. Liang, MA, Steven A. Abrams, MD and Ian J. Griffin, MD
The Hidden Dangers of Soy
USDA/ARS Children’s Nutrition research Center (P.E., K.M.H., L.K.L., S.A.A., I.J.G.)
Section of Neonatology (S.A.A., I.J.G.), Department of Pediatrics, Baylor College of Medicine, Houston, Texas

This study can be accessed at:
The objectives of the study was to assess the effects of beef and soy proteins on the bioavailability of non-heme iron and zinc in children.

The study found that:
(a) Iron absorption from the beef meal was 117% greater than from the soy meal.
(b) Zinc absorption from the beef meal was 35% greater than from the soy meal.

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

Recipe of the day

Turkey Stuffed Zucchini

serves 4

Ingredients: - Glatt Kosher Ground Turkey (White Meat)
Food Mall: Ground Turkey
• 1 zucchini about 12 inches long, or 6 medium ones
• 3 T olive oil
• 1/2 c chopped onion
• 3 cloves garlic, minced
• 1/2 c chopped mushrooms
• 2 T dry white wine
• 1 lb ground turkey
• 2 diced tomatoes
• 3 T chopped basil
• 1 t chopped rosemary
• 1 egg, lightly beaten
• 2 t sea salt
• 2 t pepper

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 T of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

In a separate skillet heat a T of olive oil on medium high heat. Add the ground turkey. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

When mixture has cooled, add egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 F for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

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