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, 22 August 2011

Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol. 69, No. 1, 147-152, January 1999 and a recipe for roast beef with crispy bacon, mustard and herbs.

Study title and authors:
Prospective study of dietary protein intake and risk of hip fracture in postmenopausal women
The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy (Primal Blueprint Series)
Ronald G Munger, James R Cerhan and Brian C-H Chiu
Department of Nutrition and Food Sciences, Utah State University, Logan, and the Department of Preventive Medicine and Environmental Health, University of Iowa College of Medicine, Iowa City.

This study can be accessed at:
Munger evaluated the relationship between intake of protein and subsequent incidence of hip fracture in 32,050 postmenopausal women.
The study found:
(a) Those who ate the most animal sources of protein had a 69% decreased risk of hip fracture compared to those who ate the least.
(b) Protein from vegetable sources did not appear to protect against hip fractures.
To conclude: Increased intake of dietary protein from animal sources is associated with a reduced incidence of hip fractures in postmenopausal women.
More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Roast Beef with Crispy Bacon, Mustard and Herbs

Omaha Steaks Sirloin Roasts
Food Mall: Sirloin Roast
1 x 1.3kg/3lb beef topside, boneless rib or sirloin joint
Salt and freshly milled black pepper
30ml/2tbsp wholegrain mustard
60ml/4tbsp freshly chopped flat-leaf parsley
6-8 streaky bacon rashers, stretched

1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix together the mustard and parsley.

3.Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.

4.Place the joint on a metal rack in a large roasting tin and open roast for 25 minutes per 450g/1lb plus 25 minutes, basting occasionally with any rich beefy juices.

5.Leave the joint to rest for 10-15 minutes, slice and serve with seasonal vegetables.

Roast Beef with Crispy Bacon