{"id":1042,"date":"2025-10-17T14:05:29","date_gmt":"2025-10-17T14:05:29","guid":{"rendered":"https:\/\/www.carole-equeter.com\/?p=1042"},"modified":"2025-10-29T11:49:06","modified_gmt":"2025-10-29T11:49:06","slug":"le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2","status":"publish","type":"post","link":"https:\/\/www.carole-equeter.com\/en\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/","title":{"rendered":"Le pain au quotidien : alli\u00e9 sant\u00e9 ou simple plaisir gourmand ?"},"content":{"rendered":"[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb1px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb min_height=\u00a0\u00bb416.5px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p><a href=\"https:\/\/www.carole-equeter.com\/\"><\/a><\/p>\n<p>Le sucre est souvent point\u00e9 du doigt. Pourtant, sans lui, nos cellules seraient incapables de fonctionner correctement.<br \/>Il est notre carburant premier (<em>mais pas l\u2019unique carburant<\/em>), indispensable \u00e0 la production d\u2019\u00e9nergie.<\/p>\n<p><a href=\"https:\/\/www.carole-equeter.com\/\"> <\/a><\/p>\n<p>Mais tous les sucres ne se valent pas, et leur effet sur notre organisme varie consid\u00e9rablement selon leur <strong>structure<\/strong> et leur <strong>vitesse d\u2019absorption<\/strong>.<br \/>Alors, comment faire la diff\u00e9rence entre les <strong>sucres complexes<\/strong> et les <strong>sucres simples<\/strong>, et surtout, comment mieux g\u00e9rer leur impact sur notre glyc\u00e9mie ?<\/p>\n<h2 class=\"wp-block-heading\"><\/h2>\n<p>&nbsp;<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.carole-equeter.com\/wp-content\/uploads\/2025\/10\/Sucre-perle-Carole.jpg\u00a0\u00bb title_text=\u00a0\u00bbSucre perl\u00e9 &#038; Carole\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb33px||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<h2 class=\"wp-block-heading\">\ud83c\udf5e Les sucres complexes : une \u00e9nergie plus durable<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:post-content --> <!-- wp:paragraph --><\/h2>\n<p>Ce qu\u2019on appelait autrefois les <em>sucres lents<\/em> correspond aujourd\u2019hui aux <strong>glucides \u00e0 faible index glyc\u00e9mique (IG)<\/strong>.<br \/>On les retrouve principalement dans les <strong>f\u00e9culents<\/strong> : c\u00e9r\u00e9ales, produits \u00e0 base de farine, <strong>p\u00e2tes, <\/strong>riz, pommes de terre et l\u00e9gumineuses.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>Le sucre que l\u2019on retrouve dans ces aliments est principalement sous forme d\u2019<strong>amidon<\/strong>, une longue cha\u00eene de mol\u00e9cules de glucose enroul\u00e9es en spirales.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>Comme nos cellules ne peuvent utiliser que le glucose libre, l\u2019organisme doit d\u2019abord d\u00e9couper ces cha\u00eenes en unit\u00e9s simples \u2014 un processus qui prend du temps (<em>d\u2019o\u00f9 leur appellation d\u2019autrefois : les sucres lents<\/em>).<br \/>R\u00e9sultat : le glucose est lib\u00e9r\u00e9 progressivement dans le sang, procurant une \u00e9nergie stable et limitant les pics de glyc\u00e9mie.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:quote --><\/h2>\n<blockquote class=\"wp-block-quote\"><p><!-- wp:paragraph --><\/p>\n<p>\ud83d\udca1 <em>Tous les f\u00e9culents ne se comportent pas de la m\u00eame mani\u00e8re !<\/em><br \/>Un riz blanc tr\u00e8s cuit ou une pur\u00e9e de pommes de terre provoquent une hausse glyc\u00e9mique plus rapide qu\u2019un riz complet ou des lentilles.<br \/>Le <strong>degr\u00e9 de cuisson<\/strong>, la <strong>pr\u00e9sence de fibres<\/strong> et m\u00eame le <strong>refroidissement<\/strong> des aliments (qui augmente la part d\u2019amidon r\u00e9sistant) influencent leur effet sur la glyc\u00e9mie.<br \/>Voil\u00e0 pourquoi il est pr\u00e9f\u00e9rable de <strong>cuire les p\u00e2tes \u201cal dente\u201d<\/strong>, pour limiter la d\u00e9gradation de l\u2019amidon et donc l\u2019\u00e9l\u00e9vation trop rapide de la glyc\u00e9mie.<\/p>\n<p><!-- \/wp:paragraph --><\/p><\/blockquote>\n<h2 class=\"wp-block-heading\"><!-- \/wp:quote --> <!-- wp:separator --><\/h2>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h2 class=\"wp-block-heading\"><!-- \/wp:separator --> <!-- wp:heading --><\/h2>\n<h2 class=\"wp-block-heading\">\ud83c\udf6d Les sucres simples : une absorption \u00e9clair<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Face \u00e0 eux, les <strong>sucres simples<\/strong>, longtemps appel\u00e9s <em>sucres rapides<\/em>, regroupent les <strong>monosaccharides<\/strong> (comme le glucose ou le fructose) et les <strong>disaccharides<\/strong> (comme le saccharose, notre sucre de table, issu de la betterave sucri\u00e8re ou de la canne \u00e0 sucre).<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>Ces mol\u00e9cules sont d\u00e9j\u00e0 courtes et donc <strong>tr\u00e8s rapidement absorb\u00e9es<\/strong> par notre organisme.<br \/>Le glucose peut \u00eatre utilis\u00e9 directement par les cellules, tandis que le saccharose \u2014 form\u00e9 d\u2019une unit\u00e9 de glucose et d\u2019une unit\u00e9 de fructose \u2014 est rapidement scind\u00e9 dans l\u2019intestin avant d\u2019\u00eatre m\u00e9tabolis\u00e9.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>C\u2019est ce qui explique le <strong>pic glyc\u00e9mique \u00e9lev\u00e9<\/strong> qui suit la consommation de sucreries, de p\u00e2tisseries ou de boissons sucr\u00e9es.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:separator --><\/h2>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h2 class=\"wp-block-heading\"><!-- \/wp:separator --> <!-- wp:heading --><\/h2>\n<h2 class=\"wp-block-heading\">\ud83e\uddec La glyc\u00e9mie et le r\u00f4le de l\u2019insuline<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>La <strong>glyc\u00e9mie<\/strong> d\u00e9signe la concentration de glucose dans le sang.<br \/>Apr\u00e8s un repas, cette glyc\u00e9mie augmente naturellement. Pour \u00e9viter qu\u2019elle ne monte trop haut, le pancr\u00e9as s\u00e9cr\u00e8te une hormone essentielle : <strong>l\u2019insuline<\/strong>.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>Le r\u00f4le de l\u2019insuline est de permettre au glucose d\u2019entrer dans les cellules, o\u00f9 il sera soit utilis\u00e9 comme source d\u2019\u00e9nergie, soit stock\u00e9 sous forme de glycog\u00e8ne dans le foie et les muscles.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>Mais lorsque la glyc\u00e9mie monte trop vite \u2014 par exemple apr\u00e8s la consommation de sucres simples \u2014, l\u2019organisme lib\u00e8re une grande quantit\u00e9 d\u2019insuline.<br \/>Cette \u201cr\u00e9ponse insulinique\u201d peut parfois \u00eatre excessive, entra\u00eenant une chute rapide du taux de sucre dans le sang, d\u2019o\u00f9 la sensation de fatigue ou de fringale qui s\u2019ensuit.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>\ud83d\udc49 D\u2019o\u00f9 l\u2019importance de favoriser les aliments \u00e0 lib\u00e9ration lente, qui permettent de maintenir une glyc\u00e9mie plus stable tout au long de la journ\u00e9e.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:separator --><\/h2>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h2 class=\"wp-block-heading\"><!-- \/wp:separator --> <!-- wp:heading --><\/h2>\n<h2 class=\"wp-block-heading\">\u2696\ufe0f Mieux g\u00e9rer sa consommation de sucre au quotidien<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Quelques gestes simples permettent de garder une glyc\u00e9mie plus stable :<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:heading {\"level\":3} --><\/h2>\n<h3 class=\"wp-block-heading\">1. Associer les sucres \u00e0 des fibres, des prot\u00e9ines ou des lipides (<em>graisses<\/em>)<\/h3>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Par exemple, consommer un dessert sucr\u00e9 <strong>\u00e0 la fin d\u2019un repas complet<\/strong> plut\u00f4t qu\u2019en collation isol\u00e9e.<br \/>Les fibres, prot\u00e9ines et graisses ralentissent l\u2019absorption du glucose.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:heading {\"level\":3} --><\/h2>\n<h3 class=\"wp-block-heading\">2. Privil\u00e9gier les f\u00e9culents complets ou semi-complets<\/h3>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Le pain complet ou au levain a g\u00e9n\u00e9ralement un index glyc\u00e9mique plus bas que le pain blanc, notamment gr\u00e2ce au son et \u00e0 l\u2019enveloppe du grain.<br \/><em>(Mais attention : selon la farine et la recette, l\u2019IG peut varier !)<\/em><\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:heading {\"level\":3} --><\/h2>\n<h3 class=\"wp-block-heading\">3. Ne pas sauter les f\u00e9culents au repas<\/h3>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Un apport suffisant en glucides complexes aide \u00e0 tenir entre les repas et \u00e9vite les envies de sucre en fin de journ\u00e9e.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:heading {\"level\":3} --><\/h2>\n<h3 class=\"wp-block-heading\">4. Varier ses sources de sucre<\/h3>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Certains sucres naturels, comme le miel, pr\u00e9sentent un index glyc\u00e9mique plus mod\u00e9r\u00e9, mais leur impact d\u00e9pend du type de miel et de la quantit\u00e9 consomm\u00e9e.<br \/>\u27a1\ufe0f <em>On en parlera plus en d\u00e9tail dans un prochain article !<\/em> \ud83c\udf6f<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:separator --><\/h2>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h2 class=\"wp-block-heading\"><!-- \/wp:separator --> <!-- wp:heading --><\/h2>\n<h2 class=\"wp-block-heading\">\ud83c\udf38 En r\u00e9sum\u00e9<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Le sucre n\u2019est ni un poison ni un ange : c\u2019est une mol\u00e9cule essentielle, mais \u00e0 consommer avec conscience et \u00e9quilibre.<br \/>Apprendre \u00e0 distinguer les diff\u00e9rents types de glucides et \u00e0 les associer judicieusement, c\u2019est la cl\u00e9 pour garder une \u00e9nergie stable, pr\u00e9venir les fringales et prendre soin de sa sant\u00e9 sans renoncer au plaisir.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:separator --><\/h2>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h2 class=\"wp-block-heading\"><!-- \/wp:separator --> <!-- wp:heading --><\/h2>\n<h2 class=\"wp-block-heading\">\ud83d\udcda Pour aller plus loin<\/h2>\n<h2 class=\"wp-block-heading\"><!-- \/wp:heading --> <!-- wp:paragraph --><\/h2>\n<p>Si le lien entre science et cuisine vous passionne, retrouvez tous mes conseils dans mes <a href=\"https:\/\/www.carole-equeter.com\/boutique\/\">livres<\/a> et lors de mes <a href=\"https:\/\/www.carole-equeter.com\/ateliers\/\">ateliers culinaires<\/a>.<br \/>On y explore en profondeur la chimie des aliments, la nutrition intelligente et l\u2019art d\u2019\u00e9quilibrer plaisir et sant\u00e9 dans l\u2019assiette.<\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/h2>\n<p>\ud83d\udc49 <a href=\"https:\/\/www.carole-equeter.com\/\">D\u00e9couvrir mes ouvrages et ateliers<\/a><\/p>\n<h2 class=\"wp-block-heading\"><!-- \/wp:paragraph --><\/h2>\n<p>&nbsp;<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"<p>Le sucre est souvent point\u00e9 du doigt. Pourtant, sans lui, nos cellules seraient incapables de fonctionner correctement.Il est notre carburant premier (mais pas l\u2019unique carburant), indispensable \u00e0 la production d\u2019\u00e9nergie. Mais tous les sucres ne se valent pas, et leur effet sur notre organisme varie consid\u00e9rablement selon leur structure et leur vitesse d\u2019absorption.Alors, comment faire [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[27,28,29,30,31,32,33,34],"class_list":["post-1042","post","type-post","status-publish","format-standard","hentry","category-good-healthy","tag-cuisine","tag-farine","tag-gluten","tag-levure","tag-nutrition","tag-pain","tag-sante","tag-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le pain au quotidien : alli\u00e9 sant\u00e9 ou simple plaisir gourmand ? - Carole Equeter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.carole-equeter.com\/en\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le pain au quotidien : alli\u00e9 sant\u00e9 ou simple plaisir gourmand ? - Carole Equeter\" \/>\n<meta property=\"og:description\" content=\"Le sucre est souvent point\u00e9 du doigt. Pourtant, sans lui, nos cellules seraient incapables de fonctionner correctement.Il est notre carburant premier (mais pas l\u2019unique carburant), indispensable \u00e0 la production d\u2019\u00e9nergie. Mais tous les sucres ne se valent pas, et leur effet sur notre organisme varie consid\u00e9rablement selon leur structure et leur vitesse d\u2019absorption.Alors, comment faire [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.carole-equeter.com\/en\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Carole Equeter\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/DrCaroleEqueter\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-17T14:05:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-29T11:49:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.carole-equeter.com\/wp-content\/uploads\/2025\/09\/qui_est_carole_equeter.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carole Equeter\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carole Equeter\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\"},\"author\":{\"name\":\"Carole Equeter\",\"@id\":\"https:\/\/www.carole-equeter.com\/en\/#\/schema\/person\/9b605a4dd7b7dbcdb086793b39d80b19\"},\"headline\":\"Le pain au quotidien : alli\u00e9 sant\u00e9 ou simple plaisir gourmand ?\",\"datePublished\":\"2025-10-17T14:05:29+00:00\",\"dateModified\":\"2025-10-29T11:49:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\"},\"wordCount\":1178,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.carole-equeter.com\/en\/#organization\"},\"keywords\":[\"cuisine\",\"farine\",\"gluten\",\"levure\",\"nutrition\",\"pain\",\"sant\u00e9\",\"science\"],\"articleSection\":[\"Good &amp; Healthy\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\",\"url\":\"https:\/\/www.carole-equeter.com\/le-pain-au-quotidien-allie-sante-ou-simple-plaisir-gourmand-2\/\",\"name\":\"Le pain au quotidien : alli\u00e9 sant\u00e9 ou simple plaisir gourmand ? 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