Notice all those TV commercials for restaurants like Olive Garden and Red Lobster offering “succulent shrimp” dishes all slathered and dripping with fat?
Did you know they’re offering you the most nastiest of imported seafood, laden with contaminants and cancer-causing chemicals: Antibiotics, cleaning chemicals used in farmed shrimp pens, residues of toxic pesticides banned in the U.S.? Not only that but the shrimp are heavily pumped with antibiotics for Salmonella and E. coli, both of which have been detected in imported shrimp. Imported shrimp is so dirty that it accounts for 26 to 35 percent of all shipments of imported seafood that get rejected due to filth. Rresearchers have examined imported ready-to-eat shrimp, they found 162 separate species of bacteria with resistance to 10 different antibiotics. And yet, as of 2008, Americans are eating 4.1 pounds of shrimp apiece each year — significantly more than the 2.8 pounds per year we each ate of the second most popular seafood, canned tuna.
“Shrimp eat or ingest toxins and waste but do not have the digestive systems to release them. That means they are absorbed into their flesh and cannot be cleaned of them, boiled, fried, grilled or baked out. You literally eat what they have eaten. This is why they are an unclean food.”
Getting domestic shrimp is no better — because 70% of it comes from the Gulf of Mexico — where there was a massive toxic oil spill in 2010. Testing of the current shrimp from that area finds the chemical Corexit, the chemical dispersant used during the spill for clean-up.