Hi everyone this is Monica Reinagel and you're listening to the

nutrition divas quick and dirty tips for eating well and feeling fabulous.

As many of you know by now I spent the last eating well and feeling fabulous.

As many of you know by now, I spent the last week or so traveling in France.

I enjoyed some wonderful French cuisine on my trip,

and I really tried to adopt the French attitude toward food.

After all, despite their notoriously rich food,

the French have much lower rates of obesity

than we do here in the US with all our sugar-free,

low-carb and fat-free foods.

I've talked about the so-called French paradox before.

In fact, while I unpack and recover from my jet lag,

here's my episode on mastering the art of French eating for you to enjoy.

Bonapetit.

Now, those discovering Oat cuisine for the very first time are going to be shocked, shocked to discover just how much butter and cream is involved.

Look, if you're going to get in on this trend, you're going to have to make peace with butterfat and fast.

When I went to culinary school, the entire first year focused on traditional French

technique.

That means we cooked with a pound of butter in one hand and a liter of cream in the other.

Now personally, I really wouldn't want to eat this way 100% of the time,

but there's a reason that these techniques are considered the foundation of modern cooking.

Perhaps more than any other culture, The French developed and codified culinary science and elevated cooking to a fine art.

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