Hi Wally,
I can't speak for the many or most. I can say that I hold Cordain in 
very high regard. He pioneered objective research into grains as a 
highly utilized and recommended macro-nutrient. Until then, history had 
most of us assuming (and preaching) that gluten grains are healthful for 
everyone but those rare few with celiac disease. The more recent 
discoveries that celiac disease is common, non-celiac gluten sensitivity 
is at least 10 times as common and perhaps just as serious, the 
connections between gluten and autoimmunity, etc. all followed or were 
contemporary with his work in that area.

It was his "new" perspective on cereal grains that opened many more 
conventional researchers to the possibility that grains are not a very 
healthful food for anyone. I'd say that single achievement is worthy of 
considerable respect.

In the absence of further evidence, however, I'm not prepared to buy 
Cordain's position on saturated fats, his position on healthful 
proportions of fats in the diet, or the notion that fats consumption, 
digestion, or metabolism cause increased acidity that compromises bone 
integrity.

Best Wishes,
Ron
> It seems the corollary is also true. Many (most?) on this list seem to dismiss Cordain's assertions without question.
>   


-- 
PK