Adrienne Smith wrote:

>Eating LEAN meat does not help me reach satiety -- fatty meat does.  What's
>the point in eating lower calorie lean meat if I need twice as much to feel
>full? The only grass-fed meat I've tried that IS satiating is the Australian
>lamb I buy and that is because it still contains quite a bit of fat.  The
>grass-fed beef I buy is tasty, but NOT satiating because it is so very lean
>-- same goes for ostrich.  I need to add olive oil or goose fat to them.  But
>maybe that's just my own quirk.  Is the taste for fat learned or natural???
>
>

I don't know the answer.  I agree with you that fatty meat tastes
better.  That is why, unlike you, I can eat more of it.  I can devoir 14
ounces of fatty prime rib at Outback Steakhouse without pausing for air.
 I don't think I could eat 14 ounces of lean flank steak.

Here's a theory -- pure conjecture, in fact: Sweets and fatty meats
taste very good, in order to motivate us to go out of our way to get
them.  That motivation is adaptive *in an environment where both are
relatively scarce*.  Perhaps the same applies to salt.  Our enjoyment of
these flavors may simply reflect that in the paleo environment they were
as scarce -- and as valuable -- as diamonds.  I wish I knew.

Todd Moody
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