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

Thursday, 28 July 2011

Has the rise in margarine and vegetable oil consumption caused the rise in asthma, eczema, and allergic rhinitis?

This post includes a synopsis of a paper published in the European Respiratory Journal 1997 Jan;10(1):6-12 and a recipe for fajitas with grilled pineapple salsa.

Study title and authors:
Dietary fat and asthma: is there a connection?
Black PN, Sharpe S.
Dept of Medicine University of Auckland Auckland Hospital, New Zealand.

This paper can be accessed at:

Black notes that the last two decades have seen an increase in the prevalence of asthma, eczema, and allergic rhinitis in developed countries.
Healing Our Children: Because Your New Baby Matters! Sacred Wisdom for Preconception, Pregnancy, Birth and Parenting (ages 0-6)

The review found this increase has been paralleled by a fall in the consumption of saturated fat and an increase in the amount of polyunsaturated fat in the diet. This is due to a reduction in the consumption of animal fat and an increase in the use of margarine and vegetable oils containing omega-6 polyunsaturated fatty acids (PUFAs), such as linoleic acid.

Immunoglobulin E is associated with allergies. Black suggests that excess immunoglobulin E may be produced by linoleic acid by the following mechanism.

Linoleic acid is a precursor of arachidonic acid, which can be converted to prostaglandin E2 (PGE2) ---> PGE2 acts on T-lymphocytes to reduce the formation of interferon-gamma (IFN-gamma) without affecting the formation of interleukin-4 (IL-4) ---> This may lead to the development of allergic sensitization, since IL-4 promotes the synthesis of immunoglobulin E (IgE), whereas IFN-gamma has the opposite effect.

So margarine and omega-6 polyunsaturated fats increase prostaglandin E2 which in turn can promote the formation of immunoglobulin E, which is associated with allergies.

To conclude: Increases in margarine and vegetable oil consumption have paralleled the increases in asthma, eczema, and allergic rhinitis.

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

Fajitas with Grilled Pineapple Salsa

Organic Grass Fed Fajita Skirt Steak Strips ONE (1 lb. Package)
Food Mall: Skirt Steak
◦1 lb skirt steak, sliced thin
◦3/4 red onion, sliced thin
◦2 red bell peppers, sliced thin
◦5 cloves garlic, minced
◦2 limes, juiced
◦2 T tomato paste
◦1 t coriander
◦1 t cumin
◦1 t smoked paprika
◦1 t garlic powder
◦1 t red pepper flakes
◦3 T FOC (fat of choice, bacon fat, coconut oil)

For the Pineapple Salsa:
◦1/2 pineapple (cored, about 6 rings)
◦1/4 red onion onion
◦2 T red wine vinegar
◦1/4 c fresh cilantro

For the Fajitas:
Heat your fat in a skillet (cast iron works well if you have it) over medium high heat. Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.

For the Grilled Pineapple Sauce:
Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.

Scoop your steak, onions and peppers into a serving bowl and top with the salsa.

Fajitas with Grilled Pineapple Salsa