Analysis of 1,700 patients finds NO association between the level of cholesterol in the blood and the incidence of heart disease

This post features a synopsis on a study published in the Journal of the American Medical Association 1964;189(9):655-659 and a recipe for grilled Jamacian jerk chicken.

Study title and authors:
Serum Cholesterol Values in Patients Treated Surgically for Atherosclerosis         Books:

H. Edward Garrett, MD; Evan C. Horning, PhD; Billy G. Creech, PhD; Michael De Bakey, MD

From the Cora and Webb Mading Department of Surgery, the Lipid Research Center of the Department of Biochemistry, and the Goldston Cardiovascular Research Unit, Baylor University College of Medicine, and the laboratory service of the Methodist Hospital.

This paper can be accessed at: http://jama.ama-assn.org/content/189/9/655.abstract
 
This analysis of cholesterol values of 1,700 patients with heart disease revealed conducted by the famous heart surgeon Michael Debakey, found NO association between the level of cholesterol in the blood and the incidence of heart disease.
 
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Recipe of the day

Grilled Jamacian Jerk Chicken

serves 4

Ingredients:
15 of your favorite fresh chile peppers (or equivalent)
2 tbsp dried rosemary

2 tbsp parsley, chopped                                                                             Food Mall: Chicken Thighs

2 tbsp dried basil

2 tbsp dried thyme
2 tbsp mustard seeds
3 scallions, finely chopped
1 tsp salt
1 tsp black pepper
juice of 2 limes
1/4 cup cheap yellow mustard
2 tbsp orange juice
6 chicken thighs, with legs attached

Instructions:
Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white viegar.

Cover the paste and let it sit n the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted.
Rub the chicken thighs with paste and place them on the grill over very low heat. If you have a covered cooker, put the coals to one side and the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered. The key here is to use a very low heat. You need to be patient and give yourself plenty of time. The chicken is technically done when the meat is opaque and the juices run clear. However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily.

It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor.

After cooking, separate the leg from the thigh by cutting at the natural joint between them.

Serve one leg or thigh per person.