The subjects of n -6 and n -3 fatty acid (commonly referred to as Omega-6 and Omega-3 fatty acids) ratios, dietary fiber, salt, and anti-oxidants came up frequently during the Ancestral Health Symposium back in August. I was frankly surprised at the concern several presenters voiced about the last three. I thought they’d been fairly debunked, but apparently not. Perhaps I’ll discuss them in a future post. I’ve written before about the relative importance of grass-fed meat in our diet, and the overstated benefits of grass-fed vs. grain-fed beef. But this subject came up again recently on the Nutrition and Metabolism Society e-mail list, so I think it’s worth a re-visit. Any discussion of n -6 and n -3 fatty acids in general, and in beef in particular, ought to include the following points: the strength of data suggesting their importance; the importance of the n -6: n -3 ratios; and the n -3 content of beef vs. other foodstuffs. The literature discussing the benefits of n- 3 fatty acid
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