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A group of researchers from the Area of Toxicology in the Department of Nutrition and Bromatology. Toxicology and Legal Medicine at the University of Seville has published a globally pioneering study that shows that steaming freshwater fish for more than two minutes reduces the presence of cylindrospermopsin, a cyanotoxin, by up to 26%. However, if boiled, the reduction is smaller, 18%, with the corresponding increase in risk for the consumer.
Original Article: Steaming freshwater fish reduces presence of cyanotoxins, study showsNEXT ARTICLE
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