Fish: a Low-Toxin Treasure

Written By Deborah Manners

Almost any type of fish is a low toxin staple, not to mention - favourite … and several times a week ensures great nutrition. But a new report demonstrates how many of us are not choosing this great food. Who eats the most fish? … Check out this graph.

Infographic: Where Fish Is (Rarely) on the Menu | Statista You will find more infographics at Statista
 

Satisfying, wholesome and good value .. fresh, canned or smoked.

Crispy-Skin Salmon

Secrets to Crispy-Skin Salmon . . . Membership has its benefits!

Fresh is always best … and preferably without crumb coating or batter. Get great results with fresh fish - by simply dusting in tapioca flour and quickly pan-frying ….

Or for a fabulous crunchy skin salmon - try drying out the piece in the fridge overnight … then skin-side down into a hot frypan! Mmm …!

More about membership >

Chart reference Statista

Deborah Manners

Deborah Manners is a scientist and food toxins specialist. Her extensive research of the medical literature has revealed the vital role of food toxins like casein from milk and gluten from grains - in generating sickness. She has also exposed that medicine’s method – diagnosis is inappropriate and outdated. Ms Manners has helped thousands become well by helping them to avoid food toxins.

https://www.foodintollotox.com/
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