Metabolic Cooking 2.0
2014 · ISBN 979-12-82174-02-2
A practical guide exploring the relationship between nutrition, taste, and health, with particular emphasis on the role of dietary fibre in the diet. The volume examines the characteristics of sweeteners, inulin, and fructo-oligosaccharides, as well as their potential applications in diabetes, dyslipidaemia, weight management, and intestinal function. The theoretical section is complemented by an extensive collection of recipes that rework traditional dishes to achieve a more balanced nutritional profile, comparing the ingredients and nutritional values of the modified recipes with those of their traditional versions.
