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