Pro-aging cooking

Our food choices can allow us to live better and longer by reducing the incidence of civilizationdiseases. You can combine the pleasure of eatingand preserve your health capital thanks to the pro-aging cooking, the Mediterranean diet perfectly fitsthis approach .

Mediterranean diet

The Mediterranean diet is characterized by high consumption of fruits, vegetables and salad, wholegrains, potatoes, legumes, beans, nuts and seeds. Dairy products, such as cheese and yogurt, fish, crustaceans and poultry are consumed in small to moderate quantities, red meats are even more so. Eggs are eaten up to four times a week. The need for salt and fat for aromatic purposes is reduced by awide use of herbs and spices. Wine and/or otherfermented beverages are consumed in smallquantities with meals.

This type of diet is low in saturated fatty acids and provides high amounts of antioxidants, carbohydrates (low glycemic index) and fiber. An important point is the fact that it brings a high content of monounsaturated fatty acids via olive oil and omega 3 through the consumption of small fatty fish. Food is traditionally produced and marketed locally and is primarily used and consumed shortly after harvest. Eating in a pleasant and familiar environment, resting after meals and being physically and socially active complements the food pattern of a healthy lifestyle.

The pyramid of the Mediterranean diet.

Why should we cook at low temperature ?

Foods typically cooked at high temperatures may contribute to the risk and exacerbation of chronic diseases linked with inflammation. The compounds, called advanced glycation end products (AGEs) showing up in the blood of people with chronic diseases associated with inflammation, including diabetes, heart disease, rheumatoid arthritis, cancers… AGEs detected in blood are coming mainly from our natural supply and is also induced in case of unbalance oxydative stress.

In this Maillard reaction, food takes on a brown color, up to blackening. This color change is accompanied by the production of acrylamide molecule recognized by the World Health Organisation as a risk to human health. It can be potentially carcinogenic and can cause damage to nerve tissue.

Those harmful chimical compounds in food are directly correlated with permature aging and with numerous of degenerative diseases (cardiovascular diseases, Alzheimer’s disease, Parkinson’s disease, diabetes, cancers…)

Degradation of Vitamin C occurs when the temperature exceeds 60 °, this vitamin gradually disappears. It should also be noted that vitamin D is destroyed at 110 °. More generally, vitamins fruit and / or vegetables in their cooking disappear from 90 °.

Cooking at low temperature preserves all the essential nutrients for good health, mineral salts, vitamins and trace elements included.

Live food

“Live food” from Pol GREGOIRE is a concept that aims to take us gently from a conventional, toxic and free of vital forces way of cooking to a organic, revitalizing, regenerative and gene highly energizing way of eating.