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The art of making the most out of what is left over (in other words, what is still edible in our day and time)

By Tuesday, July 12, 2011 Permalink 0

Dictionnaire Universel du Painby Jean-Philippe de Tonnac, translated by Flo Makanai and Jonell Galloway

Click here to read this article in French

Review of Flo Makanai’s Les intolerances alimentaires: Cuisiner gourmand autrement (meaning literally, Food Intolerances: Epicurean Cooking with a Difference), published in French. Even though the book has not yet been published in English, we consider the information in this review helpful to an English-speaking audience.

When interviewed by Flo Makani, Nicolas Zamaria, with a Ph.D. in nutrition and director of a medical biology laboratory made a highly cogent point: “During the course of a life, 30 tons of food go through an individual’s digestive tube.” Imagine that before the era of synthetic pesticides that began in the 1930s (the word pesticide includes fungicides as well as weed and parasite killers], if there was to find a “Maginot” date, indicating an “after” and therefore a “before”, all of what that individual ingested, in other words, those 30 tons of food people ate before the 1930s, was organic. Yes, organic, without making any big deal about it! This was simply because farmers were not yet able to “rectify” nature’s big homeostatic equilibriums and therefore to endanger them. Today, rightfully, we are entitled — and in desperate need — to ask ourselves how that same digestive tube will treat the truly problematic situation, from a nutritional point of view, of the 30 tons of food it takes in these days. Because, of course, apart from the organic-labeled products (in France, 2.5% of the total cultivated area was devoted to organic farming in 2009), nothing else is organic anymore.

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