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, 10 May 2011

Increase in fat and dietary cholesterol is associated with less heart disease

This post contains a synopsis of a paper published in Circulation 1963;28;20-31 and a recipe for lamb with red wine.

Study title and authors:
A Longitudinal Study of Coronary Heart Disease
21 Days to a Healthy Heart: Eat Your Way to Heart Health
The Department of Medicine, University of Illinois College of Medicilne, Chicago, Illinois.

This paper can be accessed at:

The study analysed 1,989 men over 4 years. 88 developed heart disease.

The study revealed:
(a) The average daily intake of saturated fat was identical in the both the men who developed heart disease and the men who were free from heart disease.
(b) The men who developed heart disesase consumed slightly less daily total animal fats than the men who were free from heart disease.
(c) The men who developed heart disesase consumed less daily cholesterol than the men who were free from heart disease.

To conclude: An increase in fat and dietary cholesterol was associated with less heart disease.

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Recipe of the day

Lamb with Red Wine

450-675g/1-1½lb lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
salt and freshly milled black pepper
USDA Prime American Lamb Shoulder Round Bone 2.- 1.1/4 Thick
Food Mall: Lamb Shoulder
30ml/2tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
300ml/½pint good, hot lamb stock
150ml/¼pint good red wine
Small bunch freshly chopped flat-leaf parsley

1.Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.

2.In the same frying pan cook the onions and garlic until soft. Spoon into the casserole dish with the stock and wine. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1 hour, stirring occasionally.

3.Garnish with the parsley.

Lamb with Red Wine