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, 12 July 2011

High HDL cholesterol levels are linked to decreased levels of oral cancer

This post includes a summary of a study published in the Indian Journal of Medical and Paediatric Oncology 2011 Jan;32(1):34-7 and a recipe for cottage pie.

Study title and authors:
The relationship between serum lipid levels and the risk of oral cancer.
Chawda JG, Jain SS, Patel HR, Chaduvula N, Patel K.
The Great Cholesterol Con
Department of Oral Pathology, Government Dental College and Hospital, Ahmedabad, Gujrat, India.

This study can be accessed at:

The objective of the study was to investigate the significance of high density lipoprotein (HDL) cholesterol levels in 25 oral cancer patients, who were compared to 5 healthy controls.

The study found that HDL cholesterol levels were 18% higher in healthy people compared to those with oral cancer.

The best dietary strategy to raise HDL cholesterol levels is to consume a diet high in saturated fat. See here.

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

Recipe of the day

Cottage Pie

Shoulder Ground Beef Family Pack - 5 lbs.
Food Mall: Ground Beef
500g ground beef
3 medium white/brown onions, chopped
2 bell peppers, deseeded and chopped
8 medium mushrooms, roughly chopped
1 pint beef stock
450g tin chopped tomatoes
2 tsp dried oregano
2 butternut squashes, peeled, deseeded and chopped into small pieces
Knob of butter

1.Place the squash pieces in a pan of boiling water and cook for 10-15 minutes until very soft. Drain thoroughly and stand to one side to steam and dry off.

2.Heat some oil in a large pan, add the onions and peppers and fry gently for a few minutes until they are softened.

3.Add the mushrooms and mince to the pan and keep it all moving around in the pan until the mince is browned throughout.

4.Add the stock, tomatoes and oregano to the pan, mix thoroughly and then leave to simmer over a low heat for 20-30 minutes until the liquid has reduced significantly, stirring every so often to ensure it doesn’t stick to the bottom of the pan.

5.Once the mince is starting to look like it is nearly there, put the cooked squash into a separate pan and mash with the butter until you have a smooth paste. If the mix is very wet then place over a medium heat and steam some of the water off for a few minutes while stirring continuously to prevent the squash mash from burning.

6.Put the mince mix into the bottom of a casserole dish and then spread the mashed squash over the top.

7.An hour before you want to eat, place in an oven heated to 180C to further reduce the mince and bring the flavours together.

Cottage Pie