Tom those studies were completed decades ago, they are called the Inuit, who were unfortunately subjected as involuntary guinea pigs in such a change of diet, all under well meaning policies of feeding them under various programs after we took their actual food sources away in various land grabs etc, but with grain based food stuffs that we use. The answer was, they were far healthier using a protein/fat diet, in almost every way. That diet was also much better suited to to their environment. It's an interesting topic, more interesting than I'd realized before reading this book: 'People of the Deer', by Farley Mowat, is a good first hand account of a lot of the direct diet issues, especially interesting are his observations and discussions of just what happened when starch and sugar based energy sources were introduced into their diet, not a pretty sight, he basically watched as this inland eskimo caribou hunting tribe vanished, around the 1940s. If I remember right, turns out that there is basically no better food source for such cold climates, something that was recently tested in Alaska by a group of Norwegians, eating real meats, also verified this finding, don't have link on that one, sorry.
However, I don't want suggest I'm interested in that extreme of meat/fat only, I'm not, I am just very skeptical of diets that are based on heavy consumption of sugars, something that was basically unheard of up to 100 years ago, or less. This to me is pure common sense, our bodies were not designed to be fueled on sugar, the easy availability of sugars is so recent biologically speaking that I seriously doubt our body's have had any chance to adapt to that. The slow release burn of fats strikes me as conveniently similar to the type of slow burn you do in prolonged but not extreme exercise, for example, walking a long time, but not an absurd amount, and at a reasonable speed, to be determined by the burn rate of your body re fats. Certainly would not be a surprise to me that that is how the human body works at its most efficient. I suspect strongly that eating basically pure sugar for energy is not unlike taking crystal methamphetamine for energy, yes it works, but at what long term cost? And more important? Why? I know why tour de france racers do it, there's millions at stake if they win or lose. Worth the risk I guess to them. But if you are going out to nature? Who are you competing against that you need this type of artificial boost?
There's something odd to me about the extreme of all meat/fat vs basically primarily sugar, simple sugars, as the options some people chose. Both seem a bit over the top to me.
Diane, grinding it is very easy. I have an old metal blender, decent motor, but nothing unusual, what I do is when the meat is snap dry, which means you can snap or crack the thin slices you have dried, instead of them bending (this is very obvious, it's not subtle, the first time you see it, you will understand), I take a handful and put it in the blender, and start blending it. It helps to sort of pulse it so the heavier stuff falls down. After a while, the meat turns into a primaloft like puffy filament. I take that out, and pick out the unground little pieces, then do the next batch. It doesn't take that long, and of course, the stronger the motor, the easier it is to do. But no special tools are required except a thermometer to check temp of dehydrator (best under 120 F), and rendered fat as it renders (best under 240 F at all times, if it gets close to that, it's time to lower temp, and if it won't go down, it's as done as your stove will get it).
Wellness meat can sell the easy part that costs you nothing, the rendered fat, but they can't do low temp air dried meat, can't be sold in the US, I wish they would stop advertising their products as pemmican and call them something else.
By the way, an incredibly delicious and quite durable cured meat is Spanish Jamon, has various types, Serrano is I think the most common in the US. It is only relatively recently that this was allowed to be imported, for the same reason, it's not cooked. But Spanish pork is clean, inspected, and has no parasites. That would be in my opinion be the very best trail mix supplement I could imagine, costs about 20 a pound if you find a decent source. Maybe somewhere online is less. What we get in the US is low grade stuff they dump because we don't know any better, but it's all better than any Prosciutto I've ever tried here. Good salamis are pretty durable too, as long as they don't use those vile preservatives in them, some do, some don't.
What I'd like to do is just get a lot of the junk stuff I carry out, and replace it with high quality fats, I know exactly what I was craving after my last trip, and it was fat, pure and simple. My body was pretty unambiguous in this message, so I know what I was missing in that diet of dried foods. And, in keeping with bpl focus on weight, conveniently nothing touches fat for calories per ounce. Or density, it's worth noting. Pack small, pack light, those Indians were onto something I'd say.