Herring
Herring is a Green-Green food. Green-Green foods are very safe to eat as a regular part of a diet.
Category Quotes
Guideline related quotes related to Finfish and Green-Green throughout Geoff Bond's publications.
For the meat, poultry, eggs, and fish group, Preferably consume two servings a day of “Green-Green” foods. If unavailable, you can consume two servings a day of “Green” foods. ~Paleo in a Nutshell p.102
For the meat, poultry, eggs, and fish group Restrict total food group servings per session to one. ~Paleo in a Nutshell p.102
For the meat, poultry, eggs, and fish group, Restrict total food group servings per day to two. ~Paleo in a Nutshell p.102
Additional Quotes
Specific references to Herring throughout Geoff Bond's publications.
A major source of omega 3 is Oily fish: salmon, sardines, herring, mackerel, trout, etc. ~Paleo in a Nutshell p.40
All seafood is an acceptable component of the Savanna Model feeding pattern. The "oily fish," rich in omega-3 oils, are best, such as wild salmon, sardines, herring, and mackerel. Other fish and shellfish have an excellent essential fatty acid profile and are also good. ~Paleo in a Nutshell p.70
All seafood is an acceptable component of the Savanna Model feeding pattern. The "oily fish," rich in omega-3 oils, are best, such as wild salmon, sardines, herring, and mackerel. Other fish and shellfish have an excellent essential fatty acid profile and are also good. ~Paleo in a Nutshell p.70
Up until the 1970s, virtually the only fish on our plates were ones caught in the wild. Now, we have seen the huge volume of fish, notably salmon and trout, that are produced by fish farms. Even so, most other species that we find in our supermarkets (fresh, frozen, or canned) are still wild. Cod, halibut, tuna, sardine, plaice, mackerel, pollock, herring, and many others, for the time being at least, are all caught in the wild. We can say that many of them conform to the Savanna Model while the others, if not conforming, are certainly not harmful. ~Deadly Harvest p.63
Some species of oily fish contain high levels of omega-3 oils as well, particularly wild salmon, sardines, herring, mackerel, tuna, and wild trout. Here, we have another secret to the long-lived and healthy Cretans and Japanese— their diets were rich in fish, many of them oily species. The Okinawans were eating 144 g (5 ounces) per day, six times the average American consumption. ~Deadly Harvest p.129