Someone called mirrorball writes in to say. What Cordain actually claims is that fat from bone marrow and brain is mostly monounsaturated and (brain specially) high in omega 3. It's not the same as eating fat from obese, grain-fed animals, which is high in palmitate. Yes, that is an interesting claim I will be dealing with in upcoming posts. Below are some preliminary observations, after the following bits, which from here on are what mirrorball has clipped from Cordain's Paleo Diet book. I will give you a hint, though. Guess what the predominant fatty acid is in human bone marrow? It begins with a "p".... The Paleo Diet, 2010: I realize that many, perhaps most, readers are not hunters and have never seen carcasses of wild animals, such as deer, elk, or antelope. I am a hunter and I partially butcher my own meat. My last deer was killed in december. It had copious fat around the organs as well as fascial and subcutaneous fat. I told the processor to add any fat trimmings to the meat we made into hamburger, and the hamburger ended up at about 25% fat by weight. Nor have you had the opportunity to visually contrast the carcasses of feedlot-produced animals to wild animals. I can tell you that there is no comparison. [...] Wild animal carcasses are lean, have little external fat, and exhibit virtually no fat between the muscles (marbling). In contrast, feedlot-produced cattle maintain a four- to six-inch layer of white fat covering the animal's entire body. I have a half-steer in my chest freezer, grass fed. A few of the cuts are leaner than typical grain fed, but overall the animal is quite fat- laden. I did the same trick as I did with the deer carcass ( I've done it two years in a row, actually), and the fat content of the hamburger was off the charts. There was so much fat from this totally grass-fed steer that we had to drain some of it off. The new york strips and porterhouses were pretty well marbled, by the way. I do the same thing with grass fed lambs and they are so fat I have to tell the butcher to keep the "lamburger" at 30% by weight. I have no doubt that the grain-fed beef had an even bigger rind of fat than my grass-fed, and some cuts may have been more marbled, but the idea that grass fed or wild ruminants are very lean, in any sense other than the leanest muscle cuts and tossing all the fat, is nonsense. These artificial products of modern agriculture are overweight, obese, and sick. Their muscles are infiltrated with that fat that we call marbling, a trait that improves flavor but makes the cattle insulin resistant and in poor health, just like us. Wild animals rarely or never exhibit marbling. Again, this assumes you are only eating the center of each muscle and purposefully avoiding where the fat is.. No hungry aboriginal would do that, ever. [...] It would be difficult for our hunter-gatherer ancestors to eat anywhere near the amount of saturated fat that we get on a yearly basis in the typical Western diet. The Kitavans eat more saturated fat than most westerners, to say nothing of our aboriginal Blackfeet, Crow or Sioux. So, does dietary saturated fat promote heart disease? Should Paleo Dieters try to limit the fatty domesticated meats in their diet in order to reduce saturated fat? This question is not as clear-cut as it seemed twenty-five years ago... It is clear cut to me. There never was any reason to indict saturated fat. [...] So, do dietary saturated fats from fatty meats cause the artery-clogging process known as atherosclerosis? If we look at the evolutionary evidence, the answer is a resounding yes. This is, quite simply, laughable. It deserves its own post and will get it. [...] So, now we have the facts we need to come to closure with the saturated fat-heart disease issue. Dietary saturated fats from excessive consumption of processed fatty meats and feedlot-produced meats increase our blood cholesterol concentrations, but unless our immune systems are chronically inflamed, atherosclerosis likely will not kill us from either heart attacks or strokes. So Cordian endorses v. 1, the crudest version of the diet/heart hypothesis. The idea that you get heart disease by eating saturated fat because it raises your "cholesterol". Bollocks. And the processed part is funny too. Like the grinder adds some kind of toxin to the meat. The new advice I can give you is this: If you are faithful to the basic principles of the Paleo Diet, consumption of fatty meats will probably have a minimal outcome on your health and wellbeing—as it did for our hunter-gatherer ancestors. Consumption of fatty meats and organs had survival value in an earlier time when humans didn’t eat grains, legumes, dairy products, refined sugars, and salty processed foods, the foods that produce chronic low-level inflammation in our bodies through a variety of physiological mechanisms. I will explain this in more depth in my next book, Best CPA Review Course. When I read in his 2010 version of the book that palmitate will cause atherosclerosis because it raises your "cholesterol", but you might not die as long as you do everything else right, I could not believe it. Every time Dr. Cordain has been identified as a lipophobe in the nutrition blogosphere, someone comes to his defense and says, "Oh, haven't you heard? He has reversed himself on the saturated fat issue." Now it's not all saturated fats, just the palmitic acid that will kill you. You know, the palmitic acid your blood is coursing with during fasting or while you sleep. The storage fat. That is not a reversal, just another ad hoc refinement of an ad-hoc hypothesis. The Bismarck will not sink, no matter how many torpedoes she takes. She must be foundered on a reef and just looks to be floating. As far as I can tell, Dr. Cordain is still as saturophobic as any ACC member. Too bad.