Healthy menus. Selenium for our immunity – Health

At the dawn of winter, the time has come to strengthen our immune system. This week, our chefs-santé are composing this way, with dishes that are particularly rich in selenium. The opportunity to look into this trace element as little known as precious.

Selenium is characterized by its antioxidant properties. In other words, it protects our cells against oxidative stress, that is, the effect of the daily attacks and tensions that are inflicted on our body every day. Through, for example, smoking, pollution, an unbalanced diet, sun exposure …

Made of antioxidant enzymes, selenium will help us fight these offensives that tend to affect our immunity. And to form a natural shield, bet on the content of your plate. Just like omega 3, you will find selenium in all seafood products. That's why our chefs-santé include fish, shellfish and crustaceans. Focus on cuttlefish, octopus, anchovies, herring, sardines, mackerel, tuna, salmon and oysters.

Varied diet

The other good sources of selenium are potentially numerous: all products made from wheat flour, eggs, veal liver, kidneys, ham, roast pork, turkey cutlet, red peppers and more raisins. What to compose menus particularly varied.

A final point: naturally occurring in soils and rocks, selenium can be toxic at (very) high doses. That is to say around 900 μg per day, in adults. Far, very far, of course, the recommended daily intake (55 μg). And of our national consumption which would be about 40 μg / d. As a reminder: the μg represent one thousandth of a microgram.

Recipes of the week

Breakfast: red fruit tea, 2 slices of cereal bread with a "lichette" of butter. Egg cbaderole with smoked salmon Laurence Benedetti.

Lunch: Fresh gazpacho of tomatoes with shrimps from Dominique Jeanson. Lemongrbad marinated with seaweed and scampi from Denis Froc. Pear banana chocolate Laurence Benedetti.

Taste: Cake with raspberry jam by Laurence Benedetti.

Dinner: Scott Serrato's grapefruit crab crisp. Lobster melon and langoustines with truffles, dried potato leaves from Pr Jean-Michel Lecerf. Kiwi in hibiscus jelly and raspberry emulsion by Vincent Lemaire.