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, 9 March 2011

Asthmatic children consume more margarine and less butter than non-asthmatic children

This post features a synopsis on a study published in Allergy Volume 56, Issue 5, pages 425–428, May 2001 and a recipe for a mixed grill.

Study title and authors:
Diet, serum fatty acids, and atopic diseases in childhood
T. Dunder, L. Kuikka, J. Turtinen, L. Räsänen, M. Uhari
Department of Pediatrics, University of Oulu, Oulu, Finland

This paper can be accessed at:
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet DictocratsThe study evaluated the association between dietary fats and the occurrence and development of atopic diseases (allergic asthma, allergic rhinitis, and allergic dermatitis etc). 385 sex- and age-matched pairs were followed for 9 years.

The study revealed:
(a) Those with atopic disease consumed more margarine and less butter than the nonatopic children.
(b) The dietary Polyunsaturated fat/Saturated fat ratio was significantly higher in the atopic children.
(c) Saturated fat consumption was significantly lower in the children with atopic dermatitis.

Dunder notes how saturated fat has a protective influence against atopic diseases and how the increasing consumption of margarine, which is rich in omega-6 polyunsaturated fatty acids, may have caused the increase in atopic diseases.

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Recipe of the day

Mixed Grill

Serves 4

4 slices lamb’s liver
4 lamb’s kidneys
40 g (1 ½ ozs) lard
salt and black pepper to taste
4 tomatoes, halved
8 large mushrooms

Skin and core the kidneys and halve them lengthways.

Line a grill pan with foil and melt the lard and spread in it. Put the liver in the middle of the pan surrounded with the kidneys. Brush with lard.

Grill under a medium heat until the liver and kidneys change colour (approx 3 mins), and turn them over. Sprinkle with salt and pepper to taste.

Arrange the tomatoes and mushrooms around the kidneys, with the cut sides of tomatoes and caps of mushrooms uppermost. Sprinkle them with salt and pepper and brush with fat.

Grill for a further 5 minutes and serve hot.