There’s a new way of preserving food under vacuum, from a French company that uses a clever system to suck out the air from the glass container in which you put your food or leftovers.

I would like to make it clear that I am not being paid by anyone to write this, as indeed are all the articles on this natural medicine blog, which are written freely and without sponsorship. I write this because I use it and recommend it to you for your health … and your wallet.

No more plastic Tupperware with synthetic materials that may contain phthalates, which are endocrine disruptors and can contaminate your food.
Because airtight containers are made of glass, and glass is a neutral material without chemicals that can poison your food.

With this simple method , you can keep your food fresh five times longer. As the system draws in air, it draws out oxygen, the element that oxidizes our food and causes it to age prematurely once it has been exposed to the air.

To maintain good health, the body needs sufficient vitamins and trace elements. But it’s these fragile elements that are the first to be destroyed by oxidation.

ince the dawn of time, we have sought to preserve our food for longer. Salt has been used for a very long time. Apart from the fact that foods preserved in salt retain a pronounced salty taste that destroys their taste value, many cases of gastritis and stomach cancer have been attributed to this type of preservation, which was abandoned with the advent of electricity and the electric refrigerator.

Cold storage keeps food longer. Cold, vacuum-packed food keeps 5 times longer.

A mother, Anne-Sophie, Prud’Homoz, spreads the word about this technique, the air extractor and glass containers. She’s the one who gave us all the tips on how to preserve better.

We’d like to thank her, because as a medical nutritionist, I’m very sensitive to the preservation of food and the maintenance of its taste and nutritional quality. We’ve been using this device at home for six months now, and we’re extremely satisfied with it, because we keep our food fresh for much longer, and consume products that are much fresher and retain all their flavor, without oxidation.

So don’t hesitate to contact Anne-Sophie if you’d like to find out more about this technique and invest in equipment that will be reimbursed for the savings you make.

All in all, vacuum-packed foods are preserved in more natural containers, retaining their minerals, vitamins, trace elements and taste, without contact with chemical plastics. Savings at every level: less shopping, less waste, lower health costs. What more could you ask for?

www.moninstantgourmand.fr