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Steaming fish eliminates more cyanotoxins than boiling it

20:00 EDT 19 Jun 2017 | AAAS

(University of Seville) Steaming freshwater fish for more than two minutes reduces the presence of cylindrospermopsin, a cyanotoxin, by up to 26 percent. However, if boiled, the reduction is smaller, 18 percent, with the corresponding increase in risk for the consumer. Another important conclusion from their research was that these biotoxins, which are harmful for the body, pass into the water that has been used for cooking.

Original Article: Steaming fish eliminates more cyanotoxins than boiling it

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