De l'eau minérale, de l'eau du robinet, de l'eau de source, de l'eau de coco ? Quelle eau choisir et pourquoi ? Quelles sont les différences entre toutes les eaux et quels sont leurs apports ? Vous allez tout savoir sur les eaux en bouteille, eaux minérales, eaux de source et sur l'eau du robinet. Et l'eau de source, qu'a-t-elle de particulier ? Et l'eau de coco alors ? Sans oublier l'eau de bouleau, et là, on va bien rigoler. Et n'oubliez pas, 1.5 à 2L d'eau par jour, et un peu plus en cas de forte chaleur. Regardez bien la vidéo, et cet été n'oubliez pas que l'eau en générale est une denrée rare qu'il faut savoir préserver pour le bien de tous !
Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion
Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion
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00:00 At your request, because you asked me the question several times,
00:03 we're going to talk about bones in a general way.
00:06 So not the bones, the bones as you see here,
00:09 and I'll try to explain to you as I go.
00:11 Welcome to the Jean-Michel Cohen channel,
00:13 the channel where we only talk about nutrition and where we never tell you about salad.
00:17 Masterclass, personalized menu, individualized dietary follow-up,
00:23 visit the website doctor.jeanmichelcohen.fr
00:28 I started by taking a bottle of meat.
00:30 You'll understand why later on, because I didn't say anything extraordinary about them.
00:34 It's called natural mineral water.
00:37 It's a super-controlled name.
00:39 It means that it's a source water,
00:41 that this source water is highly mineralized,
00:44 so mineralized that it has the right to give itself this property to minerals.
00:49 It means that it contains minerals.
00:51 And for years, we thought, we still believe today,
00:54 that mineral water was important for health, precisely because it brought minerals,
00:58 whether it's calcium, sodium, potassium, magnesium, etc.
01:03 These waters are generally very, very controlled.
01:05 I say "generally", accidents are always possible.
01:08 It means that at the exit of the source,
01:10 we regularly check the quality of the water to be sure that there are no problems.
01:14 The two problems today with these waters are,
01:16 one, plastic packaging, which must be reduced.
01:19 It's almost obvious that it's one of the first ecological gestures.
01:22 And the second thing is the presence of substances that we hadn't controlled until now,
01:27 like pesticides, because it's not just the pesticides that we spread in the fields.
01:31 It's the pesticides of the phreatic taps,
01:33 it's the pesticides that have been infiltrated,
01:35 and it's also the substances that we found,
01:38 that is, certain drugs, etc.
01:40 Well, it's basically controlled.
01:42 The main advantage of this water is that it's natural and that it's mineralized,
01:47 so a lot of minerals.
01:48 The water from the tap, so the big advantage of the tap water is the price.
01:52 It's between 40 and 100 times cheaper than all bottled water that you can buy.
01:59 Why do people reject tap water?
02:01 I admit that I don't understand.
02:03 It's very controlled.
02:04 It poses about the same problem as the others because it comes from phreatic taps,
02:08 but it is subsequently treated by the water treatment plants.
02:12 There are some problems that can arise,
02:14 but it decreases as the lead canals, for example,
02:17 where there is lead release,
02:19 but it's not so much the tap water that is in question,
02:21 it's rather the canals.
02:23 The rest is exactly the same problem.
02:25 It is mineralized.
02:27 There are minerals, but like minerals,
02:29 as we can find even in some other sources.
02:32 The quality of tap water is defined by limestone.
02:36 When a mineral water is hard, it means that it is very limestone.
02:40 And when it is limestone, it means that it contains calcium.
02:43 So a priori, it would be an advantage.
02:45 You shouldn't spit on tap water.
02:47 Besides, I don't know who could have the idea of spitting on tap water.
02:50 Then you have this water that invaded French crystalline.
02:54 So, frankly, I don't understand why.
02:56 It's nothing extraordinary.
02:57 It's a common source water.
02:59 It has low mineralization rates.
03:02 That is, you see, for example, 67 mg of calcium,
03:07 almost nothing in magnesium,
03:09 not much in sodium.
03:12 Anyway, it's a water that doesn't bring interest.
03:15 It dehydrates, I didn't understand.
03:16 There is a kind of fury around crystalline because it is cheap.
03:19 In fact, it gives a bottled water that gives the impression of being healthy
03:22 because we say it doesn't come from the tap.
03:24 We don't know the glass, etc., the water, if it has been soaked.
03:26 In fact, there is not much interest, but the whole of France is sending it.
03:29 Apart from these waters, which are the source water,
03:32 because it is not allowed to call itself mineral water
03:34 because there are not enough minerals,
03:35 you saw the distinction between mineral water, which has minerals,
03:37 and tap water, which is not allowed to say mineral either,
03:39 you have what are called gaseous waters.
03:41 Before, before man destroyed nature,
03:45 before, there was, and fortunately still exists, natural gaseous water.
03:50 That is to say that when it comes out at the source,
03:52 we will have a water that is sparkling,
03:54 which is rich in carbon dioxide and therefore in bicarbonate as well.
03:58 Typically, in France, we drink a lot of peregrine and perrier blood.
04:01 Today, as we no longer have natural gaseousification,
04:05 we add gaseous water, that is, we go to the perrier source,
04:08 we take water, for example, without peregrine, which is a mineral water,
04:12 but it is gaseousified later on because there is no more carbon dioxide.
04:16 Naturally, there was some, I think, for perrier a long time ago,
04:19 but there is no more today.
04:21 In supermarkets, they find everything to sell us.
04:23 We find flavored waters.
04:25 So there are lots of flavored waters.
04:27 You have lemon chouebbe, no sugar,
04:30 you have salvetta, etc.
04:33 There are lots, there are all kinds.
04:35 This one made me laugh because now they are starting to attack the health sector.
04:39 They made a green antioxidant Contrext zinc infusion with hibiscus.
04:44 I'm going to look at the composition just to have fun.
04:47 Contrext natural mineral water, 12.4% hibiscus infusion.
04:51 It's not bad, but I'm not sure it's of much interest.
04:54 3% acidifying liquid sugar.
04:56 It brings 23 calories for 250 milliliters.
04:59 It doesn't bring calories.
05:01 It's a bottle that is so marketed that we don't even know if it's worth it.
05:07 But it's part of the current industry's demand
05:10 to try to reinforce original products in such a way as to make us spend a lot of money.
05:14 There is a very good campaign around coconut water.
05:18 You know, all exotic products make you want to buy them.
05:20 It means, I have exotic products, so I want to buy them.
05:23 We attribute particular properties to it.
05:26 Coconut water is coconut water.
05:28 It doesn't contain calories.
05:31 And then we look at nature.
05:33 They can't even give me the nature of the minerals in it.
05:36 Because coconut water is water.
05:38 It's a water that tastes like coconut.
05:40 You like it, you take it.
05:42 But don't think there's a miracle.
05:44 It's 100% natural.
05:46 It has no particular properties.
05:48 It's a water.
05:50 It's not even strongly mineralized, otherwise they would have rushed to put it in.
05:53 Nice advertising campaign, nice marketing campaign.
05:56 But you'll see there's better.
05:58 You know that for some time now, everyone's been telling me about sugar cane.
06:01 What is sugar cane?
06:03 It's xylitol.
06:05 It's an edulcorant.
06:07 It's not the same as candera, sucralose, aspartame, etc.
06:10 But it's an edulcorant like them.
06:12 And it gave a reputation to the work, a little extraordinary,
06:15 the work, B-O-U-L-E-A-U, I think you got it.
06:19 And so I found in the supermarket, yes, yes, yes, yes,
06:23 work water.
06:25 So I said to myself, I'm going to look anyway, it's work water.
06:28 So what is it? It's work sap.
06:30 I took work, I compressed it,
06:32 I extracted the water inside, because each component of our humanity contains water,
06:36 and I took work water.
06:38 So why would it be interesting?
06:40 For nothing.
06:42 It's a tree's water.
06:44 We could make oak water,
06:46 what water?
06:48 Pipe water.
06:50 We can do a lot of things, but it's of no interest.
06:52 I'm sorry to destroy this kind of product,
06:54 but I hate it because it's playing on the consumer's imagination,
06:57 and it's not classy to do that.
06:59 And then, well, we wanted to have a laugh with my friend.
07:01 We did the shopping together.
07:03 First of all, the name made me laugh, it's "mémé's water".
07:06 I didn't know our grandmother was doing stuff.
07:08 So it says "energizing".
07:10 Well, what annoyed us,
07:12 you have to recognize Arnaud, who is behind the camera,
07:14 what annoyed us, it's the price of the thing.
07:16 Six bucks.
07:18 Six bucks for this brick of float.
07:20 So, what was in it?
07:22 I'll read it to you.
07:24 Water with concentrated maple.
07:26 I told you about work water,
07:28 it's maple water. 98%.
07:30 Grape concentrate.
07:32 There shouldn't be much, because there's already less than 2%.
07:34 Lemon juice with concentrate.
07:36 Matcha green tea powder.
07:38 It's a drink, it's flavored water.
07:40 It looks good.
07:42 I wouldn't buy it, but it looks good.
07:44 It's weird, but it looks good.
07:46 And it's sold to hydrate people,
07:48 for people who hate drinking water.
07:50 You know, in the old days,
07:52 people put water in wine,
07:54 because they said they didn't like water,
07:56 so they put wine in it, I don't know if they were drinking it or not.
07:58 But, well, it's people who want flavored water,
08:00 who buy this type of product,
08:02 which is really sold too expensive for not much.
08:04 And at the end of the day, you could do it yourself.
08:06 Then, it's true that we find water,
08:08 we looked at it together,
08:10 the problems, there are alkaline waters.
08:12 So, alkaline waters, because it would make the blood alkaline,
08:14 because as soon as it gets into the body,
08:16 it has to go back to the pH,
08:18 that is, the level of acidity and alkalinity of the body,
08:20 which would be good for health,
08:22 no value.
08:24 Ionized eggs,
08:26 not very interesting.
08:28 Then, more boring, distilled water,
08:30 which in some countries we drink,
08:32 it means that we remove all the minerals,
08:34 so it means that there is a mineral deficit.
08:36 And that's what led in some countries
08:38 to serious diseases in food,
08:40 because they were given distilled water in the bottles,
08:42 and so they didn't have enough minerals,
08:44 they had an intellectual delay.
08:46 Who is interested in drinking what?
08:48 In a nourishon, I didn't put it here,
08:50 we take Volvic water.
08:52 Why? Because it is low in nitrates,
08:54 and because it contains a little minerals,
08:56 so it's more interesting, there is no dry residue,
08:58 it's more interesting on the nourishon.
09:00 For teenagers, I give
09:02 highly calcic waters,
09:04 that is, Hépard, Courmayeur,
09:06 and Contrec.
09:08 I look because, not to say nonsense,
09:10 for adults, I prefer to give
09:12 exactly the same thing, Hépard, Courmayeur, Contrec,
09:14 only because they are rich in calcium,
09:16 so it promotes bone mineralization.
09:18 And then, for really old people,
09:20 Contrec and Salveta waters are preferred,
09:24 and especially for people
09:26 who have problems with a salt reduction.
09:28 That is, if I have a salt-free diet,
09:30 I give Contrec,
09:32 Salveta and Tonon.
09:34 It's just because they are waters
09:36 that are low in sodium.
09:38 So, for old people, but especially
09:40 if they have sodium problems,
09:42 otherwise I give them back,
09:44 as for teenagers.
09:46 For athletes, we obviously have an interest
09:48 in giving highly mineralized waters,
09:50 but perhaps richer in bicarbonate and salt.
09:52 That is, not the same thing as Perrier
09:54 or San Pellegrino, but for example,
09:56 Vichy-Celestin waters,
09:58 which are very rich in salt,
10:00 and therefore, which are interesting
10:02 for the athlete to retain a little water,
10:04 and which are rich in bicarbonate as well,
10:06 but almost all of them are on this area,
10:08 which is very complicated because there are a lot of things,
10:10 but in the end, it's still liquid
10:12 with minerals, and then
10:14 small additions on the right and left.
10:16 In any case, I will remain faithful to two things,
10:18 as I am a great athlete,
10:20 the Vichy-Celestin,
10:22 and the Audiorobinet, because it is the cheapest.
10:24 If you liked this video,
10:26 you like, you share,
10:28 you comment, you criticize,
10:30 you suggest videos,
10:32 and I'll see you soon, friends!
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10:38 It's disgusting, but it's desalting.
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