A la vue de ce paquet color\u00e9, j’ai \u00e9t\u00e9 tent\u00e9 de l’attraper et de le \u00ab\u00a0retourner\u00a0\u00bb pour y d\u00e9couvrir les ingr\u00e9dients :<\/p>\n Je n’ai pas \u00e9t\u00e9 d\u00e9\u00e7u. Excuse-moi papy Brossard\u00ae, mais je vais continuer \u00e0 me faire mes biscuits et g\u00e2teaux.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Le nouveau duo craquant de Brossard \u00e0 la framboise m’a laiss\u00e9 perplexe. L’un des ingr\u00e9dients de ces biscuits m’a interpell\u00e9. N’\u00e9tant pas subventionn\u00e9, et ne … <\/p>\n","protected":false},"author":1,"featured_media":340,"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":[1],"tags":[],"class_list":["post-331","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\/2010\/05\/biscuits.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s8a0UX-331","jetpack-related-posts":[{"id":2102,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=2102","url_meta":{"origin":331,"position":0},"title":"P\u00e2tisserie ! Non coupable !","author":"SG","date":"16 ao\u00fbt 2016","format":false,"excerpt":"La culpabilit\u00e9 d'une majeure partie des consommateurs les emp\u00eache de p\u00e9n\u00e9trer sereinement dans une p\u00e2tisserie. Pour diff\u00e9rentes raisons. Les allergiques ou intol\u00e9rants au gluten qui vont devoir se passer des g\u00e2teaux \u00e0 base de farine de bl\u00e9 ou\u00a0les diab\u00e9tiques, sous r\u00e9gime ou avec une \u00e9thique sans sucre\/lait\/bl\u00e9\/produits industriels \u00e0 tout\u2026","rel":"","context":"Dans "Alimentation"","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\/2016\/08\/gateaux.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\/2016\/08\/gateaux.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/08\/gateaux.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/08\/gateaux.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":793,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=793","url_meta":{"origin":331,"position":1},"title":"Le syndrome du titanic","author":"SG","date":"19 d\u00e9cembre 2013","format":false,"excerpt":"En ces f\u00eates de fin d'ann\u00e9e. Je propose une bande annonce devenue culte. Le syndrome du Titanic. Un documentaire reprenant la maladie chronique qu'ont les hommes, \u00e0 savoir cette capacit\u00e9 \u00e0 continuer \u00e0 faire la f\u00eate quand bien m\u00eame le bateau coule. Ce texte m'inspire le respect. Son auteur et\u2026","rel":"","context":"Dans "Actualit\u00e9s"","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\/2013\/12\/le-syndrome-du-titanic.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\/12\/le-syndrome-du-titanic.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/12\/le-syndrome-du-titanic.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/12\/le-syndrome-du-titanic.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1894,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1894","url_meta":{"origin":331,"position":2},"title":"On se sucre au rayon bricolage ?","author":"SG","date":"16 f\u00e9vrier 2016","format":false,"excerpt":"Imaginez ma surprise, lorsqu\u2019\u00e0 la caisse d\u2019un Bricorama, je d\u00e9couvre ce pr\u00e9sentoir. Des confiseries belges, dans des pots de verre. Je retourne quelques pots pour y voir les ingr\u00e9dients de glucose, E bidule et E machin, mais l\u00e0 n\u2019est pas le plus important. Comment un tel pr\u00e9sentoir peut-il avoir \u00e9t\u00e9,\u2026","rel":"","context":"Dans "Actualit\u00e9s"","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\/2013\/12\/levres-surgele%CC%81es.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\/12\/levres-surgele%CC%81es.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/12\/levres-surgele%CC%81es.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/12\/levres-surgele%CC%81es.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1010,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1010","url_meta":{"origin":331,"position":3},"title":"Sciences et Vie, un magazine scientifique ?","author":"SG","date":"25 mars 2014","format":false,"excerpt":"Depuis que j\u2019enseigne le changement de comportements alimentaires, je rencontre tout type d\u2019anxi\u00e9t\u00e9 chez le consommateur. La plus probante reste la somme abrutissante d\u2019information alimentaire. Pauvre mangeur que nous sommes ne s\u2019y retrouve plus et ne sachant plus a quel saint se vouer, nous dansons au fil de l\u2019eau pour\u2026","rel":"","context":"Dans "Alimentation"","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\/2014\/03\/SeV.png?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/03\/SeV.png?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/03\/SeV.png?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/03\/SeV.png?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":3113,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=3113","url_meta":{"origin":331,"position":4},"title":"Petit cauchemar en cuisine ?","author":"SG","date":"9 d\u00e9cembre 2018","format":false,"excerpt":"Le \u201cBistro Regent\u00ae\u201d, une franchise de petits bistrots cr\u00e9\u00e9e par le bordelais Marc Vanhove, est une enseigne qui s\u2019est fait conna\u00eetre, gr\u00e2ce \u00e0 l\u2019image de Philippe Etchebest, le Chef, je cite \u201cMeilleur Ouvrier de France\u00a0qui ne l\u00e2che rien\u201d\u2009! 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Je me questionne souvent sur la nature des produits que l'on propose \u00e0 nos enfants*, \u00e0 nos convalescents ou \u00e0 nos b\u00e9n\u00e9voles donneurs\u2026","rel":"","context":"Dans "Alimentation"","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\/2013\/11\/coupdegueule.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\/coupdegueule.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/coupdegueule.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/coupdegueule.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\/331","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=331"}],"version-history":[{"count":3,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/331\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/331\/revisions\/637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/340"}],"wp:attachment":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"brossard2_m\"](\"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/brossard2_m.jpg\")
<\/a><\/p>\n<\/a><\/p>\n
– Certes je ne me fais plus d’illusion sur la mention sucre<\/strong>. Je sais qu’il s’agit d’un sucre raffin\u00e9 bien blanc, positionn\u00e9 d’ailleurs en premier ingr\u00e9dient du chocolat \u00e0 45 %.
– Plus d’illusion non plus sur la mention graisse v\u00e9g\u00e9tale<\/strong>, qui cache une graisse tr\u00e8s certainement satur\u00e9e de type palme, palmiste, coprah ou coco.
– Un petit colorant E120<\/strong>, connu sous le nom de Crimson Lake, <\/strong>Cochineal, <\/strong>Carmins, <\/strong>Acide carminique, <\/strong>Cochenille, <\/strong>Natural Red 4 ou rouge cochenille et d\u00e9signe<\/a> un insecte de la famille des coccid\u00e9s, dont une esp\u00e8ce mexicaine, \u00e9cras\u00e9e, fournit une teinture rouge. Risque d’allergie chez les personnes qui sont intol\u00e9rantes aux carmins et soup\u00e7onn\u00e9 dans l’hyperactivit\u00e9 des enfants.
– Et un aveu \u00ab\u00a0obligatoire\u00a0\u00bb sur le bas des ingr\u00e9dients \u00ab\u00a0Le chocolat contient des <\/em>mati\u00e8res grasses v\u00e9g\u00e9tales en plus<\/em><\/strong> du beurre de cacao<\/em>\u00a0\u00bb. On imagine laquelle ! Pour cette entourloupe, on peut remercier la loi 2000\/36\/CE adopt\u00e9e le 23 juin 2000 par le Conseil et le Parlement europ\u00e9en qui autorise<\/a>, en le stipulant sur l’\u00e9tiquette, la fabrication de ces \u00ab\u00a0faux chocolats\u00a0\u00bb.
– Mais ce qui m’a vraiment interpell\u00e9, car je trouve qu’ils y vont fort, c’est la mention \u00a0\u00bb Graisse de coprah satur\u00e9e<\/strong> \u00a0\u00bb : L’huile de coprah est de l’huile de noix de coco et est d\u00e9j\u00e0 \u00e0 la base une graisse satur\u00e9e, comme l’huile de palme, la graisse de b\u0153uf ou de porc. D’une mani\u00e8re g\u00e9n\u00e9rale, les graisses qui se solidifient \u00e0 l’\u00e9tat ambiant (coco, palme, beurre, saindoux) sont des graisses satur\u00e9es et sont \u00e0 consommer avec mod\u00e9ration.<\/p>\n