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

Sunday, 10 July 2011

Women who eat the most carbohydrate have twice the risk of heart disease compared to women who eat the least carbohydrate

This post includes a summary of a study published in the Archives of Internal Medicine 2010 Apr 12;170(7):640-7 and a recipe for roast pheasant.

Study title and authors:
Dietary glycemic load and index and risk of coronary heart disease in a large italian cohort: the EPICOR study.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage)
Sieri S, Krogh V, Berrino F, Evangelista A, Agnoli C, Brighenti F, Pellegrini N, Palli D, Masala G, Sacerdote C, Veglia F, Tumino R, Frasca G, Grioni S, Pala V, Mattiello A, Chiodini P, Panico S.
Nutritional Epidemiology Unit, Fondazione IRCCS (Istituto di Ricovero e Cura a Carattere Scientifico) Istituto Nazionale Tumori, Milan, Italy.

This study can be accessed at:

This study which included 47,749 volunteers and lasted nearly 8 years found that women who ate the most carbohydrate had twice the risk of heart disease compared to the women who ate the least carbohydrate.

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

Recipe of the day

Roast Pheasant

Fresh Whole Pheasant with Giblets
Food Mall: Roast Pheasant
1 two- to three-pound pheasant
Salt and freshly ground black pepper to taste
1 bay leaf
1 clove garlic
Few celery leaves
1 slice lemon
4 slices bacon

1. Preheat oven to moderate (350 degrees)

2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under.

3. Cover the breast with bacon. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with drippings.

Roast Pheasant