The Mediterranean diet
The Mediterranean regime recognized as an intangible cultural heritage of humanity by UNESCO.
The Mediterranean diet is characterized by a nutritional model consisting mainly of olive oil, cereals, fresh or dried fruits and vegetables, moderate amounts of fish, dairy products and meats, lots of aromatic herbs and spices, accompanied by wine or teas and infusions, always respecting the beliefs of each community (UNESCO 2010).
- In the Nutriprevent approach, we want to show the importance of the choice of food. This guide presents our work on Camargue bull meat and its nutritional value with a low percentage of saturated fat and an ideal ratio between omega 6 and omega 3.
- The interest of Camargue rice presented in different degrees of refinement, whole brown rice constituting a good healthy choice.
- We have also shown the interest of olive oils and wines rich in polyphenols. This is also the case for fruits and vegetables. At the level of eggs : the original balanced intake of Omega 6 and Omega 3 fatty acids no longer exists and we eat 20 to 30 times less Omega-3 than Omega-6 than our ancestors.
This disturbance of the natural balance has had dramatic consequences on our metabolism. You just have to give the chickens what they have always eaten. We must provide them with balanced vegetable sources of omega-3 such as wheat, rapeseed, flax and greenery in general.
We can cite the work on omega-3s by doctor in biochemistry Thomas Erpicum who voluntarily participates in the events of the Conservatoire Grand Sud des Cuisines. Through his company Nutréine, he puts organic products at the service of consumers' health.
The Nutriprevent company was created in June 2010 by a multidisciplinary group with specialists in nutrition, health and agronomy. Nutriprevent's humanist vision is the driving force behind its development. When it comes to health, nutrition, quality and taste, go first and foremost to meet the producers listed in this guide. You will also be able to meet other producers, in particular of vegetables and on the many markets of the Alpilles, Arles, Camargue and Pays Salonais.
For many years now, two researchers, nutrition experts Thomas Erpicum and Edmond Méroni have accompanied us on a voluntary basis during most of our events to provide information to the public on the nutritional qualities of products and culinary recipes.
In 2010, together with nutrition and health specialists, they created the company Nutriprevent, whose main objective is an obligation of nutritional results based on the products validated by analyzes.
This innovative approach goes from producers to the transformation of products, from "farm to fork".
Provence offers a very wide range of labeled products; we have chosen four to illustrate this approach: the Camargue Aop bull, olive oils, Camargue igp rice and wines from the Alpilles, Camargue and Coteaux d'Aix.