Another question. In PP the authors talk about "red meat." I know this means beef--but does it include pink meat like lamb and pork. What about goat? I'm trying to avoid Arachidonic acid and would like to know how far to go.

I think you'd be safe to assume that "red" meat refers to anything on 4 legs. "White" meat would mean poultry (or lobster -- I'm from Maine, remember!). I've never heard of "pink" meat.