On Tue, 2 Jul 2002, Phosphor wrote:

> The reason for this is to
> > get what he regards as a more natural ratio of fatty acids.  On
> > p. 27 of his book, he lists a typical nutrient breakdown of a
> > 2,200 kcal diet.  Total fat is 108g, of which 21g are saturated,
> > 54g are monounsaturated, 21g are polyunsaturated, and 6.7g are
> > omega 3.
>
> what are the fats he uses to comprise this? [ie what animal and what part of
> it do they come from?]

If you were going to try to get this from animals, they you'd
have to eat brains and marrow.  He estimates that total carcass
fat of a deer is about 60% of its energy, but the composition of
that fat is quite different from that of fatty meat.

Since most people are not going to eat a lot of marrow and
brains, he resorts to things like flax oil and olive oil.

The  dilemma is that most modern people don't want to eat what
paleolithic hunters actually ate, i.e., every scap of fat on the
animal carcass.  But Cordain's position is that the fat in fatty
meat is not an acceptable substitute, so one must resort to other
sources.

Todd Moody
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