Advice from a dietician from Eure for a balanced diet against cancer

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Dietitian at the Verneuil-d’Avre-et-d’Iton hospital (Eure), Laura Boudoux last Thursday hosted the culinary workshop set up by the Rugloise Cultural Association (ACR) on the occasion of Pink October.

The importance of fatty acids

A balanced diet is essential in cancer preventionthe young woman particularly emphasized the role played by lipids in the body.

The latter, called fatty acids, constitute with proteins and carbohydrates one of the three main families of macronutrients.

Fatty acids, frowned upon for decades, are nevertheless interesting. Contrary to popular belief, sufficient and varied fat intake is essential.

The dietitian then invited people to differentiate between healthy fats, such as so-called polyunsaturated fatty acids (omega 3 and omega 6) and saturated fatty acidswhich are they, rather to avoid.

Recipes with seasonal foods and antioxidants

The types of antioxidant foods to favor have been reviewed. In the kitchen of the Acr’o pole, good humor, an essential ingredient for any meeting, was essential and it was with enthusiasm that the ten participants got their hands dirty.

After theory, practice indeed. The recipes based on seasonal products, developed by the dietician, were followed to the letter. Omelette with spinach, pudding chia seedscaramelized, granolas, autumnal smoothie with kiwiand golden milk curcuma. A brunch rather than a traditional menu, whose nutritional virtues were highlighted and which was then shared in a friendly atmosphere.

I had never cooked this way, it was particularly interesting, I appreciated the advice Laura gave us on the importance of diet in preventing cancer but also in staying in shape.

This “Pink Pot” replaced the “Shared Pot” for seven years now, one of the flagship activities of the Cultural Association.

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