Shrimp is the most commonly consumed seafood in the United States and the most highly traded seafood in the world, but this high demand has led to many environmental and human rights abuses in the fishing, farming and processing of shrimp.
We’re routinely given little information about the shrimp we purchase and what the shrimp nutrition actually is, which is more important now than ever because shrimp is being impacted by several problems, including diseases, antibiotic use and environmental factors. (1)
Twenty-five percent of the seafood consumption in the United States is shrimp, and the average American consumes four pounds of shrimp every year. That may be because we consider it to be a healthy form of protein that’s low in calories, and that’s true for fresh, wild shrimp, but farm fish has proven to be unhealthy and toxic, making it among the worst seafood and fish you shouldn’t eat. In fact, it’s been proven to be even more toxic than farmed tilapia and catfish, which rank as the second and third most polluted foods from the sea.
Is Shrimp Nutrition Healthy?
Because shrimp has become the most popular seafood in the United States, methods of intensive production began expanding in the 1970s. Rather than being caught at sea, large quantities of shrimp are grown in man-made ponds containing a mix of ocean and fresh water along the coast of countries such as Thailand, Indonesia and Ecuador. These shrimp are often referred to as “farmed,” and they may be labeled “farm-raised,” but the scary part is they’re often produced under unsafe and unhealthy conditions.
Research shows that eating fish that’s farmed abroad may lead to serious health conditions, such as neurological damage, allergies, and other infections and illnesses. These can occur from ingesting shrimp contaminated with pesticide residues, antibiotics or pathogens resistant to antibiotics, such as E. coli. These conditions offset virtually any benefits of shrimp nutrition, instead turning the shrimp nutrition into toxic substances for the body.
7 Reasons to Avoid Farmed Shrimp + Downside of Shrimp Nutrition
1. 90 Percent of the Shrimp We Eat Is Imported (but We Don’t Know)
According to a report from Food & Water Watch, in 2006, more than 90 percent of the shrimp we eat was imported, with Thailand as the leading exporter, followed by Ecuador, Indonesia, China, Mexico and Vietnam.
We have no way of knowing where the shrimp was produced, and nearly 50 percent of the shrimp found in grocery stores have no label because they’ve been processed and added to seafood medleys, exempting them from U.S. labeling requirements. Restaurants aren’t required to label seafood either, so we don’t know where the shrimp we order has been produced or if it’s fresh or farm-raised. (2)
2. Shrimp Farms Run Under Very Poor Conditions
In order to export large quantities of shrimp, shrimp farm operators stock their ponds to produce as much as 89,000 pounds of shrimp per acre. For comparison, traditional shrimp farms yielded up to 445 pounds per acre. Because the water is overcrowded with shrimp, it’s quickly polluted with waste, which can infect the shrimp with disease and parasites.
In order to solve this problem, shrimp farmers in Asia and South or Central America use large quantities of antibiotics, disinfectants and pesticides that are illegal for use in U.S. shrimp farms. The conditions have become so poor that reports show failure rates in shrimp farming as high as 70 percent to 80 percent. Shrimp disease outbreak has become a prominent and growing concern for shrimp farmers, and as a result, farmers increasingly rely on chemicals that are direct sources of pollution to the shrimp and environment. (3)
Although you would think the U.S. government would help stop contaminated shrimp from entering the country and being sold at our markets, the U.S. Food and Drug Administration only inspects less than 2 percent of seafood that’s imported into the United States. This means that we’re buying and eating farm-raised fish that contain antibiotic-resistant bacteria, antibiotics and pesticide residues.
3. Shrimp Is Commonly Misrepresented
According to a 2014 Oceana study, shrimp is often misrepresented, and consumers aren’t given the right information about where the shrimp comes from or if it’s wild or farmed. Researchers found that 30 percent of the 143 shrimp products tested from 111 vendors visited nationwide were misrepresented, while 35 percent of those 111 vendors sold misrepresented shrimp. Of the 70 restaurants visited, 31 percent sold misrepresented products, while 41 percent of the 41 grocery stores and markets visited sold misrepresented products. Here are the highlights of the study: (4)
- The most common species substitution was farmed whiteleg shrimp sold as “wild” shrimp and “Gulf” shrimp.
- Only half of the samples labeled simply “shrimp” were actually wild species.
- New York City has the highest amount of misrepresented shrimp at 43 percent. Products from Washington, D.C., and the Gulf of Mexico region were misrepresented about one-third of the time. In Portland, only 5 percent of products were misrepresented, the lowest rate among the regions investigated.
- Overall, 30 percent of the shrimp products surveyed in the grocery stores lacked information on the country of origin, 29 percent lacked information on whether it was farmed or wild, and one in five did not provide either, making it extremely difficult to nail the shrimp nutrition facts.
- The majority of restaurant menus surveyed did not provide the diner with any information on the type of shrimp, whether it was farmed or wild, or its origin.
4. Imported Shrimp Contains Antibiotic Drugs and Illegal Chemicals
Most of the shrimp that Americans eat originates from places without restrictions on illegal contaminants, such as dioxins, PCBs and other banned chemicals. In an effort to destroy the pathogenic bacteria that plague shrimp farms, the shrimp are given daily doses of antibiotics. The most common antibiotics given include oxytetracycline and ciprofloxacin, both of which are used to treat human infections and can increase the risk of antibiotic-resistant bacteria. (5)
A 2004 study published in Marine Pollution Bulletin included surveys on residues of trimethoprim, sulfamethoxazole, norfloxacin and oxolinic acid that were conducted in water and mud in shrimp ponds in mangrove areas of north and south Vietnam. The data showed that these antibiotics were found in all samples in both shrimp ponds and surrounding canals. (6)
A 2015 study published in the Journal of Hazardous Materials found the presence of 47 antibiotics in U.S.-purchased shrimp (as well as salmon, catfish, trout and tilapia). (7)
Farm-raised seafood has also been shown to contain significantly elevated rates of chemicals and contaminants detrimental to human health. Common chemicals found in fish and shrimp farms include:
- Organophosphates — Organophosphates contain carbaryl and have been linked to memory loss, headaches and are toxic to the nervous system. A study published in the Mount Sinai Journal of Medicine found organophosphates to be linked to toxicity in pregnant women and fetal death. (8)
- Malachite Green — Malachite green is an antifungal agent used on shrimp eggs that’s been linked to cancerous tumors in studies on mice. (9)
- Rotenone — Rotenone is used to kill off fish living in the pond before it’s stocked with young shrimp. If inhaled, rotenone can cause respiratory paralysis. A 2011 study published in Environmental Health Perspectives found that rotenone was positively associated with the development of Parkinson’s symptoms in mice. (10)
- Organotin Compounds — Organotin compounds are used by shrimp farms to shock the ponds and kill mollusks before stocking with shrimp. These chemicals mimic estrogen and alter the hormonal system, predisposing consumers to obesity. (11)
- All but one of the pesticides used globally in shrimp production are banned in the United States. Only a diluted form of formaldehyde, called formalin, is approved for U.S. shrimp farms. Still, animal studies show that formalin is a potential carcinogen. (12)
5. Shrimp Farming Is Destroying the Earth
Shrimp farming has proved to be fatal to fish. It routinely takes up to three pounds of wild-caught fish to feed and produce a single pound of farmed shrimp, which has caused fish populations to plummet.
Farming shrimp is also detrimental to the coastal lowlands that are used to create overpopulated fish ponds. According to research published Environmental Management in 2001, approximately 2.5 million to 3.75 million acres of coastal lowlands have been converted into shrimp ponds, comprising mainly salt flats, mangrove areas, marshes and agricultural land. The impact of shrimp farming of most concern is the destruction of mangroves and salt marches for pond construction. (13)
According to the World Wildlife Fund, these mangroves are vital for wildlife and coastal fisheries and serve as buffers to the effects of storms. Their loss has destabilized entire coastal zones, with negative effects on coastal communities. (14)
On average, an intensive shrimp operation only lasts for seven years before the level of pollution and pathogens within the pond reaches a point where shrimp can no longer survive. The abandonment of shrimp ponds is due to either drastic, disease-caused collapses or more gradual, year-to-year reductions in the productivity of the pond. (15) The major issue here is that the chemical inputs and waste from farming ponds are often released directly into the natural environment without any treatment, even in the case of shrimp disease outbreaks. This is a direct source of contamination to soil, rivers and coastal habitats.
6. Shrimp Contains Xenoestrogens
One of the preservatives used for shrimp is 4-hexylresorcinol, which is used to prevent discoloration in shrimp. Research published by the American Chemical Society found it to be a xenoestrogen, which means that it has estrogen-like effects and has been shown to increase the risk of breast cancer in women and reduce sperm counts in men. (16)
A 2012 study published in Environmental Health found that environmental exposure to xenoestrogens is associated with breast, lung, kidney, pancreas and brain cancers. Researchers found that there’s a significant correlation between exposure to xenoestrogens and increased cancer risk, and that they’re endocrine disruptors and carcinogens. (17)
7. Shrimp Is Linked to Unethical Labor Practices
An Associated Press investigation uncovered a slavery network in Thailand dedicated to peeling shrimp sold around the world. The investigation found that shrimp peeled by modern-day slaves is reaching the U.S., Europe and Asia. Hundreds of shrimp peeling sheds are hidden in plain sight on residential streets or behind walls with no signs in a port town an hour outside of Bangkok.
The AP found that one factory was enslaving dozens of workers and runaway migrants in the sheds, which held 50–100 people, and many were locked inside. U.S. Customs records show that the shrimp made its way into the supply chains of major U.S. food stores, retailers and restaurants. AP reporters went to supermarkets in all 50 states and found shrimp products from supply chains tainted with forced labor. (18)
Wild-Caught Shrimp Nutrition Facts
When you look at shrimp nutrition facts, they don’t seem all that bad. Shrimp contains a good amount of protein, and it’s low in calories and high in certain vitamins and minerals like niacin and selenium.
It’s also important to note that shrimp is one of the most cholesterol-rich foods in the world. Four to five shrimp contain more than 150 milligrams of cholesterol, which is 50 percent of your daily recommended allowance. But research shows that moderate shrimp consumption does not negatively impact cholesterol levels. (19)
One of my major issues with even wild-caught shrimp nutrition is that they’re bottom dwellers who feed on parasites and skin that they pick off dead animals. These parasites then go into your body when you consume even the freshest shrimp. No amount of protein or vitamins outweighs the potential health risks of consuming both wild-caught and farm-raised shrimp, but if you do choose to eat shrimp anyway, wild shrimp is your safer bet.
How to Choose Shrimp
Knowing the health issues that surround the farming and processing of shrimp, it’s important that consumers learn how to choose their shrimp more carefully if they do choose to buy and eat it. In its 2014 report on shrimp misrepresentation, Oceana suggests the following guidelines:
- Avoid farmed shrimp due to health and environmental impacts.
- If you purchase farmed shrimp, avoid shrimp caught in fisheries that are not responsibly managed, that have high rates of waste or discards or that are associated with human rights abuses.
- Actively choose shrimp caught from nearby wild populations in the United States rather than shrimp caught overseas.
Because most labels and menus don’t provide consumers with enough information on shrimp or shrimp nutrition to make such choices, following these guidelines may be difficult. For this reason, and because shrimp are bottom feeders, I suggest that you avoid eating shrimp completely. The health and environmental risks of eating shrimp outweigh the benefits. Instead of choosing shrimp, eat wild-caught salmon, which is full of omega-3 fatty acids and has a number of health benefits.
Final Thoughts on Shrimp Nutrition
- The high demand for shrimp has led to many environmental and human rights abuses in the fishing, farming and processing of shrimp.
- Shrimp is impacted by several problems, including diseases, antibiotic use and environmental factors.
- There are several dangers to eating farm-raised shrimp. We don’t know where our shrimp comes from (and most of it comes from shrimp farms), there are illegal chemicals and antibiotics used in shrimp farms, our shrimp is often misrepresented, shrimp farms damage the environment, and they run under poor conditions.
- I believe that you should avoid eating shrimp completely and choose healthier, less controversial forms of fish like wild-caught salmon.
A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.
Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE
That's right -- as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) -- All you have to do is just cover a small shipping cost (international shipping is a bit more).
Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
Help us create more awareness! Please SHARE this article...
I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.
This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
If this “hidden” most powerful primal muscle is healthy, we are healthy.
d) Hip Flexors
Take the quiz above and see if you got the correct answer!
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!
To begin, I apologize for the dark nature of today's email.
However I promise what you'll discover today will be completely worth it.
Imagine a rotting corpse draped over your body from head to toe...
...suffocating tissue, restricting blood flow, damaging joints and infecting your healthy cells.
Shockingly, that nightmare is a reality for most:
64% of women and 74% of men carry too much body fat according to the National Institutes of Health.
It's choking their organs, assaulting their metabolism and sucking their energy dry.
But here's the worst part:
For most, this bodyfat has become "calorie-resistant":
It's completely unaffected by even the strictest diets... and most intense exercises.
This zombie fat is essentially... "dead tissue".
That's important for those who have 10, 25 or 50 or more pounds to lose...
AND for those who aren't technically overweight, but have what's called "pocket obesity"...
...unsightly patches of fat that cling to specific places, like:
just above your hips, lower belly, where your butt and legs meet... and even arms, neck and face.
However, there's good news:
Obesity researchers have now discovered a "metabolic jumper cable":
It jolts dead bodyfat back to life.
This allows your metabolism to burn it as calories and re-energize your entire body.
First though, here's the #1 reason why bodyfat becomes calorie-resistant:
It lacks blood flow. This has 3 effects:
- Not enough oxygen or nutrients reach fat cells, so they become unresponsive..
- Released fat can't be sent to other tissues to be burned, so fat cells suck it back in...
- 3) Metabolic hormones carrying the "burn calories" message don't reach the fat cell...
All this means one thing:
Your body can't transform into energy, the 135,000+ of calories the average person stores as fat!
You become a metabolic zombie: NO energy to think. NO energy to move. NO energy to motivate.
Update: calorie-resistant bodyfat can be now removed...
The discovery of this "metabolic jumper cable" can now reverse this process:
- It wakes up un-responsive bodyfat with a powerful calorie-burning hormonal jolt....
- It pops open fat cells, sucks out the fat, sending it off before its yanked back in...
- It shuttles fat to your brain, heart, lungs, kidneys - even your bones - to be burned as energy.
Not only do those layers of "zombie fat" start coming off, but your entire body just works better.
Plus, as your whole body burns more calories, those patches of pocket obesity whittle away.
This "metabolic jumper cable" isn't any exercise, machine or pill.
It's a little-known, calorie-burning hormone we all have... just waiting for the right spark to come alive.
It's not thyroid, leptin, ghrelin, insulin, adiponectin, HGH or any other "fat loss" hormone you may know.
And on this next page, you'll find out precisely how to unleash its calorie-burning power:
PS - Studies show that not only can healthy levels of this powerful calorie-burning hormone devour bodyfat and fortify soft muscle, but it can also reduce your risk of diabetes by 53.7%, a heart attack by 83.3% and stroke by 51.4%. Here's more of the scientific proof...
In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
See, every year 610,000 people in the U.S. die of heart disease. Cancer claims another 584,000...stroke 130,000...Alzheimer's disease nearly 85,000 — and the list goes on.
Truth is, we now know... chronic inflammation is responsible for 7 out of the top 10 leading causes of death in the United States! Hundreds of studies and scientific reviews prove it.
Fortunately, newer research shows you can prevent-even reverse-most major diseases by "turning off" inflammation. And in our new book, we show you how to do just that.
If you or a loved one is suffering from a debilitating condition-and you"re not sure what the culprit is-now's the time to find out...while you can still do something about it!
--> Grab your FREE copy of this groundbreaking soft cover book today (while supplies still last.)
If you haven't heard of Claude Davis yet do yourself a huge favor and watch this video. He's going to be the talk of 2016.
One of the smartest guys I ever had the pleasure of meeting, Claude set-up a unique system that changed his life forever.
I already tried it myself and let me tell... you I was completely blown away... His surprising tactics could make your life easier and give you the peace of mind you deserve.
Don't just take my word for it... watch his short video and decide for yourself.
Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
Secret #1: Enjoy real food. Don’t fall for the lie that you have to deprive yourself to lose weight.
Secret #2: stop eating out. You will automatically eat less without even noticing.
Then start detoxing your body with tasty, nourishing smoothies that are just as easy on your wallet as they are easy to make.
Because a single day of enjoying Liz’ smoothies demonstrated the radical power of her superfood-packed red smoothies to make me feel incredibly good.
Now prepare yourself for one of the biggest weight loss secrets there is. A secret that, when you use it properly, can transform your body and your health.
You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
“So… what’s going on with me? Why am I losing weight but not going hungry?”
Liz paused, then dropped the bombshell.
Your body is designed to burn fat. You just have to let it.
“What? I thought we were designed to store fat?!?” We were Skyping and I was practically shouting. Then I heard Liz say…
What good is a fat reserve if you can’t burn it?
Liz continued: “You’re drinking smoothies packed with phytonutrients, anti-oxidants and anti-inflammatories that pull toxins out of you like a tractor beam. Allowing your body to burn those toxin-filled fat stores… and releasing tremendous amounts of stored energy.”
So that’s why I’m losing weight without going hungry.
Watch Liz’ free presentation. It’s packed with revolutionary weight loss information—information that works. Because it’s based on how nature.
Click the button only if you want to wear smaller clothes, breathe easier, move more freely and just plain feel better.
- Which calories help you lose weight…and which ones help you gain it…
- The “diet” foods…some of them vegetables…that lead to weight gain and diabetes…
- The “low-fat” foods that can dramatically increase your risk of cancer.
- And the superfoods that rescue your body from this assault by detoxing you…
Revitalizing your metabolism so you can Shed pounds as well as toxins, renew your body and reset your internal clock by up to 7 years.
Because until now, the Red Smoothie Detox Factor has been available only to Liz’ private clients. But now that she’s perfected it to work for almost everyone, almost every time, Liz is sharing it with rest of us so we can feel better and look better.
Get Red Smoothie Detox Factor before the price goes back up.
Because Liz offers a ridiculously good guarantee. You have 60 days to decide you love the Red Smoothie Detox Factor. If you don’t love it—for any reason, or even no reason at all —Liz will refund your money. 100%. No questions asked.
Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.