Sugar. Consumption of carbohydrates (simple and complex) should be at least 50 to 55% of the diet. Carbohydrates: Starches and fibers present in plants, particularly cereals and derivatives (bread, pasta, rice, flour, apples land); simple sucrose (or sugar), glucose, fructose (fruit), lactose (milk). Types of sugar: brown (85% to 98% sucrose), white (+ 99.7% sucrose) : crystalline powder, ice, pieces candy.

Refined Sugar (from sugar cane) and white sugar (from beet): almost pure sucrose, without micronutrients necessary or useful (empty calories). Taken alone, it rapidly enters the bloodstream and stimulates the production of insulin needed to use by the body. Together with lipids, can promote storage in case of excess energy intake. Consommé too frequently and the absence of good dental hygiene can help, as other fermentable sugars in caries. It is difficult to determine an absolute value in excess of a threshold on a scientific basis, as discussed in the report carbohydrate preparation (which also eliminates the concept of fast and slow sugars without physiological significance in the context of food overall). What matters for health, so much the absolute quantities as frequency, times of consumption (during or outside meals, fasting or not), liquid or solid foods vectors (and other nutrients that they contain, especially lipids), total energy intake (if it corresponds to expenditure, there is no problem). Consumption is relatively stable (for white sugar or refined), but increased significantly in processed products (eg desserts and ice cream) or drink. Hypoglycaemia clinic after taking sugar is relatively rare, the effects of 'organic hypoglycemia without clinical translation, the craving for sugar and appetite in general, are poorly appreciated.

Sweeteners: 1 ^o) Intense: high sweetness compared to sugar: aspartame (140), sucralose (500 to 600), salt of aspartame-acesulfame (350), cyclamate (30), saccharin (300 to 500; discovery 1879), acesulfame potassium (100 to 200), thaumatin (2 000 to 2 500). 2 ^o) charge: mass are like sugar, but less sweeteners and energy (2.4 kcal / g): sorbitol, maltitol , lactitol, xylitol, mannitol, isomalt. Slightly or not metabolized by the oral flora (hypocariogène).

Sweetness (PS): sucrose (white sugar) index 1, 1.2 fructose, honey 1.1, glucose 0.7, lactose 0.3.

Sweeteners can be used in cases of obesity and diabetes.

Tomato. Highly mineralized and rich in antioxidant vitamins. It will keep at room temperature (altered taste below 10 ^o). In greenhouses, tomato plants growing on a mixture of peat, rock wool, cellulose fiber or coconut. Tomatoes ripen at 1.50 m above the ground.

Végétaline. Palm oil 10%, copra 90%. Supports high temperatures (eg frying).

Meat. Red: beef, lamb, horse, white: Veal, pork, poultry (turkey, chicken, guinea fowl, duck, rabbit); black: venison (deer, deer). Intake of protein, fat, minerals, selenium, phosphorus, zinc, iron (in a form particularly well assimilated: the haem iron), vitamin B, necessary to build and maintain muscle and bone. Nutritional Value: Red more rich in iron and zinc white low-fat, more digestible. Cooking: increases the protein content related to water loss product. Hygiene too undercooked, pest risks [eg.: tapeworms (pork) destroyed by prolonged cooking].Ground meat per minute should be consumed within hours. Chicken: some are sold soaked in water (up to 50% by weight) as hydrolyzed proteins contain cattle or pigs which can increase water retention. Practice allowed in Europe, stated on the label. Offal (heart, liver, kidney) provide more minerals and many proteins. The liver contains much iron and vitamins, but must limit their consumption (risk of excess vitamin A): it concentrates the chemicals [used to treat livestock (antibiotics)]. Salami (sausage, salami, block): rich in protein and fat. Excessive consumption increases the risk of digestive cancer (+ 50% if the person consumes 60 grams of meat per day) of type 2 diabetes (due to saturated fats).

Warning: too copious ration may overshadow other necessary foods (vegetables, cheeses, fruits). The excess protein is excreted as urea.

Yoghurt. Even nutritious than milk. 2 contain lactic acid bacteria: Lactobacillus and Streptococcus thermophilus buglarius. Fermented milks contain other bacteria indicated on the packaging. They must be alive and in quantities greater than or equal to g of 10 million reported in the part of milk produced. White Cheese, Small Swiss and other dairy desserts do not contain lactic acid bacteria in yogurt, and therefore do not have the same properties for health.