Gluten-Free Cooking. Book of Questions and Answers with Recipes
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Alla Vladimirovna Pogozheva is a doctor of medical sciences, professor at the Federal Research Center for Nutrition and Biotechnology (formerly the Institute of Nutrition of the Russian Academy of Medical Sciences), a senior category physician, author of over 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 dedicated to the issues of healthy and therapeutic nutrition.
During her work at the Institute of Nutrition, she has developed new dietetic approaches to the treatment of atherosclerosis, ischemic heart disease, hypertension, correction of metabolic disorders, obesity, and other nutrition-related diseases. Based on the almost century-old experience of the Institute of Nutrition and her 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 feature of the book is a large number of recipes recommended for intolerance to various groups of food products, presented in the usual order of their serving - breakfasts, snacks, first courses, main courses, desserts, drinks, sauces. Recipes for gluten intolerance dishes have reduced amounts of salt, sugar, spicy and hot seasonings. The cooking method of frying is excluded. Preference is given to boiling and steaming dishes.
The book will help draw readers' attention to their own nutrition, listen to their body, in particular its reactions to the consumption of certain products, and also help correctly adjust their personal diet.
During her work at the Institute of Nutrition, she has developed new dietetic approaches to the treatment of atherosclerosis, ischemic heart disease, hypertension, correction of metabolic disorders, obesity, and other nutrition-related diseases. Based on the almost century-old experience of the Institute of Nutrition and her 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 feature of the book is a large number of recipes recommended for intolerance to various groups of food products, presented in the usual order of their serving - breakfasts, snacks, first courses, main courses, desserts, drinks, sauces. Recipes for gluten intolerance dishes have reduced amounts of salt, sugar, spicy and hot seasonings. The cooking method of frying is excluded. Preference is given to boiling and steaming dishes.
The book will help draw readers' attention to their own nutrition, listen to their body, in particular its reactions to the consumption of certain products, and also help correctly adjust their personal diet.
Author:
Author:Pogozheva A.
Cover:
Cover:hardcover
Category:
- Category:Medical Books
- Category:Teen & Young
Publication language:
Publication Language:Russian
Paper:
Paper:offset
Dimensions:
Dimensions:24x17x1.5 cm
Series:
Series:Cooking. Food for a Healthy Life. Recipes from Dietitian Specialists
Age restrictions:
Age restrictions:12+
Product type:
Product type:partial varnish
ISBN:
ISBN:978-5-04-195174-0
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