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, 29 March 2011

Women eating a high carbohydrate diet have an increased stroke risk of 105% compared to a low carbohydrate diet

Published in the Am. J. Epidemiol. (2005) 161 (2): 161-169.

Carbohydrate Intake, Glycemic Index, Glycemic Load, and Dietary Fiber in Relation to Risk of Stroke in Women
Kyungwon Oh1, Frank B. Hu1,2,3, Eunyoung Cho3, Kathryn M. Rexrode3,4, Meir J. Stampfer1,2,3, JoAnn E. Manson2,3,4, Simin Liu4 and Walter C. Willett1,2,3
1 Department of Nutrition, Harvard School of Public Health, Boston, MA.
2 Department of Epidemiology, Harvard School of Public Health, Boston, MA.
3 The Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA.
4 Division of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA.

This study can be accessed at:

The study examined the associations of dietary carbohydrate, glycemic index, and glycemic load with stroke risk. 78,779 US women were studied for 18 years.

The study found that those with the highest carbohydrate intake had a 105% increased risk of stroke, compared to those with the lowest intake. The association between carbohydrate intake and stroke risk was most evident among women with a high body mass index.

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Recipe of the day

Hungarian Goulash soup

2 large onions, chopped
4 tbsp goose fat
1 kg (2.2 lbs) diced or minced beef
1 tbsp paprika
1.75 litres (3 pints) chicken stock
1/2 large green pepper, cored, de-seeded and sliced
4 tomatoes, peeled and sliced
2 tbsp tomato paste
Salt and white pepper to taste

Saute the onion in the goose fat until golden brown. Add the meat and paprika.

Cover and simmer for ten minutes, stirring occasionally. If needed, a little chicken broth can be added to prevent sticking.

Add the green pepper, tomato, tomato paste, salt and pepper. Pour in half the chicken stock and cook, covered over low heat for about 2 hours or until meat is tender.

During the cooking, stir a few times, adding more chicken broth as needed.

Ten minutes before end of cooking time, add remaining stock.

Taste and correct seasoning if needed.

Serve in heated soup bowls.