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, 24 May 2011

Organically grown eggplants have more beneficial minerals and phenolic compounds than conventionally grown egglants

This post includes a synopsis of a study published in the Journal of Agricultural and Food Chemistry 2010 Jun 9;58(11):6833-40 and a recipe for Garlic Studded Pork Loin.

Study title and authors:
Effects of organic and conventional cultivation methods on composition of eggplant fruits.
Raigón MD, Rodríguez-Burruezo A, Prohens J.
Departamento de Química, Universidad Politécnica de Valencia, Camino de Vera 14, CP 46022 Valencia, Spain.

This study can be accessed at:

The Organic Food Guide: How to Shop Smarter and Eat Healthier
The study examined the effects of organic and conventional cultivation methods on dry matter, protein, minerals, and total phenolic content over two successive years in eggplants.

In the first year organically produced eggplants had higher levels of potassium, calcium and magnesium.

In the second year, in which matched plots having a history of organic management were cultivated following organic or conventional fertilization practices, organically produced eggplants still had higher contents of potassium and magnesium as well as copper, than conventionally fertilized eggplants.

To conclude: The results show that organic management and fertilization have a positive effect on the accumulation of certain beneficial minerals and phenolic compounds in eggplants.

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

Recipe of the day

Garlic Studded Pork Loin

All Natural Pork Loin Roast Center Cut 5 lb
Food Mall: Pork Loin
1 3 lb pork loin
12 garlic cloves
1 cup chicken broth
2 bay leaves
sea salt and black pepper to taste
1 yellow onion, halved and sliced
5 celery stalks, cut into large chunks
4 small sweet potatoes, cut into 2 inch chunks
1 tablespoon coconut oil

Using a knife cut about 1/2 inch slits into your pork loin about 1 – 2 inches apart. Stuff a garlic clove into each slit. Sprinkle the pork loin with salt and pepper and rub the salt and pepper into the loin. In your pressure cooker, sear the loin in the coconut oil for 5 minutes on each side or until browned. If any garlic cloves fall out in the searing process just use tongs or a fork to put them back into place. Add the chicken stock to the pressure cooker, cover and bring to pressure. Cook for 15-18 minutes. Release the pressure and add the veggies to that pot. Cover and again, bring back to pressure and cook for another 8 minutes. Slice the pork loin and serve with the veggies. You can also make this in the slow cooker. Make sure you sear the loin before putting it in the slow cooker, add the veggies in with the meat and the chicken broth and cook all day on low for 7-8 hours.

Garlic Studded Pork Loin