Stop Poisoning Our Seafood With STPP!

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I am a physician and mother living in Portland, OR where we pride ourselves on healthy food that is sustainable, local and delicious. 

When purchasing wild caught shrimp and certain fish at the grocery store, I noticed a horrible metallic chemical taste that could not be washed or cooked away. After doing some research, I learned that a chemical, sodium tripolyphosphate (STPP), is being added to our seafood after it has been frozen to make it appear "fresher." STPP is a suspected neurotoxin, has already been banned from detergents, and yet is being used to treat  our food. STPP also causes fish to absorb more water so you will pay more by the pound for less fish and when you cook it it may dissolve or fail to hold batter. Why are we paying more for toxic seafood? 

These chemicals are unhealthy and are destroying the taste of our food. Other states like WA are working on a ban. PLEASE, Governor Brown, consider banning this chemical from Oregon seafood and grocery stores! 

Read more about this toxic chemical here: https://carolinafishmarket.com/what-is-sodium-tripolyphosphate-doing-in-your-fish/

 



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