Observations from France

I recently back from a trip to the UK and France to visit family and friends. It was great to see all, food, good food and even do some unexpected foraging (chestnuts, mushrooms, walnuts, blackberries). French are in a better overall health as the most industrialised nations. Obesity, diabetes and heart disease rates are all significantly lower than in the United States, although still much higher than in non-industrial cultures. Here are a few of my observations about French food:

The French diet contains very much fat, mostly from traditional animal sources such as milk and pork. Industrial seed oils have in the diet in the twentieth century, although not to the same extent as in the most prosperous Nations. People seem to think that eat much fat is unhealthy, in particular the younger generation but do it anyway. I had dinner with my family in a traditional restaurant in Lyon (a "Bouchon Lyonnais" called Stepharo) last week. Before we ordered were immediately out crispy fried pieces of pork skin and fat (I'm not claim, which is healthy!). The Starter was a salad: a bed of lettuce stacked with chicken liver, herring and "The pig's feet" high. The pigs feet were the essential gobs of pork fat. It was a very nice meal that continue I, that later describe in the post.I think it is worth noting that in southern France ist.Ist this the "Mediterranean diet"?
French people eat organs. Yes, you have the memo only edible tissue muscle meat is never. A typical butcher or even grocery store have tripe, liver, kidney and sausage on full display as next blood with the flesh.If you a French person angry would like to try to sell you a chicken or a rabbit without liver and gizzard Herzen.Das main dish at the Stepharo was a great "Andouilette", or tripe sausages, baked in mustard sauce. This was a typical traditional restaurant, a meeting place for Gastronauts.
French people violently defend the quality of their food. Have you heard the acronym AOC? It stands for "Appellation d'Origine Contrôlée" or designation of origin. A familiar example is champagne that has the AOC label. You can call your sparkling champagne unless it comes from the Champagne region. However, is only half the story. AOC identifies a specific traditional production method, in this case called the "méthode champenoise". The AOC label can apply to a variety of foods including wine, butter, cheese, honey, mustard and seafood, and is a guarantee of quality and tradition. 44 Cheeses have currently the AOC label, and these are generally available in markets and shops across the country (1). These are not fancy products Alvia - doing only the rich many of you are quality foods that are accessible to almost anyone. AOC defines many aspects of the manufacture of cheese, often requires a minimum of pasture specify time and livestock breeds. The United States has a few products that are regulated in a similar way, such as Bourbon whiskey, but in general we are far behind in securing food quality and transparency. French Cook people. There are fewer outsourcing France food processing for several reasons.One reason is that restaurants are usually expensive.However, this trend is changing.I don't think that optimally by any means obsolete.you eat French food a lot of white flour, some sugar, seed oils and other processed Lebensmitteln.Aber I think the French diet has many good qualities, and it provides a number of problems for the mainstream concept of healthy Nahrungsmitteln.Daher "French paradox" certainly .Posted ByStephanat7: 00 PM

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