We focus on organic
“The AB label (organic farming) remains the reference, insists Dr. Laurent Chevallier, nutritionist, because it bans GMOs, a large number of pesticides and chemical fertilizers, and limits the use of antibiotics.
We must be wary, however, of recent movements, such as For an agriculture of the living or Zero residue of pesticides, which do not offer the same guarantees.
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We track the additives
"Not all of them are harmful, but we avoid products that contain more than two or three of them, recommends Dr. Chevallier, ruling out unknown substances from the outset."
In general, it is better to limit ultra-processed products.
For more information, you can get
Yuka-The Healthy Eating Guide
(1).
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We choose our fat
“Many pollutants, dioxins, PCBs (polychlorinated biphenyls), heavy metals…, are concentrated in fats”, explains Laurent Chevallier.
We therefore favor lean meats and charcuterie (defatted ham on the bone, pork tenderloin, romsteck, ground beef with 5% fat, etc.).
As for fish, we eat two portions a week, including once of oily fish - mackerel, sardines, salmon, etc. -, varying the species and the places of supply.
“For small fish, it is better to favor fillets than whole fish, because microplastics can be stored in the intestines.”
And the water?
“In France, tap water is one of the safest in the world, insists Dr. Chevallier, nutritionist.
Controls are strict and regular.
We can recommend it, including for pregnant women and for baby bottles.”
Nevertheless, after a long period without drawing water, it is better to let it run to eliminate any pollutants present in the pipes, and to use cold water to prepare hot drinks or cook food, because germs can develop in the hot water tank.
We monitor the packaging
“We avoid cans (especially outside the European Union), polystyrene trays and plastics, even if the rate of migration from the container to the content is controlled, insists the nutritionist.
We prefer glass, or even, for boxes, interior linings in neutral polyethylene.”
Above all, we never reheat the food in its trays.
Listen: the editorial staff podcast
We cook differently
No more non-stick pans and saucepans!
Head for stainless steel (even with a layer of aluminum underneath to distribute the heat), enamelled cast iron and ceramic.
To avoid the formation of toxic compounds, we favor gentle cooking (steam, stewed, papillote, etc.) or fry with a little fat.
(1) The guide to healthy eating, Ed.
Marabout, 253 p., 22.90 euros.
*Originally published in January 2021, this article has been updated.
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