Farmed Shrimp

It’s hard not to love seafood, especially during the summer when the weather is warm and a refreshing shrimp cocktail or ceviche by the beach can revive you and your tastebuds. But we rarely stop to think about if the food we’re consuming is actually safe for us to eat, and this includes shrimp.

Information about the shrimp we purchase is rarely accessible, which is unfortunate, especially now that the shrimp industry is being impacted by disease, antibiotics and environmental factors. While wild shrimp is a great healthy form of protein that is low in calories, this is not the case when it comes to farmed shrimp that is unhealthy and toxic. Here are seven reasons to avoid eating farmed shrimp.

7. Imported Shrimp

Imported Shrimp

In 2006, more than 90 percent of shrimp we ate was imported, according to a report from Food & Water. The leading exporter was Thailand, followed by Ecuador, Indonesia, China, Mexico and Vietnam. There is no way of identifying where the shrimp was produced, and nearly 50 percent of the shrimp in grocery stores has no label, since U.S. labeling requirements do not mandate labels for shrimp.

6. Poor Conditions

Poor Conditions

Since shrimp farms try to meet the large demand for shrimp, the water is therefore overcrowded with shrimp, which quickly becomes polluted with waste that can infect the shrimp with disease and parasites. To try and resolve this issue, shrimp farmers are using large quantities of antibiotics, disinfectants and pesticides that are illegal in the U.S.


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