I have really been enjoying the piscivore diet lately. I feel like I have probably turned around my hypothyroid. My weight is slowly going back down to normal, my menses seems to be normalizing, and and my skin is no longer dry. And unlike the high-fat diet, my digestion is doing really well on piscivore too, knock on wood.
I mostly have been purchasing my seafood at the local Asian grocery store. They have a very wide selection and it is affordable compared to the regular grocery stores.
I have been trying to focus on smaller crustaceans and mollusks. They are very low in mercury. Also I read that mollusks in particular can either be farmed or wild-caught and still be healthy, because farmed ones don't need to be fed anything. They just pull in minerals from the water. Also mollusks are a very sustainable food. They actually filter/cleanse the water. And they are very tasty and extremely nutrient-dense as well.
I also like cephalopods such as squid and cuttlefish. All of these seem to be good choices in terms of mercury and toxins as well as sustainability.
I found this site which discusses the environmental sustainability of various seafood species:
http://goodfishbadfish.com.au/?fish=scallop
I want to make sure that the foods I am eating are very healthy, nutrient dense, and also environmentally sustainable.
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