Panfusine

I may have just discovered my plan of action for my recipes, a tad late, for the coming year. Ever wonder what is it about special diets that make them appear more sickly than the poor unwell patient they are prescribed for. I mean, just because someone's metabolism deviates from the 'normal' range does not always mean that they need to be 'condemned' into eating food that does nothing for the visual aspect of the culinary experience. After a chance 'brush' with the American Diabetes Associations Food related website, I realized that as much as there are ingredients that are 'banned' there are an equally large number of ingredients that are recommended. so why not bring together those ingredients into culinary creations that everyone (with and without whacked out metabolism) would love to savor? An underlying theme behind all the restricted ingredients is that most of them appear to be in the 'processed foods' column. Crystal