The Secret to Crispy, Healthy Calamari [Recipe]

Published: Mon, 03/24/25

Updated: Mon, 03/24/25

Dear ,

Craving that golden, crispy crunch of restaurant-style calamari… but trying to steer clear of gluten, grains, and inflammatory oils?

You’re not alone.

Fried calamari might taste amazing—but the usual version is a gut-wrecking combo of wheat flour and toxic frying oils.

But what if you could enjoy the same salty, chewy, crispy goodness—without the guilt?

There is a way to make this crowd-pleasing appetizer healthy. In fact, this version is packed with protein, low in carbs, and fried in the right kind of fat.

We’re talking real flavor. Real nutrition. And no weird ingredients.

👉 Get the easy Superfood Calamari recipe here >>

But before you grab your skillet, here's something you should know...

Dangerous WW2 Chemical
Found In 70% Of Frying Pans

Could your frying pan be slowly poisoning your family?

New research suggests that as many as 70% of all Americans may be unknowingly using a frying pan laced with a WWII military grade chemical…

and over 266 scientists and counting are sounding the alarm that this stuff needs to be banned.

Has it been?

No.

Cos’ big chemical companies profits come first.

This nasty chemical may be lurking in the cookware of up to 70% of all Americans kitchen cupboards.

And it has been shown to be linked to:

⚠️ Birth Defects
⚠️ Hyperthyroidism
⚠️ Autoimmune Diseases
⚠️ Testicular & Kidney Cancer
⚠️ & Even Obesity

To see if your family is at risk read more here.

We’ll even show you a quick 3 minute test you can do to see if your cookware is safe.

To Your Health,

Healing Gourmet

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