Nitrates and nitrites, present naturally or added as food additives, are strongly suspected of being harmful to health. Being aware of them can help you identify them and limit their consumption. With the coming of summer, sausages, ham and other cured meats are all the rage when it comes to aperitifs. But that doesn’t mean…
Garlic contains many compounds, so far more than 2000 having been identified. The most active molecules on health are sulfur compounds, also responsible for its characteristic odor. Allicin is the most studied (part of the S-alk(en)ylcysteine sulfoxide family and derived from cysteine). When garlic is damaged, it releases a particular enzyme – allinase – that…
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