Gluten-Free Cooking. Question and answer book with recipes
9.99 €
In stock
Gluten-Free Cooking. Question and answer book with recipes
9.99 €
Alla Vladimirovna Pogozheva is a doctor of medical sciences, professor of FGBUN FIC Nutrition and Biotechnology (formerly - Institute of Nutrition, Russian Academy of Medical Sciences), a doctor of the highest category, the author of more than 750 scientific papers, including 10 manuals for doctors, 3 collections of recipes for public catering, as well as 25 monographs and 30 popular science books on healthy and therapeutic nutrition.
During her work at the Institute of Nutrition she developed new nutritional approaches to the treatment of atherosclerosis, ischemic heart disease, hypertension, correction of metabolic disorders, obesity and other alimentary-dependent diseases. Relying on almost a century of experience of the Institute of Nutrition, his own scientific data, the author offers to adjust your diet in the presence of intolerance to certain products based on the principles of healthy eating.
The main thing in the book - a large number of recipes recommended in case of intolerance to certain foods of different groups, given in the usual order of their presentation - breakfasts, appetizers, first courses, second courses, desserts, drinks, sauces. Recipes for dishes with gluten intolerance are characterized by a reduced amount of salt, sugar, hot and spicy seasonings. Such a method of culinary processing as frying is excluded. Preference is given to boiling, cooking dishes on steam.
The book will help to attract readers' attention to the issues of nutrition, listen to your body, in particular its reactions to the consumption of certain products, as well as help to properly adjust the personal diet.
During her work at the Institute of Nutrition she developed new nutritional approaches to the treatment of atherosclerosis, ischemic heart disease, hypertension, correction of metabolic disorders, obesity and other alimentary-dependent diseases. Relying on almost a century of experience of the Institute of Nutrition, his own scientific data, the author offers to adjust your diet in the presence of intolerance to certain products based on the principles of healthy eating.
The main thing in the book - a large number of recipes recommended in case of intolerance to certain foods of different groups, given in the usual order of their presentation - breakfasts, appetizers, first courses, second courses, desserts, drinks, sauces. Recipes for dishes with gluten intolerance are characterized by a reduced amount of salt, sugar, hot and spicy seasonings. Such a method of culinary processing as frying is excluded. Preference is given to boiling, cooking dishes on steam.
The book will help to attract readers' attention to the issues of nutrition, listen to your body, in particular its reactions to the consumption of certain products, as well as help to properly adjust the personal diet.
See also:
- All books by the publisher
- All books by the author
- All books in the series Cooking. Food for a healthy life. Recipes from nutritionists