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

Monday, 27 June 2011

Foods containing the most vitamin D

This post features a list of foods rich in vitamin D and a recipe for pork rillettes.

United States Department of Agriculture (USDA) databases compiled in the 1980s list the following foods as rich in vitamin D
The amounts given are for 100 grams or about 3 1/2 ounces.

Cod Liver Oil 10,000
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Lard (Pork Fat) 2,800
Atlantic Herring (Pickled) 680
Eastern Oysters (Steamed) 642
Catfish (Steamed/Poached) 500
Skinless Sardines (Water Packed) 480
Mackerel (Canned/Drained) 450
Smoked Chinook Salmon 320
Sturgeon Roe 232
Shrimp (Canned/Drained) 172
Egg Yolk (Fresh) (One yolk contains about 24 IU) 148
Butter 56
Lamb Liver (Braised) 20
Beef Tallow (Dripping) 19
Pork Liver (Braised) 12
Beef Liver (Fried) 12
Beef Tripe (Raw) 12
Beef Kidney (Simmered) 12
Chicken Livers (Simmered) 12
Small Clams (Steamed/Cooked Moist) 8
Blue Crab (Steamed) 4
Crayfish/Crawdads (Steamed) 4
Northern Lobster (Steamed) 4

Vitamin D can reduce the risk of colon cancer, see here and here, can offer protection from tuberculosis and has a host of other benefits.

Fish and meat items are among the richest sources of vitamin D, conversely plant sources of vitamin D are almost non-existent. Note how the second richest food rich in vitamin D is lard.

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

Recipe of the day

Pork Rillettes

Homemade Lard
2 kg pork belly
2 kg raw ham
600 g lard
10 g salt
3 g (per kilo) pepper
500 ml water
200 ml vouvray or other white wine

Cut the pork into pieces. Pour the water into a heavy cast-iron pot and bring to a boil. Add the lard and the cut-up meat. 2 Cover and cook in a bain marie in the oven at 225ºF for six hours, mixing often with a wooden spoon. 3 When the meat begins to fall apart, the rillettes are cooked. Add the Vouvray and return to the oven for an hour. 4 Remove from the heat. Mix and break up roughly. Season. While still hot, pack into stoneware pots. Let cool, then refrigerate.

Pork Rillettes