Food from Stress. A Cookbook in Questions and Answers

The book discusses the historical aspects of the concept of "stress", its types and causes of development. Special attention is given to the mechanism of forming stress reactions and their influence on the development of many diseases. This type of stressor impact, such as oxidative stress, is examined in detail. Special emphasis is placed on the principles of nutrition during stress. The chemical composition of the diet and the eating regimen during the development of stress reactions are justified. Sources of dietary antioxidants (vitamins, minerals, vitamin-like compounds, and minor biologically active components of food) are discussed. A menu for an antioxidant "rainbow diet" is provided, constructed using a color code. The types of dietary supplements necessary in nutrition during stress are considered. The book includes a large number of recipes recommended for inclusion in an anti-stress menu – appetizers, soups, main dishes made from meat, poultry, fish, and vegetables, desserts, and beverages.