Adrienne Smith wrote:

>What about their famous cheeses -- all rich in saturated fat?  French
>consumes tons of chocolate -- rich in saturated fat. Spain is famous for
>its pork chorizo and that is why they have a multitude of varieties -- also
>rich in saturated fat.  My relatives in Rome eat plenty of red meat
>(especially veal) and cheeses -- all rich in saturated fat.
>
>
Please take note. It wasn't a rant against saturated fat - which is
abundant in dairy and slaughter fat.
If you add dairy and slaughter fat to olive-oil it will further decrease
the total percent of PUFAs in the diet.
As long as PUFA total percentage is above some 5% or so (according to a
study cited by Udo Erasmus) some d5d and d6d is still available to make
at least some of the necessary good prostaglandins.

But the animal fat will not much change the very good omega3/6 ratio and
it will even add some MUFA to increase the effect to keep d5d busy from
making new arachidonic acid.

The benefits of olive oil could be diminished if it's percentage of all
fats becomes too low compared to animal fat.
And of course dietary AA (mostly from red meat) would supply AA without
needing d5d to make it.
But I think (to my experience) the consumption of slaughter fat and
arachidonic acid from red meat is not very high in these countries.

And yes, they are more relaxed too... sunshine etc... helps... and good
prostaglandins also help to stay relaxed.