Greetings:

I just wanted to briefly introduce myself. I am a veterinarian in private
practice that has been recently introduced to the subject of paleonutrition.
My undergraduate education is in physics and biology at Notre Dame University
and my DVM is from Michigan State University. I have broadened my interest in
nutrition from primarily that of our canine and feline friends, to human
nutrition. I stumbled across this current forum after reading NeanderThin by
Ray Audette and doing some research on the internet. I am familiar with
movements in pet circles to return to their native diets (BARF diet -- bones
and raw foods) and found it enlightening that so much good research has been
done in this direction in human nutrition. In particular, writings by Loren
Cordain, Ph.D., have provided good scientific backing for many of the ideas
being promoted. My thanks to him.

Now, two questions:

1. In veterinary medicine, worsening of renal disease has been linked with
the phosphorus content of diets. It used to be thought it was the protein
content, based on studies in rats and man. Can anyone point me to data that
disputes protein as an aggravator of renal disease in man? As far as I am
aware, the jump from protein to phosphorus content has not been established
in human nutrition.

2. In one of his articles, Loren Cordain alludes to the use of slow methods
of cooking as being practiced in primitive societies, then suggests using a
crockpot to mimic this (good for tenderizing tough meats). Does such long
exposure to heat and moisture not cause a significant decay in nutritional
value? How does it compare to other forms of cooking. In the production of
pet foods, supplements have to be added back to the formulation after it is
processed. Now I realize that they use extreme conditions to produce things
like dry kibble, but the principle still applies.

Thanks in advance for your answers,

Steve McBride