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

Monday, 11 April 2011

Evidence of how low cholesterol leads to suicidal behaviour

This post includes a synopsis of a study published in the Journal of Affective Disorders Volume 61, Issues 1-2, 1 December 2000, Pages 69-71 and a recipe for roasted duck with blueberry sauce.

Study title and authors:
Further evidence for low serum cholesterol and suicidal behaviour                       Books:
The Cholesterol HoaxMarco Sarchiapone MDa, Alec Roy MD, b, Giovanni Camardese MDa and Sergio De Risio MDa
a Institute of Psychiatry/Catholic University of Sacred Heart, Rome, Italy
b Department of Psychiatry (116A), Department of Veterans Affairs, New Jersey Health Care Systems, 385 Tremont & Center Street, East Orange, NJ 07019, USA

Sarchiapone found patients who had overdosed had significantly lower cholesterol levels than controls.

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

Roasted Duck with Blueberry Sauce

serves 4

• 2 whole ducks, cut into quarters                                                                   Food Mall: Whole Duck
Whole Smoked Duck• dried shallot and black pepper spice mixture
• fresh or dried garlic
• ground ginger
• 1 Granny Smith apple
• 1/2 onion, peeled
• 2 c blueberries
• 1/2 c raw honey
• 1/2 t ground star anise or 2 whole star anise
• grated zest of 1 lime
• grated zest of 1 orange
• 1/2 c wine (white or red)

Quarter the ducks, and rub with a mixture of the shallot/pepper mixture, garlic, and ginger in a 1:1:1 ratio.

Place the duck, skin side up, on a rack in a roasting pan (you may need two pans for the eight quarters). Cover them with plastic wrap, sealed tightly, and place into the refrigerator until three hours before serving.

Peel, quarter, and core the apple. Put the onion and the apple in a food processor and finely chop. Put them into a saucepan with the blueberries, honey, star anise, zests, and wine.

Over high heat, bring the mixture to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. After 20 minutes, the mixture will appear liquid, but after 30  minutes, it will begin to thicken.

When cool, it will be more of a sauce. Discard any whole star anise, pour the sauce into a sterilized jar, and cover tightly. If you are serving the duck within 24 hours, leave the sauce at room temperature; otherwise refrigerate.

Preheat the oven to 375 F. Approximately 2.5 hours before serving, put the duck into the preheated oven. Empty fat from the pans if needed to avoid spillage.

A half hour before serving, raise the temperature to 450 F. The duck should be crispy and tender when done.

Serve each quarter with about 1/4 c of sauce poured over. Serve extra sauce on the side.

You can remove the rib bones from the duck before serving.