Well, your ancestors also ate fish. I'm still not seeing where the claim is that <insert name of animal here>'s brain is 25% DHA. And prior to that, you referred to it as 40% fatty acid content. Where are you pulling this from...?
I have found little peer reviewed material on organ meat as a useful source of DHA/EPA.
Yeah, my ancestors ate fish, not oil distilled from fish which may contain ... who knows what. I have nothing against fish oil. I take plenty of it. I'm just trying to determine if I can get my DHA from other easily available sources. Variety is the spice of life. Depending on an industrial product for all my DHA needs ... I don't think this is such a good idea.. Eating lots of different things is a good idea, if only from a risk management point of view.
Another peeve of mine; grass fed beef. Supposedly grass fed beef contains much more DHA than corn fed... I've heard this assertion all over the place. Nobody talks about how much more. Grass fed beef lipid concentrations seem to vary a lot, depending on "how grass fed is it" -even very grass fed beef isn't all that great:
http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html
Sure, it contains some more Omega-3's than corn fed, but the ratio isn't as good as, say, cow brains, or fish or anything. The way they make it sound, grass fed beef is ambulatory land salmon. In nutritional reality, it's cow + a little bit of fish oil.
Thanks for that link, EasyEJL that is an awesome resource which has somehow escaped me: it provides this handy chart. If you click down on the detailed view of fat content, it even provides the amount of DHA. 22:6 n-3 by their notation is DHA (if you care about EPA: 20:5 n-3):
http://www.nutritiondata.com/foods-000140000000000000000.html
Interesting/surprising Omega-3 winners from this list (higher Omega-3 to Omega-6): beef brain, NZ lamb, beef short ribs (! surprise), lamb heart, basil, grape leaves, broccoli, spinach (OK all the greens, I kind of expected this, but it's nice to say it anyhow), oscar mayer ham (! WTF?), pork brain, lamb tongue.
So, a 4 ounce serving of pork brain contains 509mg of DHA, which rules a lot. The amount of cholesterol doesn't rule so much, but it's still something to consider. Also: that 4 ounce serving is gonna cost me about a quarter. If I could take this dry, like liver tabs, perhaps removing the cholesterol somehow, this would make a nice supplement.
Surprise losers: walnuts, grass fed beef, deer venison (it isn't bad, but it isn't as good as I thought), liver.
The only thing I was curious about which doesn't seem to be on there is bone marrow. Google has provided no joy this far. Some say there is more Omega-3, some say it reflects the ratios in the rest of the cow.
(oops, crossed some info with other dudes: also tbone2; I think the USDA one is the same database as the nutritiondata one -otherwise they wouldn't have caribou marrow as the only data on a "marrow" search)
Thanks a lot fellows! This has been very educational.