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Originally Posted by Baz
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I was disappointed to find shrimp on the "AVOID" list.
Also found this.
Test finds 60% of raw shrimp tainted with bacteria, including superbug MRSA
https://qz.com/390712/your-shrimp-could-be-carrying-a-deadly-superbug/
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Raw, farmed shrimp from Bangladesh and India were the most likely to carry bacteria, with 83% and 74% tainted, respectively. Raw, wild-caught shrimp from Argentina and the United States were the least likely to be tainted, at 33% and 20%, respectively.
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I do like this shrimp sold at Meijer, tastes like lobster.
Meijer’s Argentine red shrimp are fantastic!
https://jillcataldo.com/meijer_argentine_red_shrimp/
However in other aspects outside of taste it's given low score.
Shrimp Recommendations from the Seafood Watch Program
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Summary
Argentine red shrimp caught in Argentina's Southwest Atlantic by the industrial bottom trawl freezer fleet is on the "Avoid" list. The high amount of bycatch is a serious concern in this fishery, and it includes several at-risk species. Also, it's unknown if a bycatch reduction device aimed at minimizing the catch of juvenile hake also reduces bycatch of other species. This fleet generally freezes shrimp at sea. This recommendation does not include the inshore bottom trawl fleet, which generally lands fresh shrimp. Seafood Watch is currently developing a recommendation for that source of Argentine red shrimp.
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Moderation and rotation of so-called
good foods seems to be the healthy approach. This is bad news for those that like routine and don't want to think too much about what they are eating.
Once a week shrimp of any kind it's going to sway my health in once direction or another if I'm doing everything else right.
And keep in mind the campaign against eggs a few decades ago, opinions and attitudes change over time.