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Cooking for special diets can be daunting. Salt, butter and sugar, the principle ingredients to enhance flavor, generally need to be reduced or eliminated. Allergies to nuts or additives necessitate eliminating the feature ingredient in other recipes. My recent foray into testing recipes suitable for diabetic diets, particularly those using exchanges, formed this observation. Portion control by the eater, and precise measuring by the cook, are most important. If the recipe calls for 1 1/2 cups sliced carrots, don’t toss in the last couple inches of the carrot as it will alter the exchanges.

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