A purely vegetarian or vegan diet, often influenced by ethical desires, runs the risk of deficiencies in several key nutrients, particularly iron. Eating fish overcomes this.

A pescetarian diet has been shown to lower the risk of various diseases. Vegetarians eat less refined grains, added fats, sweets, snack foods and calorific beverages. This reduces the risk of obesity. Fish is low in saturated fats but has high levels of polyunsaturated omega-3 fatty acids. These have been shown to assist in lowering the risk of heart disease, stroke, high blood pressure and metabolic disorders.

Those who eschew meat help to save the planet and conserve natural resources. A UN report has stated that “animal industries are one of the most significant contributors to the most serious environmental problems”.

Raising animals for food consumption generates more greenhouse emissions than all the cars, trucks, trains, ships and planes in the world combined. Australian livestock will produce more global warming over the next 20 years than all the coal fired powered stations put together.

In Australia grazing takes up 60 per cent of the continent. The clearing of forests and bush for animal industries has resulted in habitat loss throughout the country, which is the major cause of wildlife becoming extinct.

To produce one hamburger it takes 3.06 kilograms of feed, 200 litres of water and 6.92 square metres of land. If people ate the plants fed to animals there would be enough food to eliminate world hunger. Cattle and farmed animals eat food equal to the calorific needs of 8.7 billion people, more than the world’s population.

Eliminating meat and poultry from your diet is a big step but they account for a large part of our ecological footprint. I have gradually come around to being a pescetarian. It’s good for your health and better for the environment.