>I was just thinking about the amazing difference between the
>cholesterol response of Stefansson and Andersen during the 1928
>Bellevue experiment.  I wonder if it could have anything to do
>with the fact that VS favored lamb while KA preferred beef.  We
>know that the EPA content of domesticated beef is virtually nil,
>but I don't know if that would apply to lamb...

Stefansson does refer to mutton as having "hard" fat (DISCOVERY, p. 383).
Is mutton fat noticeably harder than non-kidney beef fat? Possibly higher %
stearate on avg?

Gary