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Eating bread is good… yes, but which bread?

Eating bread is good… yes, but which bread?

Temps de lecture : | Reading time : 3 minutes
Verre d'eau

Bread is consumed by nearly 95% of the French and is an essential food of French gastronomy. It has been inscribed since 2010 by UNESCO as an intangible cultural heritage of humanity.

However, changes in eating behavior has changed their consumption; in the last 15 years the French have reduced their consumption of bread by almost 25%. This is due to consumer fatigue, and perhaps to generational changes in consumption preference? Be that as it may, the image of bread nevertheless remains very positive. At traditional staple of many cultures made simply from flour and water, the origins of the discovery of bread are attributed to the Egyptians who understood – unlike the Romans – that mixing flour with a little water from the Nile (rich in silt and therefore bacteria) and letting it rest before cooking it gave a rich food to feed the population at a low cost.

Techniques evolved especially during the Industrial Revolution in the 1800s. In the nineteenth century in France, taxes on ovens and mills were abolished and opened the door to new manufacturing processes. White flour appears.  Easier to produce, it is nevertheless low in vitamins, fiber and minerals but its advantage lies in the fact that it is better preserved.  The first French bakery appeared in 1836, and little by little the French consumed more and more over time thanks to the appearance of the baguette which replaced the stale bread.  In the nineteenth century, the techniques were improved by the mastery of fermentation and research on yeasts.  White bread, although less nutritious, was met with considerable success.

However, nowadays, the ‘old-fashioned’ bread is making a comeback and is experiencing a growing craze. Made with a variety of flour (rye, wheat, spelt etc.) and with different types of flour (from  T55  flour ofite ‘white’ and less nutritious  to T150 flour ‘integral’  plus nutritive including its germ).

A study published in 2016 by the Bread Observatory mentioned that the French consumption of bread consisted of the order of 116g of bread per day, or the equivalence of 6 billion baguette per year or 190 baguettes purchased every second. However, we are the 150 g per day per person consumed by the Germans.

The French, however, retain a special affection for their daily wand.

But why is consumption falling in France?

Perhaps this is due to an image at half-mast with French people increasingly interested in healthy consumption. Bread is considered – ill-timed – as a rich food; for many of us bread is perceived as a food that makes you fat.  A mistake when you know that bread does not make anyone fat, but rather what you put on it.

Another criticism, is the quality of the bread. Bread nowadays is mainly produced from white flour and much less nutritious than before. A growing number of artisan bakers understood that returning to the use of flours more qualitative offered not only quality but greater diversity. To better understand the quality of a bread it is important to understand its ash content of flours:

In France, flours are classified according to their ash content, namely the ratio between the mass of ash remaining after calcination of a flour sample in an oven at 900°C and the weight of this sample. What is important to remember here is that the ash content corresponds to the mineral matter content of the flour (phosphorus, potassium, magnesium). The rest like starch, water, lipids and proteins were consumed.  In conclusion, the higher the ash level, the rawer the flour and contains essential nutrients. On the other hand, the lower the ash level, the more the nutritional value is reduced with a whiter flour. In summary and to illustrate:

Type of flour Ash rate – Current name:

Flour type Ash rate

Common name

T 55/T65  0.50 to 0.75 % white flour
T 80  1.00 to 1.20 % Semi-complete flour
T 130 1.20 to1.40 % Complete flour
T 150 More thande 1.40 % Complete flour Integral

Eating bread on a daily basis is healthy but choose

 Notes: Although delighted to be able to share information related to well-being and naturopathy, these articles are only offered as general information so why not generate an interest in digging into the subject if the reader wishes.

The information is derived according to the topics covered from various sources and the references are mentioned below.

Source: Naturopathic training – News from the boulangerie.fr – QualiQuanti study “The French and bread” 2015 –




Temps de lecture : | Reading time : 3 minutes

Verre d'eau

With spring comes the desire for renewal.

This is the period when we think about detoxifying the body, the various methods of young people and other diets to regain vitality and well-being. Without resorting to sometimes drastic diets why not just drink water and use it to our advantage.

Water can play an essential role in maintaining its form throughout the year.

Hydrology is a technique of care by water that can be part of a detoxification, revitalization or stabilization cure. Water is an essential element of life and increases the vital force by improving intra- and extra-cellular exchanges, and by promoting the distribution of nutrients in the body.

Water; for an inner well-being that can be seen on the outside

Accounting for about 65% of a person’s total weight, the body produces very little water per day. Too little to meet its needs. The body has several emotics which water is removed. This elimination is important and to do this we need at least 1 to 1.5 liters per day excluding meals  to cover our water needs. Indeed, the water supply provided  by  the diet  remains insufficient  (from 800 g to 1.3kg) while the elimination of water by urine, stool, sweat and lungs are 2 to 2.4kg  per day. Running out of water means running risks of dehydration, kidney problems, headaches, etc.

To ensure a good water supply is to maintain an adequate functioning of the body, a draining and diuretic effect, beneficial for the radiance of the skin, a better absorption and distribution of nutrients.

Which water to choose?

The water that is drunk daily must contain a level of hard minerals less than 30 mg/l, chlorides and sulphates less than 250 mg/l and fluorine less than 1 mg/l. Too mineralized and it will be difficult for the body to discard waste. This will result in various problems such as constipation, skin problems,  accumulation of toxins,  etc.

For sports people, people doing very physical work or in high heat it is often recommended to drink more mineralized waters to compensate for mineral losses due to greater sweating.

A healthy person with little or no intense physical activity may prefer waters such as Mont Roucous, Volvic.

For acidic terrain, tap water, alkaline water such as Vichy or Badoit will be favored.

With each disorder its water:

In a punctual way a more mineralized water can relieve certain disorders:

Bicarbonate water: relieves digestion and gastric pain if drunk before the meal, and promotes the work of the stomach muscles if consumed after the meal

Magnesian water (more than 50mg/l of magnesium); recommended for athletes, in periods of strong growth, during a low-calorie diet, in case of asthenia, for pregnant women. At high consumption, this water has laxative effects.

Calcite water (more than 150 mg of calcium): Recommended for athletes, pregnant women or people in high growth.

Chlorinated water (rich in sodium chloride, sulfates, bicarbonate), stimulates the gallbladder, regulates the intestinal flora.

Water containing less than 20 mg/l of sodium is ideal in the case of a low-salt diet.

The supply of bottled water is varied and sometimes confusing. Be sure to read the composition of the water carefully. Some waters called spring water do not guarantee mineral content. Other waters are subjected to carbonation to provide them with bubbles. So-called natural carbonated waters are said to be favourable for improving digestion. Any open bottle should ideally be consumed within 48 hours and kept in a cool place, away from sources of heat and sun.

What about tap water then?

Nowadays, tap water is considered drinkable throughout France and has the interest of providing everything you need while being the most ecological of water (zero plastic!)   and no doubt the cheapest. And if its chlorine content can disturb (even if essential at low doses to preserve its sanitary integrity). For the most sensitive, serve fresh water which will reduce the chlorinated taste (but be careful not too cold either!) or why not add a few drops of lemon, mint leaves, or basil, cucumber … very trendy!

In conclusion and according to Dr. Philippe Beaulieu of the Centre d’information sur l’eau (CIEAU) “Drinking tap water, regularly renewed and put in a carafe, is healthier than drinking at the neck of a bottle that has been open for some time. This one can be a real broth of culture”, (CHISEL). He added that tap water is one of the most controlled food products in France.

The next article will discuss the benefits of water in external use

Notes: Although delighted to be able to share information related to well-being and naturopathy, these articles are only offered as general information, why not generate an interest in digging into the subject if the reader wishes.

Information is provided according to the topics covered from various sources and references are mentioned below.

Source: Naturopathic training – ICES