Here's a couple ideas..... Shrimp and Bacon SkewersCombine two of the most delicious proteins in this easy-to-make skewers recipe. The smoky flavor of bacon complements the sweetness of shrimp, making it a fantastic appetizer or main dish. Ingredients: shrimp, bacon, salt, pepper, and your choice of seasoning. Instructions: Preheat your grill or oven to 400°F (200°C). Wrap each shrimp in a slice of bacon, securing it with a skewer. Season with salt and pepper, then grill for about 10 minutes, turning until bacon is crispy. I will say you can probably add some cheese into that bacon and shrimp as well. Shrimp and Beef Stir-FryThis protein-packed dish combines the bold flavors of shrimp with tender beef. It’s a hearty meal that’s sure to satisfy your cravings while keeping you within your dietary guidelines. Ingredients: shrimp, beef strips, butter, garlic, salt, and pepper. Instructions: In a hot skillet, melt butter and add beef strips, searing until browned. Add shrimp and garlic, continuing to stir-fry until shrimp are pink. Season with salt and pepper, and serve immediately. And then if you don't mind some herbs/plants... Lemon Herb ShrimpThis light and zesty dish is perfect for a warm day. The lemon and herbs elevate the flavor of the shrimp, making it a refreshing option for lunch or dinner. Ingredients: shrimp, olive oil, lemon zest, lemon juice, fresh herbs (like parsley or basil), salt, and pepper. Instructions: In a bowl, combine olive oil, lemon zest, lemon juice, and chopped herbs. Add shrimp and marinate for at least 30 minutes. Cook shrimp in a skillet over medium heat until they turn pink and slightly charred. Garlic Butter ShrimpThis classic dish combines succulent shrimp with rich, flavorful garlic butter. Perfect for a quick dinner or an impressive appetizer, this recipe is both easy to prepare and incredibly satisfying. Ingredients: shrimp, butter, minced garlic, salt, pepper, lemon juice. Instructions: In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add shrimp, season with salt and pepper, and cook until pink. Finish with a squeeze of fresh lemon juice. For fish, I usually oven bake pre-seasoning it generously with Old Bay Seasoning. I'll drizzle with lemon and/or I will use tartar sauce. If I can't make my own tartar sauce I will use a store bought option, which will contain seed oils - but this is one of the rare times I might use some so I am not personally bothered by it.
If you live in a developed country, you may have fluoride literally everywhere. There is fluoridated water, milk fluoridation, salt fluoridation, and fluoride in your toothpaste. In years past, this was heralded as one of the greatest achievements of the 20th century, because fluoride, a natural mineral that is abundant in nature, is associated with fewer dental cavities.
However, in recent years, fluoride and the practice of adding it to everything has come under fire, and now fluoride is hotly debated.
Personally, I don't pay much attention to it. I'm smart enough not to swallow my toothpaste, and while I use a water filter at home and sometimes drink bottled water while on the road, I never give any thought to it's flouride content. In short, I am not worried about fluoride toxicity in the slightest.
However, I do speak with those who take avoiding fluoride very seriously, being sure to not drink fluoridated water nor use fluoridated toothpaste.
I'm just curious, are you avoiding fluoride, or not giving it much thought like me?
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