Publié le par ma-planete-bio


L’aliment cru reste la plus sain et le plus vitalisant ; il est aussi le plus riche en vitamines, sels minéraux, oligo-éléments car c’est un aliment proche de la structure cellulaire.
Il est essentiel de ne pas perdre de vue que la cuisson, aussi respectueuse soit-elle, va désorganiser ces éléments constitutifs : l’aliment cuit sera toujours de qualité nutritionnelle inférieure à l’aliment cru car la cuisson dépotentialise, c’est-à-dire diminue la quantité d’énergie disponible emmagasinée par l’aliment.








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