Nutritionist’s Guide to Eating Well

Anthony Berthou, a nutritionist and author of Remettez du bon sens dans votre assiette (“Bring Common Sense Back to Your Plate”), explores and clarifies 41 common misconceptions regarding our dietary habits. In addition to his writing, he lectures at a university and has co-authored Le Guide de l’alimentation saine (“The Guide to Healthy Eating”) with Julie Chapon, the co-founder of the Yuka app, which enables users to scan food labels and evaluate their health impacts. In an article for Le Monde, he shares valuable advice for consumers looking to make food choices that benefit both their health and the environment.

Choose Whole, Well-Sourced Foods

“To start with, my foremost recommendation for my patients is to prioritize whole, seasonal foods sourced from short supply chains. There is a growing body of research highlighting the adverse effects of ultra-processed foods on the nutritional matrix, which is essential for yielding the full benefits of our diet. I advocate for a Mediterranean-style eating pattern that incorporates fruits, vegetables, legumes, and whole grains,” he explains.

Whenever possible, these foods should be organic, as pesticides tend to accumulate on their surfaces. However, it’s important to note that even products labeled as Agriculture Biologique (organic) may not be completely free of such contaminants. Depending on the soil conditions and environmental factors, any organic food can still harbor residual substances, even if the farmer refrains from using pesticides. Additionally, the organic certification does not guarantee the absence of heavy metals or other harmful environmental pollutants like dioxins or polychlorinated biphenyls in our food. A specific caution pertains to rice, which, even when certified organic, can contain arsenic. Therefore, it is advisable to rinse the rice thoroughly and cook it with ample water to eliminate most of these contaminants.

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