>Cordain mistakenly thinks that the fats in wild game animals >was primarily
made up of MUFAs and PUFAs and very little >SFAs.
is it actually possible to be mistaken about this? surely not. he is just
telling lies.
if there was very little SFA in the meat/cavity fat depots/marrow, then it
would not be fat, it would be oil.
Richard 'my brain hurts' Archer may be puzzled by this, so i suggest he
visits the local supermarket. there he will see a bottle of liquid olive
oil, or sunflower oil, and a slab of solid lard.
lard is roughly 10% PUFA, 40% SFA, and 50% MUFA.  It is the animal fat
highest in PUFA.
A fish oil, like cod liver oil, is around 22% PUFA, 22% SFA, and 46% MUFA.
so the diff between fat and oil is no more than 20% SFA. Fish prefer having
oil sloshing around their liver as it adds buoyancy.

When you look at a steak, is the solid rim of fat round the edge fat or oil?
were bovines of paleo times strange creatures that walked around with litres
of oil sloshing around their insides? Cordain, apparently, thinks so. So
does Richie.

Andrew