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, 17 May 2011

Very high fat diets may lead to a LOW incidence of heart disease

This post includes a synopsis of a study published in the American Heart Journal Volume 63, Issue 4, April 1962, Pages 437-442 and a recipe for Meditteranean brochettes with salsa rossa.

Study title and author:
Cardiovascular studies in the Samburu tribe of Northern Kenya
A. G. Shaper M.B., Ch.B., M.R.C.P., D.T.M. & H.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage)
Department of Medicine, Makerere College Medical School, Kampala, Uganda.

This study can be accessed at:

The study examined the diet and the effects of the diet of the Samburu tribe of Northern Kenya.

Shaper found that:
(a) The Samburu tribe live on a diet of milk and meat.
(b) They had no increase in weight with age.
(c) They show no rise in blood pressure until a very advaced age.
(d) Cholesterol levels are comparable with those found in groups living on low-fat diets.
(e) They have a low incidence of coronary heart disease.

To conclude: The Samburu consume a very high fat diet and have a low incidence of heart disease.

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Recipe of the day

Meditteranean Brochettes with Salsa Rossa

450g/1lb sirloin steaks, cut into 2.5cm/1inch cubes

For the herb marinade:
Grass-fed Beef - 3 Sirloin Steaks
Food Mall: Sirloin Steak
Salt and freshly milled black pepper
15ml/1tbsp fresh chopped oregano or thyme
15ml/1tbsp freshly chopped parsley
30ml/2tbsp red wine vinegar

For the salsa rossa:
45ml/3tbsp extra virgin olive oil
3 medium plum tomatoes, skinned, deseeded and roughly chopped
100g/4oz prepared roasted red peppers in oil, drained and chopped
1 red or green chilli, deseeded and finely chopped, optional
30ml/2tbsp freshly chopped basil

1.Thread the steaks onto 4 small wooden skewers (previously soaked in cold water for 20 minutes) and transfer to a shallow dish.

2.Mix all the marinade ingredients together and spoon over the brochettes and coat on both sides. Cover and marinate for up to 2 hours or overnight in the refrigerator.

3.Meanwhile prepare the salsa rossa, in a small bowl mix all the ingredients together. Season to taste, cover and transfer to a cool place.

4.Cook the brochettes on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.

Meditteranean Brochettes with Salsa Rossa