Eggs with little to no omega 3 fatty acids.
Conventional eggs is a Green food. Green foods are safe to eat as a regular part of a diet.
Guideline related quotes related to Eggs and 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
To be in conformity with the Savanna Model Use only omega-3-rich, free-range, organic hen’s eggs. ~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
Specific references to Conventional eggs throughout Geoff Bond's publications.
the insulin reaction to protein-rich foods like fish and eggs is "normal." ~Paleo in a Nutshell p.22
The manufacturer, Quorn, makes it available either in its raw state as a kind of ground meat look-alike or made up into veggie burgers, frankfurters, and soon. Mycoprotein is by far the best meat substitute when compared to soy protein or wheat gluten protein (seitan). Mycoprotein has a medium protein content, on a par with eggs (about 12 g protein per 100 g). ~Paleo in a Nutshell p.62
Our Pleistocene forebears consumed all kinds of eggs: Ostrich, bustard, duck, and anything else they could find. Hen's eggs come close, with a proviso— seek out eggs that are rich in omega-3 oils, and it is preferable if they are also free-range and organic. Duck, turkey, quail, and goose eggs are good, too. Industrially produced eggs are a poor substitute and should not be consumed on a regular basis. ~Paleo in a Nutshell p.70
The food to which we are secondarily adapted is animal matter. Think modest when planning servings of meat, poultry, eggs, and fish ~Paleo in a Nutshell p.83
Try to rid yourself of notions about which foods are to be eaten at which meals: For example, eggs are often thought of as being purely a breakfast food. In fact, you can eat them at any meal. The same goes for just about every dish: They can be eaten at any time of day. ~Paleo in a Nutshell p.86
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
Dinner involves the same decision-making process as at lunch time. This time you decide to do some cooking. Maybe 12 oz per person of stir-fried vegetables accompanied by two eggs, any style. Or a grilled trout with a head of steamed broccoli. It's as easy as that. ~Paleo in a Nutshell p.89
Eating in fast-food restaurants is a little harder. Find a salad, if you can; discard the packet of salad dressing, unless it is simple oil and vinegar. Consider carrying a bottle of your own vinaigrette. Or eat the all-day breakfast: Eggs with tomatoes and mushrooms (without bread or roll) are acceptable, but avoid the bacon, sausage, hash browns, toast, waffles, syrup, and muffins. It is not ideal to eat the processed meat in fast-food restaurants, but if you must, order the burger (no cheese) or grilled chicken sandwich and throw away the bun. ~Paleo in a Nutshell p.90
Meat, poultry, eggs, and fish (Food Group 6) can be cooked using the most appropriate method: Microwaving, steaming, grilling, baking, or sauteing. Avoid deep-frying. If using oil, just use a light coating of olive oil. ~Paleo in a Nutshell p.92
Examples of one serving include 3 oz (size of a deck of cards) cooked meat or poultry; 3 oz grilled fish; 1 egg. ~Paleo in a Nutshell p.95
By "vegetarian," we mean someone who does not eat animals that have been killed, but consumes other foods of animal origin, such as dairy products and eggs. ~Paleo in a Nutshell p.111
Vegans should take supplements of vitamin B12: Just 2 micrograms per day will be enough. Vegetarians, on the other hand, will get all the B12 they need by eating eggs. ~Paleo in a Nutshell p.111
in 1942, the USDA issued a new food guide that reduced the number of food groups to what they called the "Basic Seven." These were: green and yellow vegetables; oranges, tomatoes, and grapefruit; potatoes and other vegetables and fruit; milk and milk products; meat, poultry, fish, eggs, and dried peas and beans; bread, flour, and cereals; and butter and fortified margarine. ~Deadly Harvest p.45
With the creation of the "basic seven", several changes were made from the 12 food groups in the family food plans. "Potatoes and sweet potatoes" have been lumped in with "other vegetables and fruit." "Eggs" and "dry beans, peas, and nuts" are lumped in with "meat, poultry, and fish." The "butter" group has been expanded to "butter and fortified margarine." The word lean has been dropped from the category "lean meat." The "other fats" group and the "sugars" group have disappeared entirely. ~Deadly Harvest p.46
In 1956, the "Basic Seven" groups were condensed to the "Basic Four": milk and milk products; meat, fish, poultry, eggs, dry beans, and nuts; fruits and vegetables; and grains. This time the "green and yellow vegetables" group has disappeared. "Butter and fortified margarine" has been dropped. "Oranges, tomatoes, and grapefruit" are lumped into the catch-all category "fruits and vegetables." ~Deadly Harvest p.46
One USDA group, "Meat, Fish, Poultry, Dry Beans, Nuts and Eggs," seems to have been lumped together because they are, on the whole, protein-rich foods. However, not all protein-rich foods (for example, cheese) are included and some protein-poor foods (for example, chestnuts) make the list. ~Deadly Harvest p.48
In the USDA meat group There are significant differences among these items, so we will break down this group into three major classes. One is protein-rich foods of animal origin: "Meat, Poultry, Eggs, and Fish." The other two are protein-rich foods of plant origin: "Dry Beans and Peas (or Legumes)" and "Nuts." ~Deadly Harvest p.48
Protein-rich plant foods fall into two broad classes, nuts and legumes. Their protein content is comparable to that of lean beef steak—20% to 25% and sometimes more. In contrast, an egg is only around 13% protein. ~Deadly Harvest p.64
Beef, fish, and eggs have a normal insulin-raising ability. ~Deadly Harvest p.103
What are acid-forming foods? Not foods that taste acidic, but rather the ones that after digestion and metabolism have the effect of acidifying the body. They are foods that contain sulfur, phosphorus, and chlorine— found chiefly in proteins like meat, fish, eggs, and cheese. For example, bland roast chicken is one of the most acidifying foods around. Starches like bread, flour, pasta, and cereals are also acid forming. ~Deadly Harvest p.109
Animal matter can provide the same micronutrients as plants, such as calcium and vitamin A, but there is one essential micronutrient that has to be obtained from animal matter—vitamin B₁₂. It is only needed in tiny amounts and it is easily obtained from eggs, fish, poultry, and meat. However, without it, we sicken and die, unlike the vegan gorilla who can manage without it. ~Deadly Harvest p.130
Avoid protein/starch combinations— Group 6 foods (Meat, Poultry, Eggs, and Fish) with Group 2 foods (Grains) and/or Group 3 foods (Vegetables, Starchy). ~Deadly Harvest p.171
Contrary to the prevalent myth, consuming high-cholesterol foods like eggs has little effect on cholesterol levels, if the diet conforms to the Savanna Model. As Paleolithic expert Boyd Eaton observes, the San Bushmen consumed just as much cholesterol as the average American, yet they maintained very low levels of cholesterol in the blood. ~Deadly Harvest p.241