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

Friday, 25 March 2011

Red meat gives protection from heart disease

This post includes a summary of a study published in the European Journal of Clinical Nutrition 2005 Oct;59(10):1142-8 and a recipe for bottom round roast with cranberries.

Study title and authors:
A low-protein diet exacerbates postprandial chylomicron concentration in moderately dyslipidaemic subjects in comparison to a lean red meat protein-enriched diet.
The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy
Mamo JC, James AP, Soares MJ, Griffiths DG, Purcell K, Schwenke JL.
School of Public Health, Australian Technology Network Centre for Metabolic Fitness, Curtin University of Technology, Perth, Australia.

This study can be accessed at:

Participants in the study consumed either a diet low in protein (14, 53 and 30% of energy as protein, carbohydrate and fat, respectively) or high in protein (red meat) (25, 35 and 30% energy as protein, carbohydrate and fat) for a period of 6 weeks.

The study revealed that those on the low protein diet had increased (bad) chylomicrons in the bloodstream. Mamo concluded that the red meat helped to curtail the excess chylomicrons.

Elevated chylomicrons are associated with heart disease. See here.

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

Bottom Round Roast With Cranberries

1 tablespoon butter or extra virgin olive oil
Dry Aged Prime Bottom Round Roast Beef
Food Mall: Bottom Round Roast
3 pound bottom round roast
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange

Put the butter in a casserole or a skillet and turn the heat to medium-high. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Bottom Round Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.
Bottom Round Roast