The redneck strike again.

[Confused Ape]

If one day you will ESTABLISH that man can deal with saturated
fats, cholesterol and toxins then i will consider your ESTABLISH
like real.

Here's a puzzle for you from the American Journal Of Clinical Nutrition.

n−3 Fatty acids and cardiovascular disease risk factors among the Inuit of Nunavik

Conclusions: Consumption of marine products, the main source of EPA and DHA, appears to beneficially affect some cardiovascular disease risk factors. The traditional Inuit diet, which is rich in n−3 fatty acids, is probably responsible for the low mortality rate from ischemic heart disease in this population.

So, what is the Traditional Inuit Diet?

Inuit consume a diet of foods that are fished, hunted, and gathered locally. This may include walrus, Ringed Seal, Bearded Seal, beluga whale, caribou, polar bear, muskoxen, birds (including their eggs) and fish. While it is not possible to cultivate native plants for food in the Arctic, the Inuit have traditionally gathered those that are naturally available. Grasses, tubers, roots, stems, berries, fireweed and seaweed (kuanniq or edible seaweed) were collected and preserved depending on the season and the location.[1][2][3][4][5][6][7]

Inuit And Cancer - Fact Sheets

Compared to the general population of Canada, Inuit have a higher
incidence of lung, liver, oesophageal, nasopharyngeal, and salivary cancer.
However, they have lower rates of breast, prostate, and endometrial
cancers.
Cancer is the second leading cause of death among Inuit. Incidence rates
are increasing, especially in rates for preventable cancers, such as lung
cancer. It is suspected that, aside from tobacco smoke, levels of PCBs
(polychlorinated biphenyls) and other POPs (persistant organic pollutants)
may be a factor in rising cancer rates among the Inuit population.

For both Inuit men and women, cancer rates have risen in the past 30 years.

Persistant Organic Pollutants

Many POPs are currently or were in the past used as pesticides. Others are used in industrial processes and in the production of a range of goods such as solvents, polyvinyl chloride, and pharmaceuticals.[1] There are a few natural sources of POPs, such as volcanic activity and vegetational fires,[2] but most POPs are created by humans in industrial processes, either intentionally or as byproducts.[1]

Public concern about contamination by POPs exists, due to the multitude of evidence showing the negative effects of POPs on human health and the environment. Several compounds have been identified as hormone disruptors which can alter normal function of endocrine and reproductive systems in humans and wildlife. Cardiovascular disease, Cancer, Obesity, and Diabetes have also been linked to POPs. Exposure to POPs during Pregnancy has been linked to developmental defects in the resulting offspring. There are many risks and effects of having these chemicals in our environment and none of them are a benefit to the Earth. After these pollutants are put into the environment, they are able to stay in the system for decades causing problems such as cancer, birth defects, learning disabilities, immunological, behavioral, neurological and reproductive disorders in humans and animals.

A bit about the modern diet - The Inuit Paradox

No one, not even residents of the northernmost villages on Earth, eats an entirely traditional northern diet anymore. Even the groups we came to know as Eskimo—which include the Inupiat and the Yupiks of Alaska, the Canadian Inuit and Inuvialuit, Inuit Greenlanders, and the Siberian Yupiks—have probably seen more changes in their diet in a lifetime than their ancestors did over thousands of years. The closer people live to towns and the more access they have to stores and cash-paying jobs, the more likely they are to have westernized their eating. And with westernization, at least on the North American continent, comes processed foods and cheap carbohydrates—Crisco, Tang, soda, cookies, chips, pizza, fries. “The young and urbanized,” says Harriet Kuhnlein, director of the Centre for Indigenous Peoples’ Nutrition and Environment at McGill University in Montreal, “are increasingly into fast food.” So much so that type 2 diabetes, obesity, and other diseases of Western civilization are becoming causes for concern there too.

What do you make of all that?