{"id":4071,"date":"2023-09-29T07:15:56","date_gmt":"2023-09-29T06:15:56","guid":{"rendered":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=4071"},"modified":"2023-09-29T07:16:12","modified_gmt":"2023-09-29T06:16:12","slug":"baguettes-moins-salees-un-changement-pour-la-sante","status":"publish","type":"post","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=4071","title":{"rendered":"Baguettes moins sal\u00e9es : un changement pour la sant\u00e9 ?"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><b>\u00c0 partir du 1er\u00a0octobre, les baguettes fran\u00e7aises vont contenir moins de sel.<br \/>\n<\/b>La teneur en sel va diminuer de 10\u00a0%, passant de 1,5\u00a0g \u00e0 1,4\u00a0g pour 100\u00a0g de pain. Cette mesure est conforme \u00e0 une recommandation de l\u2019Organisation mondiale de la sant\u00e9 (OMS), qui pr\u00e9conise de limiter l\u2019apport en sel \u00e0 5\u00a0g par jour chez l\u2019adulte.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Une mesure pour r\u00e9duire les risques de maladies cardiovasculaires<br \/>\n<\/b>La diminution de la teneur en sel dans les baguettes est une mesure importante pour la sant\u00e9 publique. Le pain repr\u00e9sente en effet 20 % de l\u2019apport en sel quotidien des Fran\u00e7ais. Or, une consommation excessive de sel est un facteur de risque de maladies cardiovasculaires, comme l\u2019hypertension art\u00e9rielle, l\u2019accident vasculaire c\u00e9r\u00e9bral et l\u2019infarctus du myocarde. Pour compenser la diminution de la teneur en sel, les boulangers vont devoir adapter leurs recettes. Ils pourront notamment utiliser des levains actifs en compl\u00e9ment de la levure, ou encore des extraits de levure. Ces ingr\u00e9dients permettront de conserver le go\u00fbt et la texture des baguettes. La diminution de la teneur en sel dans les baguettes est pr\u00e9sent\u00e9e comme une bonne nouvelle pour la sant\u00e9 des Fran\u00e7ais. Personnellement, je consid\u00e8re la teneur en sel \u00ab bien moins grave \u00bb pour la sant\u00e9 que la teneur en glucides et amidons qu&rsquo;ingurgitent nos compatriotes, mais c&rsquo;est un <a href=\"https:\/\/www.stefaneguilbaud.com\/blog\/?p=3526\">autre d\u00e9bat<\/a>.<\/span><\/p>\n<p>Il restera quand m\u00eame un gros m\u00e9nage \u00e0 faire pour que certaines baguettes ne soient pas de vulgaires pains faits de m\u00e9langes (dits les \u00ab<span class=\"s2\">\u2009<\/span><span class=\"s1\">mix<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">\u00bb) par des salari\u00e9s juste bons \u00e0 verser de l\u2019eau et \u00e0 enfourner toute la journ\u00e9e devant des clients all\u00e9ch\u00e9s par l\u2019odeur. Des baguettes pleines de levures injustement nomm\u00e9es \u00ab<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">baguette au levain<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">\u00bb (traduisez \u00ab<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">levain fermentescible<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">\u00bb)\u00a0 quand quelques boulangers passionn\u00e9s pr\u00e9f\u00e8rent ravir leurs clients d\u2019un pain au \u00ab<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">levain naturel<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">\u00bb (traduisez \u00ab<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">sans levure ajout\u00e9e).<\/span><\/p>\n<p>Et pour ce qui est des pains \u00ab<span class=\"s2\">\u2009<\/span><span class=\"s1\">sp\u00e9ciaux<\/span><span class=\"s2\">\u2009<\/span><span class=\"s1\">\u00bb d\u00e9congel\u00e9s (sans le mentionner) et mis en cuisson\u2026 cela a d\u00e9j\u00e0 fait l\u2019objet de plusieurs sujets dans mes livres et conf\u00e9rences.<\/span><\/p>\n<h6>\u00a9photo PEXELS &#8211; Mariana\u00a0Kurnyk<\/h6>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 partir du 1er\u00a0octobre, les baguettes fran\u00e7aises vont contenir moins de sel. La teneur en sel va diminuer de 10\u00a0%, passant de 1,5\u00a0g \u00e0 1,4\u00a0g &hellip; <\/p>\n","protected":false},"author":1,"featured_media":4075,"comment_status":"open","ping_status":"closed","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":[8,1,7],"tags":[],"class_list":["post-4071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","category-alimentation","category-coups-de-gueule"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2023\/09\/pexels-photo-1775039-studio.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8a0UX-13F","jetpack-related-posts":[{"id":136,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=136","url_meta":{"origin":4071,"position":0},"title":"Boire du soda light quotidiennement accro\u00eetrait le risque d&rsquo;AVC de 61%","author":"SG","date":"10 f\u00e9vrier 2011","format":false,"excerpt":"Une d\u00e9p\u00eache AFP vient de tomber sur lemagazine 20 minutes .09.02.11\u2026 (merci \u00e0 JF) La voici en int\u00e9gralit\u00e9 : SANTE - Comparativement aux personnes qui ne boivent aucun soda... Le soda light, un danger pour la sant\u00e9? Les personnes buvant du soda light quotidiennement accro\u00eetraient leur risque d'accident vasculaire de\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\/2013\/11\/soda.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\/soda.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/soda.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/soda.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":119,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=119","url_meta":{"origin":4071,"position":1},"title":"Le coup de gueule pour LycoCard\u00ae","author":"SG","date":"14 f\u00e9vrier 2011","format":false,"excerpt":"En fait mon coup de gueule ne se porte pas sur le projet LYCOCARD\u00ae, mais sur les effets de bord que cela enclenche d\u00e9j\u00e0. Explications \u2026 Pour comprendre ce \u00ab\u00a0coup de gueule\u00a0\u00bb, voici la teneur du projet LYCOCARD\u00ae\u00a0: LYCOCARD\u00a0: Le r\u00f4le du lycop\u00e8ne dans la pr\u00e9vention des maladies cardiovasculairesLes maladies\u2026","rel":"","context":"Dans &quot;Coups de gueule&quot;","block_context":{"text":"Coups de gueule","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=7"},"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":[]},{"id":181,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=181","url_meta":{"origin":4071,"position":2},"title":"La marque s&rsquo;en m\u00eale","author":"SG","date":"7 d\u00e9cembre 2010","format":false,"excerpt":"Les m\u00e9dias s'emparent d'informations sur le site \u00ab manger-bouger.fr \u00bb. Le dernier que j'ai pu lire et o\u00f9 j'ai pu le constater est Brand's de Monoprix. J'y d\u00e9couvre une somme, de points de vues, diff\u00e9rente du mien \u2026 On peut lire dans le nouveau magazine de Monoprix, Brand's \u2014 la\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\/2013\/11\/brands.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\/brands.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/brands.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2013\/11\/brands.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":459,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=459","url_meta":{"origin":4071,"position":3},"title":"Du nouveau pour votre calcium","author":"SG","date":"11 janvier 2010","format":false,"excerpt":"Thierry Souccar avait \u00e9crit \"Lait, mensonges et propagande\". Il revient avec une version \"revue et augment\u00e9e\" en \u00e9tudes affirmant ses premiers propos concernant le lait. (Source : www.lanutrition.fr) Voici un extrait d'interview r\u00e9alis\u00e9 aupr\u00e8s de Thierry Souccar.Il suffit de lire deux paragraphes pour en comprendre la teneur : Dans la\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\/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":4066,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=4066","url_meta":{"origin":4071,"position":4},"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":437,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=437","url_meta":{"origin":4071,"position":5},"title":"Hara Hachi Bu","author":"SG","date":"27 janvier 2010","format":false,"excerpt":"Les japonais appliquent, pour la plupart, le Hara Hachi Bu. \u00c9trange pratique ou au contraire pratique tr\u00e8s intelligente qui devrait \u00eatre appliqu\u00e9e en Occident ? [source : http:\/\/www.trek-japon.com] Le secret de la long\u00e9vit\u00e9 japonaise fait p\u00e2lir de jalousie l'Occident et plus particuli\u00e8rement les \u00c9tats-Unis. Il est vrai en effet que\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\/2010\/02\/kanji.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\/02\/kanji.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/02\/kanji.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2010\/02\/kanji.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\/4071","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=4071"}],"version-history":[{"count":3,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4071\/revisions"}],"predecessor-version":[{"id":4076,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4071\/revisions\/4076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/4075"}],"wp:attachment":[{"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stefaneguilbaud.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}