{"id":136650,"date":"2025-05-23T09:32:38","date_gmt":"2025-05-23T09:32:38","guid":{"rendered":"https:\/\/teknomers.com\/en\/its-primarily-about-being-mindful-of-our-diet-and-appreciating-our-food\/"},"modified":"2025-05-23T09:32:40","modified_gmt":"2025-05-23T09:32:40","slug":"its-primarily-about-being-mindful-of-our-diet-and-appreciating-our-food","status":"publish","type":"post","link":"https:\/\/teknomers.com\/en\/its-primarily-about-being-mindful-of-our-diet-and-appreciating-our-food\/","title":{"rendered":"It&#8217;s primarily about being mindful of our diet and appreciating our food."},"content":{"rendered":"<div id=\"nutrition-article\">\n<figure class=\"article__media\">\n    <picture class=\"article__media\"><source srcset=\"https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/556\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg 556w, https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/600\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg 600w, https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/664\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg 664w, https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/700\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg 700w, https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/800\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg 800w\" sizes=\"(min-width: 1024px) 556px, 100vw\"  \nalt=\"Le nutritionniste Anthony Berthou, \u00e0 Paris, le 6 mai 2025.\" \n        width=\"664\" height=\"443\"><br \/>\n        <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/664\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg\" \n        alt=\"The nutritionist Anthony Berthou, in Paris, on May 6, 2025.\" \n        sizes=\"auto, (min-width: 1024px) 556px, 100vw\" \n        width=\"664\" height=\"443\"\/><br \/>\n    <\/source>\n    <\/picture>\n    <noscript><br \/>\n        <img decoding=\"async\" src=\"https:\/\/img.lemde.fr\/2025\/05\/15\/0\/0\/1200\/1500\/664\/0\/75\/0\/8b9e103_ftp-import-images-1-oouw91xlfhtn-381778-3422604.jpg\" \n        alt=\"The nutritionist Anthony Berthou, in Paris, on May 6, 2025.\"\/><br \/>\n    <\/noscript><figcaption class=\"article__legend\" aria-hidden=\"true\">\n        The nutritionist Anthony Berthou, in Paris, on May 6, 2025.<br \/>\n        <span class=\"article__credit\" aria-hidden=\"true\">Julie Balagu\u00e9 for M World Magazine<\/span><br \/>\n    <\/figcaption><\/figure>\n<h2 class=\"article__sub-title\">The Influence of Early Life Experiences<\/h2>\n<p class=\"article__paragraph\">\u00a0Anthony Berthou\u00a0 grew up in \u00a0Limousin\u00a0, where his parents operated a sustainable fish farming business. This environment not only instilled a love for nature but also a deep respect for \u00a0agroecology\u00a0. His childhood was filled with learning about \u00a0raw\u00a0, \u00a0natural ingredients\u00a0 and the simple joys of eating healthily. A significant aspect of his upbringing was the trout terrine recipe developed by his mother, a dish composed primarily of fish, herbs, and spices, which showcases the benefits of \u00a0omega-3 fatty acids\u00a0 and \u00a0protein\u00a0.<\/p>\n<h2 class=\"article__sub-title\">A Journey Through Sports and Nutrition<\/h2>\n<p class=\"article__paragraph\">In his youth, \u00a0Berthou\u00a0 engaged in \u00a0high-level sports\u00a0, beginning with swimming. By the age of 12, he was immersed in \u00a0nutrition literature\u00a0, realizing the connection between food and athletic performance. He continued this pursuit through his adolescence, culminating in his selection for the French \u00a0triathlon junior team\u00a0. However, health challenges stemming from \u00a0Lyme disease\u00a0 forced him to pivot from sports. Yet, his passion for nutrition persisted, guiding his academic pursuits.<\/p>\n<h2 class=\"article__sub-title\">Educational Background and Professional Development<\/h2>\n<p class=\"article__paragraph\">Berthou&#8217;s academic journey began with a \u00a0state diploma in dietitian-nutritionist\u00a0 and continued with four years of medical specialization alongside multiple university degrees. His career path led him to train athletes, focusing on the nutritional guidance of Olympic teams across various sports including triathlon, cycling, and alpine skiing. With these experiences, he developed a \u00a0nutritional diagnostic algorithm\u00a0 and later taught about future food systems at the \u00a0Polytechnic School of Lausanne\u00a0 in \u00a0Switzerland\u00a0.<\/p>\n<h2 class=\"article__sub-title\">Transitioning to a Broader Perspective<\/h2>\n<p class=\"article__paragraph\">During his career, Berthou experienced a significant shift, transitioning from a \u00a0therapeutic focus\u00a0 on individual nutrition to a \u00a0systemic perspective\u00a0 on dietary habits. His approach now integrates ecological, toxicological, and ethical dimensions. This commitment culminated in his recent publication, a scientific work titled <em>Full Health Treaty Through Sustainable Food<\/em> (published by Dunod in 2023), aimed at clarifying the intricate and often confusing relationship between food, ecology, and human health.<\/p>\n<h2 class=\"article__sub-title\">Core Nutritional Principles<\/h2>\n<p class=\"article__paragraph\">A central theme in Berthou&#8217;s philosophy is the importance of \u00a0conscious eating\u00a0. He argues that our dietary choices should shift from mere consumption to a deeper appreciation of food. Emphasizing the need to limit \u00a0ultra-processed products\u00a0, he advocates for a reliance on \u00a0raw\u00a0, seasonal foods sourced from local producers, avoiding harmful chemicals. This shift, he notes, not only benefits health but also proves to be economical, potentially reducing food costs by up to \u00a020%\u00a0.<\/p>\n<p class=\"article__paragraph\">Berthou stresses the importance of \u00a0education\u00a0 and \u00a0critical thinking\u00a0 in combating widespread misconceptions about nutrition. He believes our diets should be viewed as foundational to our existence; every bite we take contributes to the formation of our cells. Hence, the choices we make in nutrition are inherently linked to self-care and well-being.<\/p>\n<h2 class=\"article__sub-title\">Conclusion: Emphasizing Sustainable Choices<\/h2>\n<p class=\"article__paragraph\">In a world overflowing with information, \u00a0Berthou\u00a0 aims to simplify and clarify the narrative surrounding \u00a0sustainable nutrition\u00a0. With his emphasis on \u00a0environmentally friendly practices\u00a0 and the avoidance of \u00a0toxic substances\u00a0, Berthou beckons us towards a more conscious relationship with food. The message is clear: our eating habits can significantly impact not just our health, but also the health of our planet.<\/p>\n<footer class=\"article__reference\">\n<section class=\"catcher catcher--reference js-catcher\">\n<p class=\"catcher__desc\"><span class=\"catcher__pilcrow\"\/><span class=\"catcher__label\">&#8220;Treaty of Full Health Through Sustainable Food&#8221;, ed. Dunod (2023).<\/span><\/p>\n<\/section>\n<\/footer>\n<section class=\"author\">\n<p class=\"article__author-container\">\n        <span class=\"author__detail\"><br \/>\n            <span class=\"author__name\">Camille Labro<\/span><br \/>\n        <\/span>\n    <\/p>\n<\/section>\n<section class=\"article__reactions\">\n<p>Reuse this content<\/p>\n<\/section>\n<\/div>\n<p><a href=\"https:\/\/teknomers.com\/en\/category\/general\/\" rel=\"dofollow\">Breaking News General &#8211; 1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The nutritionist Anthony Berthou, in Paris, on May 6, 2025. Julie Balagu\u00e9 for M World Magazine The Influence of Early Life Experiences \u00a0Anthony Berthou\u00a0 grew up in \u00a0Limousin\u00a0, where his parents operated a sustainable fish farming business. This environment not only instilled a love for nature but also a deep respect for \u00a0agroecology\u00a0. His childhood [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":136651,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[35740,3510,816,27373,12030],"class_list":["post-136650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appreciating","tag-diet","tag-food","tag-mindful","tag-primarily"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/136650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/comments?post=136650"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/136650\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media\/136651"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media?parent=136650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/categories?post=136650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/tags?post=136650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}