{"id":282,"date":"2010-08-23T07:30:49","date_gmt":"2010-08-23T06:30:49","guid":{"rendered":"http:\/\/www.stefaneguilbaud.com\/journal\/?p=282"},"modified":"2013-12-06T19:07:14","modified_gmt":"2013-12-06T18:07:14","slug":"lagneau","status":"publish","type":"post","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=282","title":{"rendered":"L&rsquo;agneau"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/humanterre.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-283 alignleft\" alt=\"humanterre\" src=\"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/humanterre.jpg?resize=110%2C59\" width=\"110\" height=\"59\" \/><\/a>Chronique \u00e9crite pour<br \/>Human &amp; Terre<br \/>N\u00b0 34 \/ Septembre 2010<\/p>\n<p><em><strong>Agnus Dei<\/strong><\/em>.<br \/>L&rsquo;agneau de Dieu est bien loin de sa fonction de sacrifice chr\u00e9tienne, vou\u00e9e \u00e0 expier les p\u00e9ch\u00e9s du monde.<br \/>Rien n&rsquo;arr\u00eatant le profit de certains producteurs, il n&rsquo;y avait qu&rsquo;un pas pour fournir aux consommateurs une viande r\u00e9pondant \u00e0 une id\u00e9ologie.<br \/>Pour r\u00e9pondre \u00e0 des demandes absurdes d&rsquo;un consommateur mal inform\u00e9, l&rsquo;agneau de lait se voit carenc\u00e9 en fer et en fibres pour donner un aspect \u00ab\u00a0laiteux\u00a0\u00bb alors que sa chair devrait \u00eatre rose soutenue. Mais sachez aussi que pour pouvoir consommer de l&rsquo;agneau toute l&rsquo;ann\u00e9e, les malheureuses \u00ab\u00a0industrialis\u00e9es\u00a0\u00bb se retrouvent \u00ab\u00a0boost\u00e9es\u00a0\u00bb \u00e0 la m\u00e9latonine, afin d&rsquo;acc\u00e9l\u00e9rer leurs chaleurs. Avec nos 5,5 millions d&rsquo;agneaux annuels, nous importons aussi depuis la Grande-Bretagne et la Nouvelle-Z\u00e9lande une viande \u00e9chappant \u00e0 tout contr\u00f4le, arrivant \u00ab\u00a0sous vide\u00a0\u00bb pour se retrouver dans les \u00e9tals avec la mention\u00a0\u00bbviande fraiche\u00a0\u00bb. Autant vous rappeler l&rsquo;existence des viandes biologiques, locales et saisonni\u00e8res.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chronique \u00e9crite pourHuman &amp; TerreN\u00b0 34 \/ Septembre 2010 Agnus Dei.L&rsquo;agneau de Dieu est bien loin de sa fonction de sacrifice chr\u00e9tienne, vou\u00e9e \u00e0 expier &hellip; <\/p>\n","protected":false},"author":1,"featured_media":173,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chroniques-parues"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/journaux.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s8a0UX-lagneau","jetpack-related-posts":[{"id":4066,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=4066","url_meta":{"origin":282,"position":0},"title":"Les \u00e9mulsifiants alimentaires, des additifs dangereux pour le c\u0153ur ?","author":"SG","date":"8 septembre 2023","format":false,"excerpt":"Une \u00e9tude fran\u00e7aise publi\u00e9e ce mercredi 6 septembre 2023 dans le British Medical Journal sugg\u00e8re qu'une consommation \u00e9lev\u00e9e d'\u00e9mulsifiants alimentaires peut augmenter le risque de maladies cardiovasculaires. M\u00eame si pour la \"d\u00e9sob\u00e9issance alimentaire\", ce n'est plus un scoop. Faisons un focus sur le r\u00e9sultat ! Les \u00e9mulsifiants alimentaires sont des\u2026","rel":"","context":"Dans &quot;Alimentation&quot;","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2023\/09\/additifs.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2023\/09\/additifs.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2023\/09\/additifs.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2023\/09\/additifs.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1469,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1469","url_meta":{"origin":282,"position":1},"title":"Une des 52 nouvelles mesures de simplification pour les entreprises","author":"SG","date":"1 juin 2015","format":false,"excerpt":"Dans le cadre d'une simplification pour les entreprises fran\u00e7aise -pour rester comp\u00e9titives face aux autres pays de l'Europe-, le gouvernement a propos\u00e9 52 mesures pour stimuler l\u2019activit\u00e9 \u00e9conomique, en rendant les proc\u00e9dures plus faciles, plus rapides, sans diminuer les protections ou les droits essentiels. A la rubrique n\u00b0 1, \"Simplifier\u2026","rel":"","context":"Dans &quot;Actualit\u00e9s&quot;","block_context":{"text":"Actualit\u00e9s","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=8"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/06\/ordi.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/06\/ordi.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/06\/ordi.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/06\/ordi.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":184,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=184","url_meta":{"origin":282,"position":2},"title":"Un produit de qualit\u00e9 n&rsquo;a pas de marque","author":"SG","date":"15 novembre 2013","format":false,"excerpt":"INTERVIEW Sp\u00e9cial WeekEnd. 15 novembre 2013.St\u00e9fane Guilbaud, consultant, retrace le chemin des aliments et leur perception par les acteurs de la fili\u00e8re : Consultant et conf\u00e9rencier pour le changement de comportements alimentaires, St\u00e9fane Guilbaud est l\u2019auteur de VisioFood, l\u2019alimentation comme vous ne l\u2019avez jamais vue (1) Quelle est aujourd\u2019hui la\u2026","rel":"","context":"Dans &quot;Chroniques parues&quot;","block_context":{"text":"Chroniques parues","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=6"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/unelibe.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/unelibe.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/unelibe.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/unelibe.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1269,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1269","url_meta":{"origin":282,"position":3},"title":"Pourquoi les N\u00e9erlandais sont-ils si grands ?","author":"SG","date":"13 avril 2015","format":false,"excerpt":"Une \u00e9tude publi\u00e9e le 8 avril 2015 par la revue scientifique britannique Royal Society , nous informe, entres autres que les N\u00e9erlandais ont sur les 150 derni\u00e8res ann\u00e9es, connu une croissance de 20 cm (contre seulement 6 cm pour les Am\u00e9ricains*), soit aux Pays-Bas, nous constatons aujourd'hui 1,71 m pour\u2026","rel":"","context":"Dans &quot;Actualit\u00e9s&quot;","block_context":{"text":"Actualit\u00e9s","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=8"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/01\/laitages.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/01\/laitages.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/01\/laitages.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/01\/laitages.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1245,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1245","url_meta":{"origin":282,"position":4},"title":"Une simplification du label \u00ab\u00a0fait maison\u00a0\u00bb.","author":"SG","date":"10 avril 2015","format":false,"excerpt":"Le mardi 7 avril 2015, la secr\u00e9taire d\u2019\u00c9tat au Commerce et \u00e0 l\u2019Artisanat annonce que le gouvernement pr\u00e9voit, sous la forme d\u2019un nouveau d\u00e9cret, un renforcement et une simplification du label \u00ab\u00a0fait maison\u00a0\u00bb. L\u2019objectif est de \u00ab\u00a0mettre en avant les plats cuits sur place\u00a0\u00bb .\u2028 Le principal changement concernerait la\u2026","rel":"","context":"Dans &quot;Actualit\u00e9s&quot;","block_context":{"text":"Actualit\u00e9s","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=8"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/04\/LFM.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/04\/LFM.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/04\/LFM.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2015\/04\/LFM.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":322,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=322","url_meta":{"origin":282,"position":5},"title":"Cot\u00e9 Sud, au sud. La Reine Sammut.","author":"SG","date":"15 juin 2010","format":false,"excerpt":"Chaque ann\u00e9e, le salon C\u00f4t\u00e9 Sud s'installe au parc Jourdan \u00e0 Aix-en-Provence. Il s'agit d'un salon de d\u00e9coration mais on y entend des infos alimentaires parfois surprenantes \u2026 Lors de chaque salon C\u00f4t\u00e9 Sud, nous pouvons assister, \u00e0 l'ombre du cagnard* proven\u00e7al, \u00e0 une d\u00e9monstration de cuisine simple, rapide et\u2026","rel":"","context":"Dans &quot;Soci\u00e9t\u00e9&quot;","block_context":{"text":"Soci\u00e9t\u00e9","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=3"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/06\/cotesud.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/06\/cotesud.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/06\/cotesud.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/06\/cotesud.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=282"}],"version-history":[{"count":4,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":733,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions\/733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/173"}],"wp:attachment":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}