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(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 itNEXT ARTICLE
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...