Nourriture intellectuelle
“Stronger than Lyme”, Article from REGENERE Magazine
Stronger than Lyme Interview by Jean-David Bol from the Magazine REGENERATED n°14, Detox & Elimination, 01/06/2022 It’s 2019. Marie is 29 years old, lives in the Paris region and has a busy schedule. That year, in the spring, she takes advantage of the beautiful days of June to go camping. But at night, while she’s sleeping, she gets bitten by a tick. The symptoms soon appear. The very next day, she developed a high fever and headache. “At first, I thought it was sunstroke,” Marie recalls. “So I didn’t take anything and went to bed early because I was going back to work the next day.” On Monday morning, everything seemed to be back to normal at the office, but after lunch, Marie felt unwell and felt the need to go to the toilet. “Then I realized I was urinating blood, so I went to the hospital to have some tests done.” Marie was prescribed an antibiotic for urinary tract infections, but the fever spikes returned and new symptoms appeared: some of her muscles started moving on their own. She didn’t understand what was happening to her, so she went back to see her doctor, who didn’t understand either. Lyme confirmed "And then I remember the tick bite that I found behind my leg when I woke up, but which didn't cause me any rash." Marie then asks for a Lyme disease test: the result is positive. She does others to be sure, and they all come back positive. It's official: Marie has Lyme disease. In the weeks that follow, her condition worsens. "It's becoming unbearable: I have very bad headaches, to the point that sometimes I can't even open my shutters. I have inflammatory attacks in my lymph nodes and I suffer from intense joint pain." Marie doesn't eat much anymore and her condition is also declining morally: when she speaks, it takes her time to find her words and sometimes she even has trouble holding her pen. Apart from meals, she no longer has an appetite for anything. Then comes the question of solutions, including antibiotic therapy. "There's no way I'm going to get into this, I know it's going to destroy all my intestinal flora. Fortunately, I have naturopath friends around me and they tell me about natural solutions." Keto & Detox With the support and advice of her friends, she started in August: "I started a ketogenic diet to reduce inflammation and symptoms because I realized that they appear after meals, especially when they are too heavy or too sweet." In parallel with this dietary reform, Marie understood that it would be relevant to detoxify her body. So, once a week, she does a castor oil purge and does 45 minutes of infrared sauna, three times a week. "At first, it's very hard, but I want to heal so I do it often. These sauna sessions help me eliminate dead toxins from my body, I come out with red patches all over my body!" Marie also consumes chlorella, this detoxifying algae very rich in chlorophyll, in order to optimize the detox work of the sauna. Encouraging results After three months of a strict ketogenic diet and regular detoxes, the young woman noticed some improvement: "My fevers are less severe and I have less pain, to the point that I can do yoga again." She relaxed her diet a little and discovered additional ways to continue her detox: massages with essential oils and sound therapy. "It involves using sounds whose vibrational frequencies kill bacteria," explains Marie. Starting in November, she makes celery juice every morning. "I'm getting better and better! Sometimes, I have pretty violent detox attacks, so much so that I think it's a return of symptoms." Finally healing At the beginning of 2020, Marie further expanded her detox range: for a month, she experimented with shiitake capsules and a blend based on oregano essential oil. "After that, I no longer have any symptoms, I feel like my immune system is super powerful!" This is perfectly timed because the end of her treatment coincides with the arrival of covid. It is February 2020 and Marie is over the moon: "I no longer feel anything, I feel cured! Of course, I continue the detox and I know how to manage inflammation and symptoms if they should reappear". She even feels strong enough to try a dry fast for 2-3 days and she gets great benefits from it. A normal life Since then, Marie has left the stress of the Paris region to come and live in the sunshine of the south of France. "I don't know if my Lyme disease has disappeared or if it has stabilized, but I have found a normal life!" And to preserve it, she continues her regular detoxes, especially at the start of spring and autumn when she does a cure of Klamath , a microalgae harvested from the lake of the same name, located in Oregon (USA). Very rich in proteins, trace elements, vitamins and fatty acids, this cyanobacteria also contains phycocyanin, beta-carotene and chlorophyll, powerful antioxidants. "Given its anti-inflammatory and regenerative properties, it is a wonderful accompaniment to detox!"
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France seen by a sales manager: "People want to be spoken to sincerely"
Interview by Simon Barthélemy from the newspaper La Croix Sol Semilla , 04/22/2022 at 3:15 p.m. Interview Interview France seen by... Before the presidential election, La Croix L'Hebdo gives the floor to French people from all walks of life so that they can share their aspirations and convictions. Today, Juliette Thévenin, sales manager in Bordeaux... At Dior, where she was in charge of developing men's leather goods. "However, the glitzy side of luxury was not [her] thing," the young woman set up her own company, which found quality kitchen equipment or had its production revived by French artisans. But fifteen years ago, Juliette went through a difficult period - the father of her young son left her, her parents died. In search of stability, she became manager of an independent organic store in Paris, then, in 2018, joined the company Sol Semilla, which transforms its superfoods in a laboratory in Angoulême. A year ago, she moved to Bordeaux, where she has family ties. La Croix L'Hebdo: What makes you get up in the morning? Juliette Thévenin: Several things. The combat side of my job really drives me, defending the very good idea of the founders of my company: preserving original seeds cultivated in a non-intensive way in an ecosystem.... ..superfoods, because they are plants that have all the nutrients the body needs and that only grow in certain latitudes, such as spirulina from Chad, rich in vitamin C, the Criollo cocoa , acerola , acai , very popular in Brazil. I talk about combat, because it is the reality of a French SME with around ten employees: if you don't get up in the morning, everything stops. Everyone has a key role in the company. It offers a certain autonomy in the organization, and that's what I'm looking for. I have the entrepreneurial spirit, I work... ...the product is detected, imported, analyzed, sold. And then there is the human side that I like a lot. I have contacts both with the big organic network brands and with customers who come directly to see us at trade fairs. Where are the French, seen from their plates? JT: With food, we quickly get into people's private lives, everyone expresses their obsessions through food. In the four years I've been in this company, I've felt a stronger distrust. In an uncertain context, everyone is careful about what they spend, but also about the quality of the products. However, we are inundated with information that is not always accurate about the content of our food, especially about organic products. I try to remove this distrust by not speaking to customers as a salesperson, but by... consuming and cooking for her son and his friends the products she sells. Without transparency, I don't know how to do it. People are tired, they want to be pampered by people who speak to them sincerely, to maintain connections in a world where these evaporate very quickly, according to the requests. What is your assessment of the last five years? JT: We already had a lot of recourse to partial unemployment during the yellow vest protests, then Covid arrived. Local traders in urban areas were completely blocked, and had to close. However, our clientele is largely made up of bobo city dwellers. But also chocolatiers, vegan restaurateurs, juice bars... All projects were therefore frozen. Of course, the organic movement exploded during this period, but people mainly bought basic necessities, and the momentum was supported by the race that the major retailers embarked on, by opening a... So it's becoming more and more difficult for small companies like ours, because we are a niche market and we are not part of the priorities of these chains. Fortunately, plant-based is on the rise. The market is driven by a young clientele curious about new experiences, and by starred chefs. Has there been a scene that has struck you recently? JT: Pastry chef Pierre Hermé was interested in our products. I met his chefs and introduced them to yacon, a type of sweet potato grown in Peru that produces a plant-based sweetener with a very low glycemic index, making it very suitable for diabetics. I was very impressed, because I never imagined introducing new flavors to professionals working for one of the world's greatest pastry chefs and who have access to the best products. And it was very rewarding to see the...yacon, which has a flavor between honey and maple syrup What would you most definitely not want to lose? JT: Proximity, this direct link with people that a local SME offers through stores, salons... I like to discuss how to consume our products with an old lady, a sick person or simply someone who wants to eat more healthily, even if my role is not to be a doctor or naturopath. The results of my work must be concrete and visible, and it must make sense. Sales is a profession that is sometimes frowned upon, we have the image of the salesperson who gets his foot in the door. But I feel like I'm doing it by doing my bit, by reconciling consumption and ethics. What is the first step you would take if you were president? JT: I don't have a specific measure in mind, but we need to promote local and nearby agriculture, why not by limiting... ...school canteens that try to supply locally....Many producers disappear due to lack of support, while we have unsatisfied demand. I recently met a herbalist who has been around since the 1970s and who cannot find French peppermint. He is doing his best to create a group of local growers. There are plenty of initiatives like this that are insufficiently supported.
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They are talking about Sol Semilla!
THE CANDY- Our 50 best restaurants for delivery or takeaway in Paris Forbes - 24 Hours In Paris With Model, Giedre Dukauskaite The New York Times Style Magazine - T's Wellness Guide to Paris Eating Europe - The Best Vegetarian and Vegan Spots in Paris Slowly Veggie - Superfoods: let's go to Sol Semilla! Tastes and passions - A joyful vegan canteen! Sol-Semilla – a remarkable table Pâtàfran - Chocolate in all its forms! Sol-Semilla – Raw Cacao Cold Extracted Powder gluten-free and reproach-free - Gluten-free bread with “magic powder” Purple corn flour, a superfood selected by Céline, a "gluten-free and blameless" chef, in her new gluten-free bread recipe with "magic powder" Word By Jessie - Look Better and Feel Better EasyGuiders - The best vegan restaurants in Paris A Nous Paris - 5 vegan restaurants in Paris FIGARO Madam - Le Figaro Madame recommends Klamath Sol Semilla for a treatment and explains how to proceed! OUR Sol-Semilla superfood restaurant is featured in the 2018 guide selection of Omnivore blog 100% young cuisine Source : Omnivorous
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Interview: Meeting with Marie Brigitte Anty - L'EAU VIVE Hossegor Store
Interview by Andréa Marcelli, manager of Soil Seed For Sol Semilla, ecology is also social: adopting good relationships with our producers, our suppliers, and our resellers is an integral part of a positive construction of our environment. Meetings are woven through interest in others and give meaning to our daily work. Marie-Brigitte directs the Organic Eau Vive store in Hossegor. She shares with us her passion, her values, her desire to make her entrepreneurial approach virtuous. A very nice meeting. Andréa: Switching to organic in a person's life is akin to a real change in sensitivity and a real commitment. What is the journey that led you to this change? Marie-Birgitte Anty: I was lucky to have had two grandmothers who only treated with plants; without having studied, they were real herbalists! I still remember picking wild thyme with them or making mustard or cabbage poultices. They introduced me to this knowledge. I grew up in the Gers eating mainly garden produce, poultry from the farm... It is thanks to this education that my connection to Nature was established, and my respect for it... Andrea: …the people who inspired you, were they from the family? Marie-Birgitte Anty: Absolutely. I am of Italian origin and proud of it! I received a Judeo-Christian education, emphasizing the importance of family, but also respect for our environment and attention to what we eat. We lived on a farm, we did not process anything, we respected the seasons. Andrea: Have you identified an evolution of the organic consumer and their expectations? More generally, how do you see the future of specialized organic networks? Marie-Brigitte: Today, large retailers are increasingly interfering in our sector. We will have to find a way to differentiate ourselves from them with labels such as Nature et Progrès, for example. As far as the consumer is concerned, it is our role to guide them towards greater awareness of their environment: respecting the seasons as much as possible despite the pressure of business and a demand accustomed to having everything, right away, would be a good start. Andrea: What are your tips for living better? That a food can also be considered as a medicine. Hippocrates already said it more than 400 years ago with Jesus Christ. For the interior to reflect the exterior, we must also take care of it by eating well. Andrea: If you had to choose a superfood, which one would it be and why? I think more about what we need. We need vitamin D, Omega 3, magnesium and vitamin C. These are the four pillars for me. Brain and body. I use a lot of Nigella oil, an exceptional food.
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