Nourriture intellectuelle
Why is our spirulina African?
Article co-written by Jean François Hammerle founder, Marie Rousset, purchasing & communications manager & Andréa Marcelli, manager of Sol Semilla. The mission of Sol Semilla This small microscopic algae, a protein champion, was already known and consumed by peoples such as the Kanembous around Lake Chad. Growing naturally in the waters of the lake, it was harvested, dried and integrated into the diet. Discovered by Westerners in the second half of the 20th century, spirulina has become in demand in a few decades by a growing number of consumers aware of the high nutritional power of this food. At the same time, pond cultures were going to develop exponentially and in a very diversified way all over the world: enormous industrial farms (the world leader is located in China), small artisanal ponds, laboratory production, local or distant... Faced with this great diversity of initiatives producing spirulina (or rather spirulinas, as the qualitative result can vary from one production to another), several choices are available to a company like ours, wishing to promote informed consumption of this resource. In France, local production has been expanding in recent years, moving towards autonomy and reducing the distances between producer and consumer. At first glance, this option seems to be the best, but on closer inspection, several points deserve consideration... . The reality of the French market French spirulina producers are forced to work only during the months (summer) that are favorable to the growth of spirulina which, given its origins (Africa, Mexico), needs constant sunshine to develop. Limited therefore in terms of production and having to assume relatively high costs, French producers for these reasons favour direct sales to consumers, which allows them to benefit from a better margin and also to not depend on buyers to whom they would have to supply almost all of a lower production of spirulina than that naturally obtained in its regions of origin. In Africa, artisanal production in the lands of origin Located far from cities in an environment free of pollution, the production farm created in the 2000s by our supplier in Burkina Faso combines the optimal conditions for the growth of organic spirulina, of constant quality and quantity all year round, as close as possible to its natural environment: sunshine, heat, mastery of "gentle" production techniques such as drying at less than 50°C, etc. Thanks to the income generated by the sale to a French company like Sol Semilla, a partner for almost ten years, part of the production is sold locally at a much lower price, adapted to the economic possibilities of the populations. Another part is even offered to the most deprived, in particular to fight against malnutrition and strengthen the immune system of sick people. What is the best choice as a consumer? While it is, of course, important to change our consumption patterns by favoring local and seasonal foods (especially fresh) that make up the majority of our purchases, it is just as vital to maintain exchanges with distant regions that have opted for qualitative production of foods perfectly adapted to their geography, such as spirulina for certain regions of Africa. This represents in our eyes a great alternative to intensive production of, for example, green beans, flowers or industrial cocoa (unfortunately still present in Africa) exported to our countries and generating real environmental, social, etc. nuisances. By putting all this data, we are happy to offer a Spirulina produced in its lands of origin, thus enjoying optimal conditions to flourish naturally. The agreements woven with an African company relying on this partnership to carry out a project generating virtuous circles are important to us. One last point and not least: The flavor of our spirulina* in powder or twig form is very much appreciated by connoisseurs! *a flavor and/or odor that is too strong, reminiscent of fermented fish, indicates deterioration due to poor treatment of the spirulina during cultivation or drying. Come and taste ours, it's delicious!
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Superfoods & Sport
Which superfoods can improve your physical performance? By Andréa Marcelli, manager of Soil Seed Athletes are often looking for "methods" and "supplements" to improve their performance and physique. Many often resort to poor quality protein powders that can harm their health. The truth is that with a proper diet and a few superfoods, it is possible to achieve excellent results, both in terms of performance and fitness. Since the beginning Sol Semilla has given itself a gastronomic and joyful orientation to the use of superfoods. Therefore, we are neither doctors nor personal trainers, but we carefully select foods for those who want to improve their diet. This selection is particularly intended for those who want to make it also targeted for sport. Focus on certain products Spirulina Spirulina microalgae is nutritious, invigorating and useful for countering dietary and nutritional deficiencies. Many of its proteins are biliproteins, which have been predigested by algae. By consuming 10 to 15 grams of protein per day in this form, the body is satisfied and needs less animal protein. This means you can eat less meat and get more protein. Protein is important not only for building muscle and strength, but also for balancing blood sugar levels, brain chemistry, building strong bones, and more. Spirulina has antioxidant properties that help athletes and sportspeople reduce oxidative damage, one of the causes of muscle fatigue. How to use it? You can add a teaspoon to apple or pear juice, to juice from a centrifuge/extractor or sprinkle it in powder or twig form on your salads and/or raw vegetables. Also find in our , the Green Boost, “Energy” vegetable broth Spirulina/Ginger or even the Supertopping “Green origin” hemp/Spirulina! Maca This adaptogenic root from Peru contains high levels of iron which makes it important for transporting oxygen in the blood and calcium needed for proper muscle function, and amino acids, which serve many functions in the body, but are particularly useful for energy production and muscle recovery. Maca increases vitality, energy and endurance. How to use it? You can add it to breakfast or smoothies, energy balls, or simply enjoy it Maca Muesli or of Andean Cocoa (mix including 4 superfoods including maca) with a little vegetable milk!
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All about Klamath Organic Powder: Nutritional Values, Claims
Like other freshwater microalgae (Spirulina, Chlorella), the origin of Klamath dates back to the very beginning of organic life on earth. Unlike its sisters that can now be cultivated, Klamath is a wild algae, collected in only one place in the world: Klamath Lake in Oregon (USA), a pure preserved microcosm. Considered one of the most complete foods that exist in nature as well as one of the densest adaptogens, Klamath has so many nutrients that it is impossible to list them on a label. This is why we decided to write a separate document to give thanks to this exceptional food as well as the fruit of our analyses and research. 1. Nutritional values Name Value for 100g Percentage for 100g* Energy 361.00 kcal Fats 4.44 g of which saturated fatty acids 0.002 g Carbohydrates 19.00 g including sugars 0.80 g Dietary Fiber 5.50 g Proteins 73.79 g Salt 0.50 g Beta Carotene 135,601 µg Retinol - Vit A 22,600 µg 2,825% Tocopherol - Vit E 275.17 mg 2,293% Vitamin K 2,640 µg 3,520% Thiamine - Vit B1 24.1 mg 2,191% Niacin - Vit B3 410 mg 2,563% Folic Acid - Vit B9 7,200 µg 3,600% Cobalamin - Vit B12 38,000 µg 1,520,000% Pantothenic Acid - Vit B5 160 mg 2,667% Iodine 2,510 µg 1,673% Arginine 4 120 mg Lysine 3,350 mg Glutamine 14,000 mg Name Value for portion of 2g Percentage for portion of 2g Energy 7.22 kcal Fats 0.99 g of which saturated fatty acids 0.00 g Carbohydrates 0.38 g including sugars 0.02 g Dietary Fiber 0.11 g Proteins 1.48 g Salt 0.01 g Beta Carotene Retinol - Vit A 452 µg 56.5% Tocopherol - Vit E 5.50 mg 45.9% Vitamin K 52.80 µg 70.4% Thiamine - Vit B1 0.48 mg 43.8% Niacin - Vit B3 8.20 mg 51.3% Folic Acid - Vit B9 144 µg 72.0% Cobalamin - Vit B12 760 µg 30 400% Pantothenic Acid - Vit B5 3.20 mg 53.3% Iodine 50.20 µg 33.5% Arginine 82.40 mg Lysine 67.00 mg Glutamine 280.00 mg * Reference intake for a typical adult (8,400 kJ / 2,000 kcal) Vitamin A is present as pro-vitamin A or Beta-carotene in Klamath. Beta-carotene is a precursor to vitamin A. 2. Allegations For the portion, the Klamath is: Low energy value. Rich in protein. Very low in salt. 2.1 Immune System Vitamins A, B9 (Folate) and B12 contribute to the normal functioning of the immune system. 2.2 Antioxidant / Oxidative Stress Vitamin E helps protect cells against oxidative stress. 2.3 Cardiac System Vitamin B1 (Thiamine) contributes to normal heart function. Vitamins B9 (Folate) and B12 contribute to the normal formation of red blood cells. Vitamin B9 (Folate) contributes to normal blood formation. Vitamin B12 contributes to normal homocysteine metabolism. Vitamin K contributes to normal blood clotting. 2.4 Psychological Functions Vitamins B3 and B12 contribute to normal psychological functions. Vitamins B3 and B12 as well as Iodine are necessary for normal mental functioning. Vitamin B9 contributes to maintaining cognitive performance. Vitamin B12 supports cognitive performance. Vitamins B3, B5 and B12 are essential for mental functioning and mental performance. They: contribute to maintaining activity, memory, perception of the environment, particularly in elderly subjects. promote mental focus. stimulate mental abilities such as learning, reasoning, memory. improve the psycho-emotional state. Vitamins B5 and B9 are important for mental functioning and mental performance in aspects such as concentration, learning, memory, reasoning as well as resistance to stress. Iodine plays a role in brain development. 2.5 Nervous System Vitamins B1 (Thiamine), B3 (Niacin), B12 and Iodine contribute to the normal functioning of the nervous system. 2.6 Vision Vitamin A contributes to the maintenance of normal vision. Vitamin A is necessary for night vision. Vitamin E contributes to the protection of the retina and lens from damage caused by free radicals. 2.7 Reduction of fatigue Vitamins B3, B5, B9 and B12 contribute to reducing tiredness and fatigue. 2.8 Bones Vitamin K contributes to maintain normal bone structure. to promote bone remineralization. Vitamin K helps reduce bone loss. 2.9 Skin – Mucous membranes Vitamins A and B3 contribute to the maintenance of normal skin and mucous membranes. Iodine contributes to the maintenance of normal skin. 2.10 Energy and Vitality Vitamin B3 is necessary for maintaining overall energy and vitality. Vitamins B1, B3, B5 and B12 and Iodine contribute to normal energy-yielding metabolism. 2.11 Other allegations Vitamin A contributes to iron metabolism and to maintaining normal iron levels. Vitamin B1 contributes to the metabolism of carbohydrates and proteins. Vitamin B5 contributes to the normal synthesis and metabolism of steroid hormones, vitamin D and certain neurotransmitters. Pantothenic Acid (Vit B5) contributes to macronutrient metabolism. Vitamin B12 plays a role in the process of cell division. Iodine contributes to the production of thyroid hormones and the normal functioning of the thyroid. Iodine contributes to the normal growth of children. Klamath contains many essential and non-essential vitamins, minerals and amino acids, but the values per serving are lower than the minimum recommended values. This does not allow us to justify their benefits here. For your information, in a 2g serving of Klamath Powder, the following elements are present. Vitamin C: 5% Vitamin B2 (Riboflavin) and Iron: 4% Vitamin B6: almost 4% Vitamin B8 (Biotin), Potassium, Calcium: just over 1% Copper: 2% Manganese and Selenium: 3%
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Europe 1 Chronicle #1: Foods for beautiful skin by Margaux Grosman
The Chronicle of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On June 10, Margaux presented the foods that help protect our skin during sunny days, urucum is one of them! Listen to the column by clicking on the link below! Broadcast “Beautiful Skin” foods!
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Europe 1 Chronicle #3: Superfoods, alternatives to sugar by Margaux Grosman
Video of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On July 6, Margaux presented alternatives to sugar such as yacon syrup, lucuma or even carob... & revealed our recipe for a decadent instant spread made with raw cacao, hazelnut puree, yacon and carob syrup! Listen to the column by clicking on the link below! Broadcast alternatives to sugar!
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Europe 1 Chronicle #2: The benefits of Klamath algae by Margaux Grosman
Video of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On June 22, Margaux presented the benefits of klamath & came up with a recipe for a decadent Klamath-style vegan nice cream! Check out the video of the column above!
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“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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What are adaptogens?
Adaptogens: What are they? An electrical component?! Interview by Andréa Marcelli, manager of Soil Seed For me, they embody a fascinating mystery and further proof of the intelligence of the plant world as a sensitive universe, capable of communicating, of adapting... As the philosopher Quentin Herniau says, "the intelligence" of plants is precisely intrinsically linked to their corporeality: their ability to adapt to their environment comes mainly through their growth and modifications to their body." But what are adaptogens? The European Medicines Agency gives this definition: "An adaptogen is defined as a substance that has the ability to normalize body functions and strengthen the organism under stress." As such, adaptogens are plants that have long been used in traditional medicine, both Eastern and Western. They grow wild in particularly inhospitable areas of the planet. Such as deserts, mountains and arid lands. For this reason, they are very resistant organisms, with a strong capacity to adapt to extreme conditions. These special qualities are transmitted to humans when they ingest them. Their main property, hence their name, is to adapt differently to each individual according to their specific needs, helping them to combat the various consequences of stress that are the cause of about 90% of diseases and aging. Each individual is a different biotope that the plant analyzes and responds to. They provide personalized support in terms of immunity, energy, endurance, concentration and mood stability. They act at the cellular and metabolic level by promoting homeostasis, a state of balance leading to a state of general well-being, both physical and psychological. The positive effects of adaptogens will be felt by consuming them every day for at least two to three weeks per month. After about a hundred days, you will notice clear physical and mental benefits. Here is a list of our favorite adaptogens: Maca: Sacred root that grows at about 4000m in the Andes. Plant rich in precious nutrients, beneficial at any age. The main benefits of maca are to gently strengthen liveliness, sexual vitality, memory and recovery after exercise. With a little full-bodied touch, maca provides the body with tone and energy. The Nopal: Legendary cactus with fascinating flowers and the subtle scent of its fruits, the nopal is a plant that has certainly not yet revealed all its secrets. Rich in fiber, calcium and magnesium (bone strengthening). Its pectin thickens when mixed with certain liquids such as water. An emblematic plant in Mexico for thousands of years, the Nopal has developed, thanks to its adaptability, throughout the Mediterranean basin. The cat's claw: Amazonian tribes have considered this plant a panacea for nearly two millennia, serving as a remedy for all types of problems, both physical and mental. Cat's claw Sol Semilla, collected wild, dried and powdered, is a powerful adaptogen that helps maintain flexible joints. Spirulina: Spirulina is a blue microalgae source of proteins and fibers. It is a little apart, rarely classified among adaptogens, it nevertheless has adaptogenic qualities. Antioxidant, our spirulina is indeed also rich in Iron, Vit. A, K and B12. Recommended at all ages, this superfood is an essential asset in your daily life. The Klamath: Klamath is considered the most complete food on the planet as well as the densest adaptogen. Its astonishing concentration of micronutrients, vitamins, trace elements makes it a complete and balanced food with unmatched nutritional powers. Klamath algae contains no less than 115 nutrients. Feel free to explore our case on this exceptional food. A new challenge for Sol Semilla: mushrooms Today at Sol Semilla we are also interested in medicinal mushrooms, powerful adaptogens not to be confused with hallucinogenic mushrooms! Like microalgae, mushrooms have allowed, billions of years ago, the flourishing of plant and animal life on earth. Today, still like microalgae, they are revolutionizing the food and nutritional fields but also those of the environment and energy production. For the American mycologist Paul Stamets , Mushrooms May, Quite Simply, Save the World. From a nutritional point of view, mushrooms such as Reishi, Cordyceps, Maitake, have all the characteristics of adaptogens and a very rich nutritional composition. They are an interesting source of proteins, vitamins, minerals, trace elements, antioxidants and fibers. They are therefore superfoods, that is to say natural foods with exceptional nutritional value also having this ability to adapt, thanks to their own benefits, to the needs of each person. Sol Semilla's mission is to offer a richer, more diversified diet by making superfoods accessible to as many people as possible, and by connecting them to living food with low ecological impact. The botanical heritage of the Amazon and the Andes, in which Sol Semilla has specialized for over ten years, will soon be enriched by the fascinating one of medicinal mushrooms. They will be offered in pure powders or via succulent homemade recipes. Our mushrooms will be traced and organic, possibly produced locally.
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