Less Salt and More Cereals: New Nutritional Benchmarks for Eating Healthy
The High Council of Public Health has published new guidelines to help you to eat well. Find foods to be favored and pitfalls to avoid for a good diet.
“Eat five fruits and vegetables a day,” “Do not eat too much fat, too sweet, too salty.” You are probably familiar with these “good food” awareness slogans. The High Council of Public Health (HCPH) issued an opinion to help consumers choose their food products well. It is based on twelve consumption indicators compared to eight previously. The organization has studied the risks of chronic diseases due to or promoted by food, and the risks of exposure to environmental pollutants such as pesticides or endocrine disruptors.
The HCPH has published a guide that includes the ideal frequency of consumption, portion size, foods of the same group to be preferred or to be avoided, as well as limits of consumption not to be exceeded.
RAW AND LOW-SALT PRODUCTS
On the menu, less red meat, salt and sausages, and more legumes (lentils, chickpeas, beans) and whole grains. A small handful of nuts per day (without added salt, of course) will complete the diet. Think about varying species and locations of fish supply and focus on raw products to cook yourself. To keep fit, the body reminds us to avoid large portions, nibbling, but also diets, unless framed and under medical supervision.