Whether farmed or wild caught, the cheaper the shrimp, the more likely it is to have been treated with chemicals, particularly sodium tripolyphosphate and sodium bisulfite. https://www.nytimes.com/2019/10/15/dining/shrimp-additives.html
Article courtesy of the New York Times by Melissa Clark
Thursday, October 17, 2019
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment