{"id":11831,"date":"2022-12-12T10:51:49","date_gmt":"2022-12-12T10:51:49","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/radio-frankrike-chlorella\/"},"modified":"2025-10-07T16:35:22","modified_gmt":"2025-10-07T16:35:22","slug":"radio-frankrike-chlorella","status":"publish","type":"post","link":"https:\/\/www.echlorial.se\/blog\/radio-frankrike-chlorella\/","title":{"rendered":"Radio France pratar om Chlorella!"},"content":{"rendered":"\n

F\u00f6r att fira eChlorials 20-\u00e5rsjubileum bes\u00f6kte No\u00e9mie Philippot, journalist p\u00e5 France Bleu Is\u00e8re, oss f\u00f6r att diskutera v\u00e5ra framsteg och planer. V\u00e5rt team sitter nu bekv\u00e4mt installerat p\u00e5 Espace Harmonia<\/a> i Vaulx Milieu f\u00f6r att utveckla sin verksamhet. I intervjun mellan Muriel Cathaud<\/a>, grundare av Intellimed (eChlorial) och journalisten, n\u00e4mns egenskaperna hos chlorella<\/strong><\/a> och dess dragningskraft p\u00e5 toppkockar som Pierre Gagnaire<\/a>, som gillar att inf\u00f6rliva plankton i sin matlagning!<\/p>\n\n\n\n

Nedan finns en inspelning av intervjun:<\/strong><\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n
Intervju France Bleu – Muriel Cathaud \/ No\u00e9mie Philippot – eChlorial. K\u00e4lla: France Bleu<\/figcaption><\/figure>\n\n\n\n

Utdrag ur intervjun:<\/h3>\n\n\n\n

Detta f\u00f6retag fr\u00e5n Nord-Is\u00e8re s\u00e4ljer mikroalger till stj\u00e4rnkockar<\/h2>\n\n\n\n

Av No\u00e9mie Philippot<\/em>
T\u00e4nk om du \u00e5t t\u00e5ng f\u00f6r att ge din kropp en boost? Det \u00e4r vad Intellimed, ett f\u00f6retag baserat i Vaulx Milieu i Nord-Is\u00e8re-regionen, har att erbjuda. F\u00f6retaget firar 20-\u00e5rsjubileum och planerar att expandera till den amerikanska marknaden.<\/strong><\/p>\n\n\n\n

\"\"
Mikroalgerna Chlorella, Spirulina, Astaxanthin, Omega 3<\/figcaption><\/figure><\/div>\n\n\n\n

Chlorella \u00e4r en pytteliten alg med f\u00f6rdelar som Intellimed framh\u00e5ller. Den har marknadsf\u00f6rts i Frankrike i 20 \u00e5r. Den \u00e4r fortfarande mindre v\u00e4lk\u00e4nd \u00e4n spirulina, men Muriel Cathaud har f\u00f6r avsikt att g\u00f6ra den till ett k\u00e4nt namn. F\u00f6r att expandera flyttade hon f\u00f6r drygt ett \u00e5r sedan sin verksamhet fr\u00e5n hemmet till Espace Harmonias lokaler i Vaulx-Milieu i norra Is\u00e8re. P\u00e5 internet har hon tagit namnet p\u00e5 det produktm\u00e4rke hon s\u00e4ljer: eChlorial.<\/p>\n\n\n\n

France Bleu Is\u00e8re: Ert f\u00f6retag firar 20-\u00e5rsjubileum. Vad \u00e4r dess historia? F\u00f6r allt b\u00f6rjade ju v\u00e4ldigt sm\u00e5tt…<\/strong><\/p>\n\n\n\n

Muriel Cathaud:<\/strong> Ja, det b\u00f6rjade f\u00f6r 20 \u00e5r sedan med att skapa ett konsultf\u00f6retag f\u00f6r teknik\u00f6verf\u00f6ring. Och samtidigt uppt\u00e4ckte jag en liten alg som jag anser vara… inte magisk, men oerh\u00f6rt v\u00e4rdefull f\u00f6r h\u00e4lsan, genom en v\u00e4n som hade hj\u00e4lpt till att utveckla metoden f\u00f6r att producera denna alg i ett glasr\u00f6r f\u00f6r att f\u00e5 en extremt ren och ren produkt. Han f\u00f6reslog att jag skulle marknadsf\u00f6ra den i Frankrike, och den h\u00e4r lilla algen kallas chlorella.<\/p>\n\n\n\n

Vilken effekt har den p\u00e5 h\u00e4lsan?<\/strong><\/p>\n\n\n\n

Det \u00e4r en cocktail av n\u00e4rings\u00e4mnen som \u00e4r extremt gynnsamma f\u00f6r h\u00e4lsan. F\u00f6r det f\u00f6rsta eliminerar den de brister som vi alla har, och dess f\u00f6rsta f\u00f6rdel \u00e4r att arbeta p\u00e5 tarmen, p\u00e5 tarmens mikrobiota<\/a>. Det f\u00f6rsta den g\u00f6r \u00e4r att reng\u00f6ra och \u00e5terbalansera den.<\/p>\n\n\n\n

T\u00e4nk p\u00e5 att detta inte \u00e4r en produkt som bara kan anv\u00e4ndas hemma. Kockar som kallar p\u00e5 dig!<\/strong><\/p>\n\n\n\n

Ja, det \u00e4r en produkt som f\u00f6rblir konfidentiell f\u00f6r alla. Men toppkockar, som \u00e4r v\u00e4linformerade, och vissa som \u00e4r mycket intresserade av produkter fr\u00e5n Asien, i synnerhet kockar som…<\/p>\n\n\n\n

Hela artikeln : <\/strong>Detta f\u00f6retag fr\u00e5n Nord-Is\u00e8re s\u00e4ljer mikroalger till stj\u00e4rnkockar<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00f6r att fira eChlorials 20-\u00e5rsjubileum bes\u00f6kte No\u00e9mie Philippot, journalist p\u00e5 France Bleu Is\u00e8re, oss f\u00f6r att diskutera v\u00e5ra framsteg och planer. V\u00e5rt team sitter nu bekv\u00e4mt installerat p\u00e5 Espace Harmonia i Vaulx Milieu f\u00f6r att utveckla sin verksamhet. I intervjun mellan Muriel Cathaud, grundare av Intellimed (eChlorial) och journalisten, n\u00e4mns egenskaperna hos chlorella och dess […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[710,607],"tags":[609],"acf":[],"yoast_head":"\nRadio France pratar om Chlorella!<\/title>\n<meta name=\"description\" content=\"I intervjun mellan Muriel Cathaud, grundare av Intellimed, och journalisten n\u00e4mns chlorellans egenskaper och i synnerhet dess intresse f\u00f6r toppkockar som Pierre Gagnaire som gillar att inf\u00f6rliva plankton i sin matlagning!\" \/>\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.echlorial.se\/blog\/radio-frankrike-chlorella\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" 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