Salmon

Salmon is a Green-Green food. Green-Green foods are 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 Salmon 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

With regard to animal matter, many methods of conservation are acceptable. Canned oily fish (such as sardines) are, in nutritional terms, just as good as fresh. Just choose the versions that are preserved in olive oil, canola oil, or unsalted water. Smoked salmon or kipper are good, although watch out for high salt content. ~Paleo in a Nutshell p.92

Smoked salmon or kipper are good, although watch out for high salt content. ~Paleo in a Nutshell p.92

For children/adolescents, Have stocks of oily fish like canned salmon, sardines, and tuna. ~Paleo in a Nutshell p.107

It was not until the 1960s that fish farming or "aquaculture" came of age. Since then, salmon, trout, catfish, and tilapia have been farmed on an industrial scale. They have almost completely displaced their wild counterparts from our tables. Less commonly farmed are carp, mullet, redfish, and sea bass. Efforts are already under way to farm tuna, cod, sea bream, and turbot in vast enclosed offshore pens. ~Deadly Harvest p.62

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

Omega-3 EFAs are found in plants and animal matter. In plants, the most common form is alpha-linolenic acid (ALA), found particularly in walnuts, flaxseed, hempseed, and rapeseed (canola oil). In animals, omega-3 oils are particularly found in "oily" fish, such as sardines, salmon, trout, and tuna. ~Deadly Harvest p.104

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

all is not well with farmed fish, such as salmon and trout: their omega-3 content depends on what they are fed. Even though they are carnivores, farmed salmon are fed with pellets made of grains, fish meal, and vegetable oil, and so their flesh is often deficient in the omega-3 oils. ~Deadly Harvest p.130

Image Source

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