Simple food to Eat Right with Sabine Mazloum

Do we know that sugar is acidic? That the cayenne pepper, far from being abrasive, is anti-reflux? Just a pinch of black pepper is needed to boost the benefits of turmeric? That a quinoa dish with kale and a slice of wild salmon eliminates any cravings for sugar for the day? That, thanks to its low glycemic index and good bacteria, buckwheat bread is the most easily digestible bread? That a cup of bone broth with vegetables is a collagen booster and a repairing balm for the body? Do we know why we shouldn’t overcook an egg? Why is it better to cook with olive oil or coconut and Himalayan salt over table salt?

I found the key to chronic diseases, seasonal sores and better well-being, without being neither a doctor nor a scientist, but just practical and well-intentioned. My cure? Prevention. It does not mean to stop living fully or to deprive oneself. On the contrary, to prevent is to respect one's body and to become vitalized.

To eat right is to eat what nature offers us depending on the climate and the seasons. Eating right is eating organic, which eliminates many harmful factors such as genetically modified organisms (GMOS), pesticides, preservatives, additives, dyes, antibiotics or hormones. But be careful - eating organic doesn’t necessarily mean eating healthy. These are two different points that complement each other. We decide to eat organic, but we also choose the right ingredients. To eat right is to vary as much as possible.