Todd wrote:

<< I understand about palmitic acid, but what is your objection to
 stearic?  If stearic acid is a problem this would also be an
 objection to any pemmican made from kidney suet, since this fat
 tends to be quite high in stearic acid.>>

Hi Todd,

  Here are the reference sources I used to make this statement:

1)  Clinical Applications of Fatty Acid Profiling; Richard S. Lord, Ph.D and
J. Alexander Bralley, Ph.D., C.C.N.

" Stearic acid is a saturated fatty acid.  It is two carbon atoms longer
than palmitic acid and is similarly cholesterogenic..."

  " Abnormal levels in erythrocyte membranes cause alteration in membrane
fluidity.  Increased fluidity is associated with active tumor
proliferation."

And:

2) Persad RA, Hillatt DA, Heinemann D, et al.  Erythrocyte stearic to oleic
acid ratio in prostatic carcinoma.

  " The ratio of stearic to oleic acids in red cell membranes has been found
to be a strong indicator of the presence of malignant tissue as it reflects
the lowered ratio found in malignant tissue cell membranes."

  I drew from these sources while looking at the fatty acid profile of pork.
Normally, I let people draw their own conclusions but my original audience
(and the second) for which this was written have little knowledge in the
area of nutrition.

  I won't disparage pemmican, but as a mostly intuitive eater I've been
unable to bring myself to put it in my mouth and swallow it.  In my personal
experience, it is wise for me to honor these reactions.

Siobhan (Catherine)