Hello all. This is my first post to the list. I have a question, but first a little background. I started gaining weight in my mid 40's. I tried the low-fat diets advocated by Covert Bailey and Dean Ornish. I was cold and hungry all the time, and immediately regained weight when I resumed my standard American diet. Next I tried the Zone diet. It was better, but still not that satisfactory. I turned to the Atkins diet, and after I’d added a lot of green salads and steamed greens, I found that it was the most satisfying. But the unlimited quantities of rich meats and dairy did not result in the promised weight loss. I did a lot of web research, and finally came up with a method that works fairly well: 1) exercise every day; 2) eat lots of leafy greens B 3) eat about a pound of meat each day; and 4) avoid sugar, starch, and alcohol. I have lost about 50 pounds over the past three years, with plateaus due to sports injuries, holidays, and occasional lapses into comfort foods. I want to lose another 25 pounds within the next six months, so I began reading The Paleo Diet, by Loren Cordain, looking for some new ideas. I learned a lot about insulin resistance, osteoporosis, autoimmune diseases, salt, lectins, the balance between sodium and potassium, and the balance between acid foods and alkaline foods. He makes sense when he advocates eating like our ancestors. He mentions organ meats in passing, but puts a strong emphasis on eating lean muscle meats. I would think that if we want to eat like our ancestors, we would focus on bone marrow and organ meats, which are not lean. When the climate changed millions of years ago, and the rai n forest was replaced by savanna filled with grazing herds and lions, our ancestors became scavengers, eating lots of bone marrow and brain. They became hunters a million years after that, and still ate the organs first. I understand that modern Americans are very squeamish about organ meats. Fortunately, I’ve spent the last two years in China, where these cultural prejudices are not shared. They have delicious recipes for bone marrow soup with fresh ginger, braised pork brain with green onion, garlic and onion braised tongue, and stir-fried pork heart with chili peppers. These organ meats are delicious, full of good nutrition, and were certainly eaten by our pre-TV American ancestors. I went to the USDA Nutrient Database and to try and reconcile the benefits of organ meats with the danger of feedlot muscle meat. It shows that 100 grams of caribou bone marrow has 6.7g protein, 84.4g fat, and no c arb. Pork brain (100 g) has 10.3g of protein, 9.2g of fat, and 2195mg cholesterol. Beef tongue (100g) has 14.9g protein and 16.1g fat. Beef ribeye (small end, 0% fat, 100g) has 17.5g protein, and 22.1g fat. Fresh whole egg (100g) has 12.6g protein, 9.9g fat, and 423mg cholesterol. So here is my question: Can anyone explain why organ meats are good for us, but fatty muscle meats and eggs are bad for us? They seem to have pretty similar percentages of saturated, monounsaturated, and polyunsaturated fats. Both have saturated fats that are mostly 16:0 and 18:0. Pork brain has DPA and DHA, but beef brain doesn’t; and they both have five time the cholesterol of eggs. Thanks for any insights into this issue, Robert