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Nassim Drissi Smaili, a Passion for Communication
Cinzia Cuneo July 3, 2022 Our TeamDid you know that our team brings together members from many different countries? As we have subscribers all around the world, having diversity within our team is essential. This week, please meet Nassim Drissi Smaili, our Social Media Manager at SOSCuisine. You will discover an ambitious, passionate and creative person.
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Katharina Paul-Mercier, Dietitian and Nature Enthusiast
Nassim Drissi Smaili July 3, 2022 Dietitian, Our TeamThere’s a new face in our Nutrition team: Katharina Paul-Mercier, a dietitian, who joined SOSCuisine this spring. She accompanies our VIP members who need personalized support. Passionate about health and the environment, Katharina chose to become a dietitian to combine her interests. (more…)
A Nickel Allergy and Diet: a Possible Link?
Antonella Giordano June 29, 2022 Allergy, gastrointestinal healthNickel is a metal that is found in water, soil, air and the biosphere. It is used with other metals to form alloys and is widely used in the production of stainless steel. Nickel is one of the main elements responsible for allergic contact dermatitis. (more…)
TOP 10 Water-Rich Foods
Cinzia Cuneo June 26, 2022 Fruit, TOP Tens, VegetablesWater is the most important element of our body. It accounts for 60 to 65 % of the weight of adults. This proportion varies according to age and decreases over the years. In order to compensate for the losses (about 2 liters per day), we must drink daily. Some of this hydration can come from water-rich foods, especially vegetables and fruits, which will also provide you with fiber, vitamins and antioxidants. (more…)
Monosodium Glutamate (MSG): How to Replace it
Cinzia Cuneo June 17, 2022 Allergy, HealthMonosodium glutamate, also known as sodium glutamate, or MSG, is the sodium salt of glutamic acid. It occurs naturally in many foods, including peas, mushrooms, tomatoes and some cheeses. It is used in the food industry as a flavor enhancer, as it balances and improves the overall perception of other foods, conferring the umami effect. (more…)