Seafood

Seafood is the best way to get most of the fat soluble vitamins in your diet. Traditionally native groups around the world ate more than 10 times the amount of fat soluble vitamins eaten today, with seafood being a major source of these vitamins.

Oysters are very high in Vitamin B12, Zinc, Copper, Selenium, Vitamin D and Iron.

Salmon roe are also high in B12, Vitamin E, Riboflavin, Phosphorus and Selenium.

Prawns are very high in Vitamin D and Selenium.

All 3 contain a significant amounts of many of the other minerals and vitamins, however all 3 lack the presence of Vitamin K, found primarily in green leafy vegetables so you may choose to eat a salad or vegetable juice along side your seafood.

I personally choose to eat predominantly only the nutritionally dense seafoods, in addition to very small fish (whitebait, sardines) and certified tested wild barramundi. Other seafood types today can be too contaminated by mercury and other heavy metals, with farmed fish posing possibly more health and environmental concerns than wild.

Admittedly I do like to eat sashimi and salad nicoise every now and then, and when I do I take Chlorella (an algae) which has the ability to bind to heavy metals and take them out of your body.

Prawns despite being scavengers do not pose much of a risk, especially if you peel them properly and remove the intestines running down their back just under the surface.

Despite being farmed, I would still eat plenty of prawns and oysters as they are so nutritionally dense to me it's worth it. I am still careful to ask about where they were farmed as Australian fish farming methods are in general pretty good, generally do not use antibiotics and are more strict environmentally than other countries may be. Queensland and Tasmania are the two main farming places for oysters and prawns here in Australia as far as I am aware.