Is Shrimp Acidic or Alkaline? (Expert Answer)

Short Answer: Shrimp is slightly alkaline with a pH level of around 7.5. It has health benefits and risks depending on how you eat and store it.

Shrimp is a type of shellfish that grows in warm and cold waters around the world.

It has a long body with a hard shell and a tail, and a mild, slightly sweet flavor and a firm, chewy texture.

It is often used in various cuisines and recipes, such as soups, salads, stir-fries, curries, and pasta dishes.

The acidity or alkalinity of a food is measured by its pH level, which ranges from 0 to 14.

A pH of 7 is neutral, while a pH below 7 is acidic and a pH above 7 is alkaline.

The pH level of a food can affect its taste, shelf life, and health benefits.

Shrimp has a pH level of around 7.5, which means it is slightly alkaline.

This is because it contains minerals such as phosphorus, potassium, magnesium, and calcium, that can raise the pH level of the water.

Eating alkaline foods can have both positive and negative effects on your health.

On one hand, alkaline foods can help balance the pH of your blood, which is slightly alkaline, and prevent acidosis, a condition that occurs when your body becomes too acidic.

On the other hand, alkaline foods can reduce the absorption of some minerals, such as iron and calcium, and interfere with the activity of some enzymes.

You can eat shrimp raw, cooked, dried, or preserved.

You can also make shrimp juice, jam, or wine.

However, you should be careful of potential hazards, such as allergies, pesticides, or spoilage.

Shrimp can harbor harmful bacteria and parasites that can cause food poisoning if not cooked properly or stored safely.

You can store shrimp in a cool, airtight place for up to 3 days in the refrigerator or up to 6 months in the freezer.

Do not store shrimp in a warm, moist, or open place or with other foods that may affect its quality, such as onions, garlic, or citrus fruits.

Finally, remember, shrimp is a nutritious and delicious food that can be enjoyed in moderation.

It is low in calories and fat but high in protein and iodine.

It also contains antioxidants that may protect your skin and prevent wrinkles.

However, it is also high in cholesterol and sodium, which may raise your blood pressure and increase your risk of heart disease if consumed in excess.

Therefore, it is advisable to limit your intake of shrimp to no more than 12 ounces per week, and choose wild-caught or organic shrimp over farmed or imported ones.

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About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutrition coach with over 7 years of experience in the field of nutrition.

He holds a Bachelor's (B.Sc.) and Master's (M.Sc.) degree in Biochemistry from The University of Burdwan, India. He was also involved with a research project about genetic variations in the CYP11A gene among PCOS and Metabolic Syndrome patients.

He has completed the following online courses: Stanford Introduction to Food and Health by Stanford University (US) through Coursera, Certificate in Nutrition from Fabulous Body Inc. (US), Lose Weight and Keep It Off certificate course from Harvard Medical School (US), and Nutrition and Disease Prevention by Taipei Medical University (Taiwan) through FutureLearn.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

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