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

Tuesday, 24 May 2011

Dietary fat has no bearing on cholesterol levels

This post includes a synopsis of a study published in the British Medical Journal 1963;1:571-576  2 March 1963 and a recipe for roast leg of lamb with spring onions and mint.

Study title and authors:
The Great Cholesterol Con
Social Medicine Research Unit of the Medical Research Council, London Hospital
G. L. MILLS,* Ph.D. Courtauld Institute of Biochemistry, Middlesex Hospital. London
T. R. E. PILKINGTON,* M.D., M.R.C.P. Medical Unit, St. George's Hospital, London

This study can be accessed at:
The study investigated the relationship between dietary fat intake and cholesterol levels. The study included ninety-nine British bank men aged 40-55, whose individual diets were studied by the week's weighed method, showed a wide range in food intake and in casual plasma cholesterol. Total fat-consumption varied from 84 to 189 g. a day, that of animal fat from 55 to 173 g. a day. The cholesterol level varied from 154 to 324 mg./100 ml.
The study found there was no association between the amout of fat the men ate and their individual cholesterol levels.
To conclude: This study shows that dietary fat has no bearing on cholesterol levels.

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Recipe of the day

Roast Leg of Lamb with Spring Onions and Mint

Serves 8

Semi Boneless Leg of Lamb Roast
Food Mall: Semi-Boneless Leg of Lamb
1 (4-pound) semi-boneless leg of lamb
6 cloves garlic
2 tablespoons fennel seeds
1/2 teaspoon fine sea salt
1 tablespoon cracked black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 bunch spring onions or 4 large leeks, white and light green parts only, roughly chopped
1 large bulb fennel, cored and thinly sliced
1/4 cup white wine or water
1/2 cup chopped fresh mint

Preheat oven to 475°F. Place lamb in a roasting pan fitted with a rack.

Put garlic, fennel seeds, salt and pepper in a food processor. Pulse until coarsely ground, stopping to scrape down the sides of the bowl several times. Transfer mixture to a small bowl and stir in a tablespoon of the oil. Rub mixture over lamb.

Roast lamb 10 minutes. Lower oven temperature to

300°F and continue roasting until lamb reaches desired doneness, about 1 1/2 hours for medium. Transfer lamb to a cutting board and let rest 15 minutes.

While lamb rests, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onions and fennel and cook 2 minutes. Add wine, cover, and continue to cook until vegetables are very soft, about 10 minutes more. Season to taste with salt and stir in mint leaves. Carve lamb and serve slices with spring onion mixture.

Roast Leg of Lamb