Natural Wild Caught Gulf Shrimp

Louisiana Select
65 Fair
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Summary

This product contains wild-caught shrimp, which is a high-quality source of protein and essential nutrients. However, the presence of sodium tripolyphosphate and sodium bisulfite as preservatives raises concerns due to their potential health impacts and contribution to increased sodium intake. The processing level of the product also limits its score, as it includes synthetic additives that detract from its overall healthiness.

At a glance

Beneficial ingredients 1
Harmful ingredients 2
Owned by Ocean Select Seafood, LLC
Category Meat And Seafood

Key ingredients 4

Sodium Tripolyphosphate
Bad

Sodium tripolyphosphate is used as a preservative and moisture-retaining agent in seafood. It is a synthetic additive that can increase sodium content and alter the natural texture of the product. Overuse can lead to excessive sodium intake and potential health concerns.

Risks

Excessive consumption may lead to high sodium intake, which is associated with increased blood pressure and cardiovascular risks.

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Sodium Bisulfite
Bad

Sodium bisulfite is used as a preservative to prevent discoloration in shrimp. It is a chemical additive that can cause allergic reactions in sensitive individuals. Its use is regulated due to potential health concerns.

Risks

May cause allergic reactions, particularly in individuals with asthma or sulfite sensitivity.

Shrimp
Good

Shrimp is a high-quality source of protein and essential nutrients like selenium and vitamin B12. It is low in fat and calories, making it a healthy choice for lean protein. Wild-caught shrimp are generally considered more sustainable and have a better nutrient profile compared to farmed shrimp.

Risks

Potential allergen for some individuals and may contain trace amounts of contaminants like mercury.

Benefits

Rich in protein and essential nutrients, supporting muscle growth and overall health.

Water
Neutral

Water is used as a medium for processing and preserving shrimp. It is a neutral ingredient with no direct nutritional impact. Its presence helps maintain moisture and texture in the product.

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Processing

Group 3 · Processed

Processed Foods

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