I wish I could remember exactly, but there is a very healthy group that live in the amazon area, and there staple is a type of yam or sweet potato.   Maybe someone has heard of them too?  But, somehow eat predominately cooked tubers,  they thrive. 

  not that we're voting, and you are running this forum,  but I don't see or feel the 'flame' or the harm.  I think it's all good.  It especially helps me to condsider all the various view points.  For it is so easy to simply 'believe' I now know.  When in fact I bet most all of us in ten or twenty years will have significant changes in what we eat.  Just my viewpoint.

  I always try to share that I am finding good results from ionic minerals from the great Salt Lake.  They have most of the sodium removed and are high in Magnesium, and Chlorides as well as almost all of the trace minerals .  They come in a liquid form that actually makes my drinking water very tasty.  That seemed to solved my cramping problems, and I have in the last month eliminated salt.  Never used that much to begin with, but it seems to have even helped additionally with any cramps. 

I heard the same story about not being heated until I talked to the manufacturer himself.  He then said not heated included 140F which in relative terms isn't much.  His point, when I mentioned to him about the Norwegian co. that claimed to use no heat what so ever, his comment was that was impossible,  you won't get the oil out of the fish without it or without using chemicals.   I don't know, but my bet is that if you went further than the sales people and to the source, that you would learn more.  We tend to initially believe what we want to hear.    The other factor again, is when the oil was extracted was it done in an oxygen envirorment?  or under vacuum?  If it was, air was mixed into the oil and is still there.  It's the whole thing with oils.   Nature always locks them up in nice little containers.  Then we open them, take what we want, and try to put it on the shelf.  That's again why I like the salmon egg idea.  It aint been messed with, much.  If you do pursue the no heat thing,  and if you do find from the source that the oil was extracted without heat,  I would love to know. 

Peat claims that pufas oxidize in the body, after ingestion.     I also had ordered another salmon oil from Norway that was also cold pressed, and supposedly it was done under body temp.  It was received only two weeks after pressing.  It also affected my stomach, and within weeks in my fridge, changed to a non pleasant taste and flavor very quickly.  This experience also has happened with trying repeatedly Barleans cold pressed flax oil, that I had next day shipped only one day after pressing.  It too goes off within a couple of weeks in the fridge.  Keeps much longer in the freezer.  I don't use that all anymore.  But just to share my experiences how quickly pufas evidence themselves at oxidizing.   But then again,  I think exposed beef back fat, the soft kind, goes off within a couple of weeks in the fridge.  I usually go by my sense of taste and nose.  And in the case of the fish oils, my stomach hurting repeatedly after ingestion was a good enough warning.  And it wasn't like I was gulping it down.  But it was on an empty stomach.  So my stomach could feel just the oil without any 'distraction'.   I noticed you are using the 'Ice Blue Cod liver oil.  I also tried that.  That stuff really burned my throat.  Talked to the owner.  He said that it doesn't oxidize, but ferments in the several months that it takes to process the product.  I seriously doubt that he has a way of preventing oxidation while it's fermenting.  For that product, it appears as though it's a trade off.     That's why I am trying the fish eggs,  because they are 'sealed' with their coating from air, and frozen rather than 'cold pressed' in an air envirorment, and then when defrosted, eaten immediately.     I remember how you commented on the 'good feeling' after taking the cod liver oil.  Maybe it was the DHA present?  Most meat has very little.   Another reason why I have sought out brain.  It's not bad, and I get it a couple of days fresh.   I remember the readings about the inuit creating high meat.  I think they took whole fish and piled them in a hole, covered it and came back to it months later.  Point is they supposedly used the whole fish, covered by it skin and scales, sealed from air, light and oxygen.  Same when they eaten frozen fish  thawed to eat like ice cream.  Whole, frozen, protected from air.    And then while in Norway years back,  they were drying cod everywhere like thy have for centuries.  I tasted that fish. It really tasted oxidized, but could have been the ammonia smell too.  But my body was telling me to stay away from that.   Any thoughts?

I agree on the lanolin, just didn't think anyone else would go for that.  I also like marrow, especially the soft lower leg type.  Haven't tried Walnut oil.  Tend to think anything besides fresh stone pressed olive oil in a bottle is already past it's prime, especially any of the pufa tpyes.

   I will say that my ability to eat fat has improved greatly with time.  The trick I think is to eat just enough so that it tastes good, not trying to force it.  Sometimes, and the Bear suggests this,  eat it before you eat the meat.   But also the back fat on beef tends to be easier to digest for me than even Marrow.  I only eat raw, and grass fed.  Fat will go rancid in the fridge, or at least go off, after a while.  I like to get it vacuumed sealed, then it will keep for weeks, literally.     I wouldn't go just meat,  you'll end up eating lots of carbs/sugar.

you just haven't seen yellow suet then.  Slankers, being in Texas does not have that many months of green green grass growing conditions that will allow the cow to store carotean in their fat.  And sometimes it's older cows that store the yellow stuff.

  Yes again, soaking in a dark tea looking solution of iodine and warm clean water for twenty minutes at a time 2-3 times a day, will allow the germ killing action of the iodine to go deep.  I used it on my hand and dogs ear when he got attacted by a pit bull.  Pretty neat stuff.  You just have to let it soak a long time.

  thanks for taking the time to teach, and explain.  especially since at times you ways are pointed out as 'different'

  My suggestion would be to look at the literature regarding grass fed fatty acid profiles as compared to grain fed.  Pigs are really mainly fed grains, I suppose some tubers or beets, but the grains that built their fat stores will mostly determine their fat profile.  Try to get beef grass fed back fat.  It's good.  sometimes we like something so much, we want to believe in it.  that could also be said of me regarding my liking of back fat.

  thanks Tyler,  I hadn't read that about marrow.  All I keep getting is that 'there are some organs  that have elevated levels'.  But can't find out which these might be.  Hopefully my source for sheep brains will come through and I can report any differences noticed.  So, if you do have a reference for dha in brain or marrow etc., I'd love to read it.