Why do you think Cordain assumes that most of our stored adipose fat is "saturated"? When we speak of grain-fed meat, for instance, we speak of its fatty acid profile being heavily weighted on the omega 6 side as opposed to grass-fed meats which has more omega 3s. Why doesn't each human's adipose body fat profile reflect his or her diet? For example, if I eat mosty polyunsaturated omega 6 oil, wouldn't my stored body fat be mostly unsaturated? Also, I thought saturated fat burns "clean" while highly polyunsaturated fats such as flaxseed oil are more prone to oxidation. Help, I'm a bit confused! I am also a bit wary about eating fruit at every meal as he suggests.