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Steaming fish better than boiling for eliminating cyanotoxins

01:50 EDT 21 Jun 2017 | Medical Xpress

A group of researchers from the University of Seville has published a study that shows that 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 a corresponding increase in risk for the consumer. Another important conclusion from the research was that these biotoxins pass into the water used for cooking.

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