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.
This study examined the effect of fat consumption and death rates from heart disease in males aged 55-59 from 6 countries.
In this study Keys set out to prove that a higher fat intake was associated with a higher death rate from heart disease.
He used data from 6 countries (Japan, Italy, United Kingdom, Australia, Canada and USA) that did seem to show that a higher fat consumption would lead to higher rates of heart disease.
However Keys actually had data for 22 countries. For reasons known only to himself he decided to ignore the data from the other 16. The other countries were, Austria, Ceylon, Chile, Denmark, Finland, France, Germany, Ireland, Israel, Mexico, Netherlands, New Zealand, Norway, Portugal, Sweden and Switzerland.
When the data for all 22 countries are taken into account, there is a totally different outcome.
(b) Those who ate more animal protein lived longer.
(c) Those who ate more plant protein died earlier.
(d) Those who ate more carbohydrate died earlier.
This study from Keys is often quoted as proof that a high fat diet is dangerous. When Keys data is analysed it shows that more animal fat in the diet actually extends life and more carbohydrate in the diet lowers life expectancy.
The paper reports on the harmful effects of a vegan diet in infants.
Shinwell found that:
(a) 25 infants from the vegan community who were seen at the hospital showed evidence of protein-calorie malnutrition, iron- and vitamin B12-deficient anemia, rickets, zinc deficiency, and multiple recurrent infections.
(b) Evidence of growth retardation was also found in 47 infants seen at the local mother-child health (well-baby) clinic.
(c) Samples of breast milk showed low levels of carbohydrate, protein and fat.
(d) The main constituent of the infants' diet after the age of 3 months (a "soya milk" prepared at the community's central kitchen) was extremely dilute with a very low calorific value.
To conclude: A vegan diet may lead to malnutrition and growth retardation in infants.
• sea salt • pepper • 8 oz tomato sauce • 15 oz diced tomatoes • 1 med onion, chopped • 2 cloves garlic, chopped • 1/2 t rosemary • 1/2 t thyme • crushed red pepper • 1 lb carrots • 1 cup dry white wine
Instructions: Brown rabbit pieces in large skillet. Salt and pepper the rabbit to taste. Place the rabbit in a crock pot. Mix the rest of the ingredients together and pour over rabbit, stirring to coat. Cover and cook on low for 6- 8 hours.
This post includes a synopsis of a study published in the British Journal of Urology international 2000 Jan;85(1):107-13 and a recipe for mustard, rosemary crusted pork loin.
Study title and authors: A maternal vegetarian diet in pregnancy is associated with hypospadias. The ALSPAC Study Team. Avon Longitudinal Study of Pregnancy and Childhood.
North K, Golding J.
Unit of Paediatric and Perinatal Epidemiology, Division of Child Health, University of Bristol, UK.
Hypospadias is a problem affecting a boy's penis. It is a combination of three separate problems: the hole through which urine passes (meatus) is not at the tip of the penis, the foreskin is gathered at the back of the penis with none at the front and the penis may be bent when stiff.
The objective of the study was to investigate the possible role of the maternal diet, particularly vegetarianism and consumption of phytoestrogens (soy products), in the origin of hypospadias, which is reported to be increasing in prevalence. The study included 7,928 boys.
North found that mothers who were vegetarian in pregnancy had a 4.99-fold increased risk of giving birth to a boy with hypospadias, compared with omnivores.
◦3 T EACH prepared horseradish, mayo & Dijon mustard
◦1 t black pepper
◦2 sweet potatoes
◦2 tart apples, diced
◦3 T coconut oil, melted
◦1 orange, zested & juiced
◦1 t cinnamon
◦1/2 t nutmeg
Method:
In a small bowl, combine the rosemary, mayo, mustard & horsy– mix until combined. Put 1/2 the sauce in a plastic storage bag and add the pork. Marinate in the fridge until ready to cook. Grill or bake the pork until it’s internal temp is a bit below 165F. Don’t overcook or it will for sure be dry as a bone. Let the loin rest for a couple minutes, then slice and top with the reserved mustard sauce.
For the Sweets & Apples:
In a bowl combine all ingredients and mix well. Transfer to a baking sheet (make sure to add all the juices) and roast until the juices have turned syrupy and the potatoes have cooked through, about 20-30 minutes at 400F.
Howie found that levels of testosterone and estradiol-17 beta (which is vital for reproductive and sexual functioning) were significantly lower in vegetarians than in omnivores.
Additionally, the levels of testosterone and estradiol-17 beta of the men were lower in those who ate the most fibre.
This post includes a summary of a paper published in the Journal of Adolescent Health Volume 29, Issue 6, Pages 406-416 (December 2001) and a recipe for BBQ beef ribs.
Study title and authors: Characteristics of vegetarian adolescents in a multiethnic urban population
Books:
Cheryl L. Perry, Ph.D.a, Maureen T. Mcguire, Ph.D.a, Dianne Neumark-Sztainer, Ph.D.a, Mary Story, Ph.D.a
a Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, Minnesota, USA
Vegetarians are at greater risk than others for involvement in unhealthy and extreme weight control behaviors
Vegetarian males are at particularly high risk
Vegetarians more often reported having been told by a physician that they had an eating disorder (anorexia, bulimia etc) and were more likely to have contemplated and attempted suicide
Garlic powder
Onion powder
Crack black pepper
Kosher salt
Other items:
Gas grill
Wood chips (any kind)
Wood chip box (or foil packets)
Wooden skewers
Instructions:
First soak the wood chips in water.
Rinse, pat dry with paper towel season the ribs with seasoning. You really can use any that you like or none at all. It is up to you. Pat down the seasonings with your hand. Then cut in half to the best of your ability.
This would be a good time to fire up the gas grill. Remove the "warming rack". You can notice the "Dirty Side" is where the the meat will be and the drippings fall on the ceramic briquettes. The cast iron wood chip box goes directly over the heat. Put the fire on high to get the box hot and the chips smoking. This can take around 20 minutes or more.
Make rib "tents". You will need the skewers. Take two halves and lean the tops like a tent. and use a skewer to keep them together. The thicker ends at the bottom, Just push the skewers through the meat between the bones. They will probably be at an angle. Once through just snap off the end and use the other half on the other end. It does not need a point. Just push and it will go through. They are pretty stable.
Once the wood box starts to smoke a little put the ribs on the rack opposite of the wood box.
Now close the lid and get the temperature to around 400 degrees and cook for two hours.
After two hours of cooking the Beef ribs should be fully cooked and pretty tender. The areas of the ribs will little meat were crunchy.
This post includes a summary of a paper published in the International Journal of Eating Disorders Volume 13, Issue 2, pages 229–233, March 1993 and a recipe for oyster and wild mushroom stew.
Books:
Study title and authors:
Dietary zinc intake of vegetarian and nonvegetarian patients with anorexia nervosa
Rita Bakan Ph.D. Faculty1,*, Carl L. Birmingham B.Sc., M.D. Associate Professor2, Laurel Aeberhardt R.D.N. Intensive Care Unit3, Elliot M. Coldner B.Sc., M.D. Clinical Assistant Professor4
•1 leek, white part only, finely diced
•1 shallot, finely diced
•1 rib celery, finely diced
•1/4 pound wild mushrooms, cleaned and chopped
•1/2 cup white wine
•24 oysters, shucked, liquor reserved
•1 cup coconut milk
•Juice of 1 lemon
•1 plum tomato, peeled, seeded, diced
•Tarragon, chopped
•Chives, chopped
Preparation:
In a medium saucepan, melt the butter over medium heat. Add the leeks, shallots, celery, and mushrooms. Saute until tender but not colored.
Add the wine and oyster liquor and reduce by half. Add the heavy cream and reduce until nappe, slightly thickened.
Add the lemon juice, oysters, and tomatoes.
Spoon the stew into center of soup plate. Garnish with chives and tarragon.
This post includes a summary of a paper published in the American Journal of Clinical Nutrition Vol 44, 643-652 and a recipe for veal, carrot and chestnut ragout.
Books:
Study title and authors:
Iron status of predominantly lacto-ovo vegetarian East Indian immigrants to Canada: a model approach
GS Bindra and RS Gibson
In summary, the high prevalence of iron deficiency noted in this study was attributed to inadequate intakes of readily available dietary iron from flesh foods combined with high intakes of dietary fiber, phytate, and tannins that inhibit absorption of dietary iron.
4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage
Instructions:
Preheat oven to 400 deg. F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
Pat veal pieces dry with paper towels. Sprinkle with pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.
This post includes a summary of a study published in Thrombosis and Haemostasis 1999 Jun;81(6):913-7 and a recipe for simple roast duck.
Study title and authors: Vegetarians and cardiovascular risk factors: hemostasis, inflammatory markers and plasma homocysteine. Mezzano D, Muñoz X, MartÃnez C, Cuevas A, Panes O, Aranda E, Guasch V, Strobel P, Muñoz B, RodrÃguez S, Pereira J, Leighton F. Department of Hematology-Oncology and Nutrition, School of Medicine, Catholic University of Chile, Santiago de Chile. dmezzano@med.puc.cl
Vegetarians were found to have increased platelet function and increased homocysteine levels.
Increased platelet function is where the number of platelets is too high, blood clots can form (thrombosis), which may obstruct blood vessels and result in such events as a stroke, myocardial infarction, pulmonary embolism or the blockage of blood vessels to other parts of the body, such as the extremities of the arms or legs.
Increased homocysteine can cause kidney disease and macroangiopathy which is where fat and blood clots build up in the large blood vessels, stick to the vessel walls, and block the flow of blood. There are 3 types of macroangiopathy: coronary artery disease (in the heart), cerebrovascular disease (in the brain), and peripheral vascular disease (affecting, for example, vessels in the legs).
1.You want the skin of the duck to be dry when you start, so the day before roasting the duck, remove it from any packaging so that the skin can air-dry.
2.You also need to remove the innards from the duck if it still has them – often whole ducks are sold with the duck offal bagged up and pushed back into the cavity. Remove the offal and rinse out the cavity.
3.Preheat the oven to 150C (300F).
4.To prepare your duck start by pulling out any quills that have been left behind.
5.Next, score the skin of the breast with a diamond pattern, using a sharp knife and cutting through the skin and fat but not the meat. See the Hungry Mouse website for images of this.
6.The next step is to pierce the skin in between the slits with the point of a sharp knife, piercing through the skin but not hitting the meat. This is not easy and I took a fairly wild approach in the end, randomly stabbing several times in each little diamond of skin. Focus particular effort in the join round the legs where the skin is fattier and the fat will collect and also over the drumstick which has had very little attention at this point.
7.Stand a rack into a deep roasting tray and stand the duck on top. Using a piece of kitchen paper wipe any excess moisture off the skin and rub some salt over the skin.
8.Place the duck into the oven and leave for an hour.
9.After 1 hour remove the duck from the oven briefly. Take a sharp knife and re-pierce the skin round the leg join and also anywhere else where you can see that liquid fat is building up under the skin. If in doubt, give the duck a good gentle piercing all over the skin again – it will be easier to do now that the skin surface has had some hot air on it for a while. If the skin looks particularly soft anywhere this will also be a sign that there is some fat collecting under the skin.
10.If you are roasting a whole duck, flip it over onto its breast/back (whichever it wasn’t resting on before) so that the meat juices keep the meat moist under the skin by moving around. If you are only roasting a half duck then there’s no need to flip the duck and expose the centre of the carcass.
11.Return the duck to the oven for another hour.
12.After the second hour, remove the duck from the oven and repeat steps 9-11.
13.Continue this process up to 4 times. 2 hours was sufficient for my 1kg half duck, 4 hours is OK for a larger duck (say, about 2.5kg). I would suggest that you cook a duck that is over 1kg but less than 1.5kg for 2.5 hours, 1.5-2kg ducks for 3-3.5 hours and 2-2.5kg ducks for 3.5-4 hours. The reality is that you don’t need to be precise here, as long as your duck meat is cooked through. If you want to be certain about that then, when you think you’re near the end of this cooking time, stick a sharp knife through to deeply pierce the meat at a thick point (eg. middle of the breast and/or fattest bit of the drumstick), press the meat beside the cut using the flat side of the knife. If clear fluids come out the bird is cooked. If any blood comes out then you need to cook it a little longer.
14.To finish off, ensure the bird is breast side up again (that’s the usual way up that you expect to see a roast chicken or turkey), place back in the oven, increase the temperature to 225C (450F) and blast the bird for a final 15 mins. This should ensure you get any final non-crispy spots on the skin and achieve some crunch.
15.Place the bird on a plate and leave in a warm place for 10 mins to rest before you carve it. This helps the meat stay more moist.
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through which urine passes (meatus) is not at the tip of the penis, the foreskin is gathered at the back of the penis with none at the front and the penis may be bent when stiff.
".
(anorexia, bulimia etc) and were more likely to have contemplated and attempted suicide
a practice that may also increase their risk for zinc deficiency.
