Tag: Cadmium in crab

Despite common misconceptions, crabs are not inherently unhealthy and offer numerous health benefits when prepared correctly. Rich in lean protein, vitamins, and minerals, crab meat can be a nutritious part of a balanced diet, but like all foods, moderation is key. Understanding the specific risks associated with certain parts of the crab and improper preparation is essential for safe consumption.

According to the European Food Safety Authority (EFSA), the brown meat of crabs contains significantly higher concentrations of the toxic heavy metal cadmium than white meat, raising significant health concerns. These and other reasons, including potential allergies and contaminants, are important considerations for why you shouldn't eat crab meat.

A single serving of Alaskan King crab legs can contain over 1,400 mg of sodium, which is more than half the recommended daily intake for many adults. This fact, along with other concerns, leads many to question: why is crab meat not good for you? While celebrated for its flavor, this article explores the specific risks and health considerations associated with eating crab meat.

Over recent years, research has indicated that while the white meat of crab offers significant nutritional benefits, its brown meat can sometimes accumulate high levels of environmental toxins like cadmium and mercury. These findings raise valid questions about whether crab meat is bad for your liver, prompting a closer look at the facts.