The Video NOAA and The FDA Are Afraid You’ll Watch. Lab Finds 193 ppm Oil in Gulf Shrimp

Seafood Testing Reveals 193 parts per million of “Oil & Grease” in Shrimp from Venice LA.

Despite repeated statements from the EPA and NOAA assuring residents that thorough Gulf of Mexico seafood testing has revealed levels safe for human consumption, public skepticism has continued to deter many locals from their usual seafood medley. Independent scientists have expressed concern over the published methods and protocols used by federal agencies to open sensitive fishing grounds & determine seafood safety. Invertebrates, such as shrimp, crab, & oysters, are of particular concern due to their feeding habits, relatively stationary lifestyle, and inability to process highly toxic compounds found in crude oil called Polycyclic Aromatic Hydrocarbons (PAH). Unfortunately, their concerns have proven valid. One local activist, “Mac” Mackenzie of NOLA Emergency Response, decided that it was time to take matters into her own hands. After an incessant 7-week investigation, Mac was able to obtain crucial information from our government regarding the specifics of Gulf shrimp testing. Particularly in the Gulf of Mexico, it is common for shrimp to be prepared and even served whole, with the shell and digestive tract intact.