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

Saturday, 25 June 2011

Beneficial antioxident and polyphenol concentrations are higher in organically produced apples than in conventionally produced fruits

This post includes a summary of a study published in the Journal of Agricultural and Food Chemistry 2009 Jun 10;57(11):4598-605 and a recipe for spicy pulled pork.

Study title and authors:
Three-year comparison of the polyphenol contents and antioxidant capacities in organically and conventionally produced apples ( Malus domestica Bork. Cultivar 'Golden Delicious').
Stracke BA, Rüfer CE, Weibel FP, Bub A, Watzl B.
The Organic Food Shopper's Guide
Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.

This study can be accessed at:

The study was performed to evaluate the polyphenol content and antioxidant capacity of apples (cv. ;Golden Delicious') grown under defined organic and conventional conditions. Apples were harvested at five comparable commercial farms over the course of three years (2004-2006).

The study found:
(a) In 2005 and 2006 the antioxidant capacity was 15% higher in organically produced apples than in conventionally produced fruits.
(b) In all 3 years higher polyphenol concentrations were found in the organically grown apples, been significantly higher in 2005.

To conclude: Antioxident and polyphenol concentrations are higher in organically produced apples than in conventionally produced fruits.

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

Recipe of the day

Spicy Pulled Pork

Serves 8-10


"Niman Ranch Pork shoulder, bone in"
Food Mall: Pork Shoulder
Pulled pork ingredients
•1 pork shoulder or butt roast, about 5-6 lbs;
•3 tbsp smoked paprika;
•1 tbsp garlic powder;
•1 tbsp dry mustard;
•3 tbsp sea salt;

Spicy sauce ingredients
•1 1/2 cups apple cider vinegar;
•1/2 cup homemade ketchup;
•1 cup Dijon or homemade mustard;
•2 garlic cloves, minced;
•1 tsp cayenne pepper;
•1 tsp sea salt;
•1/2 tsp freshly ground black pepper;

1.Prepare the dry rub by combining the paprika, garlic powder, dry mustard and sea salt in a bowl.

2.Rub the pork roast all over with the spice rub and place in the refrigerator for the flavors to penetrate the meat for a minimum of 1 hour, but up to overnight. If marinating only for 1 or 2 hours, leave the roast at room temperature to marinate.

3.Preheat your oven to 300 F.

4.Place the marinated pork shoulder or butt in the oven in a baking pan for about 6 hours, until the meat is almost falling apart and is very fork tender.

5.While the pork is cooking, prepare the sauce by combining together the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper in a small pot or saucepan.

6.Gently bring to a simmer, stirring occasionally, and simmer for about 10 minutes.

7.When the pork roast is ready, remove it from the oven and let it rest for 10 minutes.

8.Pull the meat apart from the roast with two forks and place the meat shreds in a bowl.

9.Combine the spicy sauce with the pulled pork and serve the delicious and tender meat with your favorite side of salad.

Spicy Pulled Pork