How do I keep its summer fruits and vegetables to consume them in winter?

dehydration

This ancestral method of drying uses the warmth of the sun, now imitated very easily at home by a dehydrater. the device gradually removes the water contained in the food (and with it, any risk of bacterial contamination). Within 42 degrees, enzymes are preserved, as well as minerals, oligo-elements and much of the vitamins! Dehydration concentrates nutrients (100 grams of dried fruit will contain more iron, magnesium and potassium than 100 grams of fresh fruit) but nevertheless results in a loss of vitamin c (the most volatile, with vitamin b9).

herbal teas, chips, candy, wraps, fruit leather. The options are multiple! the webinar "easy dehydration" of viard and sarah juhasz gives you all the keys to start well with dehydration: nearly 3h of online courses and 18 salted and sweet recipes!

lack of energy? Think about super dehydrated foods. replacing salt with dried strawberry algae at low temperature offers an iodine bonus and helps to alkaliate and remineralize its organism. and much better than a tea or coffee, add a soup spoon of barley dehydrated to a juice, smoothie, dessert or crupot is the trick for a 100% natural "coup de boost".

LACTO-FERMENTATION

Another method used for millennia, which is very easy to achieve at home, the lacto-fermentation allows the conservation of vegetables and the formation of natural probiotics (the most effective!). Rich in enzymes, nutrient value and digestibility of vegetables is greatly improved! these super home foods will have a protective effect on the intestinal flora and the overall energy of the body. a trick: to energize your preparations and further demultiply their value in minerals and trace elements, use marine plasma instead of salt! we will share our recipe this Thursday

lyophilisation

This technique appeared in france at the beginning of the 19th century dries food by sublimation: the product is first frozen, before evaporating its water under vacuum. Thus, water passes from a solid state to gas without passing through the liquid state! because there is no heat intervention, lyophilization retains the volume, appearance and benefits of the food. For example, the durian monthong biovie is lyophilized to enjoy all the energizing and anti-stress virtues of this exotic superfruit, without the incommodating smell of fresh fruit.

freezing

freezing is not to be confused with overheating, an industrial process allowing to cool very quickly up to -30 or -40°. freezing is done more gradually, and the food reached -18 to -20°.

Fresh frozen fruit and vegetables will be richer in nutrients than foods that have remained in the fridge for a few days. enzyme degradation processes are interrupted: the food retains its important components (and especially the very sensitive vitamin c!). biovie, for example, offers two frozen superfoods to make you enjoy the maximum of their potential: pollen of pollen, frozen immediately after harvest, and klamath algae coming directly from oregon, in exclusive fresh form.

pasteurization

The technique invented by louis pasteur consists of heating a product for about 2 hours at ambient pressure between 62 and 88 °C to destroy pathogenic germs. It thus destroys the good bacteria useful to the organisms. but also enzymes and most vitamins! For this, the juices, smoothies, compotes, soups or industrial gazpachos have little nutritional interest: what they bring above all is sugar!

biovie has thus chosen to distribute the tartare of bretalg algae, which is unpasteurized and contains a majority of fresh algae, thus distinguishing itself from the tartars of the large organic distribution. working in tense flux with its recolant, they guarantee the bioavailability of a maximum of nutrients!

anne laure is naturopath and reflexologist