What Pescatarian Can Eat


Pescatarians are semi-vegetarians that focus on a plant-based diet with the inclusion of fish. Each individual chooses pescatarianism for a variety of reasons, which include an ethical or nutritional belief that avoiding all meat except fish provides an optimal diet. Regardless of the reason you choose to follow a pescatarian diet, there are benefits.

A pescatarian (or pescetarian) is a person who eats seafood but not other types of meat. Pescatarians are similar to vegetarians, but the difference is that pescatarians eat fish and shellfish in addition to an otherwise vegetarian diet. However, there is no consensus on whether a pescatarian diet includes eggs and dairy since many vegetarians consume those types of land animal products. Major vegetarian organizations, including The Vegetarian Society, do not recognize pescatarians as true vegetarians. Pescatarians believe that they can improve their health, the plight of land animals and the condition of our planet by refusing to consume meats other than seafood.


Seafood in a Pescatarian Diet

Pescatarians do not eat land animals or birds, including chicken, beef, pork and other types of poultry. They do, however, eat seafood, including fish such as salmon, tuna, trout, whitefish, sardines and even fish roe, also known as fish eggs or caviar. This type of diet also allows for shellfish like lobster, shrimp (or prawns), crawfish and crab as well as mollusks like scallops, clams, mussels, squid, octopus and oysters. These foods can be prepared in any manner, as long as they are not prepared with ingredients that contain meat that doesn't fall into these categories.

Vegetarians also had a 20 per cent reduced risk of developing cancer than meat-eaters. The main risk factors for bowel cancer are consuming a lot of alcohol and red or processed meat, plus smoking and being overweight - particularly around the middle. Vegetarians are also more likely to have a healthier diet in general therefore a reduced risk of obesity, the researchers said.

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