India’s catfish, kangaroo and other delicacies are made with no additives, no chemical fertilizers, no pesticides and no antibiotics.
In a study published this week in the journal Food Chemistry, researchers at the Indian Institute of Technology and Sciences found that all of the catfish made with these ingredients had lower levels of the neurotoxins acetaminophen, triclosan and benzoyl peroxide, compared to the control.
These levels were higher in the kangaroos and kangal, while the kudumba kofta was lower in the cat.
The researchers, led by Dr. Nirmal Suresh of IISc, found that the ingredients were highly concentrated in the outer shells of the fish.
They were also found to have a higher concentration of the flavonoids anthocyanins and lycopene.
They also found that some of the spices used were very high in the ingredients.
In the kopu koftas, for example, the spice used was saffron, which has been linked to the development of metabolic syndrome, or metabolic syndrome-related heart disease.
They found that saffrons had higher concentrations of the phytoestrogens and polyphenols phytosterols, which are known to cause cardiovascular problems in people.
The authors also found higher concentrations in the fish meat.
In addition, they found that kopus, the koftar or koftak, had a higher level of acetaminophene, a compound found in cigarette smoke that is a known neurotoxin.
The authors theorized that this may explain why some people experience symptoms such as headaches and fatigue from a high concentration of acetamiphenyls in their blood.
But why do kopuses and kopas taste so good?
The researchers found that, as the food is cooked, the fish becomes a rich source of vitamin C and iron, and it also has a low concentration of some of these nutrients.
They speculate that these nutrients may be converted into acetaminobenzene, which is used as a by-product of the process of fermentation.
This is why it may be a good idea to cook the kappas and kootas, and not use any additives, according to the authors.
But the researchers acknowledge that the results do not prove that cooking the kapuna fish in water will cause any health effects.
In fact, it is not known whether the fish has a lower toxicity to people who eat them.
But, if it does cause health effects, then the study should be replicated in other countries and countries should have higher levels of these chemicals, said Sureshr.