Ja, dank je Lizzy! (lekker late reactie...
) daar heb ik i.d.d. het een en ander terug gevonden
Ian Billinghurst heeft me terug gemaild naar aanleiding van de zelfde vraag... ook vroeg ik of de methoden naar elkaar groeien, lees hieronder zijn antwoord;
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Hello Ed,
The first question, you asked, is unanswerable in terms of producing an answer that is short and succinct; almost akin to asking “how long is a piece of string?”
Natural foods contain both known and unknown nutrients. That is its difficulty from an analytical & reductionist science point of view; and its joy and value from the perspective of Evolutionary biology and Evolutionary nutritional science. I have attempted however, to answer your question as posed.
The answer to your second question is that I don’t believe things have changed much. However, I have enlarged on that point of view – see below.
Answer to Question One…
A very short and generalized answer to your question is that fat contains fat soluble substances and lipids. The Fat soluble substances include (but are not limited to) FS vitamins, FS phytonutrients and FS zoonutrients. The Lipids – include (but are not limited to)cholesterol, phospholipids and triglycerides
A slightly longer answer goes somewhat as follows…
Animal Fat, depending on its source MAY contain various fat soluble hormones (which may or may not have a nutrient value), various fat soluble toxins (which may or may not have a nutrient value) fat soluble vitamins (A,D,E & K), fat soluble phytonutrients (of which there is an unknown number, numbering almost certainly – in totality – many tens, and possibly many hundreds of thousands) other animal derived fat soluble antioxidants such as coenzyme Q 10, together with a variable balance of phospholipids, triglycerides, free fatty acids, cholesterol etc. So far as the triglycerides are concerned, there will be a varying proportion of unsaturated, monounsaturated and polyunsaturated fatty acids – all with varying chain lengths. Of the polyunsaturated fatty acids there will be varying levels of unsaturation and varying levels of the so-called omega 6 and omega 3 EFA’s and of those, there will be EFA’s of varying chain length and unsaturation (e.g. EPA & DHA). Fat derived from ruminants that graze pasture predominantly will have varying levels of conjugated linoleic acid (CLA). Ruminant fat will have some naturally occurring trans fatty acids, but most will be in the cis configutration. Trans fatty acids and CLA will be absent from monogastric animals. Understand that fat derived from the bone marrow of a cow (for example) will have much higher levels of unsaturates compared to fat derived from its body or kidney fat. Also, adipose tissue from the marrow will have high levels of blood forming nutrients (E.g. Fe/haemoglobin), whereas these will be virtually absent from fat derived from sub-cutaneous adipose stores. Pigs have higher levels of polyunsaturates compared to cattle. Animals from warm climates will have more saturated fat than animals from cool climates. The levels of Omega three fatty acids in herbivore animal fat will depend upon the levels of Omega three in the plant sources. The same applies to Omega 6. For Omivores and Carnivores, the levels of EFA’s will depend upon the levels of EFA’s in all the food sources. Etc etc.
Conclusion: There is no definitive answer to your question, because the answer depends upon so many factors, including species, age, sex, food eaten by the animal in question, health of the animal, anatomical region the fat was derived from, region of the world (soil, climate, pollution factors etc), season and so on.
Answer to Question Two…
With regard to your second question, I am not really in a position to make a judgment because of limited time spent studying these two writers. However, as I have disagreed with much of what I have seen of their work, I will furnish an answer to your question.
Of the writings of Eliasen that I have seen (and these have been limited – and not for some time), I found much that I would dispute, mostly on the basis of CURRENT scientific knowledge. However, of the two, I suspect Eliasen would be closer to my own way of thinking.
Insofar as Lonsdale is concerned, it is my understanding that he regards BARF with an enormous degree of CONTEMPT. In addition, as I am lead to believe, he regards the dog (apparently) as a pure carnivore. If that is the case, I would have to say that this is not a reliable position from which to draw any conclusions with respect to canine nutritional needs. There are other points in his writings with which I am in dispute, but this small example should suffice.
I have concluded some time ago that BARF as biologically appropriate RAW food – or Evolutionary Nutrition - is not something that either of these two writers has a genuine understanding of. I may be wrong, but I suspect things have not changed.
Kind Regards
DR IAN BILLINGHURST | DIRECTOR
maar bedankt voor je aanvulling hoor, altijd welkom! 
