Why you should avoid farm raised seafood. (recipe included!)

There has been a push, for quite some time, for us to eat more seafood. In response to an increase in heart disease and the benefits of Omega-3 fatty acids in helping cholesterol levels, we have been encouraged to eat more fish.

Unfortunately, to keep up with this (misleading) demand, most seafood in this country comes from “fish farms.” A place where they can breed a large amount and harvest them quickly & this is not such a great thing! Mass breeding is never a good idea…

Like confined feeding lots for livestock, these farms hold fish & shellfish bred in close quarters & fed diets they wouldn’t normally eat.  This is a sure way to promote disease.

So to control this, like feeding lots,  fish farms get large amounts of antibiotics dumped in them to control infections among the fish. Many of these fish farms are located in other countries. One antibiotic in particular, chloramphenicol, has been banned in the U.S. for farming. However, most fish in our stores come from other countries that use it.  Only 1-2% of the seafood imported into the U.S. is actually inspected so it very likely you are ingesting these banned chemicals.  These farms are in natural waterways so where else do you think these contaminants go?

Sustainable Seafood? I think not!

There has been discussion for awhile now about overuse of antibiotics and how it’s causing mutations of “Superbugs” hard to destroy with our only known antibiotics.  This is a very serious issue! The biggest use of antibiotics in the U.S. is given to our food; livestock, poultry, and seafood! Ask yourself why do they need it? It should be making you concerned.

Further, farm raised seafood has higher levels of mercury and chemical pollutants such as PCB, a known carcinogen. This is related to the feed they are given. Did you know farm raised salmon is actually fed GMO corn & soy? Huh?  When have you ever known fish to have access to corn & soy while swimming around? This is just ridiculous!

I have always encouraged all to rely on the cleanest & most natural sources for your food. Wild caught seafood is best. However, nearly all seafood contains more mercury that it once had,(because of before mentioned facts) so limiting how much you eat AND where this seafood comes from is necessary. Choose wild-caught from local U.S. waters if possible. The Fukushima nuclear power plant disaster has had a extreme (scary) effect on seafood in those waters, so I would be leery of seafood from that area. As well, the BP oil spill in the Gulf Of Mexico makes me think twice about food there as well.

It really makes me sad to think of how much our food has changed over a short amount of time & how we have done so much destruction to it. What ever happened to sticking a pole in the water and bringing up dinner without worry about what we are actually eating?

There are many other foods high in Omega-3’s. Flax seed, Chia seeds, avocados & nuts are some great sources & easy to incorporate daily.

With all that, I must say I have always LOVED seafood. So I will indulge when I can as long as I can find a good source.  So again, Wild-Caught Seafood from local sources.

I found some wonderful wild-caught shrimp and came up with an awesome recipe to make with it.  I, of course, wanted to share it & hope you love it as much as we did.

Shrimp Scampi with Kale & Feta
Author: 
Recipe type: Main Meal
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A delicious & healthy seafood dish featuring garlicky shrimp & kale, salty feta & a hint of heat!
Ingredients
  • 1 lb Wild Caught uncooked shrimp, peeled & deveined
  • 3 cups chopped kale
  • ¼-1/3 cup fresh chopped tomatoes
  • 3 cloves garlic, minced
  • ⅛ tsp red pepper flakes (omit or use less if you don't want the heat)
  • 3 Tbs extra virgin olive oil
  • ⅓ cup feta cheese
  • Salt & pepper to taste
Instructions
  1. In a large sauce pan add olive oil
  2. Add minced garlic & red pepper flakes and cook for 1 minute
  3. Add kale and sauté for 10 minutes until softened
  4. Add shrimp and cook until pink -approx. 5 minutes. DO NOT OVERCOOK or shrimp will be mushy.
  5. For the last minute of cooking, add chopped tomatoes
  6. Add salt & pepper to taste
  7. Top with feta

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 If you found this information valuable and the recipe delicious, please share it!

As always, if you are interested in how to change your diet to promote natural health, contact me here.

To our health,

Robin

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Robin Byers, R.N.

Robin Byers, R.N.

I am a Registered Nurse & a certified Holistic Wellness Coach. I help women control their blood sugar, lose weight & feel amazing without feeling hungry or deprived. Do you want to get healthy once and for all? The answer lies in controlling your blood sugar with organic whole food nutrition and holistic living. True healing does not come from the pharmacy but by nourishing our bodies the way God intended. Join me & you will restore your health & start living!

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