Hi Sylvia,

welcome to this mailinglist!

You wrote:
>Forgive an absolute beginner, but couldn't it be possible that your
>"detox" on aged fish is rather a "tox" ??

No, IMHO (in my humble oppinion). The theory behind instinctive nu-
trition says, that humans are genetically adapted to eat (raw!) fish.
Also there must be an adaptation to different ages of fish, since
in ancient times humans not only went hunting but also scavenged
animals. So they found all possible ages: from absolutely fresh up to
a skeleton.

Of course the bacteria in aged fish produce substances, that can be
toxic if eaten in too high amount. But this applies to all substances
occuring in nature: eating too much apples would also make you feel
sick.

The "tox" assumption comes from cooked fooders, I guess. They are
known to get a "fish poisoning" if they eat fish, that was too old.
The reason (again IMO): they ate it cooked, ate too much of it and
got an overdose of bacteria "toxins". Had they eaten their fish raw
they could never have consumed the same amount. They would have
stopped eating much earlier and would have had much less bodily re-
actions.

This reason also applies to socalled "mushroom poisoning" and
"meat poisoning". In the case of mushrooms however, I would be care-
ful with unknown kinds even if you are an instinctive eater. The bor-
der between healthy and toxic is very small there.

Best untoxic wishes,

Stefan