If you’ve been following the ViCera Diet, you may have noticed that pork and shrimp aren’t on the menu. 

At ViCera Nutrition, we prioritize high-quality, bioavailable protein sources, which means we have to take a closer look at what’s going into our bodies.

Let’s talk about why pork and shrimp don’t make the cut.

Important Disclaimer: We’re not saying all pork is bad. Bacon is amazing and okay to indulge in every once in a while. But as an everyday protein source, there are better options.

The Problem with Pork

1. Poor Omega Balance

One of the primary issues with pork is its omega fatty acid profile. Pigs are monogastric animals, which means their fat composition is largely influenced by what they eat. In industrial farming, pigs are commonly fed corn and soy—both of which are rich in omega-6 fatty acids. The result? Pork with an unhealthy omega-6 to omega-3 ratio (1). Excessive omega-6 intake is linked to inflammation, which can contribute to chronic conditions like heart disease, arthritis, and metabolic disorders (2). 

2. Questionable Farming Practices

Most pigs in the U.S. are raised on industrial farms, where overcrowding and poor sanitation can create a breeding ground for disease and contamination. This is especially true for factory-farmed pork, which may be pumped with antibiotics and subjected to unnatural diets, like most products of conventional large-scale farming.

3. Low Protein-to-Fat Ratio

Here's the thing. Even when it's sourced properly, pork simply doesn't provide the amount of protein we're looking for in the ViCera Diet. For example: some of the most popular pork products are breakfast items like bacon and sausage. Those two products contain way more fat than they do protein (3, 4). In our opinion, if you're going to eat that much meat, you'd better be getting the protein you want out of it. Pork is not a high-protein meat, and therefore not the best option. 

However, like we said, not all pork is bad at all times. There are certain cuts that are quite lean: tenderloin, pork chops, and sirloin roasts have a relatively high protein-to-fat ratio compared to pork shoulder or pork belly.

The Problem with Shrimp

Demand for shrimp has SKYROCKETED in recent decades. Early in the 21st century, shrimp overtook tuna as America's favorite seafood. With demand so high, suppliers have significantly ramped up production — and you know what that means.

1. Toxic Farming Practices

More than 90% of the shrimp consumed in the U.S. is farmed — often overseas, where environmental regulations vary widely (5). These shrimp are raised in overcrowded ponds and treated with antibiotics, pesticides, and even chemicals like formaldehyde to combat disease and poor water quality. When you eat farmed shrimp, you’re potentially ingesting the very toxins used to keep them alive in such conditions.

2. Bottom-Feeders

Even when wild-caught, shrimp are bottom-feeders, meaning they scavenge food and waste that sinks to the ocean floor. As a result, they are highly susceptible to absorbing feces, microplastics, heavy metals, and other toxins from polluted waters (6). If they’re feeding in areas with high concentrations of these toxins, the contaminants accumulate in the shrimp’s tissues over time. Like with everything else, you are what you eat.

So if you’re serious about fueling your body with the cleanest, most bioavailable protein, the best choices will support a balanced omega profile, keep toxins out of your system, and deliver the kind of high-quality protein your body actually thrives on. We've built The ViCera Diet to take all of these things into consideration and tell you exactly what your body wants to eat to feel its best. Try swapping out these two products for grass-fed, pasture-raised beef and chicken for the most bioavailable, nutritious sources of protein.

Relevant Studies

1. Dugan, M., Vahmani, P., Turner, T., Mapiye, C., Juárez, M., Prieto, N., Beaulieu, A., Zijlstra, R., Patience, J., & Aalhus, J. (2015). Pork as a Source of Omega-3 (n-3) Fatty Acids. Journal of Clinical Medicine, 4, 1999 - 2011. https://doi.org/10.3390/jcm4121956.
2. Simopoulos, A. (2008). The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases. Experimental Biology and Medicine, 233, 674 - 688. https://doi.org/10.3181/0711-MR-311.
3. https://www.eatthismuch.com/calories/bacon-1722
4. https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-regular-sausage/#:~:text=Total%20Fat%2019g29%25,Iron%202%25
5. Walhout, Hannah: A new report sheds light on the problems behind our imported shrimp. FoodPrint.org: https://foodprint.org/blog/imported-shrimp/#:~:text=Shrimp%20is%20by%20far%20the,we%20eat%20is%20farmed%20overseas.
6. Fakhri, Y., Mohseni-Bandpei, A., Conti, O., Ferrante, M., Cristaldi, A., Jeihooni, A., Dehkordi, K., Alinejad, A., Rasoulzadeh, H., Mohseni, S., Sarkhosh, M., Keramati, H., Moradi, B., Amanidaz, N., & Baninameh, Z. (2018). Systematic review and health risk assessment of arsenic and lead in the fished shrimps from the Persian gulf.. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 113, 278-286 . https://doi.org/10.1016/j.fct.2018.01.046.