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 food intolerance and food toxins specialist, researcher and publisher. Her extensive research of the medical literature has revealed the vital role of food toxins in serious ‘forever’ diseases including cancers and neurodegenerative disorders. Food toxins (also known as antinutrients) include caseins, glutens, phytates, alkaloids, solanines and others. The good news is, symptoms and illness are frequently relieved by moving to a low toxin diet. Since 2003 the Food Intolerance Institute has helped thousands to improve their health and/or recover from illness - by learning to avoid food toxins.

https://www.DeborahManners.com/
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