The reason for this is to
> get what he regards as a more natural ratio of fatty acids.  On
> p. 27 of his book, he lists a typical nutrient breakdown of a
> 2,200 kcal diet.  Total fat is 108g, of which 21g are saturated,
> 54g are monounsaturated, 21g are polyunsaturated, and 6.7g are
> omega 3.

what are the fats he uses to comprise this? [ie what animal and what part of
it do they come from?]

andrew