Capital looks, this Sunday, January 22, 2023, on the secrets of our diet. The magazine presented by Julien Courbet focuses in particular on Nutriscore, which is increasingly present on our packaging. But what is it exactly?
Between the food scandals, the product recalls that have multiplied in recent months and the labels that guarantee you good products, do you no longer know where to turn when you are shopping at the supermarket? Do not panic, Capital helps you see things more clearly. This Sunday, January 22, the magazine presented by Julien Courbet devotes a major survey to our diet. The program will focus in particular on The Nutriscore, an indicator of the nutritional quality of the products present on the packaging and represented by a color code. But what does it actually mean? In the extract that Tele-Leisure reveals to you exclusively, you will discover that the criteria are not so simple…
“That absolutely does not mean that it is good for your health”
“The Nutriscore gives you a benchmark on the nutritional composition to compare“two foods from the same family, explains the professor Serge Hercberg, who created this food barometer. Thus, a dish of pasta with sauce can obtain an honorable score if it “low in salt, low in sugar, low in saturated fat“…compared to other convenience foods.”But this A does not mean that it is good for your health. That means it’s better than other products“, insists the nutrition expert. “Least worst, or in some cases the best wins“, he assures. And if he insists so much, it is because the nutrition of the French is particularly close to his heart.
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“It’s the Bank of France“
The M6 cameras then follow the professor to a place usually kept secret. After having passed several security devices, Serge Hercberg unveils a batch of samples of samples (blood and urine) from 20,000 French people over the past twenty years. “It is these samples that make it possible to link biological indicators — cholesterol, triglyceride, vitamin and mineral levels, etc. — with possibly eating behaviors. We have people inside who eat well, people who eat badly. There is a great variability and that is what is interesting“, he concludes.
