In a message dated 10/17/02 2:38:16 AM, [log in to unmask] writes:

>Those who think only of omega-3 FA only as DHA or EPA and disregard short
>chain EFAs in diet and supplementation might miss something important.
>
>Likewise for MUFA total percentage in the diet, as Loren Cordaine pointed
>out. There is no paleo fat with a MUFA part lower than 10 or 15 % , with
>only a few exceptions like suet.
>However suet (and other hard fats) are such little, compared to (an
>animals) total fat, that it shouldn't change the total percentages much.
Amadeus,

I agree with you about the LNA -- it appears to be involved with membrane
function apart from its role as a precursor to the longer omega 3s.

However, your statement about suet is wrong -- unless I'm not understanding
how you're using percentage of MUFA. According to Enig, Suet is 94% fat and
the fat composition is about 50-55% SFA, 40% MUFAs and 3 - 6% PUFAs -- Suet
is the form of beef or lamb fat that is used in foods without prior rendering
-- best is said to be the fat surrounding the kidneys.

Namaste, Liz
<A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html">
http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>