Day 031 - 05 Oct 94 - Page 11
1 again.
2
3 THE WITNESS: Thank you.
4
5 MR. JUSTICE BELL: Let us find that then.
6
7 MS. STEEL: It is on page 6.
8 A. Essentially, the important point is that if one
9 compares contemporary animals with wild animals, there is
10 a description of what is happening round about lines 24,
11 25, 26 and 27 on page 7. The problem is that conventional
12 carcass fat from a beef animal today has about 25 per cent
13 fat on it and 50 per cent lean. The difficulty with this
14 is that the lean meat also has a very high fat content,
15 but it also contains a lot of water. If you remove the
16 water you are left with approximately a fifth of that
17 10 per cent as protein.
18
19 Now, what this really means in energetic terms is that the
20 energy or calorific value of the protein is four to four
21 and a half times the value of ten, but the contribution in
22 terms of calories by the fat is nine times 25, which is
23 225 energy units compared to 45.
24
25 If you look at the wild animal, the calculation is quite
26 the opposite. The wild animal provides a different story
27 in the sense that its carcass will contain between two to
28 five per cent fat and 75 per cent lean. If you make those
29 same calculations, you end up with 67.5 calorie units from
30 the protein and 45 from the fat.
31
32 MR. JUSTICE BELL: Can I make sure I understand? The carcass
33 being what? After the animal has been ----?
34 A. After removing all the viscera.
35
36 Q. And the skin?
37 A. And the head, yes.
38
39 Q. And the head?
40 A. Yes. It is basically all -- the whole carcass would
41 be considered to be the meat parts of the animal with the
42 associated fat that is around about it. Really, the point
43 that is being made here is, if you, for example, compare a
44 contemporary Japanese diet with our diet, you get the same
45 kind of feeling from it because they eat sea foods and
46 fish as their main staple as opposed to animal products.
47 Sea foods and fish are predominantly wild species still at
48 this time.
49
50 So, the net result would be that the Japanese traditional
51 food would be low in fat and low in energy density, by
52 contrast with the sort of food that we eat today. A large
53 part of that energy density in western foods today is
54 coming from animal carcass fat, and I make this point
55 simply to stress the fact that what we eat today cannot
56 really be considered as of necessity physiologically
57 normal. I think that is really the only point I am trying
58 to make at this juncture.
59
60 I think there is another point that is worth considering,
