Why do you think Cordain assumes that most of our stored adipose fat
is "saturated"?  When we speak of grain-fed meat, for instance, we speak of
its fatty acid profile being heavily weighted on the omega 6 side as
opposed to grass-fed meats which has more omega 3s.  Why doesn't each
human's adipose body fat profile reflect his or her diet?  For example, if
I eat mosty polyunsaturated omega 6 oil, wouldn't my stored body fat be
mostly unsaturated?   Also, I thought saturated fat burns "clean" while
highly polyunsaturated fats such as flaxseed oil are more prone to
oxidation.  Help, I'm a bit confused!  I am also a bit wary about eating
fruit at every meal as he suggests.