On Sat, 3 Feb 2001 08:47:36 +0300, Phosphor <[log in to unmask]> wrote:

>.. can you reiterate exactly what is the problem you
>see in beef?

The unusual very low percentage of essential fatty acids.
Plus the ratio of omega3 to omega 6 fatty acids in it.

I've done a couple of tests at databases like USDA, and what i found is,
that in allmost all nature available fats EFAs are constitute a very high
percentage, compared to total fat. No matter, if the total fat was very low
(as in herbs) or very high (as in nuts). Same in wild game.
The EFA percentage in food, aquired in the wild is relative high.

Erasmus has some meat fat comparitons on this.
There are computations found in the Erasmus Book which point out in which
way MUFA in combination with SFA can hinder EFA activity if the EFA
percentage is very low.
This is based on a study mentioned by Udo and the westonaprice article
("complete stop of all EFA activity").

Second, the omega3/6 ratio in nature food is mostly a good one, but not in
cattle. Only few high fat seeds (like hazelnuts) have a omega6-excess
and they didn't constitute a main part of the diet at any time.

Amadeus