> "Standard" high protein diets eg Atkins, Scarsdale
> do not have a formal
> source of vitamin A or sufficient omega 3 fats,
> unless one stumbles onto
> fish (omega 3 and 6), pink fish (vitamin A). They
> also have a low
> calcium/phosphorus ratio unless one consumes small
> bones, or eats marrow.
> Salmon and some other foods are high in calcium.
> Fruit and vegetables also
> supply calcium. Acid load is high in these diets but
> again is ameliorated by
> fruit and vegetables, and also by most mineral
> waters (bicarbonate content
> varies greatly- eg Evian is quite high and will
> neutralise quite a lot of
> acid).

Interesting analysis Ben. It would appear (on the
surface anyway) that you're saying that a high
protein/organ/bone diet could be approximated with a
high protein/fruit/vegetable diet so long as a
sufficient omega 3,6 source is added? In other words,
if you are eating a high than 'normal' protein diet
you can 'balance' it out by either adding organ meats
and bone(marrow) *or* adding veggies/fruits plus a
proper omega fat source?

Question for Todd: You stated sometime ago your
approach has been and approximate 2:1 ratio of protein
to fat. I don't recall if the ratio was based on grams
or calories. Do you have an idea what the carb ratio
is?

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