Seasonal vegetables
Carrots are one of the most consumed vegetables in France. Some studies highlight the benefits of this vegetable on blood cholesterol levels. The consumption of carrots in animals would also increase antioxidant status and vitamin E levels in the blood, in addition to reducing cholesterol and triglycerides in the liver and in the blood 1 . Cabbage and garlic are also seasonal vegetables to add to your plates. Used as a condiment, garlic is easily added to your culinary preparations but to benefit from all its virtues, it is better to eat it raw. Garlic has been the subject of numerous studies, showing that consuming garlic can help maintain normal cholesterol levels.2 .
Seasonal fruits
There are many varieties of apples , especially at this time of year. You can eat them raw or cooked, as a dessert, as a snack, in salads or even as an accompaniment with, for example, chicken or duck. According to a study published in the Journal of Nutrition, regular consumption of apples would help maintain cardiovascular balance and reduce the absorption of cholesterol and lipids in the intestines 3 . Just like the apple, the pear is a seasonal fruit to favor because it is very rich in soluble fibers which immobilize cholesterol and promote its intestinal elimination 4 . From November, clementines and mandarinsquickly make their place in the daily life of the French. Easy to transport, they are also tasty and rich in vitamins. Also, a study conducted among women revealed that regular consumption of mandarins during the winter would positively influence the lipid balance 5 .
oilseeds
Walnuts and hazelnuts are oleaginous dried fruits, whose peak season is between mid-September and late November . They are rich in unsaturated fats which help maintain normal cardiovascular balance, and in active nutrients such as fibre, minerals, vitamin E and polyphenols. Regular consumption of nuts can help maintain normal cholesterol levels 6 .
The 6 hygiene and dietary advice to adopt on a daily basis
To support you in your micronutritional approach, the LESCUYER Laboratory offers you 6 hygiene and dietary advice in particular:
- Reduce the consumption of foods rich in saturated fatty acids.
- Promote the intake of unsaturated fatty acids.
- Choose foods that are sources of fiber.
- Raise your antioxidant status.
- Watch your salt intake.
- Adopt simple cooking techniques.
