Our experts talk to you

Nassim Drissi-Smaili

Nassim Drissi Smaili, a Passion for Communication

Cinzia Cuneo July 3, 2022

Did 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.

Katharina Paul-Mercier, diététiste-nutritionniste

Katharina Paul-Mercier, Dietitian and Nature Enthusiast

Nassim Drissi Smaili July 3, 2022 ,

There’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…)

Les bijoux peuvent contenir du nickel

A Nickel Allergy and Diet: a Possible Link?

Antonella Giordano June 29, 2022 ,

Nickel 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…)

Fruits riches en eau

TOP 10 Water-Rich Foods

Cinzia Cuneo June 26, 2022 , ,

Water 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

Monosodium Glutamate (MSG): How to Replace it

Cinzia Cuneo June 17, 2022 ,

Monosodium 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…)

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