Strawberry and Arugula Salad with Crispy Prosciutto


Sabrina Strawberry

Spring is here, and soon local farmers’ markets will be selling mouthwatering fresh organic strawberries.

Recent science suggests that 95 percent of digested mercury sticks to dietary fiber in strawberries and is quickly eliminated from the body.

According to a study conducted in the forensic food labs at Natural News, “Strawberries are the only common fruit with seeds on the outside. Each tiny seed is connected to the center of the strawberry via a bundle of plant fibers that are not easily digested in the gastrointestinal tract.  They are proving to function as ‘mercury sponges’ that mop up mercury with amazing efficiency.”

It’s important to note that strawberries should be consumed with the foods that you suspect might have a high mercury content for this natural biochemical process to work efficiently.

After seeing this interesting mercury / strawberry report all over the internet, we jumped right on the recipe below to test in our kitchen.

The entire team gave it a five-star rating with no changes.

Strawberry and Arugula Salad with Crispy Prosciutto


  • 2 tablespoons good-quality balsamic vinegar
  • 1 ½ teaspoons agave syrup or honey
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon freshly grown black pepper
  • 1 ½ cups strawberries, hulled and quartered
  • 1/3 cup sliced red onion
  • olive oil cooking spray
  • 4 thin slices prosciutto (about 2 ounces)
  • 6 cups baby arugula (about 5 ounces)
  • 2 ounces goat cheese, crumbled.


1.    Whisk together first 5 ingredients in a large bowl. Add berries and red onion; let marinate about 15 minutes.

2.    Meanwhile, lightly coat a non-stick pan with cooking spray and heat over moderately high heat. Add prosciutto in one layer and cook, turning often for about 5 minutes, or until golden brown and crispy. Transfer to a plate to cool, crumble and reserve.

3.    Place the baby arugula in a large serving bowl with the goat cheese; add the strawberries, red onion and balsamic dressing, and toss gently until just coated.

4.    Divide the salad among 4 serving plates and top evenly with the crispy prosciutto.

Nutritional Information
This recipe includes 155 calories per serving. Nutrients include vitamins A, B6, B12, C, and D, calcium, magnesium, iron, and a small amount of protein and fat.

Ellen Troyer, with Spencer Thornton, MD, and the Biosyntrx staff

The recipe above is from Health magazine and the photo was taken in the Biosyntrx test kitchen by our customer service specialist and art department coordinator, Sabrina Farmer.

Addendum: It’s also suggested by the same forensic food lab that 96 percent of ingested mercury will stick to a spoonful of organic peanut butter, 95 percent will stick to cilantro leaf, and 92 percent will stick to raspberries.  The lay press reporting on these lab results are rarely mentioning these mercury-chelating food properties for some reason.

A Recommended Reference: Robin A. Bernhoft. Mercury Toxicity and Treatment: A review of the Literature. J Environ Public Health. 2012  Full Article

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