Food

All about “Curry”, antiaging

April 2, 2020

Curry is not a spice as we often think but a mixture of spices. We find curry in Indian dishes. The benefits of curry are linked to the spices that make it up, so check the spices in your curry to deduce the benefits Characteristics of curry: Rich in antioxidants; Fight against the signs of aging; Facilitates […]

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All about “Fresh cream”

March 31, 2020

History of fresh cream Until the end of the XIX th century, the cream was obtained simply by standing the milk in a cool place for 24 hours. The fat therefore concentrated on the surface and was recovered with a ladle. Nutritional value of fresh cream For 30 ml (2 tbsp) Fresh cream 40% fat Calories 100 kcal Carbohydrates 0 […]

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All about “Chocolate”

March 31, 2020

Chocolate is as much recognized as a food for gourmets as it is appreciated by those who wish to make an energy reserve. Often pointed out for its richness in calories and fat, chocolate is also a food with a thousand and one virtues. It is full of antioxidants, it contains a type of fat with certain […]

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All about “Butter”, a fat which has benefits

March 29, 2020

Butter is one of the most used fats in France and of which we are the biggest consumers around the world. We find it sweet or salty and it can even be flavored in some grocery stores. Raw on sandwiches or cooked in dishes, it is one of the staple foods of French cuisine. Characteristics of butter: […]

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All about “Boulghour / Bulgur”

March 29, 2020

Nutritional value of bulgur Here is the nutrient and mineral content of bulgur: Boulghour: understand everything in 2 min Per 100 g Bulgur, cooked Carbohydrates 18.6g Fibers 2.8g Fat 0.2g Protein 3.1g Folic acid 18 µg Niacin 1 mg Iron 1 mg Potassium 68 mg Phosphorus 40 mg Magnesium 32 mg Zinc 0.6 mg   […]

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All about “Oats”, the healthy food

March 29, 2020

Health profile A very popular cereal for several years, the main advantage of oats is its soluble fiber content . In fact, the U.S. Food and Drug Administration (FDA) has authorized a claim that a diet low in saturated fat and cholesterol, including soluble fiber, can reduce the risk of coronary heart disease . 1 It is interesting to note that of all cereals, oats […]

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Winter Radishes – Delight to our plates

March 8, 2020

No longer having a radish is an unenviable situation, but not having radishes for the winter in the vegetable patch is also a great shame. Radishes are vegetables of great dietary value, and very easy to grow. We are not talking here about the small radishes of every month, with fine pink and white (or red) skin, […]

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Spinach – The Good Leaves – The Myth of Popeye

March 8, 2020

Spinach has not left our plates since the reign of Catherine de Medici, fond of “Persian herb”. The varieties of spinach grown today in our latitudes all descend from the “big spinach”, obtained by plant selection in the middle of the 17th century. The “spinach” plant was named in 1753 by the inescapable Swedish naturalist Carl […]

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From where Vegetables get their taste?

March 8, 2020

” It was better before ! The vegetables tasted better. We often think so, convinced by our memories or by an inclination to magnify the past. But on closer inspection, was the food once better?  Take what nature gives us … … Yes, but without domestication , food point. The wild plants ancestors of our carrots, lettuces, radishes, eggplants and other […]

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Fermented plants: “neither cooked nor raw”: Should we eat them?

March 8, 2020

Very fashionable, fermented products invade our magazines and our blogs “cuisine” or “naturopathy”. Less well-known than fermented milk products, plants are however also suitable for fermentation. Apart from sauerkraut and olives, Westerners still know very little about this method of conservation, “neither cooked nor raw”, of plants. A conservation process for several millennia Fermentations have been used […]

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What if we cooked vegetable steaks?

March 7, 2020

The craze for vegetable steaks indicates a desire to eat healthier while preserving the planet and animal welfare. Based on soy, peas or cereals, many processors and distributors now offer these products which are now found in different forms: pancakes, steaks, minced … Is this the end of meat consumption? A steak that looks more and […]

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The rediscovery of forgotten edible oils.. Are edible oils good for health?

March 7, 2020

If sunflower, rapeseed or olive oils still dominate our diet, tastier, rarer, more “trendy” oils are invading our kitchens. Walnut oil, carnation, shuttle, squash, hemp… which one to choose? How are they produced and what interests do they have compared to “classic” oils? An evolution in tastes and ways of consuming Less butter, less oils consumed raw: […]

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Without flour, No bread. But where does the flour come from? Is bread Gluten free?

March 7, 2020

Contrary to popular belief, flour does not only come from wheat, but is obtained by grinding the seeds of legumes or cereals of all kinds. Therefore, there is a wide variety of flours that we can taste at the baker’s or use to make our bread at home. The most common  Flour used to make bread […]

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Seedless fruits and vegetables: natural or not?

March 7, 2020

Grapes, watermelons, mandarins but also cucumbers and pickles … seedless fruits and vegetables are popular on stalls and in vegetable gardens. To meet this demand, the seed catalogs display, for example, varieties of tomatoes “fleshy and with very few seeds”. But how do you get these varieties and what is it for?  The seeds are actually seeds […]

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And if we cooked vegetable steaks?

September 14, 2018

The craze for vegetable steaks reflects a desire to eat healthier while preserving the planet and animal welfare. With soy, peas or cereals, many processors and distributors now offer these products that are now in different forms: patties, steaks, sliced … Is it the end of meat consumption? Advanced research for these new products Like Téréos, […]

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