Food from stress. Culinary book in questions and answers. Pogozheva A.V.

The book discusses the historical aspects of the concept of “stress”, its types and causes of development. Special attention is paid to the mechanism of the formation of stress reactions and their influence on the development of many diseases. This type of stressions as oxidant stress is considered in detail. A special emphasis is on the principles of nutrition under stress. The chemical composition of the diet and the diet in the development of stressful reactions are justified. Sources of food antioxidants (vitamins, minerals, vitamin -like compounds and minor biologically active components of food) are considered. The antioxidant "rainbow diet" built with the help of color code is given. The types of biologically active food additives necessary in nutrition for stress are considered.

The book provides a large number of recipes recommended for inclusion in the anti -stress menu - snacks, soups, second dishes of meat, poultry, fish and vegetables, desserts, drinks.