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

Friday, 5 August 2011

Insufficient dietary choline may affect muscle function

This post includes a summary of a paper published in Food and Function 2011 Jan 11;2(1):53-62 and a recipe for liver bordelaise.

Study title and authors:
The impact of choline availability on muscle lipid metabolism.
Michel V, Singh RK, Bakovic M.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Department of Human Health and Nutritional Sciences, Animal Science and Nutrition Building, Room 346 University of Guelph, Guelph, Ontario N1G 2W1, Canada.

This paper can be accessed at:

Michel notes how choline is essential for cell membranes and brain functioning. Insufficient dietary choline supply can cause choline deficiency which manifests in the development of non-alcoholic fatty liver disease.

The study investigated the effects of choline deficiency on muscle fuction.

Michel found that choline deficiency altered the composition of muscle membrane cells and advesely affected muscle function.

The richest dietary food sources of choline are (concentration mg/100 g): beef liver (418), chicken liver (290), eggs (251).

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

Recipe of the day

Liver Bordelaise

Organic Grass Fed Beef Liver ONE (1 lb. (3) Slice Package)
Food Mall: Beef Liver
4 slices bacon, chopped
2 1/2 pounds beef liver
small white onions
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
Dash ground allspice
2 cups red wine
2 tablespoons chopped parsley

Heat oven to 325° F. (slow).

Fry bacon bits until crisp; set aside.

Cut liver in 2-inch strips and brown in bacon fat, adding onions when partially browned.

Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and water.

Cover and cook in 325° F. oven for 1 1/4 hours or until tender.

Sprinkle with bacon bits and parsley.

Liver Bordelaise