Health

After a rebound observed at the start of the year, the flu epidemic finally seems to be receding. Indeed, in his last weekly update published on March 8, Public Health France evokes a drop in influenza activity in six regions of France.

A particularly severe flu epidemic affecting the entire population

This year, the flu was particularly severein particular because of a new strain of the virus, that of type B/Victoria. During week 9 (February 27 to March 5), the flu epidemic was in its 15th weekeither longer than the average for epidemics since 2010 (11 weeks). “Since week 40-2022 (October 3-9), among the 108,584 deaths reported in mainland France by electronic death certificate, 1,353 (1.2%) were with a mention of influenza as a morbid condition that directly caused or contributed to the death“, details the press release from Public Health France.

Among these patients, 12 were under the age of 15. In addition, 149 were between the ages of 15 and 64 and 1,192 were 65 and over. Thus, despite a prevalence among older people, this epidemic affects all categories of the population. “This season is also characterized by: marked severity, particularly among 15-44 year olds and 45-64 year olds“, explains Public Health France.

Influenza: influenza activity remains stable in 7 regions

However, if the epidemic is particularly strong this year, it seems to be receding on national territory. In its last point, Public Health France evokes a “slight decrease in influenza indicators in the city for all ages“. Indeed, six regions observe a decrease in contamination according to the health agency. Nevertheless, the other seven regions remain stable. Despite everything, Public Health France specifies: “11 out of 13 regions remain in the epidemic phase“. The two regions that are no longer in the epidemic phase are Nord-Pas-de-Calais and Normandy.

“Virological monitoring, however, indicated a still active circulation of influenza viruses in the city and in the hospital. (positivity rate of 33% and 6% respectively)although decreasing for the 3rd consecutive week”, warns Public Health France. Thus, if the signals are rather positive, the epidemic is not behind us yet. So you have to be careful to avoid getting sick.

Medisite takes stock of the 6 regions in which the influenza epidemic continues to decline.

It is always difficult for a woman to put up with the fact that youth is leaving. And if you can “tighten up” the figure by dropping extra pounds, and as a result, look more youthful, then everything is not so simple with the face.

It is very sad to see that fleas appear, the skin becomes flabby and sags down. Many did such a “trick” in front of the mirror – they pulled the skin around the temples up with their fingers and watched with pleasure how the chin was sharpened, the cheekbones were outlined and the oval of the face became like that of a twenty-year-old. But how to fix this effect without the help of fingers?

Do not despair – both the figure and the face can be quite “returned” into place with simple exercises. About one – accessible and easy to perform – the osteopathic doctor told.

He showed on video, how to tighten the oval of the face at home, and explained what other health benefits this exercise gives.

We don’t always think regarding it, but many cheeses do not undergo any fermentation before being consumed! Focus on the large family of unfermented cheeses !

What is an unfermented cheese?

Visually, we recognize a unfermented cheese to the fact that it has no crust. And for good reason, this type of cheese does not go through the manufacturing process during which it is formed. Thus, non-fermented cheeses result from a shortened manufacturing process: only curdling (which allows the milk to coagulate) and draining are necessary to make this type of cheese. On the other hand, for all other cheeses – therefore fermented cheeses – salting and maturing follow, during which the addition of lactic ferments or rennet will cause fermentation. Unfermented cheeses are also called cream cheese.

Non-firm cheese: what nutritional and health benefits?

Unctuous, creamy, fresh cheeses are among the lowest calorie cheeses. This is explained by the fact that they are not very dry and therefore contain a high percentage of humidity. But we know, the more water a cheese contains, the less calories it has ! They are therefore a very good choice for people looking to lighten up (without being deficient in calcium) or more simply watching their caloric intake.

Fresh cheeses are also interesting from a nutritional point of view due to their high levels of calcium, vitamins A and D, and protein.

Unfermented cheeses also have the particularity of containing a lot of bacteria that will promote the proper functioning of the microbiota (we say that they are probiotics), which, as we know, has an impact on our health as a whole.

What are unfermented cheeses?

Cottage cheese, cottage cheese, petit-suisse, broccio, Saint-Morêt, tricota, cottage cheese, feta, mozzarella, fresh square, mascarpone… Here are some of the best-known unfermented cheeses, but they are not the only ones! This family includes all cheeses that have not undergone fermentation and that can be recognized by the absence of a rind. And they are almost all present in the top 10 of the least fatty cheeses!

Unfermented cheese and lactose

In people with lactose intolerance, the body is unable to digest the main sugar in milk, lactose. For them, the ingestion of this on this can cause diarrhea, vomiting, nausea, stomach aches, bloating, flatulence but also joint disorders, headaches… In the case of cheeses, it is the fermentation process that allows the transformation of lactose into lactase and, thus, allows then to make almost all traces of lactose disappear. Thus, the longer fermentation and ripening last, the fewer traces of lactose there are in a cheese. Logically, fresh cheeses do not go through this stage of fermentation and, in fact, have a (higher) lactose content compared to other cheeses. If one is sensitive, intolerant or allergic to lactosebetter avoid consuming unfermented cheeses and favor cheeses that have undergone a long ripening period.