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, 30 March 2011

Breast cancer rates are REDUCED by 16% by those who consume the MOST saturated fat

This post includes a synopsis of a study published in the New England Journal of Medicine 1987; 316:22-28 January 1 and a recipe for a steak marinade.

Study title and authors:
Dietary Fat and the Risk of Breast Cancer
Walter C. Willett, M.D., Meir J. Stampfer, M.D., Graham A. Colditz, M.B., B.S., Bernard A. Rosner, Ph.D., Charles H. Hennekens, M.D., and Frank E. Speizer, M.D.
The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energyThe study can be accessed at:

The study assessed the intake of dietary fat and it's effect on breast cancer on 89,538 U.S. registered nurses who were 34 to 59 years of age over 4 years.

The study revealed that:
(a) There was a 16% DECREASE in cancer rates for those who consumed the highest amount of saturated fat as compared to those who consumed the least.
(b) There was a 9% DECREASE in cancer rates for those who consumed the highest amount of cholesterol as compared to those who consumed the least.

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

Recipe of the day

Steak Marinade
                                                                                                                     Food Mall: Rib Eye Steak
8pk USDA Choice Beef Rib Eye Steak Boneless| Cut| 1.5 InchIngredients:
rib eye steak
1/3 cup minced shallots
1/2 cup olive oil
3 tablespoons fresh thyme
1/4 teaspoon white pepper
3 tablespoons freshly squeezed lemon juice

Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat.

Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress.