I've moved beyond the endless vitriolic pemmican arguments because I've been making only raw (below 40C) pemmican (as well as unmixed raw jerky and raw melted suet). I still think it's less optimal than Lex's mix of ground raw meat and suet, if for no other reason than much of the connective tissue is discarded, and I think that connective tissue likely has some health benefit (though I wonder about the connective tissue in grain-fed meats, which is more plentiful than in grassfed and which therefore suggests to me that this is unnatural and it may contain some unhealthful ingredients or just be more than a body needs, but this is speculation at this point). I doubt that even pemmican heated at higher temps is nearly as bad as Tyler makes it out to be, but I don't eat pemmican because I think it's just as healthy as raw meat and suet or for preservation purposes. I eat raw pemmican, raw jerky and raw "tallow" because it appears to be almost as healthy as raw ground meat and suet and it helps me keep my weight up (Lex and other ZCers lost substantial weight early on in their experiments, which I could not afford, as I was already underweight to start with), is tasty, convenient, portable, easily and quickly consumed, easy for me to digest (others haven't been so lucky with higher-heated pemmican, so beware), and socially more acceptable than raw meat and fat that has only been ground. It works for me, but it's not for everyone.
