Basics of nutrition for allergies. Do no harm - the golden rule of food.

This book will help attract readers' attention to issues related to their nutrition, listen to their bodies, particularly their reactions to consuming certain foods, and help them correctly adjust their personal diet. Drawing on the nearly century-old experience of the Institute of Nutrition, as well as their own scientific data, the author suggests adjusting one's diet in case of intolerance to certain foods based on the principles of healthy eating. The main focus of the book is a large number of recipes recommended for intolerance to specific foods from various groups. The recipes feature reduced amounts of salt, sugar, spicy, and pungent seasonings. Cooking methods such as frying are excluded. An important aspect when presenting recipes for dishes for specific types of food intolerance is taking into account cross-allergic reactions to products from other groups.