ANTI-AGE #38

OPTEZ POUR DES LÉGUMES
CRUS LES PLUS COLORÉS
POSSIBLE AU DÉJEUNER
ET AU DÎNER
EAT A RAINBOW OF RAW
VEGETABLES AT LUNCH
AND DINNER TIME.
How can we help our body to detox?
First of all: stop, or at least limit, your intoxication from
smoking, alcohol and medicines. Eat organic foods, avoid using
plastic (especially in the microwave), use make-up that is free
from harmful or suspicious molecules. Several smartphone
apps can help guide you in your food choices.
You can also avoid overwhelming your detoxification systems
by reducing your consumption of red meat, excess protein and
salt to spare your kidneys. Moderating your sun exposure completes
the list of sensible and detoxifying behaviours.
Finally, you can help your detox systems to function at optimum
capacity by drinking water throughout the day. It is also
vital to eat a fresh and varied diet to provide your body with the
detox systems’ cofactors, namely vitamins C, E, zinc, selenium,
carotenoids and other pigmented antioxidants.
My handy advice:
1. Drink 2L of water per day, preferably with lemon (juice of
one lemon, diluted in 2L of water to be drunk in small quantities
throughout the day). Water promotes the exchange
and elimination of waste, while lemon provides vitamin C
and citrates, which help the liver to purify the body.
2. Fast for 18 of every 24 hours and eat 2 meals plus a fruit
snack during the other 6 hours. Allowing the liver to rest
and empty its stock of glycogen makes it more efficient and
gives you more energy.
3. Eat seafood once a week (with lemon) to boost your zinc
and selenium levels. Favour organic fish (except salmon,
which contains high levels of heavy metals) and organic
poultry, as well as plant proteins (lentils, chickpeas, white
beans, kidney beans, split peas).
4. Eat a large portion of raw vegetables – as colourful as possible
– for lunch and dinner and don’t scrimp on vinaigrette,
because plant oils are rich in vitamin E. You can also make
fresh vegetable, citrus fruit and herb juices as a snack.
5. Use simple cooking techniques: salads, steaming, parchment
parcels. These preserve the food’s essential nutrients.
To reduce salt, use spices, herbs, garlic, shallots – it’ll
boost your antioxidants. If you cannot go without one or
two glasses of wine per week, make it red wine, which is a
source of polyphenols.
2020 ANTI AGE MAGAZINE #38 • 31