Sunday, January 31, 2010
Investigations: Chemical-Doused Shrimp Escapes Regulators
Shrimp always seemed like a healthy food choice to me. Not so, according to this AlterNet report citing a book by Montreal's Taras Grescoe, Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood. The award-winning book (including a nod for best non-fiction book from the Writers' Trust of Canada) says shrimp - America's most popular seafood - are treated with a remarkable soup of chemicals like diesel, Borax, superphosphate, urea and sodium tripolyphosphate (the last being a suspected neurotoxin).
Few imported shrimp are inspected by food regulators. And "when researchers examined ready-to-eat shrimp, they found 162 separate species of bacteria with resistance to 10 different antibiotics," says the AlterNet story. Visit the Bottomfeeder Web site for more details.