* Eva Hedin -> Keith:
> I'd really like you to expound on that. I thought that the essence of the
> idea of eating paleo was that paleo is healthy and if it isn't paleo it
> isn't healthy. Am I wrong?

The paleolithic prescription should be regarded as a heuristic (see
http://en.wikipedia.org/wiki/Heuristic), i.e. a rule of thumb.  I prefer
to split the rule in two:

1 A culinary practice is safe if it is found in any population free from
  modern deseases.

2 It is unsafe to avoid culinary practices found in all populations free
  from modern diseases.

This also implies a third rule:

3 Culinary practices not found in populations free from modern diseases
  should be evaluated thoroughly before they are recommended.

Rule 1 have some implications that probably surprise many modern
paleo-eaters: some starchy tubers are safe (the population on Kitava),
some dairies are safe (the Masai (not paleo, but free from modern
disease)), omega-6 is safe (the Bushmen who eat large amounts of mongongo
nuts), sea salt is safe (no example at hand).

I'm unsure about cereals and legumes.  Are there populations free from
modern diseases that consume considerable amounts of properly prepared
cereals or legumes?  Personally I follow the guidelines from Nourishing
Traditions, but I don't know if the traditional cultures this book refers
to are as disease free as our paleolithic ancestors.

Rule 2 is more dificult.  Here's my attempt at a list of paleolithic
universals (I'd appreciate additional points and counter examples):

o meat (including fish)
o organ meats
o raw foodstuffs (animal or vegetable)
o low average glycaemic index

I believe many modern paleo-eaters avoid organ meats.  Personally I try to
compensate by eating eggs (which nutritionally resemble organ meats to
some degree), commercial liver pâté (which unfortunately contain some
wheat flour) and cod liver oil.

Rule 3 gives a long list, but of special interest is the refined foodstuffs:

o white sugar
o white flour
o refined vegetable oils
o refined proteins and amino acids
o artificial fatty acids
o artificial or concentrated natural additives

It is obvious that small amounts are not going to cause most healthy
individuals any significant harm, but how much can most people tolerate?

Again I'm unsure of (properly prepared) cereals and legumes.  Do they
belong here?

Erik