Usually the best option price wise is going to be organ meats; chicken or beef liver, kidneys, or chicken hearts that I have found to be tasty...my opinion of course. If there are any local markets in your area, that is usually where you would find the best price along with a good quality. I would also add that sardines are relatively inexpensive.
Good Health,
Glen ND
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I have addressed the "other" toxicities with Dr. Mercola and all of the research that he has as reference shows low levels of toxins including the PCB's. I can comfortably recommend sardines as a safe high purine protein source for all protein types.
The skin and bones will be beneficial to you. Eat them up!
Hi All,
I buy Brislings (these are sardines from the Norwegian waters) They cost a bit more but my understanding is the omega's are much, much higher in the Norwegian sardines than those in the southern hemisphere. I think they are cost effective because they replace my fish oil and calcium supplements for the day! I prefer whole food.
Regarding toxins: What I have been doing is using sardines instead of tuna (which I really miss but Dr. M convinced me it's too toxic). Flake the sardines w/a fork,
soak in fresh lemon juice and then make a "tuna" salad recipe w/chopped celerym mayo etc. Now I have been adding 1 cup fresh organic cilantro, because it binds w/mercury and other metals.
Glen:
1. Do you suggest any modifications to my "tuna" recipe and choice of sardines?
2. What do you think about adding the cilantro? should I drop that?
3. How do you handle the eat your fish first in a meal like this or Dr. M's PT Cruiser sardine/anchovy salad (which I totally love it really rocks! )
Many thanks,
Sounds like a good recipe that I will be trying myself. I would comment that the lemon juice could push some fast oxidizers to a state of imbalance and strickly from a mercury binding standpoint I would recommend chlorella before cilantro. The lack of lemon juice and chlorella instead of cilantro would ruin the recipe though. As long as you don't recognize any negative reations to this I would say leave it as is. As far as eating the protein first the only option would be picking it out first. That could be a bit too labor intensive. Sometimes you just have to eat it the way it is.
Glen Depke, ND