Eating Healthy ⋆ No Limit Chefs

How to prepare an organic vegetable broth

The organic vegetable broth

Prepare your organic vegetable broth, simple, rich, nourishing and moisturizing, which will serve you for all your healthy and nourishing preparations.

In the world of broths, it is my favorite, and my secret to balance and give taste to my preparations.

Recipe :

  1. Choose organic and fresh vegetables from the market or from your garden. (2kg)
  2. Wash in cold water
  3. Peel them and cut them into pieces.
  4. Put in a low temperature cooker
  5. Add 3L of cold water and cook them for 3 hours at 90°c.
  6. Strain your broth and add the 5g of pure coarse sea salt or pink Himalayan salt.

And your organic vegetable broth is ready to serve you!

Ideal for all your preparations, sauces, marinades, roasts, for cooking your cereals … etc…

Tip :

Before adding the reserved salt a part of the vegetable broth to make infusions. The infusion of green tea, mint and honey is my favorite. This organic vegetable broth is rich, nourishing and moisturizing.

Word of the day :

J’ai lu de nombreuses recettes dans lesquelles, il est conseillé de ne pas éplucher les légumes. Moi, je vous le déconseille fortement, même si c’est vous qui les faites pousser dans votre jardin. Sans même vous parler des pesticides et autres produits chimiques. Je vais tous simplement vous inviter à ternir compte de la mémoire de la terre, de la pollution du sol et du sous sol.

De la terre pousse, ce que nous semons, donc n’étant pas sûre de maîtriser ce paramètre, pour manger sain , je vous recommande d’éplucher les légumes afin d’éliminés cette partie en contacte directe du sol, parce qu’elle sert de contenant et de protection aux légumes.

Pour finir, je vous remercie pour cette lecture et n’hésitez pas à donner votre avis sur cette recette. Mais aussi à nous proposer des sujets car nous sommes dans le partage ! Soyez des gourmands du RealFoods.

Comment rejoindre la NoLimitTeam ?

Chez NoLimitChefs, nous aimons nous entourer de cuisiniers et de cuisinières en herbe. c’est pourquoi nous avons créé la NoLimitTeam pour répandre la cuisine easy & healthy et propager le goût des produits frais et authentiques. Pour mener à bien ces deux objectifs, nous avons donc besoin de vous !

L’offre

NoLimitChefs chercher ses marmitons sans limites aux 4 coins du globe !

En tant que freelance, vous travaillez de chez vous ou de où vous le souhaitez pour répandre la #RealFood et la #HealthyFood sur le sol américain. Transformez votre passion et votre plaisir de cuisiner en complément de salaire grâce à votre réseau et vos appétence d’internet et des réseaux sociaux.

Pour cela vous devez :

  • Parler anglais et français
  • Aimer cuisiner pour vous ou pour les autres
  • Tester et approuver les produits NoLimitChefs

Votre mission …

… si vous l’acceptez, sera de tester les produits NoLimitChefs et de les recommander avec un code promotionnel afin de promouvoir et de prouver qu’il est simple et accessible de bien manger. De ce fait vous êtes rémunéré-e-s sur les ventes réalisées sous un pourcentage des produits vendus !

Pas de frais d’entrées, pas de conditions, sauf celle d’aimer la cuisine saine. Pas d’horaires de travail, pas d’heures supplémentaires, juste quelques minutes de plus, le temps de poster votre art sur les réseaux, un blog, en parler autour de vous et transmettre votre code promotionnel. C’est tout 👌

Voilà à quoi ressemble un job de rêve : indépendant, simple, passionnant et basé sur le partage et l’authenticité.

Postulez dès-maintenant sur notre offre d’emploi en ligne !

The Garlic

Today, we’re going to introduce you to the smelly but super-powerful garlic !🌱

Its Story

Did you know that Cheops himself treated garlic like a deity? His pyramid even has an engraving of fresh garlic! It is the Greek historian Herodotus who reports that pyramid builders received a daily ration of garlic to give them the strength necessary for this hard work. Garlic has also been the treasure of Mediterranean civilizations for more than 5,000 years! This gave us all the time we needed to study, estimate and then prove its virtues.

Its Benefits

It is not for nothing that Garlic is considered a super food. It is even said to have powers to prevent cancer! By including garlic sprinkles in all our dishes, we can make sure, among other things, to facilitate our digestion thanks to the phenolic acids as well as protect our cardiovascular health thanks to its action on cholesterol and blood triglycerides. Attention, studies recommend 2g to 5g of garlic per day only. And this is not in relation to your future breath, but because of the acidity and strong digestive powers of garlic.

Combine all your vegetables, or fish, with minced garlic dried at the end of cooking with a drizzle of olive oil to enjoy these essential foods to our good diet. 🥕

👨‍🍳👩‍🍳 Our Chefs’ Tip :

Infuse our Minced Garlic into your soups, broths or sauces without oil to bring taste back into your healthy dishes.

The Coarse Sea Salt

Today, we are going to present you the legendary Coarse Sea Salt.! 🌊

Its Story

For thousands of years (that’s all!), humans have been bathing in salt water to cure their ills. The power of salt, especially in the Dead Sea, has been passed down through the ages, taking with it all its energizing benefits. Like its counterpart, Pink Himalayan Salt, which has more powerful virtues, sea salt is an essential mineral for our organism. It has always acted as a bath and also as a medicine all over the world.

Its Benefits

Like its counterpart: Pink Salt from the Himalayas which has more powerful virtues, Coarse Sea Salt is a powerful ally against rheumatism and preserves the elasticity of our body tissues. Also alkaline, it regulates the acid-base balance to avoid gastric reflux and heartburn. Its astringent and antiseptic power promotes regeneration after colds and skin injuries. On top of that, salt is an incredible regenerator for muscle mass. No more excuses to stay healthy and fit!

To keep all these fantastic micro-nutrients on your plate, we keep the salt crystals intact. 🏝

👨‍🍳👩‍🍳 Our Chefs’ Tips :

Let the crunch of our No Limit Sea Salt surprise you with the crunch of our No Limit Sea Salt in your healthy chocolate or caramel pastries to replace sugar.

The Black Pepper

Today, we are going to present you the powerful black pepper! 🌑

Its Story

It should be known that pepper was, in the first millennium, a “Black Gold” which was worth as much as silver. Just as the Goths, in 408, asked Rome for 3,000 pounds of Pepper as tribute in addition to gold and silver! It is only in the 15th century that pepper was imported and commercialized by Portugal. Black pepper was, for Theophrastus and Hippocrates, a true medicinal drug. All Rome used it against nervous patients, and the Arab people used it against stones and rheumatism.

Its Qualities

We have already listed a huge list of benefits on our site: facilitates digestion by increasing the secretion of pancreatic juice, improves blood circulation, prevents intestinal problems and nausea, is antioxidant and antibacterial, regulates cholesterol levels, reduces asthma, is a powerful analgesic, antiseptic and febrifuge. It would be more than enough to make coffee! Pepper berries are the form that best retains the flavors of black pepper. However, its shell does not allow this taste to be transmitted to food.

That’s why we prefer crushed berries, not ground, to cook our meats 🥩

👨‍🍳👩‍🍳 OUR CHEFS’ TIP

Only add the crushed black pepper at the end of cooking, its taste will be preserved.

The Cinnamon

Today, we are going to introduce you to the sweet cinnamon! 🥮

Its Story

As well used in spicy savory dishes as in pastries, cinnamon also comes to us from the East, and from Egypt. Its roundness makes it the star of winter drinks and sweet and savoury dishes. It goes perfectly with meats, vegetables but also in drinks with its partner Ginger or with its great love: Cocoa.

Its Taste

Cinnamon has digestive and anti-bacterial virtues. It is besides, the base of the Chinese Medicine which proves itself since millenniums in front of diseases. It is a little bit the soft and sweet version of Ginger. In addition, its sedative and analgesic action, located in the enzyme cinnamic aldehyde reduces fever! Like what, devouring a small Cinnamon Rolls during a cold would be a 2-in-1 objective: to keep your spirits up and take care of yourself.

Add a little cinnamon powder to your morning porridge or oatmeal to ensure a perfect and invigorating taste. 🥣

👨‍🍳👩‍🍳 Our Chefs’ Tip

Nothing like cinnamon powder when cooking white meat and fish without sauces. 👌

The Ginger

Today, we are going to introduce you to the famous ginger!

Its Story

Very well known in Asian cuisine, in the West, we tend to forget it. However, its acidic and peppery taste is also interesting in salty and sweet dishes. Indeed, its light lemon note brings power to meat and fish, as well as to small homemade sweet pleasures.

Its Taste

Ginger is known & recognized for its slimming and digestive action thanks to its enzymes which allow us to better digest fats and thus, to store them less (it does not mean that we can take back a croissant!). Thanks to its antiemetic action, ginger also reduces nausea and vomiting, especially in cases of motion sickness. It is also a powerful antibacterial that has its promised place in all winter drinks and cold grogs. It is a perfect ally of the cold seasons, as well as the summer seasons.

If you have trouble with ginger, it is perfectly balanced and mild in hot drinks such as honey tea or lemon (#Granita) iced drinks. 🍵🥤

👨‍🍳👩‍🍳 Our Chefs’ Tip

Add a few drops of lemon essential oil to aid digestion and help relieve stomach aches. 😉

The 5 reasons that prove that you earn money by cooking yourself.

You may not be aware of it yet, but the ease of delivery of ready meals or fast food is finally costing you money. Very expensive. These are services that you pay for every day when they should be exceptions and just weekly pleasures.

It’s easy to switch to Mac Do’ or to order on UberEats! But have you counted all these little expenses accumulated to each other? What if I showed you that taking 30 minutes to cook on the go or early can save you a lot of money? Even if the ingredients you buy are noble and expensive!


1. Because we don’t eat any more anytime.

It is a very bad habit that we, modern men and women, have of having food constantly available (and cheaper and cheaper). At every street corner, at every moment, we are subjected to a phenomenal quantity of diverse and varied food within reach of our mouths.

A semblance of hunger? = “Let’s buy at that snack bar on the road!”

Hungry? = “Let’s order a small ice cream, it’s not very expensive!”

The problem with this type of behavior is that we are no longer able to assimilate our body’s signals in relation to its real needs. Who tells you that you’re really hungry in front of that stall and that it’s not just the mouth-watering smell that has commanded your brain to eat out of sheer gluttony?

In addition, allowing oneself “snacks”, which are often sweet and/or fatty snacks, too regularly saturates the stomach with food that does not nourish it. Your stomach fills up but does not feed. That’s why you feel this constant feeling of hunger that makes you eat more and more.


2. Because we will eat less because better.

Therefore, eating raw (unprocessed) products cooked by you will allow you to eat less over time. Because you are actually feeding your body. This is achieved by using products of better nutritional quality such as :

  • Wholegrain cereals (brown rice, wholegrain pasta, old wheat, buckwheat flour, rye, …)
  • Whole fruits (the skin contains most of the fibers of fruits and nuts such as peanuts and almonds)
  • Vegetables and legumes at each meal (green/white/red/black beans, all green and orange vegetables, cabbage, various peas, …)
  • Lean and wild meats (farmed fish and mammals that have the ability to live more naturally in a large space produce more muscle and less fat which can be toxic to the human body in high doses)

Of course, to offer such inexpensive food, restaurateurs overlook truly nutritious ingredients (such as fresh vegetables and fruit, as well as whole proteins) to fill the void with fat and wind. Yes, literally: many products are inflated with air, or water, to appear more consistent and, wrongly, nourishing.

How much meat do you have in your steak or sausage? For prices under $5, a meal will be composed of only 30% nutritious food. What do you think is the remaining 70%?

Quantity is in equal opposition with quality in food. The better you eat, the less you will be influenced by your toxic food impulses. Thus, you will spend less to snack and you will be able to get a much better energy to enjoy life and be efficient in your projects!


3. Because we don’t need to leave tips anymore.

The service, thanks to this system of tips paid directly by the client and not by the employer, is excellent in the United States! In France, the salary of the waiters is included in the price of the meal. Whether they are helpful or bitter, they make just as much money … That’s why we gladly leave 15 to 30% more money for waiters and waitresses in a restaurant in the United States. But it’s expensive if we eat out every day, isn’t it? Why not alternate with homemade, unpretentious, but high quality meals?

Doing things yourself is always a good way to save money. Simply because we no longer have to pay for other people’s time.

Obviously, the time to money ratio is a balance that often tips one way and then the other. This means that at certain times we will need time, so we will pay someone else to earn it. But at other times we will need to save some money and move to the side of people who take the time to do it on their own and thus save for something else!


4. Because we are finally making the kitchen profitable.

What’s the point of paying for a piece that you don’t use? Yet the kitchen is part of your rent or purchase. If there is one in your home, you might as well use it. Just two or three times a week to start. Take this pan, add a drizzle of virgin olive oil or duck fat and dip in a few fresh vegetables until they are lightly toasted. Two pinches of Heritage or Origin seasoning and you’ve turned common vegetables into a divine dish!

Cooking requires a readjustment of your habits and your schedule. Taking the time to cook yourself, shop and select your products can seem tedious. But it is an organizational task that will bring you so much more, like :

  • Less fatigue, therefore more productivity.
  • More productivity, therefore less work.
  • Less work, therefore more time for yourself and for enjoying life.

Moreover, cooking is an activity, even a hobby, that is suitable for the whole family and can be easily shared with friends on vacation, weekends or evenings. In France, we turn small kitchens and narrow apartments into real home cooking and brunch places. And it is these moments that remain forever engraved in our memories.


5. Because it is an activity in its own right.

Cooking is a family activity that can be done with your family and friends. And above all, it’s an activity that will cost you nothing but what you’re going to eat! The fact of cooking is then to pay nothing except a few utensils that you will reuse almost all your life. A dish, a bowl, a wooden spoon, a frying pan, a saucepan … and you’re ready to go. No need for $2000 all-in-one mega-cookers: you are a chef, a NoLimitChef!

You can be completely creative with no equipment and turn a pie into a cake if you don’t have a pie plate, or even opt for mugcakes (and even invent bowlcakes) in the microwave or oven. Sweet and savoury recipes allowed 🙃

Cooking is like any other discipline or hobby: you have to try before you give up! This is all the easier when the basic ingredients are good and fresh. Add finesse with details and add a fragrant touch to the less appreciated ingredients with seasonings.

If we have developed a complete line of condiments it is because it is the key to a healthier and tastier home cooking!

In the kitchen, everything is possible!

Mix, improvise, create, test, taste … Don’t always follow the recipes defined by others, invent for yourself! Make with what you have, transform the leftovers into succulent and authentic dishes.

And above all, feed yourself.

What’s wrong with sugar?

If only one culprit has to be convicted in junk food, it would be Sugar first!

In the 90s, both the United States and Europe began a great war on fats to cure populations of cardiovascular disease and growing obesity. Yet, in the 21st century, there have never been so many obese people in developed countries and South America.

Indeed, our consumption of glucose, fructose and sweeteners has only increased over the last few decades. And even in the face of the miracle solutions of “false sugar” or “0 calorie”, our people are still tending towards obesity. How does sugar act to promote cardiovascular disease? What is the relationship between sugar and stored fat?

Let’s understand together why sugar is bad for us and how to use and ingest it to preserve our health!


What is sugar ?

Sugar is an essential resource for our functioning: it is an energy. We use it, through our organs and muscles to move, think and simply live. It is an energy resource, just like fat, which means that it provides calories. Calories are the unit of measurement of food energy needed by human beings. Therefore, we all have an average limit of calories to ingest per day in order to provide our bodies with the essential energy they need to function properly.

Our fat reserves, too, are full of calories that are waiting to be used, during physical exercise or intellectual work. These reserves are natural and must exist in order to be able to continue to carry out the essential activities of a human being. Our body therefore has two sources of energy at its disposal: sugar and fat.

If one can compare sugar and body fat to a person’s bank accounts, sugar would be the current account and fat would be the savings accounts. The calories would be the dollars: The energy in the current account (sugar) is used primarily and spontaneously, while the energy in the savings accounts (fat) is present only when there is an energy deficit or deficiency. It is indeed a reserve full of dollars (calories) ready to be spent on actions.

But unlike money, extra calories are harmful. The accumulation of fat promotes many fatal diseases and the degradation of our body over time.


Calories: the false good solution

In 1990, low-fat diets were spearheaded by American nutritionists. This was based on logical assumptions: there are more calories in 1g of fat than in 1g of sugar. It seems obvious that it is necessary to drive out fat first in order to rebalance our caloric balance and avoid gaining weight! For yes, calories have been the preferred and only indicator of a good or bad diet. It was a real boom in drinks and 0% and calorie-free foods. Nevertheless, no noticeable improvement in obesity was perceived among consumers of “zero-calorie” sweetened beverages.

David Ludwig, now a professor of nutrition at the prestigious Harvard School of Medicine, had just completed his medical studies. Over the decades, he has made a clear and thoughtful statement: “Not all calories are created equal. And those from sugar do considerable damage to health when taken in excess.

Let’s take a closer look:


Fat burning blocker

All foods rich in sugars (sub-family of carbohydrates) cause a very rapid spike in blood sugar levels. The latter, in turn, causes a strong peak in Insulin secretion. Insulin allows the body to lower blood sugar levels by bringing glucose (a type of sugar) from the blood back into the cells. Great, you might say! But it is not free …

Insulin, during its work of capturing glucose, indirectly promotes the accumulation of fat by preventing the body from using it to create energy. As a result, the body is on orange alert: “Use the sugar in the blood first to prevent a disaster,” it would tell the muscles and organs. In addition, blood sugar cells gradually develop resistance to insulin, which will eventually become useless against glucose.


Why aren’t sweeteners a solution?

Unfortunately, artificial sweeteners look so much like sugar, that our body triggers the same mechanisms! While they are a solution to our addiction to sweetness (we’ll see this point later), they can’t protect us from the glycemic system orchestrated by our body to rid the blood of glucose.

“I think the recent (and independent) data on artificial sweeteners are relatively clear. Synthetic sweeteners stimulate the appetite and disrupt the intestinal microbiota. »

Michel Desmurget, neurobiologist and Inserm research director, author of L’Antirégime, maigrir pour de bon (The Anti-diet, lose weight for good)

“Synthetic sweeteners stimulate the appetite and disrupt the intestinal microbiota”.

David Ludwig, Harvard Professor of Nutrition

And if you thought that fructose is better than sucrose or other artificial sugars: Think again! Although fructose is the sugar most present in fruits, outside of these foods, it disrupts our hormonal and lipid system at a greater rate. The fructose molecule, which has been stripped of dietary fiber in particular, reacts differently from glucose in the body.

Studies tracing the journey of fructose through our digestive system note that “almost all of an oral load of fructose is metabolized at the splanchnic level (mainly liver, but also intestine), and about 50% recirculates secondarily as glucose”, i.e. half of the ingested fructose is not digested and therefore passes into the bloodstream. This leads to the insulin process seen earlier, and thus to the creation of fat! “The remaining 10% is oxidized in the splanchnic tissues or participates in a hepatic lipogenesis” which is the process of creation and synthesis of fat in mammals.

« In humans, several studies, each involving small numbers of individuals, have evaluated the effects of a fructose supplement […] with very high fructose intakes (corresponding to the fructose content of several liters of soda per day). These studies clearly indicated that excess dietary intake of fructose in the form of fructose could lead to …, hepatic resistance to insulin and glucose intolerance. There is also deposition of “ectopic” triglycerides […] in the liver and muscles. »

Christel Tran, Luc Tappy, Swiss Medical Journal 2012; volume 8. 513-518

Creator of dependency and hunger

Hard to do without sweet foods? It’s normal! Sugar is as addictive as alcohol and even cocaine and methamphetamine!

Since the 200’s, out of 100 grams of carbohydrates consumed by an individual, only 30 grams come from natural foods! The rest comes from added sugars, especially in industrial products (sweet or savoury ready meals, fast food, energy drinks, soft drinks, dairy products, desserts …). A problem all the more important as our physical activity is in no way comparable to that of our ancestors!

« A mammal that reduces its activity normally reduces its diet, [But] with flavor enhancers (sweet, salty, glutamate …), manufacturers seek to make people eat more and more! »

Laurent Chevallier, medical nutritionist

In fact, insulin levels in Americans have tripled in the last few decades. And the consequences of such a high level develops insulin resistance, as seen earlier, one of the effects of which is a feeling of permanent hunger. How can we not eat too much and gain weight when we feel hungry all the time? Much more than micro-nutritional “poverty”, food no longer feeds us because it is no longer usable by our bodies. So, it asks for more and more, without ever being satisfied by the sweet and processed foods we bring it.

On the other hand, glucose would quickly reach the brain after ingestion and activate specific hypothalamus receptors related to addiction while disrupting at least two hormones: leptin, which induces satiety, and ghrelin, which triggers hunger. This is how sugar then alters the brain’s ability to manage, via appetite, energy absorption, to satisfy itself and thus forms an addiction. This is why we prefer complete or complex sugars that take much longer to spread in the blood (limits insulin production) and in the brain (limits addiction).

« We recommend the more or less complex sugars so that they can gradually distil their simple sugars to the body throughout the day. Complex carbohydrates are the guardians of our satiety. »

Béatrice de Reynal, medical nutritionist, specialized in innovation

In this way, our organism is not able to metabolize in an optimal way all this sugar and in its liquid form, the one proposed in the products of the food industry. In addition, there are no foods that are both fatty and sweet in nature. However, this combination creates a powerful taste stimulus! Thus, sugar coupled with fat amplifies the signal to activate the reward circuit in our brain. Thus, addiction.

Taste inhibitor

In addition, this dependence also influences our ability to perceive taste in food. I mean, real natural tastes! Along with salt and fat, sugar is a true taste inhibitor that enhances and eventually masks it. Our taste buds are so accustomed to the overpowering taste that we can’t get enough of that tasty salt, fat or sugar!

« The sweet taste that this molecule confers on food is linked to the activation of taste receptors that are activated not only by sucrose but also by fructose and glucose, two simple hexoses found in small quantities in fruit and honey, or by so-called sweetening substances. »

Christel Tran, Luc Tappy, Swiss Medical Journal 2012; volume 8. 513-518

How to consume sugar?

Of course, we risk falling into a total rejection of sugars after reading this article (and many others)! We must therefore not fall into a psychosis and the vicious ease of wanting to banish carbohydrates from our diet at all costs.

The European Food Safety Agency states that added sugars are not harmful when their intake represents less than 25% of total energy ingested (i.e. 500 kcal/day, or about 125 g of sugars, including 62 g of fructose for an average individual consuming 2000 kcal/day). Contradictorily, the recommendations recently issued by the American Heart Association ask to limit the intake of added sugars to less than 150 kcal/day (about 35 g/day) for men and 100 kcal/day (about 25 g/day) for women! This depends, of course, on the level of sedentarism and physical activity practiced by individuals. The more this sugary energy is spent, the more we preserve our organism from its misdeeds.

« Fashionable diets often make people fear carbohydrates. But research continues to show that healthy carbohydrates – from fruits, vegetables, beans and whole grains – are the healthiest fuel for our bodies. »

Hana Kahleova, M.D., Ph.D., directrice de la recherche clinique du Physicians Committee for Responsible Medicine.

In addition, sugar should not be eaten alone, but accompanied by fiber (from fruits, seeds or vegetables) mostly contained in the skin.

And above all, the less sweet we eat, the less we will feel the false need to eat it.

Thus, we will take a “food-independence” in the face of this industrial poison.

And this requires the purchase of raw and whole products and their homemade preparation!

Cooking is fun, economical and healthy.

So when do we start?

Why are micronutrients essential?

At NoLimitChefs, we tell you a lot about the incredible ingredients we use to make healthy seasonings and “alicament” type compositions. But how do we make sure you get the benefits of our products? How do we choose these ingredients and why?

Here are the answers!

What is a micronutrient?

Micronutrients are elements, cells, that our body does not know how to create by itself. This is why we must absolutely find them in our food. Some micronutrients are essential, others are just a boost to maintain our body. This does not make them any less important, in view of our increasingly impoverished and unbalanced diet.

Unlike macronutrients (carbohydrates, proteins, lipids), micronutrients do not provide any energy as such. But they allow this energy to be exploited to its highest potential by taking care of our organs. The necessary quantity of these micronutrients is only less but their role remains preponderant in our physiology. They are therefore indispensable for our health.

What are their roles?

There are several categories of micronutrients, each with its own benefits. By combining them, we obtain a powerful cocktail of health.

  • Vitamins are essential for many chemical and enzymatic reactions in the body. Vitamins play an essential role in the immune system that allows us to fight diseases and viruses. In the event of a deficiency, the body gradually starts to age prematurely and therefore oxidizes. This is why we talk about anti-oxidants!
  • Trace elements (chromium, cobalt, iodine, copper, zinc, fluorine, manganese, chlorine) are present in very small quantities in the body but they are no less useful. They ensure the proper functioning of enzymes and hormones which, in turn, regulate our body on a daily basis and allow for the digestion and absorption of other nutrients.
  • Minerals (sodium, iron, potassium, magnesium, calcium, phosphorus, sulfur) are present in greater quantities in our body but are rejected in the urine when they have been “used” by our body. This is why these micronutrients must be replaced and ingested daily in sufficient doses.
  • Polyphenols, Flavonoids and Carotenoids are present in fruits and vegetables and give them their beautiful colors. They are very powerful anti-oxidants, they limit the premature aging of our body by rebalancing it. There are now countless studies that have shown that a diet rich in fruits and vegetables reduces the risk of cancer and cardiovascular disease by fighting free radicals and inflammation.
  • Amino Acids (tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine, histidine) make up proteins, a macronutrient essential to the constitution and regeneration of muscles and antibodies. Some are essential, including the list listed in brackets, which ensure the optimal functioning of the brain and neurotransmitters. But they also play a role in the fight against aging of the body with antioxidants.
  • Fatty Acids (saturated, mono-unsaturated, poly-unsaturated) is a family of lipid molecules, which contains the various essential omegas (3 and 6). Their use and assimilation requires the presence of other micronutrients such as minerals, trace elements and vitamins. While saturated fatty acids form an excess of cholesterol that clogs the arteries, unsaturated ones (mono and poly) offer the protective effect of omega-3s on cardiovascular function. The omega-6 contained in unsaturated fatty acids are also considered protective because they have a positive impact on blood lipid levels, but in excess, they prevent the body from making optimal use of the omega-3s.

Free radicals

Free radicals are waste products that our body produces during its functioning. Like stool or urine, our biological system must eliminate and remove the particles used. Like a kind of packaging to be thrown in the trash. This waste is particularly aggressive, like plastic that pollutes nature, and in excess is the cause of chain reactions that cause a lot of damage to tissues and organs and can even modify certain genes.

They are thus involved in the occurrence of diseases such as cancers, diabetes, cataracts, Alzheimer’s disease, allergies, cardiovascular diseases… The body then defends itself against free radicals thanks to enzymes which, as we have seen, need trace elements and minerals to forge their first weapons against these wastes! Then come the anti-oxidants – vitamins, polyphenols, flavonoids and carotenoids – which defend against free radicals in the background and help cell regeneration.


Ultimately, the role of micronutrients is to combat wear and tear on the body as well as the waste generated by its functioning. Such knowledge makes it possible to be aware that a varied diet is essential. But also to go in search of rawer, less processed foods that lose their fragile micronutrients.

It will then be interesting to write an article on the fragility of nutrients and how we can preserve them.

I look forward to doing his research with you!

In the meantime, take care of yourself and don’t forget that the efforts in your nutrition will pay off! Don’t succumb to the ease of food and fast food, you are so much better than that …

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