Hilary McClure wrote:
> Amadeus, I don't think this is correct. Whether wild or farmed, the majority
> of depot fat and subcutaneous fat is SFA, with the next largest segment
> being MUFA, then a small amount of PUFA.
To speak facts, here's a database query including all "*game meat*"
| Desc |tot.fa| sfa |mufa | pufa |w6w3rat
| Game meat, antelope, raw | 2,0 | 36,45% | 23,65% | 21,67% | 3,57
| Game meat, beaver, raw | 4,8 | | | |
| Game meat, bison, raw | 1,8 | 37,50% | 39,13% | 10,33% | 3,67
| Game meat, boar, wild, raw | 3,3 | 29,73% | 39,04% | 14,41% | 19,00
| Game meat, caribou, raw | 3,4 | 38,39% | 30,06% | 13,99% | 7,67
| Game meat, deer, raw | 2,4 | 39,26% | 27,69% | 19,42% | 4,43
| Game meat, goat, cooked, roas| 3,0 | 30,69% | 44,88% | 7,59% | 6,50
| Game meat, horse, raw | 4,6 | 31,30% | 35,00% | 14,13% | 0,81
| Game meat, moose, raw | 0,7 | 29,73% | 20,27% | 32,43% | 4,67
| Game meat, opossum, cooked, r| 10,2 | 11,82% | 36,99% | 29,25% | 44,53
| Game meat, rabbit, domesticat| 5,6 | 29,91% | 27,03% | 19,46% | 3,91
| Game meat, rabbit, wild, raw | 2,3 | 29,74% | 27,16% | 19,40% | 4,00
| Game meat, squirrel, raw | 3,2 | 11,84% | 36,76% | 29,28% | 46,00
The animals with less than 20% pufa are:
bison, boar, goat -- are likely to have been fed by humans, at least in
winter. Not really wild game.
horse data is inconsistent (lipid fractions don't make up tot fat)
If you look at organs: they have much more fat and even higher pufa part
Kidney fat (and skin fat) is mostly SFA - it's function is insulation
not metabolization.
The same applies to water fowl (they aren't listed under game meat, but
they are). They just have swimming rings and insulation from fat.
> The SFA, and also, I believe, the
> MUFA, are not in the foods, but are manufactured in the body from excess
> carbohydrates. I'm not sure how the body produces MUFA, but it's not in the
> food.
As you see, all FA are in the food. In addition SFA and MUFA are *made*
in the body, out of surplus carbohydrate energy. First to SFA then the
body unsaturates everything as far as possible. For humans and animals
this ends in MUFA - we are unable to make (w3 or w6) PUFA.
That's the reason why fed animals end up in ratios dominated by MUFA and
SFA.
> What you say may be partially true in one way: the small amount of
> PUFA in an animal (lipid bi-layer or cell wall structural fat) is divided
> between n6 and n3 fats in a similar ratio to what was in the forage.
The lipid bilayer in the cell walls is very important at it is a
hydrophobic layer seperating the watery inside and outside of a cell.
Nutrients need means of transport through it. It's composition decides
how good or bad nutrients come in and how good hormone regulatives
(insulin)and receptors work.
However this is by far not the only use of PUFA in a body.
Active tissues (brain, liver and other organs) have a lot of PUFA to
sustain their intense metabolic work.
In addition PUFA are eagerly used as a fuel. They are more fluid and
more readily burned.
The body fat of a human (like a animal) just reflects the fats available
when it was built up. Indeed you find in it the w-6/w-3 ratio of the
food of the last years reflected in it.
> Grain-fed animals, therefore, have more n6, and grass-fed have more n3 since
> most of the small amount of fat in grass is the n3 alpha-linolenic acid. But
> even in wild elk or deer there is something like eight times as much SFA as
> PUFA.
...
| Desc |tot.fa| sfa |mufa | pufa |w6w3rat
| Game meat, deer, raw | 2,4 | 39,26% | 27,69% | 19,42% | 4,43
You must have looked at deer kidney fat / suet. But this is small.
How big is the kidney fat of a 50kg deer, hunters outside?
And ignored the organs.
Look at this data and compare it to what is commercially available:
| Beef, short loin, porterhouse steak, separable lean only, trimmed to
1/4" fat, USDA | 8,3 | 35,47% |49,46% | 3,87% | 8,00
I think then you will understand why Loren Cordain recommends to add
some PUFA oils to the diet, including flax oil as a source of LNA.
regards
Amadeus S.
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