Any Pescatarians here?

(Hugh Walter Jennings) #1

Just realized I’m one. I do eat a minimal amount of hard cheeses and eggs.

(B Creighton) #2

The SDAs of Loma Linda have a good number of pescatarians in their group - and they make up a high percentage of their centenarians. I enjoy more variety, but have changed my diet over the last few years considerably. I now focus my red meat on lamb, of which I had some last night… and it was sooo good! I do have the occassional calf liver, and grass fed ground beef… or even steak if I get it on a good sale. But, usually I enjoy my lamb more anyway, and these days get it at about the same price as the grass fed ground beef, and cheaper than almost all beef steaks and roasts. I do love seafood, but don’t know if my wild shrimp and crab count as pescatarian? I love both of these, and am unlikely to stop eating either. I eat very little other shell fish ie the filter feeders, as they do accumulate the heavy metals moreso than the other seafood I eat. I generally don’t enjoy them as much anyway. Tonight I will have marinated Alaskan Sockeye salmon with my kale salad dressed with hemp hearts, cherry tomatoes and garlic stuffed olives. As of late I have also been buying flounder, and enjoy it - albeit in a little high carb dish. My breakfast this morning was homemade goat yogurt with organic berries, a Texas ruby red grapefruit and eggs with pecarino cheese. Man, that hits the spot. Today, I will have lunch as well, and that will be a chocolate protein smoothie with raw cacao powder.

(Hugh Walter Jennings) #3

Your food choices and how you prepare them. sound delicious.

(B Creighton) #4

I have admitted that I am not a very good cook, so I have learned a few fairly simple meals that I enjoy, and make those generally the same way. The marinated salmon I was bragging about was Sam’s Club frozen salmon, and IMHO, my sockeye salmon is better… Sometimes it is downright delicious when I get all the seasonings just so, and the fish is fairly fresh, and I want to eat the whole thing… LOL. The garlic butter wild shrimp is delicious and super easy. You don’t have to do anything to crab to make it delicious except steam it… The chicken thighs go in a garlic herb sauce on the stove… simple. My cruciferous vegetables are also simple. They get steamed, and then all but a little water is poured off, and grass-fed butter is added to that water to shake it all over the veggies. Then a little Herbamare is added and they are always delicious. I will eat things like peas and carrots and string beans in my low carb part of the year. I do eat the somewhat rare sweet potato, organic beans or wild rice mix, but even in the low carb time of my year, cruciferous vegetables remain the staple side dish.

I am a better cook than when I was a bachelor though… thankfully. I don’t cook a high variety of food, but what I do cook I really enjoy these days. It is all relatively simple, and I find it delicious… and that is enough for me.

(Hugh Walter Jennings) #5

Whoa, I ate two cans of mackerel yesterday with some ground flaxseed and walnuts.

Just realized that was 7000 mg of omega-3s plus the ones in the flaxseed. I feel ok but after looking into it, 7000 is too much.

Bleeding risk and can inhibit immune system. Won’t do that again. I’ll skip my nattokinase today.

(Brian) #6

That’s a good position to be in. I tend towards that as well even though others think I’m a really good cook. I often don’t want fancy stuff. Something like a plain ol’ real beef hamburger is a feast fit for a king in my eyes. It doesn’t take much. But I do need it to be really good, whatever it is. I don’t need six different things in the same meal, either. Two, maybe three is plenty. I like it simple.

#7

As somebody that tried to create that condition on purpose as a possible way to get my mother off of Warfarin, good luck taking enough Omegas to create a bleeding risk!

I was doing it for weeks and checking my INR are at 8k/day it barely moved from baseline.

#8

I’ve been eating a good amount of sardines lately and I think they help with staying in ketosis.

(Ohio ) #9

I think it’s a natural thing keto ppl gravitate towards. I’m basically one, but not by choice. Ideally, if money wasn’t a problem. It’d be rare fillet and raw fish. I had to look this up BTW :stuck_out_tongue_winking_eye::v:

(Bob M) #11

An important concern might be atrial fibrillation:

https://pmc.ncbi.nlm.nih.gov/articles/PMC8756005/

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Usually, this is a higher level of O3s, >1 gram/day.

(Central Florida Bob ) #12

I don’t see anything in the linked material that shows they tried to rule out that the population with Afib wasn’t already taking the Omega-3 fatty acid supplementation in attempt to avoid having the effects of Afib or had in the immediate past before participating in the trial. Just that the two are associated.