My Path Back to a Pescatarian Diet

Pescatarian Diet

When I transitioned away from strict vegetarian 15 years ago it was because I kept developing more allergies after becoming highly sensitized to latex which cross-reacts with a soy or gluten allergy. For about 7 years I ate Pescatarian and loved it. When organic meats got easier to find I tried widening my diet out but did not feel as well. So my Meal Delivery service has included meats for the last 10 years I have mostly eaten Pescatarian. With the climate issues we are experiencing many of my clients have asked me to lean more toward plant-based and I have decided to move in that direction by transitioning to Pescatarian.

While I am well versed and considered an expert on Vegetarian Nutrition I do not feel it gives us the saturated fats we desperately need nor do we get enough Omega-3 fats.

For a look at why we need Saturated Fats please read my article The Importance of Saturated Fats in the Human Diet.

To make my diet perfect I eat a plant based diet that includes seafood, mostly cold water fish. I also cook 75% of the my food with Ghee. There are many benefits to cooking with and eating ghee. It gives us a very stable fat to cook with that can be used for sautéing and baking, it gives use badly needed Vitamins A, C,D, and K as well as those saturated fats, monounsaturated Omega-3’s, as well as a small amount of polyunsaturated fats. It also has more conjugated linoleic acid. It is also lactose free.

So I cook with ghee, eat seafood about 3 times a week, rely on eggs, beans, nuts and seeds for protein also. I eat about half of my daily intake raw including salads and fruit and ALWAYS have raw food with any cooked food as that gives me the enzymes I need for proper digestion and gut health. I put a healthy emphasis on green leafy vegetables as they are crucial for meeting out needs for calcium and iron.

I eat no sugar, relying on Monk Fruit Sweetener in my coffee and to make desserts, It has no glycemic load and no calories and gives the correct texture that you need for baked goods.

I do use some grains but only gluten free, I use rice pasta occasionally but never for a full meal such as spaghetti. It’s mostly devoid of nutrition so even when I make a Pasta Salad it will have WAY more veggies than pasta.

Most of us get enough protein and fat, but almost no one gets enough vitamins, minerals, enzymes and phytochemicals. These nutrients are the key to health and longevity. This is an anti-inflammatory diet, one that will help you heal and slow down the aging process, help you sleep, lower blood pressure and have more energy.

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