février 19

Le chocolat est-il bon pour la santé ?

17  commentAIRE

Le chocolat est-il bon pour la santé ?

Le cacao possède-t-il réellement autant de vertus que beaucoup lui attribuent ? Voici une réponse complète pour savoir si vous pourrez enfin être gourmand sans culpabiliser. Cliquez sur le lien sous la vidéo pour télécharger le book.

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  • Bonjour,
    J’hésite à m’inscrire au programme naturacook. J’aimerais savoir effectivement cuisiner les aliments et me débrouiller au quotidien tout en optimisant ma santé et en prenant du plaisir. J’aimerais savoir cependant si le contenu de naturacook se retrouve un peu dans naturacademy; et dans quelle mesure il serait mieux de commencer par l’un ou l’autre de ces programmes. Ce qui m’intéresse le plus actuellement c’est la pratique, j’ai le sentiment d’avoir accumulé de la théorie mais de ne pas suivre en cuisine… J’imagine que naturacook me correspond mieux.
    Merci pour votre réponse.

    • Le programme Naturacoach est celui pour une approche globale, pour ceux qui veulent savoir quoi manger, quelles quantités, etc. Il y a des recettes mais pas en vidéo et moins que dans Naturacook. Je sais que certains qui n’ont suivi que Naturacook ont réussi à changer leurs habitudes juste avec celui-ci aussi, donc tout dépend où vous vous situez dans ce que vous appelez le savoir théorique.

    • Pour avoir suivi les deux programmes en simultané suite à une année de transition alimentaire par mes propres moyens, je peux affirmer qu’il y a un réel intérêt à les suivre tous les deux.
      Naturacoach, est effectivement plus théorique. Mais en parallèle de Naturacook, ce programme permet de mieux comprendre et donc de mieux appliquer les conseils qui sont dispensés par Benjamin.
      Et même en considérant votre niveau de connaissance dans le domaine de la nutrition, je serais tout de tenté de vous recommander de suivre le programme Naturacoach.
      Ne serait-ce que pour accéder au point de vue d’une personne objective qui a investi beaucoup de temps et d’énergie pour acquérir, synthétiser et reformuler autant de connaissance.
      Le fait de suivre ou non le programme Naturacoach dépend plutôt de votre intérêt pour les fondamentaux de la nutrition, du temps dont vous disposez et enfin du budget que vous pouvez investir dans une telle démarche.
      S’agissant de Naturacook, si vous avez besoin de recommandations pratiques, de conseils dans le choix des produits, leur conservation et leur préparation, de conseils dans le choix du matériel, de techniques, de recettes… le programme est idéal.

  • Le plus souvent j’achète du chocolat cru de la marque RRRAW. J’ai visité avec un grand plaisir l’atelier de cet artisan (Frédéric Marr) à Montreuil, près de Paris.
    Sol Semilla me semble effectivement la meilleure marque pour le cacao cru en poudre.
    D’autre part, je me suis habituée sans difficulté à l’amertume des fèves de chocolat.
    Quant aux recettes de Benjamin, j’en ai déjà expérimenté plusieurs qui ont été bien appréciées : le naturola, la bûche glacée potimarron-chocolat et les truffes chocolat-coco.
    Merci pour toutes les précisions que tu viens de nous apporter Benjamin.
    Je vais continuer à guetter régulièrement les infos que tu donnes sur Facebook.
    J’ai suivi le programme Naturacook avec avidité, même si je n’ai pas testé toutes les recettes. Je reviendrai certainement un de ces jours m’inscrire au programme Naturacoach.
    Bonne continuation.

  • Bonsoir,

    Je consomme des fèves de cacao non torréfiées, il est conseillé des les consommer sans la peau, ce que je ne fait pas car j’aime bien la manger. Pensez vous que c’est une mauvaise idée ? Est ce à cause de l’acide pythique de cette peau (je croyais que c’était à cause des tanins qu’elle contient) ?

    Merci pour cette vidéo très complète en tous cas

    • Parce que
      1/ C’est un produit dérivé de l’agriculture intensive avec les grandes exploitations de soja
      2/ La traçabilité est très difficile, et donc elle est en grande partie issue de soja OGM
      3/ Les études tendent à montrer qu’elle perturbe la flore intestinale
      4/ On peut faire sans problème du chocolat sans l’utiliser

  • Bonjour,
    J’ai une interrogation sur l’ig des aliments car on peut facilement s’informer sur catégories d’aliments en fonction de leur ig mais j’aurais souhaité savoir comment connaître l’index glycémique des aliments en magasin (paquets de gâteaux, céréales…) Quelle est la correspondance avec la mention « glucides » indiquée sur les étiquettes ?
    Je vous remercie

    • Aucune, c’est à vous de connaître l’IG des différents ingrédients. La quantité de glucides ne servira que pour calculer ensuite la charge glycémique.

  • Bonjour Benjamin,

    Je tenais juste à te remercier pour les bons conseils de produits (Pana chocolate et Terra etica).
    J’ai eu l’occasion de goûter le Terra etica 85% de Madagascar qui est très bon (il faut aimer les chocolats avec un goût prononcé, celui-ci a une légère acidité très agréable).

    Je viens de recevoir également deux chocolats Pana Chocolate, celui à la coco et aux baies de goji et aussi le 60% cacao. Et waou. Ils sont à tomber l’un comme l’autre. Très différent du précédent, beaucoup moins forts en bouche mais très bons. Je pense que je testerai le 80% de leur gamme 🙂

  • Bonjour j’hésite également à m’inscrire à un programme. je penche surtout pour naturacook pour son côté moins théorique. j’aimerais savoir si le contenu vaut le coup vu le prix. je suis étudiante donc le budget est assez serrélevé déjà. j’aimerais également savoir si les recettes proposés nécessite beaucoup de produits chers également . je vous remercie

    • Bonjour,
      Je vais forcément vous répondre que oui 🙂 Pour le prix d’un livre de cuisine par mois, vous avez environ 200 recettes avec les gestes en vidéo et la possibilité de me poser des questions. Pour les produits, disons que la base (fruits, légumes, légumineuses…) est constitué de produits bruts qui coûtent moins cher que des produits transformés, avec une variation selon la qualité. Ce qui va coûter un peu cher par rapport aux recettes, ce sont surtout les oléagineux, que j’utilise pas mal dans les desserts surtout, mais après vous n’êtes pas obligé de faire toutes les recettes d’un coup.

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