Published on Nov. 24, 2023 at 6:04 a.m.
It is a book that anyone who is at all concerned about the importance of eating a healthy and balanced diet on a daily basis and with full knowledge of the facts should have at hand, in the kitchen or on their bedside table. Chefs included, who will find material to enrich and diversify their plates with a broad vision.
Published by Dr. Fabienne Burguière, homeopath and micronutritionist, Happiness is in the plate (Editions Favre, 376 p., 23 euros) takes us on a long-term journey to discover the nutritional riches that nature provides. No dogmatism or narrow-mindedness, the omnivorous approach is accepted because “nature has endowed us with enzymes capable of digesting our daily meal, whatever it may be”recalls this doctor.
It’s up to everyone, therefore, to choose according to their convictions or constraints. The author’s objective is just to help you better understand your nutritional needs, maximize your potential, combat fatigue, depression, tone the body and mind…
History, anecdote, recipe, virtues
The subtitle of the book – foods, recipes and knowledge for eating good, healthy and consciously – has the merit of being explicit. As for its ABC form – from aromatics to citrus zest – it allows you to tame a protean and abundant content, just like its very rich index which multiplies the entries, depending on whether you are interested in foods, nutrients or to pathologies.
This is what makes it interesting and distinguishes it from many other works. Almost every food has the right to its history, its anecdote, its recipe, its virtues and its limits for health. Because in food, nothing is white or black. Thus, we learn that the kombucha, this fermented drink which is on the rise, certainly has a useful probiotic effect to rebalance a weakened microbiota. But also that it contains yeasts to which some people may be intolerant. And most commercial fermented drinks are pasteurized, which annihilates the probiotic effect!