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, 12 April 2011

Worldwide cause of iron deficiency is plant based diets

This post includes a synopsis of a study published in the Lancet Volume 370, Issue 9586, 11 August 2007, Pages 511-520 and a recipe for scrambled eggs.

Study title and authors:
Nutritional iron deficiency
Dr Michael B Zimmermann MDa, b, , and Richard F Hurrell PhDa                                     Books:
Natural Health & Weight LossaLaboratory for Human Nutrition, Swiss Federal Institute of Technology, Z├╝rich, Switzerland
bDivision of Human Nutrition, Wageningen University, The Netherlands

This paper can be accessed at:

In this review of the literature Zimmermann found that Iron deficiency is one of the leading risk factors for disability and death worldwide and has substantial health and economic costs, including poor pregnancy outcome, impaired school performance, and decreased productivity.

Doctor Zimmermann discovered that the cause of this iron deficiency is monotonous plant-based diets which leads to low iron bioavailability.

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

Scrambled Eggs

4 eggs                                                                                                                    Food Mall: Eggs
Organic Soy-free Omega 3 Eggs (8 dozen)4 tbsp single cream
white pepper
2 tsp chopped chives
2 tsp chopped parsley.

Break the eggs into a bowl, add the cream and salt and pepper to taste. Whisk with a fork until mixed.

Melt about 1 ounce (28g) of butter in a small saucepan. Add the egg mixture and cook gently, stirring constantly, until the eggs begin to set, but are not fully set. Use a low light or lift the pan occasionally.

While the eggs are setting but still creamy, stir in the chives and parsley.

Serve immediately.