Among the products of the sea, we often ask ourselves, when faced with a pizza or a traditional Italian aperitif, what are they? We don't know much about these créatures of the sea, whether they are healthy, their nutrients or how best to prepare them.

Crustaceans are very healthy, especially blue fish, which is rich in omega-3 omega-rich grass acids, which we now know very well. But why are crustaceans and molluscs particularly recommended?

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Looking at the list of ingredients of many products, we often discover among them indications of preservatives. These additives are generally based on chemicals, but can also be composed of different sulfates, for example.

Its applications are diverse, it is used in food, fish and sauces, in pain, fruit preparations, sauces and tartine pies, platters and mayonnaise, ketchup and compagnie, etc.

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The name Amarante resonates for the majority of Europeans, very little, because it has not penetrated very deeply into our cuisines.

L'amarante is a grain like maize, which, however, does not belong to the family of céréales, but it has been placed there by commodity.

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Since the revolution of alternative cuisine, soya has become almost a cult, or at least the incarnation of a clean diet.

Is-il ce haricot toujours sain dans ses multiples styles de cuisine, cependant, il a beaucoup changé avec les intérêts de l'industrie de transformation des aliments en perdant de sa valeur en masse pour notre santé.

What is the nutritional value of soya?

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