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5 articles
Œuf, avocat, poisson gras, noix… La diète cétogène ne donne pas dans le light, au contraire ! ©Shutterstock/George Dolgikh
27.09.2019 Jelena Ristic

The craze for the ketogenic diet has now gone global. However, its credo “sugar is dead, long live fat” seems partly counterintuitive.

5 min. Be the first to leave a comment
De l’eau, de l’électronique, des diffuseurs : la base des cocktails du troisième millénaire ?
18.12.2018 Nicolas Godinot
The press has revealed a taste of the future, where a clever cocktail of electronics will change water into wine and trick our senses. Fancy giving it a try?
5 min. Be the first to leave a comment
J’annonce la couleur : je suis biodégradable et recyclable. Mais suis-je pour autant compostable ?
20.08.2018 Aude Reymond
It seems reasonable to assume that all containers labelled as ‘bio-based’ can be thrown away with our green waste. Sheer fallacy or a good habit?
3 min. Be the first to leave a comment
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04.04.2017 The Alimentarium Team
Tomatoes come from the Andes and coffee from Ethiopia. An overview of the production of some foodstuffs, from their origin to where they are mainly grown today.
3 min. Be the first to leave a comment
28.03.2017 The Alimentarium Team
Wilbur Scoville, a pharmacologist, invented the Scoville scale in 1912 to measure the pungency of peppers and chillies, generally related to their capsaicin content. To establish a chilli pepper’s rating, Scoville would prepare it in a solution, which was then tested by five people. He increased its dilution until the sensation of heat disappeared. The score on the scale represents the level of dilution required for the sensation of heat to disappear completely.
2 min. Be the first to leave a comment
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