Hi Todd,

   At link
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ui
ds=10477245&dopt=Abstract


<<Synthetic fats (trimyristin, tripalmitin, and tristearin) were used in
blends with natural fats and oils. >>

  How can one take results from a trial that uses a percentage of synthetic
fats and extrapolate that meats containing these fatty acids will yield the
same results?

At link
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ui
ds=3362176&dopt=Abstract

<<The three liquid-formula diets, which were used in random order, were high
in palmitic acid (16:0), stearic acid, and oleic acid (18:1), respectively.
>>

   I have the same question of this as above.

and:

<<We conclude that stearic acid appears to be as effective as oleic acid in
lowering plasma cholesterol levels when either replaces palmitic acid in the
diet.>>

And how would one accomplish this with pork?

At link
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ui
ds=7695873&dopt=Abstract

<<Precise effects on lipoproteins of short and medium chain triglycerides
(C4:0-C10:0) have never been examined.>>


  When I look at clinical trials and studies I often find it impossible to
"connect th dots" the way they have been connected in the findings.  Of
course, using words like "suggests" and "may" gets one off the hook from
needing to be more accurate in one's findings.

  Science looks at things separately as allopathic medicine does.
Realistically, each thing we put in our bodies combines with other things to
create something harmonic or discordant.

   We will not be putting synthetic fatty acids in our bodies.  Our fatty
acids come from our foods which contain other fatty acids.  Using synthetic
fatty acids, or fatty acids in higher amounts than they naturally occur in
our foods, as opposed to naturally occurring fatty acids in the ratios they
occur in the food we eat each day will never give us an accurate picture of
the effects these foods have on the body.

  Until those who conduct studies start studying fatty acids (and other
components of food) by feeding people the foods in which they occur (and a
supportive natural diet of other foods) we cannot possibly find accurate
answers.

  I will reconsider stearic acid and study it within the various natural
frameworks in which it occurs.  I've never opposed grass-fed beef; the total
fatty acid ratio profile  (including the stearic acid) works well together.

  Thanks for your input and efforts, Todd.

Siobhan