Dear Paleopeers:

     In Sear's book The Zone, he suggests that those with cancer should
adapt their diets to the zone recommendations, by avoiding foods high in
arachadonic acid (red meat, egg yolks, organ meat, dark meat poultry).
In Protein Power,  the Eades say not to worry so much about the
arachadonic content of red meat, as long as you marinate it for 24 hours
in olive oil and red wine, thus nullifying up to 75% of the bad effects
of arachadonic acid with the better profile of  the marinating
ingredients.  As I do not own either book, forgive me if I may be
misquoting here, but I am wondering  - What is the Paleo view on this
subject of arachadonic acid?  Does grass fed beef, and wild game, albeit
red meat still contain arachadonic acid?  Should those of us with cancer
history be wary of  foods high in AA, even though  those foods may be
paleolithically correct?   (gosh, I hope not).  Please help here . . . .

Cheers!
Judy Genova,  snowed in cavegirl  (14 inches and still coming down!!!)