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
Showing posts with label Aspirin and Gastrointestinal Haemorrhage. Show all posts
Showing posts with label Aspirin and Gastrointestinal Haemorrhage. Show all posts
This post contains a summary of a study published in the British Medical Journal 1989;298:493-496 25 February and a recipe for hot Spanish squid soup.
Study title and authors:
Human gastric mucosal bleeding induced by low dose aspirin, but not warfarin.
P. J. Prichard, G. K. Kitchingman, R. P. Walt, T. K. Daneshmend, C. J. Hawkey
Department of Therapeutics, University Hospital, Nottingham.
1 tb Olive oil
2 cl Garlic; minced
pepper to taste
1/2 c Tomato sauce; or puree
1 c Water
Instructions:
In a saucepan, heat oil and garlic, but do not let garlic brown or burn. Add squid, pepper, tomato sauce and water. Simmer mixture for 1 hour, adding more black pepper towards the end of cooking time.
• 2-3 T olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 lb can tomatoes, chopped plus juice
• 3 T parsley, chopped (or 1 T dried)
• 1/2 teaspoon dried basil
• 1/8 teaspoon black pepper
• 2 t lemon juice (optional if tomatoes are acidic)
This post includes a summary of a study published in the Archives of Internal Medicine 1988;148(2):281-285 and a recipe for pork fried rice.
Study title and authors: Major Upper Gastrointestinal Tract Bleeding. Relation to the Use of Aspirin and Other Nonnarcotic Analgesics
Books:
Micha Levy, MD; Donald R. Miller, MS; David W. Kaufman, ScD; Victor Siskind, PhD; Pamela Schwingl, MS; Lynn Rosenberg, ScD; Brian Strom, MD; Samuel Shapiro, MB, FRCP(E)
There is a fifteen-fold increase of gastrointestinal tract bleeding with regular aspirin intake and over five-fold increase of gastrointestinal tract bleeding for occasional users of aspirin.
◦1 shallot or 2 cloves of garlic
◦2 inch long piece of ginger
◦4 green onions, sliced
◦2T + 2T fermented soy sauce
◦1T + 1T chili garlic sauce
◦1 head of cauliflower
◦2 eggs
Method:
In a saute pan add the pork and break it up into pieces with your spatula. Let me school you real quick in extracting flavor from ground meat–let it cook until it’s brown. That means, don’t stop cooking it until you physically see a brown crust on it, just like if you were searing a steak or chicken.
While the pork is browning, chop the cauliflower head into chunks and throw into your food processor. Pulverize until it’s turned into crumbles, this shouldn’t take but about 2 minutes. Remove the cauliflower and reserve in a bowl. Since the bowl of the processor is already dirty, you might as well let it do some more work for you and pulverize the ginger and shallots.
Once the pork is brown, brown, brown add the mushrooms, 1/2 the green onions, 2 T soy sauce, 1T garlic chili sauce, and the shallots and ginger. Let it come together and simmer for about 5 minutes. Remove the mixture from the pan and put into your serving dish.
Add the cauliflower to the saute pan. What you’re trying to do is cook the cauliflower crumbles. Keep your eye on it and stir it around every minute or so. It should be finished in about 8 minutes. Taste it to make sure it’s soft and doesn’t have an over cauliflower-y taste. Add 2 more T of soy sauce and 1 more T of chili garlic sauce. Place the cauliflower into the serving bowl.
In a small bowl, crack 2 eggs and whisk together with a fork. Add the eggs to the saute pan and constantly stir so the eggs scramble into small pieces. They should finish cooking in about 2 minutes. Add the eggs to the serving dish.
Add the other 1/2 of the green onions, toss everything around to coat and serve immediately.
1 sweet yellow onion
2 13.5 ounce cans of coconut milk
1 4 ounce can of mild green chilies
Crushed red pepper flakes (optional)
Extra virgin olive oil
Curry Masala
Garlic powder
Fish sauce
Salt
Directions:
Cut fish into bite-sized cubes, cauliflower into bite-sized florets, onion into bite-sized pieces, and dice chilies into small pieces. Heat 3-4 tablespoons of olive oil over medium heat in wok. Add onion and cook for 3-4 minutes, stirring occasionally, until onion begins to brown. Add 2 tablespoons of curry masala and stir-fry for one-minute. Add cauliflower and stir-fry to coat all pieces with oil and spice. Add a dusting of salt. Add coconut milk and chilies (with all liquid in cans). Add crushed red pepper flakes to taste. Splash fish sauce generously across the top. Stir well and bring mix to a boil. Add fish, reduce heat to a simmer, cover, and let cook 10 minutes. Check cauliflower for tenderness and taste. Add spices as needed.
This post includes a summary of a study published in the British Medical Journal 1995;310:827-830 1 April and a recipe for elk tenderloid with brandy mustard sauce.
Study title and authors: Prophylactic aspirin and risk of peptic ulcer bleeding
Books:
John Weil, senior registrar in public health medicine,a Duncan Colin-Jones, consultant physician,b Michael Langman, professor of medicine,c David Lawson, consultant physician,d Richard Logan, reader in clinical epidemiology,e Michael Murphy, consultant epidemiologist,f Michael Rawlins, professor of clinical pharmacology,g Martin Vessey, professor of public health,h Paul Wainwright, research associate i
a West Midlands Regional Health Authority, Birmingham, b Queen Alexandra Hospital, Portsmouth PO6 5LY, c Queen Elizabeth Hospital, University of Birmingham, Birmingham B15 2TH, d Royal Infirmary, Glasgow G4 0SF, e University of Nottingham, Nottingham NG7 2UH, f Unit of Health Care Epidemiology, University of Oxford, Oxford OX2 6HE, g University of Newcastle, Newcastle upon Tyne NE2 4HH, h Radcliffe Infirmary, University of Oxford, Oxford OX2 6HE, i Institute of Cancer Studies, University of Birmingham, Birmingham B15 2TJ
sliced bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 clove garlic
thyme
ground black pepper
Instructions:
Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender.
This post includes a summary of a study published in the British Medical Journal 2000;321:1183-1187 11 November and a recipe for poached halibut steaks.
Books:
Study title and author:
Risk of gastrointestinal haemorrhage with long term use of aspirin: meta-analysis Sheena Derry, research assistant, Yoon Kong Loke, clinical lecturer in clinical pharmacology. Department of Clinical Pharmacology, University of Oxford, Radcliffe Infirmary, Oxford OX2 6HE
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MS; Lynn Rosenberg, ScD; Brian Strom, MD; Samuel Shapiro, MB, FRCP(E) 
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