Study title and author:
The questionable wisdom of a low-fat diet and cholesterol reduction
Dale M. Atrens
Department of Psychology, The University of Sydney, Sydney 2006, N.S.W., Australia
This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6VBF-4665FCJ-XD&_user=10&_coverDate=08%2F31%2F1994&_rdoc=18&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235925%231994%23999609996%23323241%23FLP%23display%23Volume)&_cdi=5925&_sort=d&_docanchor=&_ct=23&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=deb716df1d621e1a68c5a35ef87f2c40&searchtype=a
 |
| Books: |
In this review of heart disease, low-fat diets and cholesterol Atrens notes:
(a) An examination of the foundations that a low-fat diet and cholesterol reduction are essential to good cardiovascular health suggests that in many respects it was ill-conceived from the outset and, with the accumulation of new evidence, it is becoming progressively less tenable.(b) Many studies have variously suggested that the relationship between dietary fat intake and death from heart disease is positive, negative and random. These data are incompatible with the view that dietary fat intake has any causal role in cardiovascular health.
(c) High cholesterol is as frequently associated with increased overall life expectancy as with decreased life expectancy. These findings are incompatible with labelling high cholesterol an overall health hazard.
(d) Numerous studies have shown that lifestyle and dietary advice to lower cholesterol levels is as likely to increase death from cardiovascular causes as to decrease it.
(e) The only significant overall effect of cholesterol-lowering that has ever been shown is increased death rates.
To conclude: Low fat diets and cholesterol lowering do not lower heart disease rates. However actively lowering cholesterol values results in an increase in death rates.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall
Recipe of the day
Ground Lamb with Pumpkin, Squash, and Mushrooms
Ingredients:
 |
| Food Mall: Ground Lamb |
1 pound of ground lamb
1 15 ounce can organic pumpkin 1 large yellow squash
8 ounces of sliced mushrooms
1 medium sweet-yellow onion
Crushed red pepper flakes
Coconut oil
Garlic powder
Black pepper
Salt
Directions:
Firstly chop onion and squash into bite-sized pieces. Open can of pumpkin. Then melt 2 tablespoons of coconut oil over medium heat in a wok. Add onions and stir-fry until they begin to soften. Add squash and mushrooms. Add salt, black pepper, and garlic powder to taste. Don’t fear your spices. A good dusting of spice brings out great flavor. Stir mixture well, cover and let cook on low while you brown the meat. Add ground lamb to a large skillet over medium heat. Use a spatula to break the lamb into small chunks and stir frequently as it browns. Add salt, black pepper, garlic powder, and crushed red pepper flakes to taste and continue stirring until the meat is completely browned. Browned lamb produces a fair amount of grease. Pour off as much grease as you can and then stir the meat in with the vegetables in the wok. Stir in pumpkin. Add salt, black pepper, and garlic powder to taste. Let the mixture simmer covered for a few minutes and then serve.
 |
| Ground Lamb with Pumpkin, Squash, and Mushrooms |
