{"id":2618,"date":"2017-10-30T11:56:31","date_gmt":"2017-10-30T10:56:31","guid":{"rendered":"http:\/\/www.stefaneguilbaud.com\/blog\/?p=2618"},"modified":"2023-04-21T07:46:07","modified_gmt":"2023-04-21T06:46:07","slug":"madeleines-de-prout","status":"publish","type":"post","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=2618","title":{"rendered":"Madeleines de Prout ?"},"content":{"rendered":"

Non ce n’est pas une faute de frappe, il semblerait bien que certains biscuits, et de surcroit certaines madeleines, soient bien loin des \u201cmadeleines de Proust\u201d.<\/p>\n

Dans le m\u00eame esprit que l’\u00e9mission de Charlotte Savreux<\/a>, auquel j’ai particip\u00e9 avec P\u00e9rico Legasse sur le sujet du marketing. Voici une belle litt\u00e9rature\u2026 Si l’on se penche sur les all\u00e9gations visibles sur le facing (la face imm\u00e9diatement visible par le client), on d\u00e9couvre un monde enchanteur. Par contre au dos de l’emballage, toujours la m\u00eame d\u00e9ception.<\/p>\n

Sur un exemple de paquet de madeleines propos\u00e9es par une MDD (Marque de distributeur), on y d\u00e9couvre deux mondes.<\/p>\n

FACE A :<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Des madeleines au beurre et aux oeufs frais !
\nCette invitation \u00e0 l’authenticit\u00e9 r\u00e9ussie gagne souvent son pari et le consommateur, sans aller plus loin car trop pr\u00e9occup\u00e9 par le reste de ses courses, le place dans son caddie.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

FACE B :<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Oui, les oeufs sont frais et entiers : bonne initiative.
\nMais cela se g\u00e2che vite !
\n– Le beurre n’est pas frais, mais r\u00e9alis\u00e9 \u00e0 partir de beurre concentr\u00e9 et reconstitu\u00e9.
\n– Un stabilisant, le sorbitol, car il absorbe l’eau, ce qui le rend utile lorsque les ingr\u00e9dients ont tendance \u00e0 durcir ou \u00e0 dess\u00e9cher
\n– Le sirop du glucose-fructose. Une substance tr\u00e8s peu ch\u00e8re pour sucre, mais un vrai poison qui rend votre foie gras, comme si vous \u00e9tiez alcoolique ou plus simplement une oie \u00e0 foie gras (lire encadr\u00e9).<\/p>\n

 <\/p>\n

\n

Le fructose est le sucre que l\u2019on trouve dans les fruits et dans le miel \u00e0 l\u2019\u00e9tat naturel.\u00a0Sous cette forme, il ne pose pas de probl\u00e8me \u00e0 l\u2019organisme. Mais il est utilis\u00e9 par l’industrie pour sucrer de nombreux aliments, pur ou associ\u00e9 \u00e0 du glucose (sirop de glucose-fructose, sirop de ma\u00efs \u00e0 haute teneur en fructose). On le trouve dans de nombreuses boissons sucr\u00e9es. Il a remplac\u00e9 peu \u00e0 peu le sucre \u00ab\u00a0normal\u00a0\u00bb – le saccharose compos\u00e9 d\u2019une mol\u00e9cule de glucose et d\u2019une mol\u00e9cule de fructose- en raison de son plus grand pouvoir sucrant pour un co\u00fbt inf\u00e9rieur.\u00a0<\/span>Ce fructose ajout\u00e9 est m\u00e9tabolis\u00e9 dans le foie. Il induit une r\u00e9sistance \u00e0 l’insuline, un stress oxydant et\u00a0une infiltration graisseuse du foie, trois \u00e9v\u00e9nements qui peuvent conduire au surpoids, \u00e0 l’augmentation du sucre sanguin (glyc\u00e9mie) et au diab\u00e8te. [source : www.lanutrition.fr]<\/a><\/span><\/span><\/p>\n<\/blockquote>\n

M\u00eame une recette simple comme la madeleine est g\u00e2ch\u00e9e par l’industrie agroalimentaire. Vive la cuisine du mercredi ou samedi avec vos enfants ! Vive aussi les artisans qui s’installent petit \u00e0 petit sur les march\u00e9s pour proposer le fruit de leur travail, comme les madeleines de Christophe<\/a>\u00a0ou certaines \u00e0 Paris<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Non ce n’est pas une faute de frappe, il semblerait bien que certains biscuits, et de surcroit certaines madeleines, soient bien loin des \u201cmadeleines de … <\/p>\n","protected":false},"author":1,"featured_media":3963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-2618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2019\/04\/madeleines-studio.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8a0UX-Ge","jetpack-related-posts":[{"id":189,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=189","url_meta":{"origin":2618,"position":0},"title":"Changez de comportement !","author":"SG","date":"2 d\u00e9cembre 2010","format":false,"excerpt":"Plus que jamais, nous devons changer de comportements alimentaires. 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