Art De Vany's point about researchers not accounting for the "finer" points of subjects' diets in their studies is one that seems to apply in so many cases, no? Of course, it's understandable given the difficulties of obtaining data, yet it does undercut the robustness of the findings. What Art pointed out about "not all carbs are equal" (esp. in this case given the insulin/eicosanoid connection) is perhaps even more the case with respect to fats and the studies linking fat consumption with cancer and satfat consumption with CHD, no? I imagine similar issues apply for claimed links between animal protein consumption and various diseases. Not only does one need to consider the type of macronutrient and the diet and health of the source ( for animals and plants too!), but also the cooking method. A steady diet of crispy BBQ ribs from "industrial cattle" may be trouble, while the same amount of rare (or raw for those so inclined) wild game may be quite healthful! (at least it seems to have been for our forebears) Steve Meyers Staff Scientist Lawrence Berkeley Natl. Lab. Berkeley, CA