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These Information come from
various sources - not all include full nutritional information.
If you are unsure whether they are appropriate for your particular
diet, please consult your doctor or professional nutritionalist.
| "Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." | | ~ Ginette Olivesi-Lorenzias |
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Information
| “This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” | | ~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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Important Note: These Information have been collated from resources in the public domain.
They are 'suitable' for diabetics and low carb diets solely
because someone, somewhere, decided to publish them as such.
I am not qualified in medicine or nutrition, so please use your
own common sense when deciding which are appropriate for your
particular diet.
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The
Quickest way
to find
Diabetic Information
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
These Diabetic Information are
also ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons |
