Fresh Bluefin Tuna

Fresh Bluefin Tuna 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 Fresh Bluefin Tuna throughout Geoff Bond's publications.

The idea of eating salad for breakfast does indeed run counter to our Western cultural programming, but it is something that many societies do, notably in Africa. A copious mixed salad with some avocado, tuna flakes, or shrimp makes a great start to the day. Again, make it a large portion— at least one pound per person. It is not really so much: One large tomato, one cucumber, some onion, and some lettuce leaves make 9 oz of plant food. Round it off with 3 oz of canned tuna, and you have a hearty breakfast. ~Paleo in a Nutshell p.87

A suitable choice for lunch is a mixed salad, and an appropriate quantity might be 12 oz. Weigh foods until you are used to estimating the quantities by eye— it's larger than you are used to. Get in the habit of thinking that a salad is often in two parts: The salad vegetables, comprised uniquely of foods from Food Group 3 (Non-starchy Vegetables), and some additions of protein-rich foods from Food Group 6 (Meat, Poultry, Eggs, and Fish). You can add tuna or chicken breast, for example, to the salad or eat as a side dish. Use a simple homemade vinaigrette of mustard, olive oil, lemon juice, and vinegar. ~Paleo in a Nutshell p.88

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

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

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