Refining, a practice from another time that degrades our food and our cosmetics

Did you know that sugar, flour, salt for example are not naturally of this white or even very white color? You may not know that before arriving in your cupboards these products, like some oils, have first undergone technical refining processes. This often unrecognized principle eliminates reactive substances and allows these foods to be stored without deterioration for a longer period of time.
But if this purely logistical and financial aspect made it possible to avoid shortages during periods of war or insufficient production by facilitating storage, it also benefited manufacturers who, in order to meet growing demand, favored and perpetuated this principle! The result is on the one hand a depletion of these nutrients (minerals, vitamins, fibers) and on the other hand a poorer absorption of the latter.

What are the main foods affected by refining?

 Vegetable oils 

The refining of these substances which are so dear to us is operated to stabilize them over time and facilitate their conservation but obviously to the detriment of their nutritional benefits such as vitamin E, essential fatty acids, We had written a complete article on refining oils to explain the importance of virgin oils in cosmetics. For those who have not read it, here is the link

 Sugar, salt and grain products

Their refining consists of a bleaching operation by removing germs and fine husks, but this is where vitamins, minerals, trace elements, enzymes and fibers are concentrated. Thus the sugar is reduced to concentrated white sucrose which can come from beets or sugar cane. The reprocessing operations are however much less for the sugar obtained from the beet, which is naturally white. The salt, which is gray at the base, is freed during the refining of its moisture and its mineral salts and reduced to only white sodium chloride in the form of small dry grain facilitating the dusting. Cereal flours (wheat, corn, rice, oats, barley, etc.) are bleached and thus stripped of their envelope rich in fibers and their germ rich in micronutrients to provide in particular a "white" bread.


A conviction that materializes in our cosmetics

The awareness and the consequences of the calamity represented by the refining of food continues to grow with an increase in diseases of the intestines, metabolic disorders and disorders, excess weight in particular without counting the impact on our skin. We are fortunate today that we can finally find unrefined sugar, wholemeal bread and a whole host of other products without any problems. It is up to us to adapt our lifestyle to make room for a different consumption favoring these non-reprocessed and fresh foods.
At L'ODAÏTÈS, we have been initiated since the beginning of our history into the virtues of raw plant extracts allowing the preservation of all their biological richness. We have experienced and observed with our own eyes the fabulous results of our cosmetics made from these raw and original substances such as virgin vegetable oils, fresh Aloe vera juice, cold-pressed extract of date pulp, etc…. For this, we have a drastic sourcing of substances with precise specifications for each raw material allowing in particular to preserve it away from air and light until manufacturing. We select and maintain a very close relationship with each of our growers and suppliers. We know their terroir perfectly. We also worked downstream with a very specific choice of packaging. The technologies inherent in each container are chosen according to the nature of each of our treatments: vacuum, inert gas, brown flask, etc. to thus preserve their intrinsic quality.