Shrimp is a surprisingly effective organic food. They are incredibly low in fat and incredibly high in protein, with around 75 grams of protein for every 1 gram of fat.
They are also abundant in vitamin D, B12 and Omega 3 fatty-acids, which provide the body with many health benefits.
Although natural, untainted shrimp is an incredible organic food, the same can not be said for a great deal of the shrimp being sold in the United States. This is mainly due to the way they are harvested and the foods they are raised on.
Asian Seafood Farming
Vietnam is one of the largest importers of shrimp to the United States, shipping around 100 million pounds of shrimp a year, comprising almost 8% of all shrimp consumed by Americans.
The demand for shrimp in the United States has actually increased tremendously in the last couple of decades. This has actually resulted in an increased competition in the shrimp and seafood market, and ultimately caused numerous shrimp farmers needing to cut corners in the health and safety department to stay up to date with rivals.
One investigation found that some Vietnamese shrimp farmers freeze their shrimp that is ready for exporting to the United States in water that isn’t even considered safe for drinking.
According to microbiologist Mansour Samadpour, who specializes in screening water used for shellfish farming, using this water adds to the spread of damaging germs and illness.
” Those conditions– ice made from filthy water, animals near the farms, pigs– are undesirable,” Samadpour says.
Shrimp isn’t really the only food that is raised on dubious health policies in Asia, nevertheless. One tilapia farm in Yangjiang, China supplements its fish-feed with feces from pigs and geese. According to Michael Doyle, director of the University of Georgia’s Center for Food Security, this results directly in the growth of many widely known bacterial illness.
” The manure the Chinese usage to feed fish is frequently contaminated with microbes like salmonella,” Doyle states.
Ways to Avoid Harmful Seafood
It is clear that farmed seafood is worse for you than wild-caught seafood. Everybody understands that farmed fish and shellfish are pumped filled with dangerous antibiotics, which we then consume along with the seafood. However, a brand-new study released by Customer Report discovered that farmed shrimp consists of higher levels of damaging bacteria together with prescription antibiotics, offering us a brand-new reason to prevent farmed seafood.
It might seem paradoxical that the two main factors farmed seafood is bad for us is due to the fact that they include high levels of both antibiotics and germs. Nevertheless, it’s not unexpected when you think about the conditions that these animals are raised in.
Aside from being fed bacteria-laden animal feces, they are also crammed into tight areas their whole lives, considerably contributing to the spread of illness throughout the population.
According to the research study, 60% of 342 samples of frozen shrimp consisted of either salmonella, vibrio, listeria or e.coli. Together with testing positive for these illness, they likewise had traces of oxytetracycline, enrofloxacin, and sulfa antibiotics.
94% of all shrimp imported to the United States comes from Asian countries such as Thailand, Vietnam, Indonesia and India. The congested and contaminated conditions of shrimp farming in these nations generally leads to the spread of illness and overuse of prescription antibiotics to attempt and fight this illness.
According to the research study carried out by Consumer Report, raw, wild-caught shrimp from the United States and Argentina had the most affordable germs levels of all samples they evaluated.
So, if you wish to attempt and avoid hazardous bacteria and antibiotics in your seafood as much as possible, by local, wild-caught fish and shellfish. Although it may be more pricey, it will contain much less germs, antibiotic residue and will have a much better impact on the environment in general.