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, 26 April 2011

High carbohydrate/low fat diets associated with irritable bowel syndrome in infants and children

This post includes a synopsis of a study published in Pediatrie 1990;45(9):605-9 and a recipe for poached eggs with collard greens in beef broth.

Study title and authors:
Irritable colon in children: dietary aspects
Chouraqui JP, Dietsch J, Réthoré B, Revol E.
Breaking the Vicious Cycle: Intestinal Health Through Diet
Unité de nutrition pédiatrique, CHU, Grenoble, France.

This study can be accessed at:

In this study the complete dietary histories of forty cases of irritable bowel syndrome were examined in infants and children aged 6 to 42 months.

It was found that the majority (92.5%) of these patients had been on high carbohydrate, high protein and low fat diets.

Advice was given to change to a diet that increased dietary fat and lowered carbohydrates and even proteins intake. This resulted in the irritable bowel syndrome been cured in 76% of the patients.

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

Recipe of the day

Poached Eggs with Collard Greens in Beef Broth

Ingredient list:
3 eggs
Organic Soy-free Omega 3 Eggs (4 dozen)
Food Mall: Eggs
2 bunches of collard greens (20 stems)
32-ounces of beef broth
1 sweet yellow onion
Extra virgin olive oil
Crushed red pepper flakes
Garlic powder
Black pepper

Chop onion into bite-sized pieces. Add a generous splash of olive oil to a large stock pot over medium heat. Add onion and let cook until soft. Add beef broth and one teaspoon each of salt, garlic powder, black pepper, and crushed red pepper flakes. Cover and let heat while you prepare collards. Rinse collard greens well. Strip or cut leaf from stems. Discard stems. Cut collards into one-inch wide strips. Add collards to beef broth in pot and stir well. Taste broth and add salt if you think it needs more. Bring to a boil, then reduce heat, cover, and let simmer for one hour. Remove from heat and let cool. Transfer to an air-tight container and save in the refrigerator.

When it is time for breakfast, ladle 2-4 cups of collard greens and broth into a sauce pan over medium heat. Crack 2-3 eggs into a coffee cup. Reduce heat to low when the collards begin to boil. Pour the eggs into the pan, dropping each yolk in a different area. Cover and let cook for 8 minutes. Transfer to a bowl and eat!