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

Tuesday, 15 March 2011

Heart disease and stroke risk increased by high carbohydrate diets

This post includes a paper published in Zhonghua Xin Xue Guan Bing Za Zhi 2010 Oct;38(10):934-8 and a recipe for bacon and beet salad.

Study title and authors:
Relationship between serum non-high-density lipoprotein cholesterol and incidence of cardiovascular disease.
Carbohydrates Can Kill
Ren J, Zhao D, Liu J, Wang W, Wang M, Sun JY, Liu J, Li Y, Qi Y, Qin LP, Wu ZS.
Department of Epidemiology, Beijing Institute of Heart, Lung and Blood Vessel Diseases, Capital Medical University, Beijing 100029, China.

This paper can be accessed at:

The objective of the study was to evaluate the relationship between non high density lipoprotein cholesterol (non-HDL-C), very low density lipoprotein cholesterol (VLDL-C) and heart disease and stroke in 29,937 Chinese aged 35-64 years.

The study found that non-HDL-C is associated with increased risk of suffering heart disease and stroke and that VLDL-C plays a critical role in the development.

Non- HDL-C is comprised of low density lipoprotein cholesterol (LDL-C) and VLDL-C. High levels of both LDL-C and VLDL-C are caused by high carbohydrate diets. See here and here.

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

Recipe of the day

Bacon and Beet Salad

Serves 6

Organic Soy-free Omega 3 Eggs (4 dozen)
Food Mall: Eggs
•3 large beets;
•1 cup celery, chopped;
•4 eggs;
•2 onions, diced;
•1 bell pepper, diced;
•8 slices bacon;
•1 cup homemade mayonnaise;
•Sea salt and freshly ground black pepper to taste;

1.Place the beets in a pot and fill with cold water. Bring to a boil, then reduce to a simmer and simmer for about 45 minutes, until the beets are tender.

2.Meanwhile, heat a large pan over a medium heat and cook the bacon until crisp, about 5 minutes per side.

3.Pat the bacon dry and crumble it.

4.For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot, turn off the heat and let stand for exactly 7 minutes. After 7 minutes, drain the hot water and rinse with icy cold water for a minute to stop the cooking and prevent a grey ring from forming around the yolk.

5.When the eggs are cool enough the handle, peel them and chop them coarsely.

6.Drain and rinse the beets with cold water.

7.When cold enough to handle, remove the skin from the beets and cut them in cubes.

8.Place the beet cubes in a bowl, add the other ingredients and combine well.

9.Season to taste with sea salt and freshly ground black pepper and place in the refrigerator to chill before serving.

Bacon and Beet Salad