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

Wednesday, 4 May 2011

Eating meat lowers the incidence of colon cancer by 39%

This post includes a summary of a study published in the American Journal of Clinical Nutrition May 2009 vol. 89 no. 5 1620S-1626S and a recipe for savory goat stew.

Study title and authors:
Cancer incidence in vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford)1,2,3
Nutrition and Physical Degeneration
Timothy J Key, Paul N Appleby, Elizabeth A Spencer, Ruth C Travis, Andrew W Roddam, and Naomi E Allen
1From the Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford, United Kingdom.
2 Presented at the symposium, “Fifth International Congress on Vegetarian Nutrition,” held in Loma Linda, CA, March 4–6, 2008.
3 Supported by Cancer Research UK, Medical Research Council.

This study can be accessed at:

In this study of 63,550 people the incidence of colon cancer was compared between vegetarians and meat eaters.

The study revealed that vegetarians had a 39% higher incidence of colon cancer compared to meat eaters.

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

Recipe of the day

Savory Goat Stew

■4 1/2 pounds goat stew meat
Free Range Grass Fed Ground Organic Goat (Chevon) - 4 Pounds
Food Mall: Goat
■1 teaspoon salt
■1/2 teaspoon black pepper
■2 teaspoons coriander
■1 teaspoon cinnamon
■1 onion, sliced
■3 carrots, sliced
■3 garlic cloves, chopped
■1 cup dry white wine
■2 cups chicken or beef stock
■2 bay leaves

Preheat oven to 350 degrees Fahrenheit.

Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.

Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.

Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.

If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.

Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.