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 post contains a summary of a study published in the British Journal of Pharmacology 2004 Apr;57(4):525-8
Study title and authors:
Books:
Professional athletes suffering from familial hypercholesterolaemia rarely tolerate statin treatment because of muscular problems.
Sinzinger H, O'Grady J. Wilhelm Auerswald Atherosclerosis Research Group (ASF) Vienna, Institute for Diagnosis and Treatment of Atherosclerosis and Lipid Disorders (ATHOS), Vienna, Austria. helmut.sinzinger@univie.ac.at
This study can be accessed at:http://www.ncbi.nlm.nih.gov/pubmed/15025753 This study investigated the effect of statin treatment on professional athletes. The study included 22 professional athletes who were monitored for eight years.
The study found:
(a) Only six out of the 22 finally tolerated at least one member of the statin drugs (atorvastatin, fluvastatin, lovastatin, pravastatin, simvastatin).
(b) In three of these six the first statin prescribed allowed training performance without any limitation.
(c) Changing the drug demonstrated that only two out of the 22 tolerated all of the statins examined. These findings indicate that in sports performers only about 20% toleratestatin treatmentwithout side-effects.
This post includes a summary of a study published in the Journal of Cardiovascular Pharmacology August 2002 - Volume 40 - Issue 2 - pp 163-171
Study title and authors:
Muscular Side Effects of Statins
Sinzinger, Helmut; Wolfram, Roswitha; Peskar, Bernhard A.
Department of Nuclear Medicine, University of Vienna, A-1090 Vienna, Austria. helmut.sinzinger@akh-wien.ac.at
Dr Helmut Sinzinger from the University of Vienna reviewed the scientific literature concerning the muscular side effects of statins.
His review found:
(a) The side-effects of statins may be by far more prevalent than so far suspected.
(b) Strict adherence to the measures of life-style change and performance of regular exercise can even further worsen significantly these side effects.
(c) More and more subtypes of muscle damage are been identified. The data from this review paper reveals that theside effects of statinsare under-reported (especially muscle problems).
This post includes a summary of a study published in the Journal of the American Geriatric Society 1987 Jun;35(6):496-502 and a recipe for grilled neck of lamb with roasted winter squash.
Study title and authors: Antecedents of death in the men of a Veterans Administration nursing home. Rudman D, Mattson DE, Nagraj HS, Caindec N, Rudman IW, Jackson DL.
This study investigated the correlation of different mortality predictors on death rates of 176 male residents living in a nursing home.
The study found that men with cholesterol less than or equal to 156 mg/dl (4.0 mmol/l) and hematocrit less than or equal to 41% died at a rate 42 times the rate of men with values above both thresholds.
Hematocrit refers to the percentage of the blood volume occupied by red blood cells. A low hematocrit count in the body is indicative of anemia or hemorrhage. There are many reasons behind anemia; the most common type is iron-deficiency anemia. Hematocrit levels can be increased through natural means such as intake of certain foods such as meat, particularly red meat and liver are good sources of iron. Iron from this food source is far better absorbed than other food sources of iron.
1 small winter squash or pumpkin, peeled, deseeded and cut into 12 hearty wedges
1 large garlic clove, peeled and crushed
Food Mall: Neck of Lamb
1.25ml/¼tsp ground mace
Pinch of cayenne pepper or dried chilli flakes
30ml/2tbsp olive oil
15g/½oz unsalted butter
For the Lamb Marinade:
2 garlic cloves, peeled and crushed
2 sprigs fresh rosemary, finely chopped
30ml/2tbsp dry white wine
30ml/2tbsp extra virgin olive oil
For the Dressing:
1 fresh bay leaf, very finely chopped
1 sprig of fresh thyme
1 garlic clove, peeled and crushed
2 shallots, peeled and finely chopped
1 small handful freshly chopped flat-leaf parsley
Grated zest of 1 lemon
4 anchovy fillets, drained and finely chopped
60ml/4tbsp extra virgin olive oil
Method:
1.To prepare the lamb marinade, in a small bowl mix all the ingredients together. Place the fillets in a large shallow dish, spoon over the marinade, cover and refrigerate for 2 hours, or overnight.
2.Prepare the dressing by mixing all the ingredients except the oil in a small bowl, season and then slacken the mixture with enough oil to give a nice spooning consistency and set aside for later.
3.Preheat the oven to Gas mark 9, 250°C, 450°F. Place the squash or pumpkin wedges in a large bowl and toss with the seasoning, garlic, mace, cayenne and oil. Tip out into a large roasting tin and arrange so they are all in one layer. Dot with the butter. Cook for 15 minutes then reduce the oven temperature to Gas mark 5, 190°C, 375°F, turn and cook for a further 10-15 minutes. They should have nice golden brown bits on the outside and be soft and squidgy on the inside.
4.Heat a large non-stick griddle or frying pan until really hot. Season the lamb with salt and pepper and cook for 5-10 minutes on each side, depending on how well done you want them, then transfer to a warm plate to rest for 5 minutes.
5.Place a few pieces of squash on each plate, slice each fillet into chunky slices and place half on and half off the squash. Add a tablespoon of dressing on top and serve with seasonal vegetables.
This post includes a summary of a study published in The Lancet Volume 350, Issue 9085, Pages 1119 - 1123, 18 October 1997 and a recipe for winter melon soup.
Study title and authors: Total cholesterol and risk of mortality in the oldest old
Books:
Original TextAnnelies WE Weverling-Rijnsburger MD a , Gerard J Blauw MD a, A Margot Lagaay MD a, Dick L Knock PhD a, A Edo Meinders MD a, Rudi GJ Westendorp MD a b
This study assessed the influence of cholesterol levels on specific and all-cause death rates in people aged 85 years and over. The study included 724 participants (average age 89 years) whose cholesterol levels were measured and death risks were calculated over 10 years of follow-up.
The participants were allocated into 3 category:
(i) Those with cholesterol less than 193 mg/dL (5.0 mmol/l)
(ii) Those with cholesterol between 193 mg/dL (5.0 mmol/l) and 247 mg/dL (6.4 mmol/l)
(iii) Those with cholesterol above 247 mg/dL (6.4 mmol/l)
The study found:
(a) Each 1 mmol/L increase in total cholesterol corresponded to a 15% decrease in death rates.
(b) Death rates from cancer and infection were significantly lower among the participants in the highest cholesterol category than in the other categories.
In people older than 85 years, high totalcholesterolconcentrations are associated with longevity owing to lower mortality from cancer and infection.
2 oz pork Smithfield cut into very thin matchsticks (1/2 cup)
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons)
3 scallions, thinly sliced (1/2 cup)
Instructions:
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.
This post includes a synopsis of a study published in the Proceedings of the National Academy of Sciences May 24, 1994 vol. 91 no. 11 4766-4770 and a recipe for eggs benedict with savory waffles.
Study title and authors: Books:
Advanced glycation end products contribute to amyloidosis in Alzheimer disease
M P Vitek, K Bhattacharya, J M Glendening, E Stopa, H Vlassara, R Bucala, K Manogue, and A Cerami
Picower Institute for Medical Research, Manhasset, NY 11030.
1/4 C. Water
1.5 C. Blanched Almond Flour
1 tsp. Sea Salt
1 tsp. Baking Soda
1 T. Chopped Chives
Instructions:
Preheat waffle iron.
In a medium bowl, whisk egg yolks and water until frothy.
Add remaining ingredients and combine until smooth.
Whisk egg whites until they form light, frothy peaks. Fold into batter.*
Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron.
Cook until golden brown, about 1 minute (depending on waffle iron).
Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.
*The whipped egg whites will help to create a lighter, more crisp waffle.
Hollandaise:
Makes enough sauce for 2-3 Servings
2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste
Instructions:
In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.
While whisking, stream in oil.
Add sea salt and lemon juice, to taste.
If the hollandaise begins to separate, add more water and whisk.
Advanced glycation end products (AGEs) are where a sugar molecule bonds to either a protein or fat molecule. Krajcovicová-Kudlácková notes that advanced glycation end productsmay play an important adverse role inprocess of heart disease, diabetes, aging and chronic kidney failure.
In this study, the blood levels of advanced glycation end products were compared in 19 vegetarians and 19 meat eaters.
The study found:
(a) Glucose was associated with rises in the levels of advanced glycation end products.
(b) Fructose was associated with exponential rises in the levels of advanced glycation end products.
(c) Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians and vegetarians had significantly higher levels of advanced glycation end products.
This study shows how vegetarians are at more risk of the unhealthy effects of advanced glycation end products because of their higher vegetable and fruit consumption. Additionally meat eaters have less risk from advanced glycation end products because meat contains molecules called carnosine (see here) which offer protection from the adverse effect (such as premature aging and diabetes) of advanced glycation end products .
This post includes a synopsis of a study published in the European journal of nutrition ISSN 1436-6207 2001, vol. 40, no6, pp. 275-281 and a recipe for kifta.
Study title and authors: Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet SEBEKOVA Katarina (1) ; KRAJCOVICOVA-KUDLACKOVA Marica (1) ; SCHINZEL Reinhard (2) ; FAIST Veronika (3) ; KLVANOVA Jana (1) ; HEIDLAND August (4) ; Books:
(1) Institute of Preventive and Clinical Medicine, Limbová 14, 83301 Bratislava, SLOVAQUIE
(2) Institute of Physiological Chemistry II, Biocenter, University of Würzburg, ALLEMAGNE
(3) Institute for Human Nutrition and Food Science, University of Kiel, ALLEMAGNE (4) Department of Internal Medicine, University of Würzburg, ALLEMAGNE
This study gives evidence that a vegetarian diet contributes to a rise in advanced glycation end products (AGEs). Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure, see here and Alzheimer disease see here
Instructions:
Mix all ingredients except parsley and lemon juice thoroughly, use a meat grinder if you have one.
To barbecue: Take portions of meat and mold on skewers, making sure it is held firmly.
To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches long. Place on a broiling pan and broil in a preheated oven at 500F. When brown on one side, broil for a few minutes on the other side.
Serve hot, sprinkle with lemon juice and garnish with parsley.
without side-effects.
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Dick L Knock PhD a, A Edo Meinders MD a, Rudi GJ Westendorp MD a b
(AGEs) may contribute to Alzheimer disease.
(AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure, see 
