Mirek Fidler's beef/olive oil comparison.

Monty

Beef has some arachidonic acid in it, whereas olive oil does
not, but the big concern with beef is iron overload and no
antioxidant protection (plus the processing, shipping, and
cooking of it - whereas you can consume olive oil right from
the air-tight bottle. Good quality olive oil has squalene, a
powerful antioxidant. Also, beef has an amino acid profile
which is narrow, thought eating the entire animal would be
much better, such as in a broth. Poor quality olive oil is
bad new, and because you can't tell (there was a scam in
Italy where some producers took low quality olive oil and
put a "first cold pressed virgin organic olive oil" tag on
the bottles, so you might want to eat olives, rather than
the oil, just don't get the black ones because they have
high iron contents (this is not natural - not the olive's
fault - LOL).

To Wolfbrother:

You may want to read Thomas Moore's books - there's one
called Heart Failure that is very good. You can get some of
it over the internet - the best part - for free. Just do
some searching. I took a look at that study you mentioned,
and what they did was common these days. Say omega 3 PUFAs
are good because they interfere somewhat with the
metabolization of omega 6s. They don't tell you that
without PUFAs, your body takes oleic acid (from olive oil
or other common foods), and makes Mead acid, which then
can't be acted on by COX2, so you avoid all the
inflammatory diseases, as well as cancer, heart disease,
diabetes, etc. Instead, more stable, less reactive
prostaglandin like substances are created. Omega 3s are bad
news too, but in the opposite way - you bleed to death
instead of getting blood clots - but you still buy
expensive drugs before you expire, thus helping the
economy, so you've done your duty to corporate America.
You've got that going for you, which is nice.