{"id":855,"date":"2020-12-06T11:36:20","date_gmt":"2020-12-06T09:36:20","guid":{"rendered":"https:\/\/soigneralzheimer.com\/?p=855"},"modified":"2020-12-06T11:36:24","modified_gmt":"2020-12-06T09:36:24","slug":"attention-aux-antinutriments","status":"publish","type":"post","link":"https:\/\/soigneralzheimer.com\/de\/attention-aux-antinutriments\/","title":{"rendered":"Attention aux antinutriments!"},"content":{"rendered":"\n

Beaucoup de gens souffrent d’allergies, ne supportent pas tel ou tel aliment, chacun y va de son r\u00e9gime : Pal\u00e9o, vegan, crudivore…<\/p>\n\n\n\n

Et si le probl\u00e8me venait du fait qu’on ne sait plus cuisiner parce qu’on a perdu le savoir-faire de nos grand-parents ou arri\u00e8res grand-parents ?<\/p>\n\n\n\n

L’invasion de nos assiettes par des produits industriels n’est pas la seule cause de nos maux ! Nous avons oubli\u00e9 que certains aliments n\u00e9cessitent une pr\u00e9paration sp\u00e9ciale pour ne pas nous nuire. Tout le monde sait que les patates crues sont toxiques. Par contre, beaucoup moins de gens sont conscients de la toxicit\u00e9 des c\u00e9r\u00e9ales, des pois et des lentilles. Et m\u00eame si le mot toxicit\u00e9 est un peu fort pour qualifier ces derniers, il faut redevenir conscient de la n\u00e9cessit\u00e9 d’une pr\u00e9paration adapt\u00e9e afin qu’ils contribuent \u00e0 notre sant\u00e9.<\/p>\n\n\n\n

Les anciennes recettes sont souvent compliqu\u00e9es. La n\u00e9cessit\u00e9 de certaines \u00e9tapes para\u00eet parfois inutile et je suis la premi\u00e8re \u00e0 essayer de simplifier lorsque je ne vois pas la n\u00e9cessit\u00e9 de ce qui est d\u00e9crit. Seulement voil\u00e0, on ne reconnait pas toujours au premier coup d’oeil la n\u00e9cessit\u00e9 d’une \u00e9tape de pr\u00e9paration.<\/p>\n\n\n\n

L’industrie alimentaire a aussi modifi\u00e9 certaines pr\u00e9parations pour les rendre plus facile \u00e0 contr\u00f4ler et plus rapide. Prenons par exemple la pr\u00e9paration des cornichons. Pourquoi attendre que les cornichons fermentent quand il suffit de mettre du vinaigre et du sucre. Au lieu d’obtenir un aliment probiotique on se retrouve avec un aliment de basse qualit\u00e9 nutritive. Ou la pr\u00e9paration du pain. Pourquoi se fatiguer \u00e0 laisser la p\u00e2te fermenter de mani\u00e8re naturelle avec des r\u00e9sultats changeants et un temps d’attente long\u00a0alors qu’il suffit d’utiliser de la levure pour avoir un processus mieux m\u00e9trisable et beaucoup plus court\u00a0? Et on peut continuer cette liste pour beaucoup de nos aliments\u00a0!<\/p>\n\n\n\n

Certains se demandront o\u00f9 est le probl\u00e8me. Le probl\u00e8me est que nos aliments sont devenus toxiques, extr\u00eamement pauvres en nutriments et riches en antinutriments.<\/p>\n\n\n\n

Les diff\u00e9rents r\u00e9gimes \u00e0 la mode tentent de rem\u00e9dier \u00e0 ces probl\u00e8mes. Le r\u00e9gime pal\u00e9o par exemple, \u00e9vite la consommation d’antinutriments puisqu’il interdit la consommation de c\u00e9r\u00e9ales et l\u00e9gumineuses, les principaux aliments en contenant. Le choix d’une viande de bonne qualit\u00e9 permet de limiter l’ingestion des toxines pr\u00e9sentent dans la viande d’animaux ayant \u00e9t\u00e9 mal trait\u00e9s. Pour moi, ce n’\u00e9tait pas possible \u00e0 suivre parce que j’aime trop les c\u00e9r\u00e9ales et les l\u00e9gumineuses ! Mais si le probl\u00e8me ne vient que des antinutriments, il est possible de consommer ces aliments en les pr\u00e9parant de tel mani\u00e8re qu’une grande partie des antinutriments aient disparus. Je m’int\u00e9resse donc aux antinutriments, \u00e0 leurs effets et \u00e0 la mani\u00e8re de les rendre inoffensifs. <\/p>\n\n\n\n

Et voici le premier pour lequel j’ai trouv\u00e9 ces informations, c’est l’acide phytique. Il est pr\u00e9sent dans l’enveloppe du bl\u00e9. Il forme des complexes avec des cations divalents (Fe++, Mg++,Zn++, Ca++,…) ce qui perturbe l’assimilation des min\u00e9raux. L’acide phytique int\u00e9ragit \u00e9galement avec des enzymes, perturbant la digestion des prot\u00e9ines \u200b1\u200b<\/sup><\/span>. Alors, comment se d\u00e9barrasser de l’acide phytique\u00a0? C’est simple, le fermentation au levain permet d’en d\u00e9truire une bonne partie, contrairement \u00e0 la fermentation \u00e0 la levure\u200b2\u200b<\/sup><\/span>.<\/p>\n\n\n\n

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    1. <\/div>
    Septembre-Malaterre A, Remize F, Poucheret P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Research International<\/i>. 2018;104:86-99.<\/div>\n <\/div>\n<\/li>
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    2. <\/div>
    Lopez H, Krespine V, Guy C, Messager A, Demigne C, Remesy C. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. , A and , C and , C<\/i>. 2001;49:2657–2662.<\/div>\n <\/div>\n<\/li><\/ol><\/section>\n","protected":false},"excerpt":{"rendered":"

    Beaucoup de gens souffrent d’allergies, ne supportent pas tel ou tel aliment, chacun y va de son r\u00e9gime : Pal\u00e9o, vegan, crudivore… Et si le probl\u00e8me venait du fait qu’on ne sait plus cuisiner parce qu’on a perdu le savoir-faire de nos grand-parents ou arri\u00e8res grand-parents ? L’invasion de nos assiettes par des produits industriels n’est pas la 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