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Here
you can read about those foods which have been deemed appropriate
for this expedition's diet.
Pemmican
Pemmican, based on Nordic recipes is quite a complicated culinary
dish based on beef, bacon, ham, beef and veal fat, carrots, leeks,
celery, red cabbage, soya, bamboo, bran wheat, roast onion, blackcurrant,
sesame, mustard grains, wheatgerm oil, nettles, salt and seasoning.
Rich in animal proteins it provides an ideal meaty taste, and
equally it is rich in vitamins. Very rich in fats, it provides
a good balance of fatty acids with a substantial quantity of mono-unsaturates.
The freeze-dried product contains 7% minerals, 19% proteins and
74% fats. Its calorie content is 7411 kcal/kg.
Anhydrous milk fats (AMF)
Anhydrous milk fat (AMF) is exclusively obtained from milk, cream
or butter of the very best quality. No neutralising substance
is added. It is obtained by centrifugation. This allows all the
water to be completely extracted and ???? non-fat dry matter.
???? The low melting point, 20°C, allows the ideal fluidity
at very low temperatures. This is very important during the expedition,
because as soon as the product is put in the mouth, it melts.
To lower the melting point, the proportion of mono-unsaturated
fatty acids (oleic acid) which gives an additional nutritional
benefit to AMF compared to ordinary butter. It provides 9000 kcal
per kg of raw product.
Protein Powder
Made from proteins of vegetable origin (soya) and animal (eggs
and milk casein), milk powder provides for a small volume all
the essential amino acids in the proportion required, which gives
it a biological value of 100.
Ground Cereals
This is made up of several cereals (rye, buckwheat, oats, millet,
German wheat, quinoa, where the whole grains are crushed in a
mill. There is no separation between the flour, bran and germ.
Like muesli they have a very low glycaemic index and are very
rich in fibres; this flour is still live as it still contains
vitamins, mineral salts, trace elements and cultures which time,
heat and light have not yet damaged.
Muesli
Based mainly on German wheat, oats, wheat and dried fruits. The
German wheat (triticum spelta) is a traditional wheat cultivated
in semi-elevated altitudes, and the grain remains intact at harvest.
Although a little less rich in energy, this cereal is far better
balanced and enjoyable because it contains both starch and proteins
and provides a substantial amount of fibre which are all necessary
factors in nutrition. It is also rich in vitamin B1. Muesli is
an excellent source of slow release sugars with a glycaemic index
of 60%.
Olive Oil
The choice fell to this oil because it is particularly rich in
omega fatty acids, the first pressing of the oil provides the
main supply of poly-unsaturates which are vital for the living
organism. The oil is incorporated in the AMF in order to achieve
a solid fat from 5-10°C.
Cheese
Cheese is also a nutritional source of great interest because
of the provision of high value protein and its high fat content.
The cheese in question is a traditional alpine hard cheese (from
the Valais region). The product itself contains: 18% water, 30.4%
proteins, 49.1% fats, 0.5% carbohydrates, and provides 5655 kcal/kg.
It supplies all the body's calcium needs.
Oleaginous fruits
This is a mixture of sesame, sunflower, flax, marrow, nuts, almonds
and cashew nuts. Rich in mono fatty acids and poly unsaturates,
they have a low glycaemic index and provide a useful quantity
of polyunsaturated oil.
Soups
These are essentially a source of carbohydrates. The choice fell
to three types of freeze-dried soups for which the calorific value
is 4700 kcal per kg of dried product.
Chocolate
Source of rapid-release sugars, chocolate has been included because
of its emotional powers and the kick-start it gives, both physically
(through its discharge of sugar into the blood) and psychologically.
Its mere taste sends us straight back to the tens of thousands
of images of childhood and a vital feeling of well-being in such
a hostile environment.
Raw Sugar
This is unrefined ground cane sugar. As well as the taste of sugar
it also brings essential mineral salts for its own catabolism,
the glycaemic index is 80% rather than the 100% for pure glucose.
Mashed Potatoes and Couscous
The glycaemic index is rather high but the energy value is quite
substantial. Its consistency increases the size of the ration,
helping to make it more satisfying.
Drinks for the expedition
With such a high metabolic rate the consumption of water is very
important. Every day 4.5 to 5 kg of snow are converted to water
for the preparation of drinks : morning coffee, tea during the
day and infusions in the evening.
Coffee
Caffeine, which stimulates the suprarenal glands in humans, will
produce in excessive quantity hormones which encourage hyperglycaemia.
Therefore instant decaffeinated coffee is preferred.
Tea
The perfect polar drink. Tea is rich in theine, which like coffee
has a tendency to over-stimulate the suprarenal glands and gives
only a passing high. However, tea has its own anti-theine device,
tannins. In fact, tannins will block out the theine molecules.
However in order to do that the tea needs to infuse for some time.
Moreover, these tannin complexes are powerful free anti-radicals:
they assist the body in eliminating toxins produced through permanent
muscular exercise and digestion.
Infusions
Taken in the evening they help the body to refuel with water.
Depending on the plant types they contain, they also have beneficial
active ingredients.
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