All it takes to assure you’ll keep your local cardiologist employed is 19 strips of bacon and an egg and you’ve got yourself one heck of a solid bacon burger:
Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on!
I put the burger on the rack-Pyrex assembly and slid it under the broiler. Having learned a lesson from last week, I turned the stove exhaust fan to high immediately. I peeked in on it as it cooked, and it seemed to be cooking nicely, with tons of little fat bubbles sizzling on top. After seven minutes or so, I took it out to turn it over, and was pleased how easily it flipped. Five minutes later, it looked done, so I took the temperature of the inside (you need to be careful with pork, of course), and it registered at 160 degrees Fahrenheit, so out it came. Now it looked like food, and smelled delicious.
My family and I thank you, America!
-WesMusings of a cardiologist and cardiac electrophysiologist.
*This blog post was originally published at Dr. Wes*
Here we go again. And believe me, as one who’s covered the artificial heart experiments of the 1980s, I feel like I’ve been through this countless times before — but so have health news readers.
Another entrepeneurial team announces hopes for its artificial heart device and some news coverage trumpets the company’s announcement:
But this was in TheNew York Times! Now, granted — it’s in a “Global Business” section. But we don’t see why that removes the need for more scrutiny, for independent perspective, and for a better discussion of evidence. Read more »
“Short people have higher heart risk” screams the headline on CNN.com, treating it as a statement of fact. “Shortness Boosts Heart Disease, Death Risk” is the headline in a HealthDay story seen on BusinessWeek.com.
Wrong.
Such a study as the one being described can only establish association — it CANNOT prove causation. So it’s wrong to say short people have higher risk. It is wrong to say shortness boosts risk.
Blogger and cardiac electrophysiologist Dr. Wes Fisher beat me to the punch by blogging about the continued journalistic confusion between association and causation. He wrote:
“About the only thing that can be concluded from this so-called “analysis” is nothing more than maybe we should consider studying if this association actually exists.”
Tell ’em, Dr. Wes. And tell ’em, Randy: “Short people got no reason” to worry — at least not yet — from this study.
The European Heart Journal studied 6,000 British civil servants and followed them for 11 years. They found that working an extra 3 to 4 hours a day is associated with increased coronary heart disease.
The researchers controlled and adjusted for lifestyle, cardiac risk factors, and other factors that would skew the results, and still found that people who worked 3 to 4 extra hours a day had a 60 percent increase in risk for heart disease. Read more »
“Medical researchers at Wayne State University have asked hunters in the state [Michigan] to donate the hearts of harvested wild turkeys for researching heart disease and congestive heart failure.
The National Wild Turkey Federation recently joined the school in making the appeal. Researchers hope that tests using wild turkey hearts could lead to medical breakthroughs for combating heart problems in humans.”Read more.
-WesMusings of a cardiologist and cardiac electrophysiologist.
*This blog post was originally published at Dr. Wes*
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The European Heart Journal studied 6,000 British civil servants and followed them for 11 years. They 
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