Quail
Quail is a Green food. Green foods are safe to eat as a regular part of a diet.
Category Quotes
Guideline related quotes related to Poultry-Wild 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
Additional Quotes
Specific references to Quail throughout Geoff Bond's publications.
The early civilizations carried on the old traditions of hunting, trapping, and snaring fowl. The ancient Egyptians caught and ate ostrich, bustard, crane, dove, pigeon, duck, quail, partridge, pheasant, and goose. Birds associated with the gods were taboo, notably the falcon, the ibis (a kind of heron), and the vulture. The Greeks and Romans did not eat much fowl, although at feasts peacock, thrushes, and ring-dove might be served. However, we must remember that the food of the ordinary citizen was extremely frugal; banquets and feasts were for the few, the wealthy gentry. ~Deadly Harvest p.61
Wild bird flesh corresponds closely to the Savanna Model. In addition, there is a large production of "managed" game to provide sport for shooting parties. These are predominantly pheasant, grouse, pigeon, partridge, and quail. (The partridge is related to the francolin hunted by the San.) However, often the managing techniques involve intensive feeding and the production of slow-flying birds. Their meat might well be closer to battery chicken quality than their wild counterparts. ~Deadly Harvest p.61
The gathering of wild eggs today is greatly restricted by government regulation in most developed countries. However, the eggs of many species are available in small quantities as a by-product of the management of game birds. In this way, eggs from quail, pigeons, gulls, lapwings, plovers, pheasants, and ostriches are available to culinary enthusiasts. ~Deadly Harvest p.62