Todd Moody wrote:
>
> On Mon, 20 May 2002, Philip Thrift wrote:
>
> > What's wrong with the theory of eating "factory" meat and
> > correcting the imbalance with supplements
> > (e.g.omega-3 liquid or pills)?
>
> Factory meat will still have an unnaturally high percentage of
> palmitic acid, which appears to contribute to IR.
>

Our family mostly eats grassfed meat, but we eat a fair amount of
butter. Butter seems to have an even higher ratio of palmitic to stearic
than feedlot meat, so I'm concerned about that. But I'm wondering
whether one should be at all concerned about palmitic acid causing
insulin resistance within the context of a generally paleo-type diet,
generally low-carb, physically active, controlled weight, plenty of
micronutrients and antioxidants, plenty of n3 fats. Palmitic acid is
probably only one of many causes of IR, and I wonder if it's enough all
by itself to cause a problem. Even with a father who is type 2 diabetic
I can't really see a reason to worry about palmitic. I think it would
only matter to someone actually combatting insulin resistance (as I know
some folks on this list are doing). Another thing to note is that in the
Cordain wild ruminant fat paper from EJCN, it shows a very high ratio of
palmitic to stearic in bone marrow, which is supposed to be one of the
fat foods we hominids got our start on hundreds of millennia ago. In
consideration of the above points, do you still see a reason to reduce
palmitic intake?

Hilary
Danville, Vermont