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, 9 July 2011

Low fat meals increase heart disease risk factors

This post includes a synopsis of a study published in the Journal of Diabetes Science and Technology 2010 March; 4(2): 236–243 and a recipe for cabbage rolls.

Study title and authors:
Postprandial Insulin and Triglycerides after Different Breakfast Meal Challenges: Use of Finger Stick Capillary Dried Blood Spots to Study Postprandial Dysmetabolism
Sonia Kapur, Ph.D., Margaret N. Groves, M.Phil., David T. Zava, Ph.D., and Sanjay Kapur, Ph.D.
ZRT Laboratory, LLC, Beaverton, Oregon

This study can be accessed at:

The Obesity Epidemic: What Caused It? How Can We Stop It?
Kapur notes that high levels of insulin and glucose following a meal are recognized risk factors for heart disease.

The study examined insulin and glucose levels collected after five different breakfast meals which had various fat, protein and carbohydrate ratios.

The study found:
(a) Significantly lower glucose levels were seen after meal 2 (the highest fat/lowest carbohydrate content) compared to the other meals.
(b) Insulin returned to normal fasting levels in significantly more subjects (90%) after meal 2 (the highest fat/lowest carbohydrate content) and significantly fewer subjects (31%) after meal 4 (lowest fat/highest carbohydrate content) than the other meals.

To conclude: High fat meals lower heart disease risk factors, whilst low fat meals increase heart disease risk factors.

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

Cabbage Rolls


Organic Grass Fed Ground Beef ONE (1 lb. Package)
Food Mall: Ground Beef
1 can of diced tomatoes, drained
1 cup chicken broth
1 tablespoon dried basil
Black pepper to taste

Cabbage Rolls
1 lb grass fed ground beef
2 cups diced fresh spinach
1 small apple, finely diced
½ red onion, finely diced
4 garlic cloves, minced
2 tablespoons flat leaf Italian parsley, finely chopped
1 egg
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
12-15 cabbage leaves

In a large mixing bowl, combine the sauce ingredients and set aside. Remove the core from a head of cabbage and place the cabbage leaves in your pressure cooker with one cup of water. Bring the pressure cooker up to pressure and cook for 30 seconds. Take the leaves out and set aside to cool. In a large bowl, mix together all filling ingredients. Depending on the size of your cabbage leaves, place approximately ¼ cup of filling on the bottom edge of each leaf. Fold in the two outside edges of the cabbage leaf and roll up the filling. Place each cabbage roll seam side down in your pressure cooker. Cover the rolls with the sauce. Bring the pressure cooker up to pressure and cook for 12 minutes. Serve immediately.

Cabbage Rolls