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Dictionnaire des modes de cuisson et de conservation des aliments pour l'excès d'acide urique.
Paperback
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ISBN10: 2322443859
ISBN13: 9782322443857
Publisher: Bod - Books on Demand
Published: Sep 14 2022
Pages: 302
Weight: 0.80
Height: 0.63 Width: 5.83 Depth: 8.27
Language: French
ISBN13: 9782322443857
Publisher: Bod - Books on Demand
Published: Sep 14 2022
Pages: 302
Weight: 0.80
Height: 0.63 Width: 5.83 Depth: 8.27
Language: French
Comment cuisiner parfaitement le cabillaud avec mon excès d'acide urique ? Est-il plus adapté de le cuisiner grillé, en braisé, en meunière, en beignet... ? Et la cerise, me sera-t-il plus préjudiciable de la consommer confite, en confiture, ou en beignet... ? Et concernant le chou-fleur ? La viande de boeuf ? La pomme de terre... ? D'un simple coup d'oeil ce dictionnaire des aliments répondra à vos interrogations concernant les modes de cuisson et/ou de conservation des aliments à favoriser ou à plus ou moins éviter avec votre hyperuricémie. Classés par ordre alphabétique, tous les aliments de l'alimentation courante sont notés selon leurs modes de cuisson (en meunière, en braisé, grillé, poché, en ragoût, etc.) mais également selon leurs modes de conservation (en saumure, au sirop, surgelé, fumé, etc.) de la façon suivante: neutre, plus ou moins déconseillé, vivement déconseillé et enfin très vivement déconseillé voire interdit. Une référence dans le domaine de la diététique !
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