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Subject:
Re: suet
From:
Todd Moody <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sat, 29 Apr 2000 18:09:57 -0400
Content-Type:
TEXT/PLAIN
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TEXT/PLAIN (12 lines) 
On Sat, 29 Apr 2000, wombn wrote:

> And I'd like to understand *why* suet and not regular beef fat?

Suet is higher in saturated fat, which makes it less susceptible
to oxidation and therefore more stable at room temperature.
Pemmican made with muscle fat is higher in polyunsaturates and
therefore more likely to spoil.

Todd Moody
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